Known since prehistoric times, since amphorae which were to contain the golden liquid were found around the Mediterranean basin, olive oil was cultivated by the Phoenicians in Syria and Palestine before the Greeks spread it all around the Mediterranean. . But it was Christopher Columbus who made him cross the ocean by taking it with him to America: thus, at the end of the 18th century, Californian olive oil was sold in shops. Today, there are olive groves in Africa, Japan and even China …
The virtues of olive oil
An anti-cholesterol weapon : oil (therefore fat) to fight cholesterol? If, if … Olive oil has the particularity of neutralizing the action of bad cholesterol in the arteries by preventing it from being deposited and blocking them. Serious epidemiological studies carried out in the United States show that it comes first (ahead of sunflower or safflower oils) in protective factors against cardiovascular diseases. For this, it is still necessary to choose a good quality oil.
A mine of good nutrients : it also contains many vitamins (A, B, K, E) as well as mineral salts, vegetable proteins and monounsaturated fatty acids (good fat).
An anticancer action? : recent studies tend to show its protective role against breast cancer and prostate cancer.
Beauty side : it was the Egyptians who popularized the use of olive oil for body care: like the Greeks and Romans, they applied it after bathing to avoid the drying effect of the water lime on the skin. Since then, it has been found as an ingredient of choice in many beauty treatments.
House side: it nourishes and shines furniture, parquet floors …, and overcomes solvent stains, traces of resin …
Its contraindications
None, provided you have a light hand on the quantities because it remains fat: 2 to 3 tablespoons per day for seasoning and cooking at low temperature (because it degrades from 200 ° C), it is enough.
Choosing the right olive oil
Prefer an extra virgin olive oil (pure fruit juice that does not come from a blend), first cold pressing (traditional extraction). Prefer packaging in a tinted glass bottle or, better, in a metal container, which protects the oil from light, thus preventing its oxidation. On the other hand, between a light, balanced, fruity oil …, it’s up to you: only by tasting it that you will know which one enchants your palate the most.
Did you know ?
It takes 100 kg of olives to produce 20 liters of oil. We understand why the famous juice sometimes reaches peaks in terms of price …
Read also :
Olive oil: its incredible health benefits
Olives: good reasons to use them in my recipes
The Mediterranean diet would reduce the risk of breast cancer