Mankind met him in the Bronze Age and remains faithful to him to this day. What should you pay attention to when buying olive oil, what benefits does it bring and why is its bitterness considered an advantage, not a disadvantage? Read about it in our article.
History of Olive Oil
It is not known for sure who and when domesticated the olive tree, but the first mention of olive oil appeared long before our era, during the Bronze Age. Amphorae with the remains of oil were found in Crete in the ruined palaces of the Minoans - the ancestors of the ancient Greeks. They knew about it both in Asia Minor and in Ancient Egypt, where it was believed that the goddess Isis gave the olive to people.
On the Mediterranean coast, the olive was finally "cultivated" in the ancient Greek period. Her oil was used not only for cooking: it was an important component in the cosmetics of that time, with its help they lit up houses. In addition, ancient doctors noticed the healing properties of this oil and used it to treat burns. From Greece, it spread to Italy, and from there it "moved" to Spain and the territory of the future France, becoming one of the symbols of Provence.
Olive oil played a huge role in ancient Israel. The famous oil – a special substance used in Judaism and later in Christianity for anointing during rituals and adding to lamps – is nothing more than olive oil mixed with incense. The branches of the olive tree on the modern coat of arms of Jerusalem symbolize peace and are a reference to the famous Mount of Olives, towering over the walls of Jerusalem's Old City. By the way, some of the Jerusalem trees are more than 2 thousand years old, so they could witness the walks of Jesus and his disciples around the city.
Interesting facts about olive oil
The world leader in the production of olive oil is the Spanish province of Andalusia. It is in Spain that the headquarters of a unique intergovernmental organization is located - the International Olive Council (International Olive Council or IOC). The purpose of its creation is to popularize the product all over the world. The top three most "olive" countries also include Italy and Greece.
The olive branch is a recognized symbol of peace. In addition, in symbolism, it means vitality and immortality.
On the territory of Russia, olives are not grown for industrial purposes, but the lands of the Russian south and the Crimean peninsula are climatically suitable for planting oilseed trees. As an ornamental plant, the olive is planted in Gelendzhik, Anapa and the Crimea.
Types of olive oil
All types of olive oil are produced from the fruit of the European olive (Olea europaea). Fruit harvesting lasts from the end of October to January. Immediately after it, the harvest is taken to the oil mill, where oil of various types is squeezed for 24 hours.
Unrefined oil of the highest quality (Extra virgin olive oil) with an oleic acid content of not more than 0.8 g per 100 g of oil. The technology of its production has not changed since the times of Ancient Greece: the fruits are collected, cleaned of branches and stones, placed under the press and squeezed. Due to the peculiarities of the chemical composition, such oil does not need to add preservatives and can be stored for a year or even more. This is an unrefined oil of golden green color, aromatic, thick, with a slight bitterness in taste. It is used for dressing salads and adding to ready meals. You can't fry on that.
The letters DOP (Denominazione di Origine Protetta) or PDO (Protected Designation of Origin) on the label of unrefined oil mean that it is made from fruits grown in one region and having certain taste characteristics, squeezed and packaged in the same region. It is believed that this oil is the most delicious and expensive.
The IGP (Indicazione Geografica Protetta) label means that the oil is squeezed from the fruit of trees in a particular region, but one of the production stages may have taken place elsewhere.
Unrefined cold-pressed oil (Virgin olive oil) contains up to 3.3 g of oleic acid per 100 grams of product. Also used for ready meals and salads.
Refined olive oil (Refined olive oil or Pure olive oil) is a mixture of refined oil and cold-pressed oil, giving a slight olive flavor. It is perfect for frying, but can also be used for dressing dishes (however, if you have Extra virgin or Virgin, it is better to choose them). The price of such a product is much lower than that of first-pressed oils.
Olive pomace oil is a second-pressing oil obtained after pressing olive cake. In the composition of pure fats, in fact without vitamins and other useful substances. Best suited for frying.
Technical, or "lamp" oil (Lampante oil) - olive oil of the lowest quality, which is not eaten. Before the invention of electricity, it was used as an oil for lamps, now it is a product for lubricating parts and other industrial processes.
Chemical composition of olive oil
The main component of olive oil is the monounsaturated fatty oleic acid from the group of omega-9 acids named after it. Oleic acid, when ingested, is involved in energy metabolism. In addition, it plays an important role in the formation of the cell membrane. If oleic acid is not enough in the body, the permeability of the membrane decreases sharply, and this, in turn, leads to the fact that viruses penetrate into cells more easily.
Oleic acid can be considered an antioxidant because it inhibits the oxidation of lipids by free radicals. However, the use of oleic acid can cause the secretion of the gastric mucosa, which reduces the formation of hydrochloric acid and increases the secretion of bile by the pancreas.
Linoleic acid is an essential fatty acid belonging to the omega-6 group. It is important for the normal functioning of cell and subcellular membranes, and also ensures the development and adaptation of the body to environmental conditions. The lack of linoleic acid in the diet of children can cause dryness and peeling of the skin, atopic dermatitis, growth retardation, etc.
Linolenic acid is another omega-6 essential polyunsaturated fatty acid that plays an important role in the work of the human body. The use of foods rich in linolenic acid reduces total cholesterol and is the prevention of atherosclerosis and other diseases of the cardiovascular system.
Oleocanthal is a phenol of oleic acid contained only in extra virgin olive oil. It is he who is responsible for the bitter taste of the oil and a slight burning sensation in the mouth during eating.
Studies have shown that oleocanthal is a strong antioxidant and anti-inflammatory agent, and by its properties it is considered a natural analogue of ibuprofen. Currently, the anti-cancer properties of oleocanthal are being studied. Laboratory studies conducted at Hunter College of the City University of New York showed that oleocanthal very quickly destroys cancer cells by "piercing" lysosomes, which store so-called "cellular debris" (undigested material that is then excreted from the cell). At the same time, healthy cells are only "euthanized" by phenol, stopping their life cycle for a certain time.
Researchers believe that the action of this substance underlies the positive effect of the Mediterranean diet.
Vitamin A is an important substance necessary for the normal functioning of a person. With its lack, vision deteriorates, dry skin occurs. Vitamin deficiency in the diet of children can cause a slowdown in growth and a decrease in immunity.
Vitamin E (tocopherol) is an antioxidant that protects cells from oxidation by free radicals. Due to the fact that vitamin E stabilizes the mitochondrial membrane of cells and does not pass "excess" oxygen molecules, the circulation of oxygen throughout the body improves. Tocopherol is also necessary for the nervous system, especially in motor disorders.
In 2006, American scientists began large-scale work to study the anti-cancer properties of vitamin E.
Vitamin D, also known as the "vitamin of the sun", is responsible for the normal growth and development, absorption of vitamin A, calcium and other substances. Its deficiency leads to rickets, osteoporosis and other diseases of the musculoskeletal system. Studies have shown that a lack of vitamin D negatively affects the state of the cardiovascular system, and can also cause memory impairment and anxiety.
Vitamin K is involved in the synthesis of adenosine triphosphoric acid (ATP) - the main source of energy for the biochemical processes of the body. With a lack of vitamin K, ossification of cartilage and deposition of salts on the walls of blood vessels begins.
The benefits and harms of olive oil
Let's make a reservation right away that we mean only the benefits of using unrefined cold-pressed oil. The refined product can only be used for cooking.
For the Heart
The large number of antioxidants in the composition of olive oil make it an excellent remedy for the health of the heart and blood vessels. The use of oil prevents the processes of inflammation and reduces the risk of blood clots, blood clots and, consequently, the occurrence of strokes.
Studies of scientists have shown that olive oil significantly reduces blood pressure, so for hypertensive patients it is also useful.
For the nervous system
Oleic acid is responsible for the benefits of olive oil for the brain. It increases the rate of formation of myelin (the membrane of the axons of nerve cells), or the so-called "white matter" of the brain. Experiments that were conducted on laboratory mice showed that the use of olive oil also helps to remove beta-amyloid plaques responsible for the occurrence of Alzheimer's disease from brain cells. Thus, a diet rich in oil has a beneficial effect on the brain, memory and motor functions.
For the prevention of diabetes
In 2017, the results of an analysis of the effect of olive oil consumption on the prevention and treatment of type 2 diabetes were published. Scientists noticed that patients who took olive oil for a long time, decreased the level of glycated hemoglobin and glucose compared with the results of participants in the control group who did not consume oil.
For the prevention of cancer
Numerous studies by doctors have shown that eating olive oil reduces the likelihood of colorectal cancer by 17%. Scientists believe that the most important role in this is played by the phenols of the acids contained in the oil, especially the oleic acid phenol oleocanthal.
For the prevention and treatment of gastritis and stomach ulcers
Laboratory tests of Spanish scientists have shown that the substances contained in olive oil have a strong antibacterial effect on the bacterium Helicobacter pylori, which is the initiator of gastritis and stomach ulcers. Research is not yet finished, but the fact that a diet dominated by olive oil has a good effect on the state of the digestive system is obvious.
Olive oil for weight loss
Olive oil is one of the main components of the famous Mediterranean diet, which is considered one of the best food systems for the prevention of heart disease, overweight, diabetes and senile neurodegenerative diseases (Alzheimer's and Parkinson's diseases). However, the Mediterranean diet itself is not a certain set of products, but more like a set of eating habits of the inhabitants of the sea coast of Spain, Italy, Portugal, France and Greece. In addition to olive oil, the diet is based on the content of large amounts of sea fish and seafood, fresh vegetables and fruits, whole grain bread, legumes and nuts, cheese and greens. Red meat, by contrast, is minimized. By the way, the Mediterranean diet is one of the few where alcohol is allowed (no more than 1 glass of dry red wine per day).
Harm
Olive oil is quite high in calories (884 calories per 100 g of product). With its overabundance in food and lack of physical activity, it can lead to weight gain.
Hypotensives need to be careful with the use of olive oil, as it lowers blood pressure.
Contraindications
Olives and olive oil can cause allergies. The fruit and oil contain the allergenic protein Ole e 13, which in rare cases causes irritation and redness when in contact with the skin. Sometimes there are other symptoms of allergies: swelling of the nasal cavity, headaches, coughing and sneezing.
Olive oil is contraindicated in patients with cholecystitis (chronic inflammation of the gallbladder), as it has a choleretic effect. Eating can lead to an exacerbation of the disease and a painful attack.
Where else is olive oil used?
In industrial cosmetology
Olive oil for cosmetic purposes has been used since ancient times. Fashionistas of ancient Greece used it as a protective and nourishing cream for the face and body and added it to soap as a component that softens the skin.
The therapeutic effect for the skin is based on the action of antioxidants and vitamins A and E. With constant use, cosmetics with olive oil restore lipid metabolism and make the skin smooth and pleasant to the touch.
Many manufacturers of hair cosmetics have lines of shampoos, balms and masks with the addition of olive oil. As a rule, products from such series have a nourishing and softening effect, as well as enhance hair growth.
Olive oil is a classic "base" for soap making. In the manufacture of soap, other aromatic oils and extracts are added to it, but it still gives the main properties. This soap with a gentle foam is suitable for the face and for the body. The tradition of "olive" soap making is particularly strong in Greece: in Crete, olive oil is still used as the main ingredient.
The use of olive oil at home
For skin
As a cleanser. Slightly heated olive oil is applied to a cotton pad and cleanses the skin of the face in the morning and evening. 20 minutes after the procedure, the remains of the oil must be removed with a napkin or warm water.
Like a nourishing mask. To do this, mix heated olive oil with avocado puree, distribute over the skin and rinse with warm water after 15 minutes. Such a mask is especially good in the autumn-winter period.
Like a scrub. It is necessary to mix olive oil with sea salt or cane sugar and finely ground coffee. For the face, such a scrub can be rough, but ideal for the body.
For hair
It is usually used for normal and dry hair that needs nutrition and protection. Heated olive oil is applied to the hair and washed off an hour after application with warm water and shampoo. You can add burdock oil or vitamins A and E to the mask (sold in pharmacies in ampoules).
For massage
Olive oil not only improves the sliding of the hands of the masseur, but also has a positive effect on the skin, increases its elasticity and nourishes with vitamins and trace elements. It is used both in its pure form and with the addition of aromatic essential oils.
Under what conditions should olive oil be stored?
The shelf life of olive oil is 12 months. An open bottle is best used within 1 month.
Olive oil should be stored in a cool dry place, protected from sunlight. Direct exposure to sunlight accelerates the oxidation reaction, and the oil quickly becomes rancid. By the way, it is to protect against light that oil is sold in bottles of darkened glass.
In the refrigerator, the oil quickly solidifies to a solid state. To return to liquid form, it is enough to place the bottle at room temperature. The smooth temperature difference is not reflected in the properties of the product.
Sediment at the bottom of a bottle of cold-pressed oil is not dangerous. These are microparticles of olives that remained in the product after filtration.
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