Olive oil is rich in antioxidants, such as vitamin E and polyphenols, and chlorophyll (especially virgin olive oil).
having antioxidant polyphenols and Vitamin E, protect the skin from
premature aging, since fight the damaging free radicals. To keep the
oil nutritional value first of all for health
reasons is better eaten raw in salads and dishes or not to cook in very high temprature .
Furthermore has high rates of vitamin
K, trace elements such as sodium and potassium, -which are
beneficial for the skin- and iron -which is very good for the
Studies show that olive oil reduces the risk of cardiovascular illness. Reduced the incidents of rheumatoid arthritis.
Olive oil has been positively indicated in studies on prostate and endometrial cancers as well.
Improves blood sugar control.
Spread on the skin and hair will avail,
will protect them mainly from dryness and improve texture.
The oil produced in mills, by cold or hot pressing olive fruit.
In several cases, subsequently filtration is made
Modern mills are independent industries, which have plenty of water for cleaning and processing of olives. The various areas of the mill are well ventilated, dry and have thermal insulation. There are, however, some small mills attached to farms, where the processing is done with traditional systems • farmers call them liarouvia or oil presses.
The Mediterranean countries are among the most important oil producers in the world, with Greece, Spain and Italy to produce larger quantities.
Spain produces larger quantities of oil than the other two, while Greece produces better quality oil than the other two Mediterranean countries.
How we check the quality of olive oil?
All extra virgin olive oils are not the same.
Like wines, they can vary dramatically in taste. In
order to meet the standards mandated by the European Union the "virgin olive oil" is classified in detail by the following names( depending on their content of free fatty acids (acidity) and any particular characteristics for each category):
Virgin Olive Oil (acidity ≤ 2,0%)
virgin oil production only, but is of slightly lower quality, with free
acidity of up to 1.5%, and is judged to have a good taste.
Extra Virgin Olive Oil (acidity ≤ 0,8%)
Extra-virgin olive oil accounts for less than 10% of oil in many producing countries; the percentage is far higher in the Mediterranean countries (Greece: 80%, Italy: 65%, Spain 30%).
Lampante olive oil (acidity> 2.0%)
Lampante olive oil (acidity> 2.0%) (is unsuitable for consumption as it is and is intended for refining or for industrial use)
ancient Greeks believed the olive tree was a gift from the goddess
Athena and began using olive oil in their religious rituals.
Homer, the immortal Greek poet, called olive oil liquid gold.
In the Greek
area have been found both presses for production of oil from the olives
and cans (jars) oil storage dated prior historical times.The use of oil,
besides the use in the foods was
for lighting (lamps)
fragrances (aromatic oils)
for body care / cleaning
The Minoans used olive oil in religious ceremonies.
The oil became a principal product of the Minoan civilization, where it is thought to have represented wealth.
The Minoans put the pulp into settling tanks and, when the oil had risen to the top, drained the water from the bottom.
Olive oil is a Mediteranean treasure that also used for many beauty makes...
Soon we ll saw you some old Greek Recipes of face body masks etc
And ..... food Recipes...all around Greece.
You can check our Organic Extra Virgin Olive Oil at : http://www.asclepius-herbs.nl