Quality olive oil worth its weight in taste, nutrients
By Linda Hoffman,
Olive oil is delicious and healthy, containing a monounsaturated fat, needed antioxidants and enzymes.
We need to look for expeller first cold pressed oil, which means it has been produced without damaging heat and chemical solvents. The term “extra virgin” by itself is no longer sufficient to guarantee quality, as some imports have been diluted with other oils, less carefully produced and less stable. Buy it in a quantity you can use fairly quickly, or store it in the refrigerator to prevent rancidity.
The best oil comes from perfectly ripe olives and has a fruity or spicy flavor, sometimes nutty or herbaceous, depending on where the olives have been grown.
The trees are about 35 years old before they produce olives, developing more subtlety and flavor with age. Old olive trees, like old grapevines, are venerated, and flavor and quality differ from one year to the next.
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Olive Oil Eases Ride For Bypass Patients
By Charlene Laino,
If you or a family member are scheduled for heart bypass surgery, stock up on the olive oil.
That’s the advice of Greek researchers who found that an olive-oil-rich diet may lower the risk of having a heart attack or stroke or dying from cardiovascular disease in the month after heart surgery.
“There’s a lot of research showing that olive oil may help protect healthy people from developing heart disease, but very few studies looking at the role of olive oil in people who already have cardiovascular disease,” says Dennis Cokkinos, MD, professor of cardiology at the University of Athens.
Olive oil is a cornerstone of the heart-healthy Mediterranean diet that’s also rich in veggies, legumes, and nuts, says American Heart Association spokesman Russell Luepker, MD, of the University of Minnesota.
“From a nutritional point of view, olive oil is good for you – and your heart,” he tells WebMD.
Cokkinos says that olive oil is rich in antioxidants and “good” monounsaturated fatty acids, both of which pack a punch against heart disease.
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Olive oil, your health, your kitchen
Extra virgin olive oil has become such a symbol of healthy eating that it is hard to believe that it was once accused of increasing the harmful cholesterol. It was a fat, so it had to be bad for us. Extra virgin olive oil has become such a symbol of healthy eating that it is hard to believe that it was once accused of increasing the harmful cholesterol. It was a fat, so it had to be bad for us. Fortunately, we left those times behind and now olive oil and most fats are much better understood.
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Ranzo Italy: Olive Oil Festival
The Olive Oil Festival will be held from 3rd to 6th April in Ranzo in Imperia’s hinterland. Arrived at the 6th edition, this year this big festival is yet again promoted by Ranzo Council, the Region, Province and the Mountain Community of the Alta Valle Arroscia
Many olive oil producers of Ranzo , well known in the world of olive-growing, will be involved in this event. There is a rich program for these olive oil days, starting the 3rd of April at 8pm with a meeting in the “Sala Pro Loco”, entitled “Nuovo piano di sviluppo rurale” (New plans for rural development), supervised by Riccardo Jannone, manager of the agricultural political section of Liguria Region, also speaking Giancarlo Cassini, Councillor of Agriculture and Civil Protection of Liguria Region.
Friday 4th April, in the “Sala Pro Loco” a meeting with the Training School for the Hotel Trade “G.Giolitti” of Mondovi, which, starting from 10 o’clock, together with Dott. Antonio Fasolo will open the doors to the olive oil tasting. Sunday the 6th at 4pm at the ‘Sala Pro Loco’ the concluding meeting of the event with a speech by Agnese Vinai, Mayor of Ranzo, and Giovanni Allegro, Vice Mayor.
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Posted in Europe | U.K, Event-Festival, Olive Oil by: Olives101
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The new way to enjoy ancient olive
By Caroline Bellamy,
Olives lower blood cholesterol and are also full of antioxidants which protect the heart, the therapeutic benefits of olives and olive oil have been known for centuries, Mediterraneans have long prized the small fruit of the Olea Europaea for its health-boosting properties.
Now, those properties are being harnessed for use in supplements, tinctures, creams and even drinks.
“We’ve known for a long time that olive oil is beneficial for heart health,” says Bridget Aisbitt, nutritionist for the British Nutrition Foundation.
“Of all the commonly available oils, olive oil is the highest in monounsaturated fats that lower blood cholesterol levels.
“It is also an excellent source of antioxidants, which protect the heart.”
But the health benefits of olive oil don’t stop there. Studies into the effects of olive oil and olive derivatives on certain types of cancer, while not conclusive, show promising results.
In 2005, a study by Columbia University in the US found that a pill of olive oil and herbs reduced the growth rate of prostate cancer cells, in vitro, by as much as 80 per cent.
And in July 2006, the Southern Cross University and University of Queensland, both in Australia, published a joint report suggesting that olive leaf extract in supplement form could ward off breast and prostate cancers.
Hazel Nunn, from Cancer Research UK, advises a little caution, however: “Mediterranean diets have been linked to a lower risk of cancer. But there is little evidence from human studies that olive oil is the reason.”
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