Learn More About OLIVE OIL

The Importance Of Olive Oil In Ancient Greece

 

According to mythology, Athena, goddess of wisdom, and Poseidon, god of the sea, vied for the allegiance of an as yet unnamed city in Greece. The populace decided they would honor whichever deity presented the city a better gift.
Poseidon struck the ground and the salty water of his kingdom sprang forth while Athena answered by giving the people of the city, soon to bear her name, the gift of the olive tree. The wise Greeks of the city that became Athens chose the latter and the rest is history.
Olive oil is now a staple of the Greek diet and is responsible for the so called “Greek paradox” – the odd (but true!) idea that a diet rich in high quality fats can actually keep you healthy. Improve your health by learning ways of incorporating Greek extra virgin olive oil into your diet today.

 

What is EVOO?

 

Extra virgin olive oil (EVOO) is the highest quality of olive oil and has the best flavor. It is produced from first cold pressing the olives and pits. Cold pressing means no heat or chemicals have been applied in the process, EVOO can be used in cooking, for dipping bread or as salad dressing.
Use olive oil in baking instead of vegetable or canola oil. It adds healthy fats!
Infused EVOO can be Drizzled on pasta or salad or dip bread into the infused olive oil.
Use olive oil in place of butter. For example, I drizzle olive oil on vegtables.
Olive oil is best used uncooked or cooked at a low to medium temp, Don’t heat olive oil to its smoke point, the point at which oil produces smoke. The oil is ruined at that point.

Since the day I was born My family has shared their passion with the world, for the finest Greek olive oils, & paired them with their finest Greek recipes for friends & family to enjoy. Our Olive oil is coming from olive groves located between Olympia, & the temple of Epicurus Apollo, which are dated back more than 1000 years, & still today, produce the finest cold pressed Extra virgin olive oil the world has ever scene. The olive trees are cultivated in the same traditional ways my ancestors did for generations before me. With no chemical fertilizers or pesticides, our olives are carefully selected & cold pressed immediately after harvest to ensure we are greeted with the same delicate taste & flavorful aroma we have come to enjoy so much.

Since ancient times, we have acknowledged EVOO for it’s nutritional & medical value, as an important ingredient of the Mediterranean diet.

BioLiveIt is the first of its kind, all natural CBD infused Olive Oil product that is a natural medicine I created, & personally use, to help my Crohn’s Disease. Other bases like Coconut oil, alcohol or seed oils don’t ingest well with my body. CBD Helps my inflammation, helps spasms,appetite and +. CBD is a Food and a Nutrient. Great as a tincture, tasty on food, or as a topical on your skin.

 

Scientific Evidence

 

As many research projects have shown, the composition of olive oil, which as all vegetable oils is made up of triglycerides and minor components, greatly depends, among others, on climatic conditions, soil quality and fruit variety. The fatty acids that make up olive oil triglycerides just like micro components, vary depending on what region the oil is from. Oils therefore around the Mediterranean Basin are not the same and may not have the same effect on the human body as Greek Olive Oil. Research has shown that Greeks despite poor health care had a longer life expectancy (over 80 years) and the world’s lowest rates of heart disease and cancer as well as the lowest mortality rate due to cardiovascular illness. Simply said, Greeks seemed to live longer, healthier lives.
The term “Mediterranean diet” is, however, misleading given the large differences between the Mediterranean populations in their dietary habits, e.g. between the Spanish, Italians, French, Egyptians, Israelis, Moroccans and Libyans. Even those that seem close in their dietary habits, such as the Italians, Greeks and Spanish; have large differences in olive oil comsumption, among other characteristics. The mean olive oil consumption of the Italian and Spanish populations is approximately 15-20 gr per person per day as opposed to over double that quantity for a Greek. These differences in dietary habits among the Mediterranean people along with the fact that olive oils appear to have different attributes depending on the region of their origin would suggest that consuming any olive oil as a preventive is not quite enough. Neither is it enough to follow what is called “the Mediterranean Diet”. It rather seems that one can not go without the other. That is Greek olive oil with its special qualities and “Mediterranean” style of eating. Although the Chinese believe that food is a kind of medicine, and olive oil might have that interesting quality, it is much more preferable to favor it for its special flavor and the tastefulness it adds to food.
Scientists tried to pinpoint what was that made Greeks so special healthwise. Data was gathered, research and studies carried out and people started to talk about olive oil. Yet, Hippocrates, father of Medicine, had repeatedly referred in his work to the beneficiary attributes of olive oil to health in general, calling it “the great therapeutic”. What had been known and applied for centuries in Greece, twentieth century scientists had come to rediscover through their many studies.
Today’s scientific research on nutrition has recognized the Greek diet as among the healthiest in the world. Olive oil, rich in monounsaturated fats, is largely responsible for this excellent bill of health. Simply put, olive oil reduces the risk of heart disease by lowering LDL cholesterol (bad cholesterol) which contributes to the buildup of fatty deposits in the arteries. In turn, it leaves HDL (good cholesterol) which works to actually remove any buildup in the arteries that has occurred.

Published studies also link judicious use of olive oil to reducing the effect of a growing list of ailments. For example, Greek women have a 42% lower rate of breast cancer than women in the U.S..
Olive oil is recognized as important in maintaining metabolism and contributes to the development of the brain and bones in children. It is also recommended as a source of vitamin E for older people. A natural anti-oxidant, olive oil slows down the natural aging process. It also slows down acid overproduction in the digestive system thereby diminishing the potential for ulcers and other gastrointestinal problems.
Clearly, olive oil is nothing short of miraculous in its healthful qualities while it contains no more calories than any other oil. A new study by researchers at the University of Oxford, that was published this recently, adds to the growing body of evidence that shows olive oil, a staple of the Mediterranean diet, is as good as fresh fruit and vegetables in keeping colon cancer at bay. Dr Michael Goldacre and a team of researchers at the Institute of Health Sciences compared cancer rates, diets and olive oil consumption in 28 countries including Europe, Britain, the United States, Brazil, Colombia, Canada and China. Countries with a diet high in meat and low in vegetables had the highest rates of the disease and olive oil was associated with a decreased risk. “Olive oil may have a protective effect on the development of colon cancer”, Goldacre said in a report in the Journal of Epidemiology and Community Health. Meat, fish and olive oil were the key elements of the diets in terms of the cancer. Meat and fish combined were positively associated with the incidence of cancer but olive oil had a negative effect. The researchers suspect olive oil protects against bowel cancer by influencing the metabolism of the gut. They think it cuts the amount of a substance called deoxycyclic acid and regulates the enzyme diamine oxidase which may be linked to cell division in the bowel. “The olive oil seems to reduce the amount of bile acid and increase the levels of the enzyme thought to beneficially regulate cell turnover in the gut”, Goldacre said. Meat has the opposite effect because it tends to increase the amount of bile acid. Earlier animal studies have shown the benefits of olive oil over safflower and fish oil on pre-cancerous cells and tumour growth. Japanese scientists also claim that virgin olive oil applied to the skin after sunbathing could protect against skin cancer by slowing tumor growth. Colon cancer is the second most common cancer in many Western countries. It is much more prevalent in the industrialized world than in developing nations in Asia and Africa. The main treatment is surgery to remove the cancerous area of the bowel and chemotherapy if the disease has spread.
A study in the March 27, 2000 issue of the journal Archives of Internal Medicine reports that people on high blood pressure medications may be able to reduce the amount of medicine they take if they substitute extra-virgin olive oil for other types of fats in their diet. “The most important finding in this study is that the daily use of olive oil, about 40 grams per day, markedly reduces the dosage of [blood pressure medication] by about 50% in hypertensive patients on a previously stable drug dosage,” says L. Aldo Ferrara, MD, associate professor of internal medicine at the Frederico II University of Naples in Naples, Italy, and the study’s lead author. Forty grams per day of extra-virgin olive oil amounts to about four tablespoons, Ferrara tells WebMD. That is the amount men in this study consumed, with women consuming about three tablespoons.
Each study participant had high blood pressure and was on medicine to control it. Each ate a diet comprised of 17% protein, 57% carbohydrates, 35 grams of fiber, and 26% total fats with 5.8% saturated fats, per day for six months. Participants were assigned to receive the majority of their fats from either extra virgin olive oil or sunflower oil. Then each participant was switched to the other type of oil for an additional six months. During the 12-month study, regular measurements of blood pressure were taken, and when blood pressure fell, the dose of blood pressure medication was reduced. “Daily dosage of [blood pressure medication] was reduced by 48% during the olive oil diet and by 4% during the sunflower oil diet,” reports Ferrara. “In particular, blood pressure was controlled without any medication in eight patients during the olive oil diet but none during the sunflower oil diet. Ferrara explains that only extra-virgin olive oil contains antioxidants called “polyphenols,” which he and his fellow researchers think may be responsible for the drop in blood pressure seen in this study. Polyphenols are completely absent from sunflower oil, according to Ferrara and colleagues.
Evidence is also growing that olive oil can protect against bowel cancer. Research carried out by doctors at Oxford University has found that olive oil has protective benefits. They found that it reacts with acid in the stomach to prevent the onset of bowel and rectum cancers.
Bowel cancer is the second-most common cancer in the UK and kills nearly 20,000 people every year. However, if it is diagnosed early it is easily treatable. Research carried out in Spain on rats last year also suggested that olive oil could protect against the disease.
But the Oxford researchers have also confirmed that intake of meat and vegetables can affect the risk factors. They studied bowel cancer rates in 28 countries across the world, most of which were in Europe. However, rates of the disease in the UK, the USA, Brazil, Colombia, Canada and China were also examined.
The researchers found that three dietary factors could affect a person’s risks of developing the disease. They suggested that people who ate a lot of meat and fish, as opposed to those who ate mostly vegetables and cereals, were at increased risk. They also found that a diet rich in olive oil was associated with a decreased risk. This is because a high meat intake can increase the amount of a bile acid called deoxycyclic acid, which reduced the activity of an enzyme called diamine oxidase (DAO). DAO is thought to regulate the cell turnover in the bowel lining and reduced levels of this enzyme could be responsible for abnormal cell turnover.
But the Oxford researchers found the olive oil seemed to reduce the amount of bile acid and to increase DAO levels, thus protecting against abnormal cell growth and cancer.

 

Extra Virgin Olive Oil:

 

Olives are hand-picked, cleaned with pure water, then crunched and malaxated and finaly cold pressed. Extra virgin olive oil is derived from the first cold pressing of olives without refining. The oil is extracted from the olives by mechanical means (pressure) which do not modify it’s basic properties. This results in a completely natural product which maintains the taste plus chemical and biological characteristics of the olive. It is characterized by an acidity level of less than one percent. It is considered the finest and fruitiest olive oil and is therefore also the most expensive. It can range from pale champagne to greenish-gold to bright green in color. In general, the deeper the color, the more intense the olive oil flavor. Nearly 75 percent of Greek olive oil is of this much sought after premium extra virgin grade. This compares to 50 percent of Italy’s production and 30 percent of Spain’s. The ideal climate of the country contributes most favorably to Greek olive oil’s overall superiority. Greek olive oil is richer, with fruitier flavor, intense aroma and distinctive bright green color. Extra virgin olive oil’s naturally intense taste is especially complimentary when drizzled over seafood just off the grill, to dress salads, the finishing of sauces and anywhere that richly flavored olive oil will enhance the finished dish. Our “Eliki” olive oil is one of the top brands in this category. We do not sell lower grades of olive oil.

 

Olive Oil:

 

Olive oil has an acidity level of no more than 1.5 percent. It is obtained by blending refined oil with 1-15% extra virgin olive oil (the percentage & quality varies). Olive oil from Greece is superior to other olive oils because it contains a portion of good quality extra virgin olive oil. Much lighter in taste and color, olive oil is used for frying or for flavoring certain dishes requiring a more subtle taste than with the richness of extra virgin olive oil. Since olive oil consists primarily of refined oils, which are industrial products of very low quality, we do not recommend it to our customers.

 

Refined Olive Oil:

 

All virgin Olive oil, extracted by cold pressing, which does not conform to the COI (International Oleical Council) standards, is refined to correct the taste and lower the acidity level to 0,3%. This oil is again an industrial product, it has very low nutritional value and lacks all antioxidants and other ingredients that the true 100% extra virgin olive oil has. We do not recommend it to our customers.

 

Olive Oil Cake (Pomace):

 

It’s a mixture of refined olive oil cake with virgin olive oil, with an acidity limit of 1,5%. Stay away from this stuff. It is bad for your health.

 

Importance of Greek olive oil for healthy diet

 

Recent studies have linked the consumption of olive oil with health benefits, such as a heightened immune system, reduced obesity level, and reduced blood sugar level.
Additionally, olive is one of the fastest growing industries, according to a report from Research and Markets. While Spain and Italy top the list of both producers and consumers, Americans seem to have jumped on the Mediterranean diet bandwagon as the United States ranks third on the list of the world’s largest olive oil consumers.
Specifically, Greek extra virgin olive oil, in comparison with the rest of the extra virgin olive oils in the market, has the lowest acidity (approximately 0.5%), way below the minimum 0.9% setup from the EU and US authorities. Consuming Greek olive oil is one of the easiest single choices you can make to take control of your health and of your family.
Its benefits were obvious to the Ancient Greek and have withstood the test of time being confirmed by modern science.

 

The Health Benefits of Greek Olive Oil

 

1. Reduces the risk of cancer
Oleocanthal, the phytonutrient in olive oil, mimics the effect of ibuprofen in reducing inflammation, which can decrease the risk of breast cancer and its recurrence. Squalene and lignans are among the other olive oil components being studied for their possible effects on cancer.
2. Lowers cholesterol
Olive oil lowers the levels of total blood cholesterol, LDL-cholesterol, and triglycerides. At the same time, it does not alter the levels of HDL-cholesterol (and may even raise them), which plays a protective role and prevents the formation of fatty patches, thus stimulating the elimination of the low-density lipoproteins.
3. Rich in vitamins
Olive oil is rich in antioxidants, especially vitamin E, long thought to minimize cancer risk. Among plant oils, olive oil is the highest in monounsaturated fat, which doesn’t oxidize in the body, and it’s low in polyunsaturated fat, the kind that does oxidize.
4. Lower blood pressure
Regular consumption of olive oil can help decrease both systolic and diastolic blood pressure.
5. Beneficial for diabetics
It has been demonstrated that a diet that is rich in olive oil, low in saturated fats, moderately rich in carbohydrates and soluble fiber from fruit, vegetables, and grains is the most effective approach for diabetics. It helps lower “bad” low-density lipoproteins while improving blood sugar control and enhances insulin sensitivity.
6. Reduce levels of obesity
Although high in calories, olive oil has shown to help reduce levels of obesity.
7. Lowers risk of arthritis
Although the reasons are still not fully clear, recent studies have proved that people with diets containing high levels of olive oil are less likely to develop rheumatoid arthritis.
8. Improves bone mineralization and calcification
A high consumption of olive oil has been shown to improve bone calcification. It helps calcium absorption and so plays an important role in aiding sufferers and in preventing the onset of osteoporosis.
9. Lowers risk of having a heart attack
According to CNN.com, “Consuming more than just four tablespoons a day can scientifically lower your risk of having a heart attack, suffering from a stroke or dying of heart disease, according to a recent study published in the New England Journal of Medicine.”

 

Additional Resources

 

For additional scientific and medical information on the role of diet in general and olive oil in particular, please click on the url located below to visit the European Olive Oil Medical Information site.

http://europa.eu.int/comm/agriculture/prom/olive/medinfo/

Grades of Olive OilOlive oil is “graded” according to its flavor, color, aroma, as well as its acidity, which is the most important element in determining grade.

 

Virgin Olive Oil:

 

Also derived from the first pressing without refining, virgin olive oil has an acidity level between one and two percent. Although its flavor varies in intensity, virgin olive oil is milder than extra virgin olive oil.
All of the following grades of olive oil involve products that contain refined oils in significant portions and we do not recommend them to our customers due to a number of reasons that have to do with their low nutritional value as well as with their inclusion of chemicals that are harmful to the human body.

 

Pure Olive Oil:

 

Pure olive oil has an acidity level of no more than 1.5 percent. It is a blend of refined olive oil and Pomace oil possibly with a small quantity of extra virgin or virgin olive oil. Since pure olive oil consists primarily of refined oils and Pomace oil, which are industrial products of very low quality, we do not recommend it to our customers.

 

Olive Oil Cake Refined:

 

The oil extracted from olives cake by solvents, has to be refined in order to take off smell and color and lower its acidity to 0,3%. Stay away from this staff. It is bad for you.

 

Light & Extra Light Olive Oil:

 

The olive oil that you see on the supermarket self advertised as “light” or as “Extra Light” olive oil contains the exact same number of calories as regular olive oil and is a mixture of refined olive oils that are derived from the lowest quality olive oils available through chemical processing. These oils are so bad that cannot be consumed by humans without refining. These types of oils also contain significant portions of other lower cost oils such as Canola and Hazelnut oil which have virtually no flavor of their own.  They may contain some extra virgin or virgin olive oil (1% maximum). The term “light” or “extra light” refers to the lighter color, fragrance, and flavor obtained by an extremely fine filtration and refining process and not to the amount of calories that the oil contains. We recommend to our customers to stay away from these products because they are industrial products of very low quality.

 

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