Buying Infused Olive Oil For a Healthy Diet
Olive oil is often used as the base of great tasting salads, sauces, and meat marinades. Italians love to dip their breads in infused olive oil or drizzle it on pizzas and dishes shortly before serving them.
Getting the right oil for cooking and eating is not as simple. You need to consider the following factors:
Pure or virgin oil
Not all olive oils are the same. The highest quality oil you can get is known as extra virgin oil which is extracted from carefully handpicked fruits within 48 hours from harvest. Chemicals are not used and high temperatures are not applied during the extraction to retain the health-giving properties and natural flavour of the fruit.
Oil obtained immediately after harvest and extracted without the use of chemicals or high heat is known as extra virgin oil while all other extractions and over processed oil are marketed as "pure" or "light". "Light" does not refer to the fat content like most food products but instead indicates a lighter oil colour as a result of processing.
Country of origin
Olive oil is produced worldwide using various kinds of olives, which are mostly Mediterranean in origin. Some European producers, however, reportedly use chemicals or high temperatures during extraction so that the oil produced no longer has the healthy nutrients that virgin oil is known for. This practice of labeling lower quality oil as "extra virgin" goes unsanctioned due to the absence of an official body which can test the products before certifying these as 'extra virgin'.
In Australia, an industry association imposes strict standards for fruit selection and processing before allowing them to label their products as 'extra virgin'. The oil products go through taste and chemical tests to confirm their high quality.
Why extra virgin oil?
The distinctive flavour of the oil comes from the polyphenols or plant compounds found in extra virgin oil. Heat and chemicals used in the extraction destroys these compounds resulting in the loss of natural fruity flavour. Aside from losing the flavour of oil, over processing cancels out the many health benefits associated with it. These include the following:
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Getting the right oil for cooking and eating is not as simple. You need to consider the following factors:
Pure or virgin oil
Not all olive oils are the same. The highest quality oil you can get is known as extra virgin oil which is extracted from carefully handpicked fruits within 48 hours from harvest. Chemicals are not used and high temperatures are not applied during the extraction to retain the health-giving properties and natural flavour of the fruit.
Oil obtained immediately after harvest and extracted without the use of chemicals or high heat is known as extra virgin oil while all other extractions and over processed oil are marketed as "pure" or "light". "Light" does not refer to the fat content like most food products but instead indicates a lighter oil colour as a result of processing.
Country of origin
Olive oil is produced worldwide using various kinds of olives, which are mostly Mediterranean in origin. Some European producers, however, reportedly use chemicals or high temperatures during extraction so that the oil produced no longer has the healthy nutrients that virgin oil is known for. This practice of labeling lower quality oil as "extra virgin" goes unsanctioned due to the absence of an official body which can test the products before certifying these as 'extra virgin'.
In Australia, an industry association imposes strict standards for fruit selection and processing before allowing them to label their products as 'extra virgin'. The oil products go through taste and chemical tests to confirm their high quality.
Why extra virgin oil?
The distinctive flavour of the oil comes from the polyphenols or plant compounds found in extra virgin oil. Heat and chemicals used in the extraction destroys these compounds resulting in the loss of natural fruity flavour. Aside from losing the flavour of oil, over processing cancels out the many health benefits associated with it. These include the following:
- Anti inflammatory: polyphenols protect the plant against damage and work as well to protect cells in the human body. A study confirmed how the polyphenols found in the oil can help those suffering from oxidative stress, a leading cause of degenerative diseases including cancer.
- Good for the heart: virgin oil contains high levels of monounsaturated fat, a good fat, which reduces bad cholesterol levels, prevents hypertension and coronary heart disease.
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