Olive oil, the yellow gold symbol of the Mediterranean and a fundamental building block of the Mediterranean diet pyramid (recognized as a World Heritage Site by UNESCO in 2010), has been the focus of research for decades into its benefits and effects on the body. Let’s take a look at a series of curiosities about this precious food.
- Olive oil is by far the most digestible, thanks to the highest concentration of monounsaturated fatty acids (such as oleic acid).
- To be defined as “extra virgin”, an olive oil must meet precise standards: it must be obtained only through mechanical methods (no chemical processes), with a temperature below 28°C and have a maximum acidity of 0.8%.
- It promotes the assimilation and mineralization of calcium, which is why its consumption can have beneficial effects on patients suffering from osteoporosis.
- It is also recommended for weaning: the fats it contains are easily digestible, as they are among the most similar to those contained in breast milk; Furthermore, essential fatty acids are useful for hormone synthesis and can therefore promote brain growth and development.
- It is a raw product, which does not require refining or further processing: 100% natural.
- It combats aging thanks to the presence of antioxidants, sterols, polyphenols, chlorophylls and vitamin E.
- According to some studies, it could improve the effectiveness of breast cancer therapies and combat the onset of colon cancer.
- The so-called itchy throat, typical of younger oils, is due to the presence of polyphenols and vitamin E; it has nothing to do with acidity.
- To produce a liter of oil, an average of 5 kg of olives are needed.
- It can also be used away from the table: in small doses it can be used as a skin moisturizer, eye makeup remover and even to remove chewing gum from hair!
- If consumed regularly, in the long term it has proven effective in improving memory and coordination.
- It protects the heart and arteries, lowering the level of “bad” cholesterol and raising the level of “good” cholesterol. For these effects on the cardiovascular system, it is also considered an aphrodisiac.
- Olive oil should be consumed within 15 months of production, or better yet, within a year. Over time, it tends to lose its organoleptic characteristics.
- Italy is the world’s leading consumer of olive oil (30% of world production) and second producer, preceded only by Spain.
- The color of olives does not depend on the variety, but exclusively on the degree of ripeness reached.
And you? How much more do you know about this wonderful food? The list could certainly go on for a long time: between grandmother’s remedies, beauty masks and treatments, we are sure that a book could be written. So why don’t you continue the list?! Comment and tell us everything you know! We are curious.
See you soon with the next article!
