According to the biblical story, the dove released by Noah after the Flood returned to the ark with an olive branch in its beak. Another legend associated with this tree, the authorship of which belongs to the ancient Greeks, has survived to this day. Once upon a time, a dispute began between Athena and Poseidon about who would be the patron saint of one of the ancient Greek cities. Zeus invited each of the gods to make a gift to the townspeople – whose people will like more, the city will be named after him. Poseidon hit the ground with a trident on the ground dried by the scorching sun and a fountain appeared. But the joy of the townspeople quickly disappeared when they realized that salty sea water was pouring out of the fountain, and they already had enough of it. Athena gave people an olive tree. The Greeks were delighted with such a gift. The olive tree gave them edible fruits, wood, medicine and oil. But the Egyptians were sure that mankind learned about the olive tree thanks to their goddess Isis, who brought the sprout of this plant to earth.
Olive story
Researchers find it difficult to say when and where olive trees were first “domesticated”, but both legends indicate that this plant has been known to humans since very ancient times. Even in the Neolithic period, the peoples inhabiting the Mediterranean collected olives (which is 8000 years BC). Historians attribute the “domestication” of olives to the inhabitants of Asia Minor, Levantines or Mesopotamians. And it must have happened between 6000 and 3000. BC e.
The recipe for making olive oil has been known to mankind since at least 4500 BC. e. Historians suggest that already during this period, oil was made from olives on the territory of modern Israel. At one time, archaeologists got their hands on an amazing find – an amphora with an olive product made around 3500 BC. e. Minoans. By the way, it is believed that this ancient civilization got rich precisely due to the olive oil, which was produced for export.
If you believe the ancient records, then in 1500 BC. e. Greece was the largest producer of the olive product. In ancient times, olive oil was squeezed out by hand, so it was highly prized. The first presses for the production of this product date back to around 700 BC. e. At least, these are the most ancient presses that archaeologists have managed to find. More precisely, not far from Jerusalem, researchers have found more than 100 such structures.
To say that in ancient times this product was highly valued is to say nothing. The Greeks called it “liquid gold”, the Jews used a mixture based on olive oil in the coronation ceremony of kings, the Spartans rubbed this product into the skin in order to soften it and emphasize their physical characteristics, and in the Roman Empire this product was even used as an offering to the emperor.
It was the ancient Romans who developed the screw press for the production of olive oil, and this technology is still used in some regions.
Nowadays, Italy, Spain, Greece, Turkey, Portugal, Morocco and American California are considered the best producers of olive oil.
Varieties of olive oil
Probably, many have noticed different inscriptions on olive oil bottles, such as extra-virgin olive oil, virgin olive oil and others. It’s time to find out what these phrases are talking about.
According to the international classification, the following types of oil are distinguished .:
- extra-virgin olive oil;
- virgin olive oil;
- ordinary virgin olive oil;
- refined olive oil;
- olive pomace oil;
- lampante olive oil.
Extra-virgin olive oil
It is considered the highest quality, tastiest and most useful of all varieties. It is advised to use it for dressing salads, but it is not suitable for frying. Produced exclusively mechanically (by extrusion or centrifugation). The acidity of such oil is no more than 0,8% (by the way, the lower this figure, the better). This type of oil contains the most antioxidant polyphenols. The product is easily recognizable by its deeper color and pronounced aroma.
Virgin olive oil
It is also produced mechanically, but more often less quality raw materials are used, therefore, sometimes it happens with bitterness. The acidity can be up to 2%.
Ordinary virgin olive oil
Very reminiscent of Virgin olive oil. The main difference is the acidity of the product, which can reach 3,3%.
Refined olive oil
Unlike Virgin oils, chemical processing is also used in the production process. The percentage of acidity and pronounced taste inherent in Virgin oils are neutralized using filters (for example, charcoal, chemical, or others). The acidity of such a product, as a rule, does not exceed 0,3%. A product labeled “pure olive oil” or simply “olive oil” is usually refined, sometimes with a little Virgin added (purely for taste, since pure refined oil is tasteless and odorless).
Olive pomace oil
Although this species looks like a refined product, it is still made from a different raw material – the cake left over from the production of Virgin. The advantage of this variety is that it is great for cooking as it can be exposed to high temperatures without changing its chemical formula.
Lampante olive oil
Not suitable for human consumption. Typically this is a poor quality oil for industrial use. The name Lampante is translated from Italian as “lamp”, that is, it is suitable for oil lamps. Meanwhile, this type of oil can be made edible by refining it.
In addition, you can see the words cold pressed or cold extraction on the label. It indicates that the product has not been heated during the manufacturing process. More precisely, its temperature did not exceed 27 ° C.
Chemical composition
Olive oil is one of the healthiest foods around. It consists mainly of monounsaturated fats, vitamins A, E, D and K, polyphenols, and several other nutrients. It is believed that oleic acid (omega-9) is one of the main components that endow the oil product with healing properties. It is this substance that scientific studies show is extremely useful for lowering cholesterol, improving appetite, speeding up metabolism and even preventing cancer. farmer-online.com… Linoleic acid, also contained in the product, gives the oil the ability to accelerate wound healing, maintain muscle tone, improve vision, coordination, and psycho-emotional state. In addition to these components, the product contains palmitic, stearic and linolenic fatty acids. The green tint of the product indicates the presence of chlorophyll in it. The color of the product can also be influenced by carotenoids and pheophytin.
Useful Properties
Hippocrates knew about the benefits of olive oil for human health, who called this product “a great healer” farmer-online.com… Modern researchers also say that olive oil is unmatched when it comes to health benefits. Below we will talk about the most important benefits of this product.
Reduces the risk of developing diabetes
For a long time, fatty foods were thought to be a factor in the development of type 2 diabetes and heart disease. But in reality, the problem is not so much in the quantity as in the type of fats consumed. Moreover, today it is already known for sure that a diet rich in monounsaturated fats (found in olive oil, nuts, seeds), on the contrary, helps prevent many chronic diseases. Current scientific research confirms that a Mediterranean diet rich in olive products can help prevent the development of type 2 diabetes. ...
Prevents stroke
Older people who consume olive oil daily can protect themselves from stroke. This is what researchers from France say. ..… For five years, they studied the health status of more than 7,5 thousand people over 65 years old. All participants in the experiment were divided into three groups depending on the portions of consumption of olive oil. Five years later, it turned out that those who had almost no olive oil in their diet were 41% more at risk of stroke than those who like this product.
Maintains the youth of the heart and blood vessels
It is a well-known fact that with age, the heart, like the arteries, begins to age, and this is manifested by various cardiac diseases. But not so long ago, Spanish scientists discovered that a diet rich in olive oil helps slow the aging of the heart and blood vessels. .… It turned out that monounsaturated fatty acids have a beneficial effect on the arteries in the elderly. In particular, this happens by improving the state of the endothelium (a special layer on the inner walls of the arteries, which improves blood circulation through the vessels).
Prevents osteoporosis
Osteoporosis is manifested by thinning of bone tissue, as a result of which it becomes very fragile, prone to frequent fractures (even from light strokes). But scientists have found that olive oil contains substances that affect bone thickness. In particular, we are talking about calcium, iron, sodium and potassium – minerals important for maintaining tissue density. Of course, this product is far from being a key component in the fight against the disease, but it will not hurt as an additional tool in complex therapy.
Reduces the risk of developing Alzheimer’s disease
Numerous studies indicate this product is beneficial in preventing Alzheimer’s disease and improving cognitive function. 1… And all thanks to polyphenols, which have powerful antioxidant properties and slow down oxidative processes in the body, which, in fact, are the main cause of aging.
Protects against depression
A Diet Rich in Olive Oil May Protect Against Mental Disorders According to Spanish Researchers ..… This six-year experiment involved more than 12 volunteers who consumed varying amounts of olive oil. As a result, it turned out that people who often use this product are 48% less likely to develop depression than other participants in the experiment. Incidentally, this is not the first time that the Mediterranean diet has been shown to improve emotional well-being. Fish, fresh vegetables and fruits, which are also traditional components of the diet, have a similar effect on the psyche.
Cancer Prevention
The consumption of olive oil can prevent malignant cell degeneration as well as slow the spread of cancer. In particular, the product has been proven to have a beneficial effect on melanoma. ..… The researchers explain this fact by the ability of the oil to resist the oxidative effects of the sun. Researchers say that in the Mediterranean countries only three out of 100 thousand inhabitants suffer from skin cancer, while in Australia, for example, the figure is 50 per 100 thousand. In addition, olive oil is considered a beneficial food for the prevention of breast cancer.
Application in folk medicine
There are hundreds of recipes for the use of olives and products from them as herbal remedies for various diseases. We picked up the most popular.
For gallstone disease
Olive oil is considered to be one of the best natural remedies for gallstone disease. To get rid of bile congestion, you will need to take half a liter of olive oil and freshly squeezed lemon juice. During the day, every 15 minutes, you should take 4 tbsp. l. butter and 1 tbsp. l. juice. When all the oil runs out, the remaining juice is drunk.
In addition, in order to dissolve stones in the gallbladder, traditional healers advise before going to bed to drink a mixture of the same products: lemon juice and olive oil, taken in half a glass. At night, a warm heating pad should be placed under the right side. To enhance the effectiveness of treatment in the morning and evening, it is advisable to do a cleansing enema.
With a stomach ulcer
For the treatment of this disease, it is advised to drink a mixture of aloe juice and olive oil, taken one glass at a time, with the addition of a tablespoon of honey. The remedy is insisted for two days, then one tablespoon is taken half an hour before meals. To improve the effect on an empty stomach, it is useful to drink a tablespoon of olive oil.
With liver disease
The oil is also useful for cleansing the liver. This treatment course lasts three days. For the first two days, you will only have to drink freshly squeezed apple juice. On the third day, you should also consume this drink, but only until 19:3. In the evening you should drink 1 tbsp. l. warm olive oil and 15 tbsp. l. lemon juice, then apply a heating pad to the liver, after which the juice and oil in the same proportions continue to be taken every 300 minutes. In total, you need to drink XNUMX ml of oil and the same amount of juice.
With periodontitis
Olives will also help in the treatment of periodontitis. To do this, mix 1 tbsp. l. olive oil and celandine tincture (30%). The resulting product is used to treat diseased gums three times a day.
When the fragility of blood vessels
To strengthen blood vessels, it is useful to take garlic oil made from a glass of olive product and gruel from a head of garlic. It is recommended to drink such a remedy one teaspoon at a time, adding the same amount of lemon juice to it. The treatment course lasts a month.
There are still a lot of popular recipes using olive oil. But in any case, self-treatment with this product is strictly prohibited without consulting a doctor, as in some cases oil may aggravate existing diseases.
Olive oil can also be beneficial in the following cases:
- slag removal;
- prevention of atherosclerosis;
- hemorrhoid treatment;
- prevention of dental caries and tartar;
- improved lactation;
- during pregnancy;
- slowing down aging.
Use in cosmetology
Since ancient times, olive oil has been used as a cosmetic product that is beneficial for skin, hair and nails. Due to the presence of unique substances in its composition, this product cleanses, moisturizes and smoothes fine wrinkles, as well as relieves inflammation on the skin. The phenols included in the composition slow down the aging of the skin, make it smooth and soft.
For hair, olive oil is a source of vitamins and healthy fats, which are responsible for the shine and healthy appearance of curls. Masks based on this product are useful for all types of hair.
This product is no less valuable for nails. Weak, flaky, dull and ugly nails will be able to regain their healthy look if you regularly rub a little warm olive oil mixed with a few drops of lemon juice into the cuticles and nail plates.
How to choose
And at least today nobody equates olive oil in price to gold, but it still costs a lot. And some manufacturers, taking advantage of the ignorance of unsuspecting customers, give Virgin a cheaper variety or dilute the olive product with soybean, rapeseed or other substances.
When buying olive oil, it is impossible to be completely sure that the product is made exclusively from olives. Only laboratory assistants can accurately answer the question of the chemical composition. However, there are some clues to help you understand a little more about the quality of the contents of the vessel.
The most common, but not the most reliable, way to test oil is by sending the container to the refrigerator. It is said that a real olive product must harden and turn cloudy, as it, unlike many other vegetable oils, contains a lot of monounsaturated fats. ..… But this does not always work: some types of olive oil may not thicken, and some mixtures in the cold behave like a pure olive product.
You should also not believe that all oils with a green tint are olive. First, not all olive oils are greenish. Secondly, do not forget about the dyes that are present in fakes. It is better to pay attention to the characteristic taste and aroma of the product. To do this, pour the oil into a small glass and heat it a little in your hand. Real Spanish or California olive oil should be golden or yellow in color with a nutty, fruity flavor. Fresh Italian product – from green to dark green in color with a characteristic herbaceous aroma. But a smell that resembles hay, cardboard, vinegar, dirt or mold, in any case, indicates that it is time to throw the product away.
The label of a quality product usually contains information about the type of oil, the types of olives used, where they were grown, when they were harvested, and must also be certified. In addition, it is important to choose oil in a dark bottle, as light will give the product a bitter taste. The optimal storage temperature is 14 ° C, although you can keep the bottle at room temperature, but away from the stove or other heat sources. So when buying oil, take a closer look at where it is kept in the store. And of course, buying a cheap product is not a good idea. The quality of this oil is likely to be poor.
Some caveats
Olive oil is an extremely healthy product, and it is difficult to argue with this. But including it in your diet, you need to remember that it is also very high in calories, so excessive enthusiasm can cause an increase in body weight. Nutritionists advise to limit the daily consumption of the product to 1-2 tbsp. l. ..… In addition, people with cholecystitis should not be very carried away with oil, as the product can exacerbate the disease.
And one more caveat. Certain varieties of olive oil are totally unsuitable for frying. Under the influence of high temperature, such a product not only loses its usefulness, but carcinogenic substances appear in it.
Today it is difficult to find a person who is not aware of the benefits of olive oil, at least in general terms. Many people call this product the king in the world of oils, and it is worth noting that it deservedly received this title. Just a few grams of “liquid gold” in your daily diet can dramatically improve your health and appearance. But don’t overdo it; remember: all is well, in moderation.
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