Types of Olive Oil
Extra virgin Olive Oil(0% Cholesterol): Considered the best, least processed, comprising the oil from the first
pressing of the olives. Ideal for skin care, Drizzling, Marinades, Salad Dressings, Sauces, Stews, Soups,
Some Pastries, Grilling.
Pure Olive Oil(0% Cholesterol): Undergoes some processing, such as filtering and refining. Ideal for Grilling,
Frying, Sautéing, Salad Dressings, Baking, Normal Cooking.
Pomace Olive Oil(0% Cholesterol): Extracted from the mash and the lowest grade among the Olive Oils.
This variety suits the Indian cooking as it has very neutral taste. Ideal for Grilling, Frying, Sautéing, Salad
Dressings, Baking, Normal Cooking.
About Olive Oil
Olive oil a.k.a liquid gold, contains 0% cholesterol. Olive oil is considerably rich in monounsaturated fats; most notably oleic acid, is a fruit oil extracted from the olives. Evidence from epidemiological studies suggests that a higher proportion of monounsaturated fats in the diet are linked with a reduction in the risk of coronary heart disease. Olive Oil containing oleic acid ( monounsaturated omega 9 fatty acid) lowers low-density lipoprotein (LDL) called bad cholesterol, while raising high-density lipoprotein (HDL) called good cholesterol. In addition to the internal health benefits of olive oil, topical application is quite popular with fans of natural health remedies. Extra Virgin Olive Oil is the preferred grade for moisturizing the skin, especially when used in the oil cleansing method (OCM).
The first recorded Olive Oil extraction is known from the Hebrew Bible and took place during the Exodus from Egypt, during the 13th century BC. Olive trees were planted in the entire Mediterranean basin during evolution of the Roman republic and empire.
Olive oil has been more than mere food to the peoples of the Mediterranean: it has been medicinal, magical, an endless source of fascination and wonder and the fountain of great wealth and power.
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