Health Benefits of Local Olive Oil
For centuries olive oil has been fundamental to the diet of the peoples of the Mediterranean and now its virtues are acknowledged across the world. Properly made, it retains the vitamins, taste and aroma of the fruit, best appreciated when used raw - for salads, dressings, seasonings and sauces.
In 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.
There 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%.
Olive 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.
Extra Virgin Olive Oil
- is not only cholesterol free, but it helps to reduce harmful cholesterol levels, thus reducing the risk of heart disease
- is rich in vitamin E and is also a natural storehouse for vitamins A, D and K
- is a good source of anti-oxidants that fight the "free-radicals" which have been linked to cancer
- has a protective role in the prevention of cholesterol gallstones
- can benefit non-insulin dependent diabetes because it is a mono-saturated fat
- can help the digestive system function more effectively
- is an excellent source of energy as it metabolizes readily
- adds that authentic Mediterranean flavour to your cooking.