The olive fruit holds some amazing attributes. Researchers across the world are increasingly discovering more health benefits than originally known, both from the olives and the oil they produce. Studies are conducted which raise new excitement as its cancer suppressant qualities are revealed further. Scientists began studying the potential health benefits of olives and olive oil when it was discovered that the levels of disease in general was lower in the Mediterranean countries which produced and consumed olives and olive oil than the in the rest of the Western world.
Greece and its island Crete were singled out as having the lowest incidence of heart disease and this was linked to the quality of the Mediterranean diet there. Of course no one needed to tell the Greek population that their olive oil was healthy as they’d known it for centuries.
I live in an area of Greece which produces the highest standard of extra virgin olive oil anywhere, even having my own olive trees, and when we talk about olive oil we mean only extra virgin oil. Unlike other olive oil producing countries the oil produced in the Peloponnese is not mixed with other oils, and Greeks consume more extra virgin olive oil than any other nation.
When the olives are harvested they go straight from the trees to the olive press and liquid ambrosia is produced in rich green hues. Everyone proclaims their olive oil to be the finest and the first bottles are poured into glasses to be tasted in the manner of fine wines.
The local olives are the famous Kalamata variety, large, black and tasty. They are more recognized outside of Greece than the oil is, even though much of the commercial Italian olive oil which is exported contains the second pressings from Greek olives. Once Greek olives are pressed the residual husks are sold to other countries to make up their oil production as second pressings, but do not produce extra virgin oil.
Olive oil contains monounsaturated fats which are so essential in a healthy diet. As olive oil is comprised of a large percentage of oleic acid it makes it the healthiest type of any oil. Research has already proven that the compound DHPEA-EDA which comprises half the antioxidant level of olive oil is primarily responsible in protecting against heart disease.
Studies began when it was discovered that the Greek population had the lowest mortality rate due to cardiovascular illness in the world, but further studies have revealed other healthy properties. The latest findings show that the complex phenols found in olive oil suppress the cancer gene associated with breast cancer, HER2.
There are still more healthy attributes to olive oil: it contains Vitamin E as well as oleic acid which aids in bone development and the prevention of osteoporosis. It provides protection against gastric conditions and ulcers, and even slows down the ageing process of brain function, tissues and bodily organs.
Although dieters may consider olive oil as high in calories and use it sparingly, studies have shown that including olive oil in ones daily diet aids in weight loss and weight loss maintenance. It also decreases hunger thus reducing the need for unhealthy snacking, and if snacking is necessary then what better snack than some olives.
Of course the people of the Mediterranean have always known that olive oil was good for them and here in Greece anything less than extra virgin was dismissed. The people may not have known the technical terms for the health giving antioxidants but even as far back as ancient Greek times it was used as a medicine and cure all.
Hippocrates was known to prescribe olive oil to treat inflammation, nausea, boils, and stomach disorders. The Greek women made use of it as a beauty product to protect the skin from dryness and to prevent wrinkles, and to add shine to their bodies and hair. The olive husks are used to make olive oil soap.
Whilst other countries may never quite catch up with the local levels of consumption of olive oil here, it is increasingly being recognized as a key element in a healthy diet. Cook with it, bake with it, adorn your vegetables and salads with it, and add the fruits themselves to salads, cooked dishes, or just enjoy them as a light aperitif before a relaxing meal. It could well inspire you to visit Greece itself to taste the oil straight from the press.
Sources: The Essential Olive Oil Companion by Anne Dolamore
Sciencedaily.
The Secret of Good Health: Olive Oil by N & M Psilakis