Health Benefits

NUTRITION AND HEALTH
Since antiquity olive oil has been a basic element in Greek nutrition. There were three qualities of oil. “Fresh Ground” was the name given to the oil of superior quality made from green olives without any thermal applications. The “Second Filling” was a good quality olive oil. “Vulgar oil” was the lowest quality oil made from overripe and bruised olives. Aside from been a basic food, olive oil was a necessary fuel item for lighting the oil lamps. This use survives today in the suspended oil lamps in Churches. Olive oil was also in common use for bodily hygiene. Olive oil was rubbed over the body as a protection from the sun and the cold. After bathing the body and the hair were rubbed with aromatic olive oil. The oil was also a basic ingredient for many perfumes. The production of aromatic oils in Greece is documented in the Mycenian period by the Linear B tablets of Pylion. Theophrastos in his work “About Scents” and Dioskouridis provide information for the ingredients and recipes for the production of aromatic oils. THERAPEUTIC CHARACTERISTICS Olive oil was used in Ancient
NOT JUST FOR SALAD... THE USES OF OLIVE OIL THEN AND NOW
The great biological and nutritional value of olive oil, a natural product, the “Golden Liquid” according to Homer has been recognized since ancient times. Hypocrites knew of the therapeutic qualities of olive oil and urged his patients to use it. The ancient Greeks were in the habit of consuming 1-2 spoonfuls of olive oil every morning. It was a matter of hygienic practice which helped deal with simple chronic constipation and with stomach ulcers. Now, in spite of the advancements in modern medicine and pharmacology, this practice is recommended for its positive influence on the digestion. It is noteworthy that olive oil has a beneficial effect in the dietary treatment of diabetes. In addition it helps control blood pressure and increases the bone mass. It is believed that olive oil has a favourable effect on the development of the central nervous and vascular systems, in brain development as well as normal child development.
OLIVE OIL AND THE DIGESTIVE SYSTEM
The human body easily absorbs olive oil. This means that the body absorbs the good ingredients such as vitamin E and phenols, which have anti-oxidizing properties and prevent the oxidization of fatty tissue. Many physiologists suggest that the easy absorption of olive oil by the body is mainly due to the fact that it is highly monounsaturated. Another important element is chlorophyll. Olive oil facilitates the cleansing of the gull bladder. Olive oil is not only easy to digest but it also helps the digestion of other fatty substances because it helps the secretions of the peptic system and stimulates the pancreatic enzyme lipace. The good peptic qualities of olive oil are also due to its good organolyptic characteristics, which are formed by a large group of volatile ingredients. These volatile ingredients are combined together to give olive oil its particular aroma and distinctive taste.
OLIVE OIL FOR ALL GENERATIONS
When nutrition supplies the body with the necessary and useful ingredients in the correct balance it has a positive effect in child development but also in the preservation of the health of older people. A major cause for the degeneration of the cells – and their eventual destruction – is the accumulation of free radicals, which are produced by the oxidization of the fatty tissues in the body. Vitamin E, phenols and other antioxidizing substances protect the human body from the negative effects of free radicals. Olive oil contains a high percentage of phenols and vitamin E and as a result helps delay the aging process.
OLIVE OIL AND CHOLESTEROL
Olive oil consumption has a very positive effect on blood cholesterol. We can distinguish cholesterol in two types: HDL cholesterol (good) and LDL cholesterol (bad). Good cholesterol is transported from the cells to the liver where it is secreted with the help of high-density lipoproteins. Bad cholesterol is transported by low-density lipoproteins into the cells. HDl – good cholesterol has a positive influence on the body especially on the heart. On the contrary, LDl – bad cholesterol has a negative effect and is a cause of artillery skilorsus and heart disease. Olive oil limits the oxidizing of this cholesterol because it is rich in anti-oxidizing agents.
OLIVE OIL - THE NATURAL FRUIT JUICE
Olive oil is natural monounsaturated oil with a desirable concentration (Vitamin E, Phenols) and with distinctive aromatic features. It is a natural fruit juice. Understandably these beneficial ingredients can be found in good quality olive oil and especially extra Virgin olive oil which should be preferred. Olive oil, the gift of the gods, according to Greek Mythology, which is extracted from the fruit of the olive tree in a natural way, is a product of distinct biological, nutritional, aromatic and taste characteristics. These characteristics can be found especially in good quality olive oil which has very low acidity, has not be oxidized (rancid) and has very nice colour, aroma and taste. Chemical processing may improve high acidity olive oil and make it edible however it takes away some extremely valuable ingredients such as Vitamin and Phenols. As a result processed olive oil (refined) lack the desirable properties and characteristics which can be found in abundance in extra Virgin olive oil. In contrast, extra virgin olive oil needs no chemical processing and can be enjoyed immediately after its extraction from the fruit by mechanical means. For this reason olive oil is considered a natural fruit juice.
HIGH QUALITY OLIVE OIL ON YOUR TABLE BEGINS ON THE TREE
Of course in order to obtain good olive oil the olive must be of good quality and healthy and it is necessary to observe strict rules of hygiene during the extraction process and low temperatures at the olive press. Prior to bottling, Olive oil should be stored in a cool environment in stainless steel containers to prevent oxidization (rancidity). Bottling in plastic is very detrimental to olive oil quality. The chemicals from the plastic can be captures by the oil and air can seep into it causing ransidness. The ideal packaging for olive oil should be dark glass, which prevents exposure to light, a basic cause of quality deterioration. The criteria, which play a greater role in determining olive oil quality, are the aromatic and taste ingredients. These ingredients are influenced to a great degree by the region of its origin. It is possible for olive oil to acquire a different aroma and taste depending on soil and climatic conditions (microclimate). In general it can be claimed that a dry climate and lime soil produce more aromatic olive oil.
YES, YOU CAN FRY IN OLIVE OIL
As to the behavior of olive oil in frying it is important to note the following: Olive oil, as with any fatty substance, deteriorates during the frying process especially if it is used over and over and if the frying temperature is very high. High temperature destroys the good ingredients of any oil while it creates harmful agents for the liver, the arteries and the heart. It is important however to take into consideration that these harmful agents are less likely to be created in olive oil than in all other known vegetable oils and this is because olive oil has a different composition. It contains a high percentage of oleic acid, which is much more resistant to oxidization than the polyunsaturated acids, which are found in large amounts in seed oils. But more importantly olive oil contains natural anti-oxidizing agents such as phenols and vitamin E. Of course it should be noted that during frying olive oil smokes at lower temperatures than is the case with seed oils. The reason is that olive oil is a natural fruit juice and contains a certain quantity of olive pulp. This disadvantage can be dealt with if we keep the frying temperature low. This practice should be followed regardless of which type of oil we use. This analysis should be convincing enough to help us revise our conventual wisdom as to the suitability of olive oil for frying purposes.

FOLK REMEDIES USING OLIVE OIL
FOR SHINING HAIR
After shampooing rub in a mixture of extra virgin olive oil and egg yolk, juice of a lemon and a little beer. Leave for 5 minutes and wash out.
TO PREVENT DANDRUFF
Rub a mixture of extra virgin olive oil and eau de Cologne into hair. Rinse.
FOR DRY SKIN
Make a face mask with an avocado and extra virgin olive oil. Leave for 10 minutes and then rinse off.
TO PREVENT WRINKLES
Rub a mixture of extra virgin olive oil and the juice of a lemon into the skin before going to bed.
TO SOFTEN THE SKIN
Mix together equal parts of extra virgin olive oil and salt. Massage the body and wash off.
TO STRENGTHEN NAILS
Soak nails in warm extra virgin olive oil for 5 minutes
TO SOOTHE TIRED FEET
Massage (or get someone else to) feet with extra virgin olive oil
TO EASY ACHING MUSCLES
Massage area with a mixture of extra virgin olive oil and rosemary.
TO CLEAR ACNE
Gently rub skin with a mixture of 250ml extra virgin olive oil and 10 drops of lavender oil.
TO REDUCE THE EFFECTS OF ALCOHOL
Take a couple of spoonfuls of extra virgin olive oil before drinking.
FOR HIGH BLOOD PRESSURE
Boil 24 olive leaves in 250 ml of water for 15 minutes. Drink the liquid morning and night for two weeks.
GRADES OF OLIVE OIL AS DESIGNATED BY THE INTERNATIONAL OLIVE OIL COUNCIL
VIRGIN OLIVE OIL
The oil obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, and particularly thermal conditions, that do not lead to alterations in the oil. Further, the olive has not undergone any treatment other than washing, centrifugation and filrations.
VIRGIN OLIVE OIL fit for consumption as it is, is classified into:
EXTRA VIRGIN OLIVE OIL
This is virgin olive oil of absolutely perfect taste and odour having maximum acidity in terms of oleic acid of 1 gram per 100 grams, or more simply with an acidity of less than 1%
FINE VIRGIN OLIVE OIL
Virgin olive oil of absolutely perfect taste and odour having maximum acidity in terms of oleic acid of 1.5 grams per 100 grams, acidity of less than 1.5%
SEMI-FINE OLIVE OIL (OR ORDINARY VIRGIN OLIVE OIL)
Virgin olive oil of good taste and odour, having a maximum acidity in terms of oleic acid, of 3 grams per 100 grams, with a margin of tolerance of 10% of acidity indicated, in otherswords a maximum acidity of 3%