centuries olive oil has been fundamental to the diet of the peoples of
the Mediterranean and now its virtues are acknowledged across the world.
made, it retains the vitamins, taste and aroma of the fruit, best appreciated
when used raw - for salads, dressings, seasonings and sauces.
cookery, olive oil maintains its stability, even at the high temperatures
required for deep frying. Its high levels of anti-oxidants prevent harmful
chemical compounds from occurring and its mono-unsaturated fats reduce
the risk of coronary heart disease and gastric acidity, protecting against
ulcers and aiding the passage of food through the intestines.
is also strong evidence that people eating a Mediterranean diet have a
lower incidence of breast and bowel cancer and diabetes. Of all the cooking
oils, olive has the highest level of mono-unsaturated fats - up to 83%.
oil is also used to promote good health in emollients and salves. It is
added to skin creams to prevent dandruff and soften dry skin, repair weak
nails, tired feet and aching muscles and to prevent wrinkles. The Greek
physician, Hippocrates, prescribed medication using oil and leaves for
disorders ranging from inflammation of the gums to nausea and boils.
not only cholesterol free, but it helps to reduce harmful cholesterol
levels, thus reducing the risk of heart disease
rich in vitamin E and is also a natural storehouse for vitamins A, D
a good source of anti-oxidants that fight the "free-radicals"
which have been linked to cancer
a protective role in the prevention of cholesterol gallstones
benefit non-insulin dependent diabetes because it is a mono-saturated
help the digestive system function more effectively
an excellent source of energy as it metabolizes readily
that authentic Mediterranean flavour to your cooking
of Crete have the highest consumption of olive oil in the world and
the lowest incidence of heart-related diseases in the world.
oil can be used to suit your taste, but you will probably find that
milder, less fruity oils will suit dishes like grilled or steamed fish,
veal or chicken whereas the more flavourful oils (Extra Virgin) will
suit salads, vegetables, stews and soups.
of the many benefits of cooking with olive oil is that it can be heated
to a more higher temperature than other oils without adversely affecting
your health, and because olive oil is stable at relatively high temperatures,
it can be used up to 10 times. Even
though quality olive oil contains no preservatives, it will keep longer
than other edible oils, particularly if it is kept in an air-tight bottle
or container and is protected from heat and light.
is best not to keep olive oil in the fridge because it tends to become
cloudy and thicken.
three parts olive oil with one part vinegar or lemon juice to make a
delicious home made salad dressing.
vegetables quickly in a little olive oil for better tasting and more
flavour to meat by marinating it in olive oil and lemon juice before
olive oil when baking carrot cake or bread, or when making pastry. Hard
fats like butter or margarine can be replaced by a similar amount of
chops, steaks, chicken or fish with olive oil before grilling will give
a crispy, golden finish as well as enhancing the flavour.