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Health and Olive OilOlive trees were cultivated in the Mediterranean as long ago as 3000 BC. For many centuries olive oil was traded as an important commodity by the Romans and people of other Mediterranean countries. Since then the production of oil, despite technological advances, has remained virtually as it was, thousands of years ago. It is an absolutely natural product, highly valued as healthy and nutritious. Olive Oil is purely the juice of crushed olives. A staple in the cupboard and used daily in Mediterranean countries, it is the main ingredient of the famous “Mediterranean diet”. Certain studies have suggested that the Mediterranean diet, consisting of fresh vegetables, fish, olive oil, fruit, cereals, a low intake of meat and dairy products, plus a couple of glasses of red wine, can help people live longer! Olive oil is high in vitamin E and monounsaturates, which means it may help to stave off heart disease by lowering blood lipids, slowing the thickening and hardening of the arteries. Research has shown that compounds known as phenols, found in virgin olive oil have been linked to the prevention of colon cancer. Oleic acid, a component of olive oil, may help to cut the risk of developing breast cancer. Research has also shown that olive oil promotes strong bone development and helps to prevent certain age related diseases. Olive oil varies in flavour in a similar way to wine. The flavour and character of the olive oil is determined by the exact type of tree, the soil and its position, how much sunshine it gets, and so on. It differs if the olives are hand-picked or machine picked. Hand picking is the most successful as the olives are not damaged. The timing of the harvesting can also affect the flavour and colour of the olive oil. Once picked, the olives should be pressed within 12 to 24 hours, so that no fermentation takes place, causing acidity levels to rise: the lower the acidity, the better the oil. The quality of olive oil is judged in a similar way to wine, by its colour, flavour and taste. The colour of olive oil varies from pale golden yellow, through greenish gold, to deep green. Unfiltered olive oil has a robust flavour of crushed fresh olives and can be slightly cloudy, as small particles of olive remain suspended in the oil. Flavours of various olive oils can range from mild, light and buttery, to fruity with a strong olive flavour, to peppery. A mild olive oil is delicious with fish or chicken dishes, whilst an unfiltered one tastes good with a tomato salad for example. Some oils are described as grassy in flavour whilst others may be described as having a flavour of hay. Our olive oils are all cold pressed which refers to the temperature that the olives are pressed at (below 25°C). Those pressed at cold temperatures will have a superior flavour to others and are regarded as having been produced in optimum conditions. Umbrian DOP means that the olive oil is guaranteed to come from a particular Geographical area in Umbria. It stands for Protected Designation of Origin. Tuscan IGP means that it comes from a particular geographical area of Tuscany. The organic oil has the equivalent of our Soil Association symbol on it, guaranteeing that it conforms to the Agricultural Association of Organic Growers in Italy (Agricultura Biologica) It isn’t often that one can say that a food is delicious AND healthy but our cold pressed extra virgin olive oils are just that! |
