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A research study from Spain has shown that higher olive oil consumption is associated with leaner body weight, an important factor in prevention of chronic conditions.

Natural Painkiller Discovered in Olive Oil

Recent research has identified the antioxidant called oleocanthal, which is only found in extra-virgin olive oil. Scientists at the Monell Chemical Senses Center, in Philadelphia, found that oleocanthal in olive oil has a potency strikingly similar to that of the drug ibuprofen in inhibiting the cyclooxygenase (Cox) enzyme that causes pain and inflammation. Their findings were published in the science magazine Nature.

Given the side effects of common pain relieving drugs, finding a nutritional way to reduce pain and inflammation could be a solution for people suffering from pain.

In another study Italian researchers explain that the characteristic pungent and bitter taste of virgin olive oil have been attributed to phenols in the oil that have potential antioxidant, anti-inflammatory, chemopreventive and anti-cancer benefits.


Research on Health Benefits of Olive Oil

At the meeting of the "International conference on the healthy effect of virgin olive oil" that took place in Spain in 2005, numerous benefits of virgin olive oil from the research were outlined. They looked at the consumption of olive oil from the perspective of issues such as cardiovascular health, cancer and longevity. With respect to anti-aging they noted: "The more recent studies consistently support that the Mediterranean diet, based in virgin olive oil, is compatible with a healthier ageing and increased longevity."

Consumption of olive oil has been associated with:

Reduction of total cholesterol and an increase in the high-density cholesterol (HDL-C), which has a protective effect on blood vessels.
Improved sensitivity of cells to insulin, which helps to prevent the Metabolic Syndrome. Preventing Metabolic Syndrome is important, because the syndrome increases the risk of cardiovascular disease, diabetes, high blood pressure and obesity.
Decreased risk of cardiovascular disease, high blood pressure and Alzheimer's disease.

Potent Antioxidant Power of Olive Oil

Phenolic compounds are potent antioxidants found in virgin and extra-virgin olive oil.
These compounds give unrefined olive oils their distinctive flavors and high degree of stability.

Studies indicate these compounds may be able to:  Turn off the activity of genes that produce the kind of inflammation that causes coronary heart disease.  Decrease production of inflammatory chemicals called thromboxanes and leukotrienes.  Decrease the production of the most damaging form of cholesterol, oxidized LDL cholesterol.

The amount of olive oil associated with protection against inflammation is only two teaspoons a day, which is easy to achieve. A sprinkle of olive oil makes a simple salad dressing, and a little oil can be used for dipping bread, instead of butter. Olive oil can also be used in baking, YES BAKING.

​​​Health Benefits of Our Oil

100% Extra Virgin Olive Oil is touted for its health benefits. EVOO not only boasts exquisit flavor, but also contains beneficial antioxidants, polyphenols, vitamins, minerals, and natural compounds that help inhibit cancer and keep your heart healthy. When oil is fresh and carefully made, like all the oils at Olive Oils & More, its benefits are even more intense. You can't beat fresh, delicious and heart-healthy!

Olive Oils & More proudly offers only the best oils from all over the world, ensuring that you get the highest quality products. We feature 100% extra virgin olive oil (EVOO) from the finest producers in Australia, California, Italy, Greece, Chile, Spain, and Tunisia.

In order for olive oil to qualify as EVOO, it must meet very high standards:

  • Our oils are all free of chemicals, preservatives and additives, and are bottled in dark containers to preserve taste and integrity. This ensures that only the best oils classify as EVOO and, therefore, make it to Olive Oils & More’s shelves extracted from the “first pressing” of fresh olives

 .    extremely low acidity (0.8% or lower)

  • no use of heat, steam or water during the extraction process (cold pressed)
  • stringently screened for taste, flavor and aroma by a team of experts
  • Know the harvest date/crush date, know who the supplier is, know if it is chemistry tested, ask!! This will ensure the consumer the freshest oil, pulling from both hemispheres and testing!

Our supplier provides us with chemistry tested Ultra Premium Extra Virgin Olive Oil  THE HEALTHIEST!!!

Crucial Olive Oil Chemistry Definition Key

 
Oleic Acid:  is a monounsaturated omega-9 fatty acid found in olive oil.  Olive oil is generally higher in oleic acid than other vegetable fats. The range found in extra virgin olive oil is between 55-85%. Extra virgin olive oil high in oleic acid has greater resistance to oxidation.

 
FFA:  Based on IOOC standards the maximum limit for free fatty acid in extra virgin olive oil is 0.8g per 100g or (.8%). A low FFA is desirable.  Free fatty acid speaks to the condition of the fruit at the time of crush.  The higher the FFA the greater the indication of poor quality fruit such as damaged, overripe, insect infestation, overheating during production or too much of a delay between harvest and crush.

 
Peroxide Value:  Based on IOOC Standards the maximum peroxide value for extra virgin olive oil is 20. A very low peroxide value is desirable.  Unsaturated free fatty acids react with oxygen and form peroxides, which create a series of chain reactions that generate volatile substances responsible for a typical musty/rancid oil smell. These reactions are accelerated by high temperature, light, and oxygen exposure.

 
Polyphenol Count:  Polyphenols are a class of antioxidants found in a variety of foods. Polyphenols such as Oleuropein, Oleocanthal, andhydroxytyrosol impart intensity connected with pepper, bitterness and other desirable flavor characteristics. Recent studies indicate that these potent phenols are responsible for many of the health benefits associated with consuming fresh, high quality extra virgin olive oil. Phenols in olive oil decrease over time or when exposed to heat, oxygen and light.  Consuming fresh, well made olive oil with high polyphenol content is crucial when looking to obtain the maximum health benefit commonly associated with consuming extra virgin olive oil.

 New Testing Methods Based on Olive Oil Chemistry

DAGs Test/Score
:  Measures the proportion of two forms of diacylglycerol:  1,2 and 1,3.  In oil freshly made from sound olives of good quality, the prevalent form of DAG is the 1,2 form where the fatty acids are bonded to a glycerol molecule in the 1 and 2 positions.  The bond on the 2 position is weak and easily broken, leading to the migration of that 2 position fatty acid to the 3 position.  This results in the much more stable 1,3 DAG.  This makes the ration of 1,2 DAGs to the total DAG’s a good indicator of the quality of the olive fruit and the processing.  It is also an indicator of the age of an oil, since the migration from 1,2 to 1,3 DAGs takes place naturally as the oil ages.  Warmer storage temperatures, and higher free fatty acid levels will both accelerate this process, but DAGs are not affected by the short exposure to high heat that is characteristic of deodorizing (refining).

​​KNOW  THE HARVEST DATE, COUNTRY PRODUCED AND ASK WHO THE SUPPLIER IS.  Know what is in your bottle!

The Freshest...

​The Healthiest!

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