BBQ Chicken Tesco Extra Plentong

Salam Ramadan

2010-09-02T21:26:00.004+08:00

BBQ Chicken Tesco Extra Plentong wish all Muslims "Salam Ramadan".

Don't forget to come and taste our delicious & healthy foods especially for your breaking fast time.

To all our customers, TQ.. TQ... TQ so much for the support....

BBQ Chicken Pasta Mania

2010-06-28T16:13:00.004+08:00

It's Tasty yet healthy.

Hurry, get this delicious pasta from BBQ Chicken Tesco Extra Plentong and enjoy it with your love ones..

Hot Hot Challenge

2009-11-22T15:02:00.006+08:00

Beat the HEAT at the

HOT HOT CHALLENGE

and stand to win total price

RM4500 cash!!

Hurry!! Contest is open to the first 50 participants or untill 13th December 2009

Click here to join NOW

http://bbq-chicken.com.my/content/view/54/116/

Student Special

2009-11-22T12:30:00.007+08:00

1 pieces Olive Luxury Chicken

Korean Charbroiled

Coleslaw + Fried Rice of the day + Soft drink

only RM9.90

FREE

Pat Bing Soo ( Ice Kacang Korea )

Teri-Q Wings ( 4pieces )

with every RM50 spent in a single receipt

Terms & Conditions

Valid for students only,upon presentation of a
student ID
Only valid on weekdays.
Price excludes service charge.
Not valid with other offers,promotions or discounts
( however,the free dish is applicable for purchases of the Student Special ).

Diners Club

2009-11-22T12:03:00.003+08:00

Diners Club Save

Be Rewarded Programme

10% off total bill

Terms & Conditions

Payment must be made with Diners Club card
Not valid with other promotions,discounts and offers

Participate Outlet :

JOHOR

Tesco Extra Plentong
G10,Lot 34, Jalan Masai Baru 10,
81750 Johor Bahru
Johor
07-357 1019

AEON Bukit Indah
Lot G16, No. 8, Jalan Indah 15/2,
Bukit Indah,
81200 Johor Bahru
Johor
07-237 6722

SELANGOR

Giant Kota Damansara
F71 - F72, No. 16, Jalan PJU 5/1,
Kota Damansara,
47810 Petaling Jaya
Selangor
03-7954 8722

KUALA LUMPUR

AU2 Setiawangsa
Lot G57
No. 6, Jalan Setiawangsa, Bandar Baru Ampang,
54200 Kuala Lumpur
Wilayah Persekutuan
03-4256 1019

Desa ParkCity
No. 5, Persiaran Residen,
52200 Kuala Lumpur
Wilayah Persekutuan
03-6280 8722

PENANG

New World Park
102-C1, New World Park,
Burmah Road,
10050 Pulau Pinang
04-210 1019

DELIVERY Flier

2009-11-22T11:45:00.002+08:00

Buy 1 Main Course

GET 50% off the second

Terms & Condition

This offer must be announced prior to order and the original coupon be handed over upon delivery
Only valid till 31st December 2009
The value of the second Main Course must be equal to or lower than the first
The BBQ Chicken delivery service is only available at selected areas.
These Terms & Conditions are subject to change without prior notice.

Pro Direct

2009-11-22T11:16:00.002+08:00

SAVE COUPONS

RM270

Terms & Conditions

Present and mention coupon before ordering
A purchase is required for redemption of the coupons except the No Purchase Bonus
No splitting of bills
Not valid with other coupons,promotions,discounts and functions
Dine in & take away only
Subject to applicable service charge & tax

Hong Leong Bank Debit Card

2009-11-22T11:07:00.005+08:00

Buy 1 Main Course

FREE

Soup of the Days

Side Orders

Terms and Condition

Payment must be made with the HLBB debit card
Not applicable with other promotion

Breakfast Menu

2009-11-22T09:34:00.004+08:00

Now,great meals start earlier

We're always been famous for our deliciously healthier meals.

Now,this goodness begins from 8.30am - 10.30am daily

REGULAR SET - RM5.90

2 pieces of crisp toast with butter and kaya
2 delicious chicken sausages

Choose :

Creamy scrambled egg or a lovely sunny side up

Comes complete with coffee,tea or Milo

BIG BITE SET - RM7.90

2 pieces of crisp toast butter and kaya
2 delicious chicken sausages and baked beans

Choose :

Creamy scrambled egg or a lovely sunny side up
Mixed vegetables or sauteed mushroom & onion

Comes complete with coffee,tea or Milo

BB BURGER - RM7.90

2 delicious chicken sausages and a lovely sunny side up
in a fresh hamburger bun

Comes complete with coffee,tea or Milo

Add-ons - RM1.00

Mashed potato
Baked beans
Mixed vegetables

Outlet participate

JOHOR

Tesco Extra Plentong
G10,Lot 34, Jalan Masai Baru 10,
81750 Johor Bahru
Johor
07-357 1019

SELANGOR

One Utama Shopping Centre
LG 323-323A, 1 Utama Shopping Centre,
Bandar Utama,
47800, Petaling Jaya
Selangor
03-7727 0619

Giant Kota Damansara
F71 - F72, No. 16, Jalan PJU 5/1,
Kota Damansara,
47810 Petaling Jaya
Selangor
03-7954 8722

KUALA LUMPUR

Desa Sri Hartamas
No. 24, Jalan 27/70A,
Desa Sri Hartamas,
50480 Kuala Lumpur
Wilayah Persekutuan
03-2300 1019

Desa ParkCity
No. 5, Persiaran Residen,
52200 Kuala Lumpur
Wilayah Persekutuan
03-6280 8722

PENANG

New World Park
102-C1, New World Park,
Burmah Road,
10050 Pulau Pinang
04-210 1019

HALAL

2009-11-21T18:45:00.008+08:00

Reference No : HDC/HI-C06/ 2 049-11/2007

Date of Issued : 01st July 2009

Valid Until : 30th June 2012

Genesis BBQ (Malaysia) Sdn Bhd is HALAL.

For detail information log-on to website

http://www.halal.gov.my/directory/index.php?lang=BM

Loyalty Card

2009-11-19T21:30:00.002+08:00

Every RM30 spent gets 1 stamp.

BONUS

5 stamps = RM10 voucher

10 stamps = FREE Jerk BBQ + Iced Lemon Tea

15 stamps = RM50 off bill

Terms & Condition

• Every RM30 spent in a single receipt entitles you to 1 stamp.

• Stamps cannot be combined from different cards.

• Redemption is only valid at the outlet and by the date stated on the front of this card.

• Each reward can only be redeemed once. Only original and undamaged cards will be accepted.

• These Terms & Conditions may be changed without prior notice.

Student Discount

2009-11-19T21:20:00.003+08:00

15% discount

on all food and beverages

in a single receipt

Terms & Condition

• Present valid student ID upon ordering

• Dine-in only

• Not valid with other promotions,discounts or offers

• Not exchangeable for cash

Mystyle - Buy 1 FREE 1 any Main Course

2009-11-19T19:26:00.009+08:00

my111 : Buy 1 FREE 1 any Main Course
(save up to RM18.90)
SMS : my111 bbqchicken Send to 33365.

my365 : FREE Golden Strip with any purchase of a Main Course (save RM9.00)
SMS : my365 bbqchicken Send to 33365.

How To Get Vouchers

Go to SMS message box:

Step 1 –Type my111bbqchicken or my365bbqchicken
Step 2 – Send to 33365
Step 3 – Present mobile voucher to cashier/waiter

Applicable to All mobile service provider. Every 111 sms at RM 3.50 each. Every my365sms at RM 1.50 each. The charges will only apply when the voucher is received on your mobile phone

Consumers T&C

• Multiple my111 mobile vouchers are ALLOWED to enjoy Buy 2 Free 2, Buy 3 Free 3, and so on, for the same bill.
• Multiple my365 mobile vouchers are ALLOWED for the same bill.
• The Free item is applicable for the same or lower priced value.
• Not valid with any other on-going promotions.
• Dine-in only.
• Customers need to present their mobile voucher, its expiry date and serial no. to the cashier/waiters for verification to redeem the vouchers.
• The validity of the mobile voucher is 7 days from the day of download.
• Merchant reserves the right whether or not to honour the MyStyle-vouchers of its originality.
• Merchant reserves the right to offer the promo products while stocks last, or may replace with other products with the similar value.
• Discounts are not valid with other offers, discounts, and on-going promotions.
• Merchant reserves the right to change discount promotions without prior notice.
• Other Terms & Conditions apply. Please check from our participating merchants or log on to www.mystyle.com.my for more info.

Contact Outlet

JOHOR

Tesco Extra Plentong
Lot 34, Jalan Masai Baru 10,
81750 Johor Bahru
Johor
07-357 1019

AEON Bukit Indah
Lot G16, No. 8, Jalan Indah 15/2,
Bukit Indah,
81200 Johor Bahru
Johor
07-237 6722

SELANGOR

Taipan USJ
GF-03A, 11A Jalan USJ 10\1,
Taipan Business Centre,
47620 Subang Jaya
Selangor
03-5637 1019

Jaya One
No. 12-G, Block M Jaya One,
Jalan University,
47800, Petaling Jaya
Selangor
03-7727 0619

One Utama Shopping Centre
LG 323-323A, 1 Utama Shopping Centre,
Bandar Utama,
47800, Petaling Jaya
Selangor
03-7727 0619

Metro Point Complex, Kajang
G02 & 03, GF Metro Point Complex,
Seksyen 7, Bandar Kajang,
43000 Kajang
Selangor
03-8733 0619

Giant Kota Damansara
F71 - F72, No. 16, Jalan PJU 5/1,
Kota Damansara,
47810 Petaling Jaya
Selangor
03-7954 8722

KUALA LUMPUR

Desa Sri Hartamas
No. 24, Jalan 27/70A,
Desa Sri Hartamas,
50480 Kuala Lumpur
Wilayah Persekutuan
03-2300 1019

AU2 Setiawangsa
Lot G57
No. 6, Jalan Setiawangsa, Bandar Baru Ampang,
54200 Kuala Lumpur
Wilayah Persekutuan
03-4256 1019

Desa ParkCity
No. 5, Persiaran Residen,
52200 Kuala Lumpur
Wilayah Persekutuan
03-6280 8722

Wangsa Walk Mall
Lot G-27, Wangsa Walk Mall,
No. 9, Jalan Wangsa Perdana 1, Bandar Wangsa Maju,
53300 Kuala Lumpur
Wilayah Persekutuan
03-4148 1019

PENANG

New World Park
102-C1, New World Park,
Burmah Road,
10050 Pulau Pinang
04-210 1019

Sunway Carnival Mall
S-21, Sunway Carnival Mall,
Seberang Jaya,
13700 Pulau Pinang
04-399 1019

Gurney Plaza
170-G-41,
Plaza Gurney,
10250 Pulau Pinang
04-2100 220

Hong Leong Bank - Kids Eat For FREE

2009-11-06T14:48:00.003+08:00

FREE

Kid's Meal

with every purchase Main Course

15% off ala-carte food

PERIOD :

Ongoing till 30th June 2010

Payment must made with a Hong Leong Bank credit card

Kids must be between 1 - 12 years old or 12cm and below

Customers can only choose 1 offer at one time

Limited to 1 free kid's meal per adult with main course purchase

Dine - in only

Not valid with other promotions,discounts or vouchers

Not valid on eve Public Holiday and Public Holiday

AEON Privilege Shopping Programme

2009-11-06T12:31:00.003+08:00

15 % off all food items

Period :

Ongoing till 30 June 2010

Excludes beverage & dessert items

Payment must be made with the AEON credit card OR upon presentation of J Card OR Express Card

For dine - in only

Not valid with other promotions,discounts or offers

Privillege Lunch

2009-11-03T20:39:00.007+08:00

15% off

the total bill with a minimum spending of RM100 in a single receipt

( waive delivery charge if within 5 minutes walking distance )

Only valid for companies staff who have received the privillege lunch letter

Name cards must be handed over to the outlet for documentation purpose

Discount is applicable for delivery

Not applicable with other promotions,discounts and offers

Valid only at

KL

Desa Park City, Kepong : +603 - 6280 8722

AU2, Ampang : +603 – 4256 1019

Selangor

One Utama : +603 - 7727 0619

Metropoint Kajang, Bandar Kajang : +603 – 8733 0619

Giant Hypermarket, Kota Damansara : +603 – 6142 2872

Penang

Sunway Carnival Prai, Seberang Jaya : +604 - 399 1019

Johor

Tesco Exta Plentong, JB : +607 - 357 1019

AEON Bukit Indah, JB : +607 – 237 6722

Hotlink Youth Club Rewards

2009-09-30T14:21:00.001+08:00

FREE

Golden Strips ( 4 pieces )

with purchase of 2 Main Course meals

PERIOD :

1st October till 31st December 2009

Voucher must be presented at outlet and is valid for one purchase only

Not valid with other promotions,discounts or offers

Valid at all BBQ outlets

Only original vouchers will be accepted

Cold Poached Salmon with Warm Dill Mayonnaise or Aioli Sauce

2009-09-09T22:25:00.000+08:00

Ingredients

1-1/2 qt Court Bouillon—simmering
4 8-oz salmon steaks
1 cup Warm Dill Mayonnaise or 1 cup Aioli Sauce
4 cups Salad Greens Mesclun or Spring Mix
4 bunches cherry tomatoes on the sprig
Preparation

Poach salmon in simmering court bouillon, and cool. The texture of the fish should be a shiny opaque flake.

Remove skin, and brush lightly with Extra Virgin Olive oil to glaze it, and place it on a bed of salad greens

Stripe with Warm Dill Mayonnaise or Aioli Sauce.

Garnish with cherry tomatoes on the sprig.

A half portion may be served as an appetizer.

Warm Mayonnaise with Dill

2009-09-09T22:24:00.000+08:00

Ingredients

2 tbl water hot
3 each egg yolk
1/2 tsp salt
1-1/4 cups extra virgin olive oil—mild
1 tbl lemon juice fresh—hot
1 pinch pepper cayenne
2 tbl dill leaves, snipped, no stems—blanched
Preparation

Place a stainless steel bowl over a simmering hot water bath, and add the hot water.

Beat in 3 egg yolks with constant beating. The yolks should become thick and ribbon like.

Begin beating in the olive oil, slowly in a thin stream, adding only as much as is quickly absorbed.

When about half the oil is added, add the hot lemon juice with beating. There should be a noticeable thickening.

Beat in the rest of the olive oil, somewhat more quickly, pouring in a steady stream.

Season with a pinch of cayenne, and more lemon juice and salt if you like.

Just before serving, add the snipped dill. You can blanch the dill sprigs by putting them in a strainer, and pouring a little boiling water over them, then cold water, this will brighten them.

Notes: This is a Hollandaise sauce made with olive oil. The hot water conditions the yolks and determines the thickness of the sauce.

For a thicker sauce, use only 1 tbs of water, but for the salmon, I like it lighter. Other herbs, like chives or tarragon can be used.

This sauce should be served warm and freshly made, within an hour of service.

Vinaigrette Sauce

2009-09-09T22:22:00.000+08:00

3 cups extra virgin olive oil
1 cup wine vinegar
1 each egg yolk—beaten in salt and pepper—to taste
2 tbs parsley—chopped
1 tbs chives—snipped
2 tsp chervil—dry chopped
1 tsp tarragon—dry chopped
1 tbl egg whites hardboiled—chopped fine
2 tbl cornichon—finely diced
1 tbl capers
3 each shallots—finely chopped

Mix all ingredients in a bowl at room temperature, and whisk in the egg yolk to bind it. Season to taste. Keeps well refrigerated, whisk before using.

Yield: 1 quart

Many variations are possible.

Mayonnaise

2009-09-09T22:21:00.001+08:00

Ingredients

2 each egg yolks
1 tsp salt
2 tbl lemon juice—fresh
1 pinch pepper cayenne—as desired
1 tbl water hot
2 cups extra virgin olive oil

Set a bowl on a damp towel. Have all ingredients at room temperature. with a wire whisk, beat the yolks with lemon juice, salt and pepper. Add a little hot water while beating. Continue beating until the yolks are light and lemony color, about 2 minutes.

Now add oil, a drop at a time, with beating, until a little oil is incorporated. Then add the oil in a slow steady stream while beating, following the rule that you can add as much oil at a time as has been incorporated. It is good to have a helper. When you are nearing the end of the process, the mayonnaise may become quite stiff. If it looks "slippery" in the bowl, it may have reached its limit for oil. If the emulsion breaks, whip up a yolk in another bowl, and add the broken sauce as though it were oil. It will go back together quickly. Re-season the sauce when you are done. If it is too thick for your taste, a few drops of white wine will adjust it nicely. I like to work with it thick.

Some sources suggest adding some liquid at the end to improve keeping qualities. I prefer not to make more than I will use in a day, and always keep it covered and refrigerated. Avoid extremes of heat or cold. Oils may be blended. 1/2 cups cottonseed oil plus 1/2 cup olive oil makes a less expensive all purpose blend.

Yield: 2-1/2 cups

Tapenade, Olive and Anchovy Dip

2009-09-09T22:19:00.000+08:00

Ingredients

1 3-1/2 oz can anchovies
1 clove garlic—peeled
1/2 lb olives black pitted
2/3 cup capers surfine
1/4 cup extra virgin olive oil
Preparation

Drain the anchovies, and pound them with the garlic and olives, or purée them in a Cuisinart, until you have a smooth creamy paste.

Drizzle in the olive oil.

This can be served on rounds of toast as an hors d'oeuvre or as a dip for cruidites, and is often used as an ingredient in other recipes.

Ajoli Sauce

2009-09-09T22:16:00.000+08:00

Ingredients

4 cloves garlic—crushed
2 each egg yolk
1/4 tsp salt
1 cup olive oil, extra virgin
1/2 each lemon—juice only
1 pinch cayenne pepper
Preparation

Crush the garlic extremely well, add the egg yolk and salt. Add olive oil, very slowly, in a thin stream, while beating. As the emulsion forms, oil can be added faster.

Add the lemon juice and reseason. This works well in a small cuisinart or blender, but it gets lost in a large one.

Notes: Excellent with cold fish

Kebabs

2009-09-09T22:07:00.001+08:00

Marinade

1/4 cup olive oil
2 tablespoons red wine vinegar
1 garlic clove minced
2 tablespoons chopped parsley
Salt and pepper to taste

Beef Kebab
with Zucchini and Cherry Tomatoes

Ingredients

1 pound lean sirloin or top round, cut into 1-inch cubes,
all visible fat removed
1 small zucchini, cut into 1/2 inch pieces
12 cherry tomatoes
In a medium bowl, whisk oil, vinegar, garlic, parsley, salt and pepper to taste. Add meat and vegetables and toss to coat. Marinate mixture for 2 hours at room temperature or refrigerate overnight. Drain meat and vegetables, reserving marinade.

On each of six long metal skewers. place tomato, meat and zucchini, ending with a cube of meat. Brush prepared barbecue grill with olive oil. Grill over high heat, 4 inches from heat source, turning and brushing with marinade, until done, 6-8 minutes for medium-rare and 8-10 minutes for medium. Kabob can also be broiled for same amount of time.

Makes 6 servings.

Chicken Kebab
with Pineapple, Corn and Red Peppers

Ingredients

Substitute 2 tablespoons pineapple juice for the wine vinegar
in the master recipe for marinade.
Use 1 pound boneless, skinless chicken breasts, cut into 1-12-inch cubes
2 cobs of fresh or frozen corn, cut into 12 pieces
12 cubes of fresh or canned pineapple
1 large red bell pepper cut into 12 chunks
Alternate the ingredients on each of six skewers.

Follow same directions for marinating and grilling kabob in the master recipe.

Cook until chicken is done about 8 minutes.

Shrimp Kebab
with Green Onion and Sweet Potatoes

Ingredients

Substitute 2 tablespoons lime juice for wine vinegar
in the master recipe for marinade.
Use 1 pound large shrimp, shelled;
12 green onions, white part with 1-inch of green part;
3 small sweet potatoes, peeled, cut into twelve 1-inch chunks
and partially cooked
in boiling water for 15 minutes, drain
Alternate the ingredients on each of the six skewers.

Follow same directions for marinating and grilling kabob in the master recipe.

Cook about 5-7 minutes.

Smoked Salmon Rolls with Olive Cream Cheese

2009-09-09T22:06:00.000+08:00

An attractive addition to an hors d'oeuvre table, these salmon rolls look as if they were more work than they really were. I prefer nova to lox for these, simply because it's less salty, but either is okay. Tying each roll with a chive looks pretty, but they will hold together without any assistance.

Preparation time 20 minutes

1/3 cup (79 ml) chopped, pitted, brine-cured green olives
8 ounces (225 g) cream cheese, softened
2 tablespoons (30 g) freshly squeezed lemon juice
2 tablespoons (30 g) finely chopped fresh chives
1/4 teaspoon (1.25 ml) freshly ground black pepper, or to taste
8 ounces (225 g) thinly sliced smoked salmon
Whole chives (optional)

In a small mixing bowl, thoroughly combine the chopped olives with the cream cheese, lemon juice, chopped chives, and pepper. Taste and adjust seasoning as needed.

Place a thin slice of salmon on the counter or board, with one of the narrow ends toward you. Place a rounded tablespoon of the olive mixture on the end nearest you and roll up in the salmon. Carefully tie a whole chive around the roll and trim ends, if desired.

Repeat with remaining salmon and cheese, arrange on a serving plate, cover tightly with plastic wrap, and refrigerate until serving time.

Spicy California Sicilian-Style Olives

2009-09-09T22:04:00.000+08:00

Any brine-cured olive can be improved by removing it from it's brine, rinsing it, and dressing it with flavorful herbs and olive oil. This spicy version is ready to be eaten in about a week. You are actually making two condiments here, spicy olives and a flavorful oil you can use when the olives are gone. You may substitute any brine-cured green olive or alter the pepper flakes to your taste.

Preparation time: 10 minutes, plus 7 to 10 days marinating time

1-1/2 pounds (675 g) California Sicilian-style olives, drained and rinsed
3 strips lemon zest, about 3/4 inches by 2-1/2 inches
(1.9 by 6.35 cm), removed with a vegetable peeler
3 cloves garlic, whacked and peeled
2 teaspoons (10 ml) dried thyme
2 teaspoons (10 ml) dried oregano
1 tablespoon (15 ml) crushed red pepper flakes
2 medium-sized bay leaves, broken up
1 teaspoon (5 ml) celery seeds
1 teaspoon (5 ml) freshly ground black pepper
Extra virgin olive oil to cover
Sprigs of fresh thyme and oregano for garnish (optional)
Cover the bottom of a 1-quart (1L) jar with a layer of olives, a piece of lemon peel, and a garlic clove.

In a small bowl combine the thyme, oregano, pepper flakes, bay leaves, celery seeds, and black pepper. Sprinkle some of the mixture over the olives in the jar.

Continue to alternate layers of olives and herbs, interspersing the remaining lemon peel and garlic cloves, until the jar is full and the herbs are all used. Fill the jar to cover with olive oil. Allow to sit at room temperature 7 to 10 days before serving. Garnish with sprigs of fresh herbs, if desired.

If storing longer, remove garlic cloves after 10 days to 2 weeks and store up to 6 months in the refrigerator. Allow to return to room temperature before serving. When the olives have been used, strain oil, return to room temperature, and use for salad dressings, drizzling on vegetables or bruschetta, or basting grilled foods.

Makes 1 Quart (1 L)

Turkey, Spinach & Olive Sandwich Wheels

2009-09-09T22:03:00.000+08:00

1 package (10 oz) frozen chopped spinach, thawed
1 large package (8 oz) neufchatel cheese or cream cheese
1 to 2 tablespoons prepared horseradish
1/8 teaspoon allspice
6 flour tortillas (7- or 9-inch)
1 cup pitted ripe olives, finely chopped
1/4 cup sliced green onion
3/4 pound thinly sliced turkey

Press spinach firmly back of spoon to remove excess moisture. In a bowl, mix spinach, cheese, 1 tablespoon horseradish (or more to taste) and allspice. Divide spinach mixture evenly among each of 6 tortillas evenly. Sprinkle evenly with olives and onion. Divide turkey into 6 equal portions. Place 1 portion of turkey on each tortilla, covering spinach-olive mixture. Roll each tortilla tightly to encase filling. with a sharp knife, cut each tortilla diagonally into 4 equal slices.

Makes 6 servings
Total preparation time: About 15 minutes

Spinach Olive Dip

2009-09-09T21:07:00.000+08:00

1-1/2 cups sour cream
1/2 cup mayonnaise
1 (10 oz) package frozen chopped spinach, thawed & squeezed dry
1/2 cup lightly packed chopped parsley
2 green onions, sliced
1/2 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon ground white pepper
3/4 teaspoon chopped fresh thyme (1/4 tsp. dried)
3/4 cup ripe olives, finely chopped

Raw vegetables such as: carrot sticks, celery sticks, cucumber slices, cherry tomatoes, bell pepper strips, broccoli florets
In a blender or food processor, whirl sour cream, mayonnaise, spinach, parsley, onion, honey, salt, pepper and thyme until smoothly puréed. Transfer to a small serving bowl and gently stir in 1/2 cup olives. To garnish, sprinkle remaining 1/4 cup olives. Serve dip with raw vegetables .

Makes about 3-1/2 cups; 12 servings
Total preparation time: 10 minutes

1 cup pitted ripe olives, coarsely chopped

2009-09-09T21:06:00.000+08:00

1 cup pitted ripe olives, coarsely chopped
1/2 cup chopped green onion
1/2 cup chopped parsley
1/4 cup chopped fresh dill (or 1 tablespoon dried)
1/4 teaspoon crushed red pepper flakes
4 swordfish steaks (6 oz each), cut 1 inch thick
3 tablespoons lemon juice
1 cup chopped tomatoes

In a bowl, combine olives, onion, parsley, dill and red pepper flakes, set aside. Place swordfish steaks in a single layer in an oiled 8-inch square baking pan. Divide the olive mixture evenly among each steak; sprinkle with lemon juice. Pour tomatoes (and their juices) into pan surrounding fish. Bake in a 450 degree F oven until fish is opaque but still moist-looking in the thickest part, cut to test, about 10 minutes.

Makes 4 servings
Cooking time: About 10 minutes
Total preparation time: 15 minutes

Fiesta Shrimp Chowder

2009-09-09T20:00:00.000+08:00

1 cup sliced ripe olives
2 cups whole kernel corn
1 can condensed tomato soup (10-3/4 ounces)
1-1/2 cups chicken broth
1 tablespoon olive oil
1/2 cup diced onion
1/2 cup diced green bell pepper
1 teaspoon minced garlic
1 pound tiny shrimp (peeled and cooked)
2 teaspoons chili powder

Combine olive and corn in small bowl. Heat tomato soup with chicken broth. Heat olive oil and sauté onion, green pepper and garlic for 3 or 4 minutes. Add shrimp and sauté 1 minute. Reduce heat to low. Add chili powder and cool 1 minute. Add mixture to tomato soup along with olives and corn. Heat just to a simmer.

Makes 6 servings.

Green Beans with Garlic, Prosciutto and Olives

2009-09-09T19:59:00.000+08:00

1 tablespoon olive oil
1/4 to 1/2 ounce prosciutto or bacon, finely chopped
2 cloves garlic, minced
1 pound slender green beans, ends trimmed
1-1/2 teaspoon fresh rosemary (1/2 tsp. dried)
3/4 cup ripe olives, wedged
Pepper

Add prosciutto and garlic to hot oil in frying pan. Cook, stirring, just until prosciutto is crisp (do not scorch), about 2 minutes. Quickly remove prosciutto and garlic from pan with slotted spoon and set aside. Add beans, 1/3 cup water, and rosemary to pan. Cover and cook until beans are just tender to bite, about 5 minutes. Gently mix in olives. Cook, uncovered, stirring occasionally, until most of the liquid has evaporated, 3 to 4 minutes. Transfer bean mixture to a serving bowl and sprinkle with prosciutto and garlic. Offer pepper to add to taste.

Makes about 6 cups; 4 to 6 servings.
Cooking time: about 10 minutes
Total preparation time: about 10 minutes

Pasta with Bacon, Tomatoes & Olives

2009-09-09T19:48:00.000+08:00

3 tablespoons molasses
1-1/2 teaspoon each dry mustard and Worcestershire sauce
1-1/2 teaspoons fresh rosemary (1/2 tsp. dried)
1 pound dried penne or ziti
4 slices bacon, chopped
1 large onion, thinly sliced
2 large (1 lb) tomatoes, chopped
3/4 cup whole pitted ripe olives
1/4 cup chopped parsley
1/3 cup grated Parmesan cheese
Rosemary sprigs (optional)
Crushed red pepper flakes

Beat to blend molasses, mustard, Worcestershire and rosemary; set aside. Cook pasta according to package directions. While pasta cooks, combine bacon and onion in non stick frying pan. Cook, stirring, over medium-high heat until bacon is browned and onion is soft, about 5 minutes. Stir molasses mixture and add to pan with tomatoes and olives. Cook stirring gently, until tomatoes are soft and olive are hot, about 3 minutes. Drain pasta well and transfer to a large serving bowl. Spoon tomato mixture over pasta and add parsley; mix gently but thoroughly. Sprinkle with cheese. Garnish with rosemary sprigs. if desired. Offer red pepper flakes to add to taste.

Makes 6 servings.
Cooking time: about 25 minutes
Total preparation time: about 15 minutes

Olive-Parmesan Cocktail Crescents

2009-09-09T19:38:00.001+08:00

1 cup chopped ripe olives
1 head garlic
1 cup grated Parmesan cheese
1-1/2 teaspoon fresh basil (1/2 teaspoon dried)
2 teaspoons chopped parsley
12 commercial crescent roll dough triangles

Reserve ripe olives. Split garlic into cloves. Wrap in foil. Bake in preheated 400 degree oven for 30 minutes. Cool. Remove garlic peels and crush with a fork. Add ripe olives, cheese and herbs. Mix well. Unroll dough triangles and spread with olive mixture. Roll tightly. Bake according to package directions.

Shrimp 'N Olive Kebabs Veracruz

2009-09-09T19:37:00.000+08:00

1 cup whole pitted ripe olives (drained)
1/2 cup grated Monterey Jack cheese
1/2 cup canned sliced jalapeño pepper (drained)
1 pound peeled shrimp (large)
2 cups picante sauce
1 tablespoon olive oil
1 tablespoon lime juice
2 teaspoons chili powder

Press 1 teaspoon of grated cheese into each olive. Press one jalapeño slice over cheese. Place one olive in center curve of each shrimp. Insert three shrimp onto bamboo skewers. Place in 12 x 8-inch glass baking dish. Combine remaining ingredients. Pour over kebabs. Cover. Chill for one hour. Remove kebabs from marinade. Grill or broil until shrimp are firm (turning once), about 7 to 10 minutes. Baste often with marinade. Makes 6 servings.

Types of Olives

2009-09-09T19:33:00.002+08:00

Curing Makes the difference in Table Olives

Olives as they come from the tree are too bitter to eat without some kind of curing. There are many different methods used around the world. Most olives become black ripe olives. A few become specialty olives.

■Black Ripe Olives: The olives are processed in a lye curing solution which leaches the bitterness out. California ripe olives have a firm texture and smooth, mellow taste. Once curing is complete a series of cold water rinses removes every trace of curing solution. During the curing process, which takes several days, a flow of air bubbling through the olives produces the natural rich dark color. A trace of organic iron salt (ferrous gluconate) is added to act as a color fixer so the olives will have less tendency to fade after the cans are stored.

Canning is the final step. Ripe olives are canned in a mild salt brine and, because they are a low acid product, are heat sterilized under strict California State health rules. All canned ripe olives packaged in California are inspected by the U.S. Department of Agriculture ensuring consistent quality, color, flavor and texture. Ripe olives come whole, pitted, sliced, chopped, or wedged. They are readily available year round in the grocery store.

■Green Ripe Olives: The process for green ripe olives is the same as black ripe, except that green ripe are not exposed to air (oxidized) during processing. They retain their green color. The small quantity packed are available whole or pitted.

■Spanish Style Green Olives: They are fermented for 4-6 months in an acid solution and packed in an 8% salt brine to give them a distinctive salty flavor. They are not pressure cooked, but keep for a long time when cold packed in jars with their acidified brine. This style of olive is imported primarily from Spain and are readily available in the grocery store.
Some of the many specialty style olives are:

■Sicilian Style Olives: A medium green color, they are cured in a salt brine and preserved with lactic acid. Made from the larger Sevillano variety, they are crisp and salty.

■Greek Style Olives: This style is usually made from olives which have been allowed to ripen longer on the tree. They are dry-salt cured and rubbed with olive oil. They are strong tasting, black and wrinkled. Some Greek-style are salt-brine cured and packed with vinegar.

■Kalamatta (or Calamata): Black-purple olive, almond shaped coming from Greece. To process, the olive is slit then brine-cured and packed with vinegar.

■Gaeta: From Italy, this olive is dry-salt cured, then rubbed with olive oil. It is black and wrinkled, but surprisingly mild. Some styles with this name are brine-cured. They are often packed with rosemary and other herbs.

■Nicoise: This brown to brown-green-black olive comes from France. It is a small, tasty olive with a large pit.

Within each country methods, colors, flavor and texture vary greatly among specialty olives. In the U.S. look for these imported olives in specialty food stores, delicatessans and some grocery stores.

Olive and Feta Cornbread

2009-09-09T19:31:00.000+08:00

1 cup yellow cornmeal
1 cup all-purpose flour
4 teaspoons baking powder
2 large eggs
1 cup buttermilk
1/4 cup honey
1/4 cup butter or margarine, melted
1 cup crumbled feta cheese
3/4 cup ripe olives, wedged

In a large bowl, mix cornmeal, flour and baking powder. In a small bowl, beat eggs, buttermilk, honey and butter until blended. Gently stir in cheese and olives. Add egg mixture to flour mixture and stir just until dry ingredients are evenly moistened. Spread batter in a greased 8-inch square baking pan. Bake in a 375 degree F oven until bread pulls away from sides a pan and a wooden pick inserted in center come out clean, about 35 minutes. Serve warm or cool. Cut into 8 pieces.

Makes 8 servings
Cooking time: about 35 minutes
Preparation time: about 15 minutes

Fettucine with Olive Pesto

2009-09-09T19:25:00.000+08:00

10 ounces dried fettuccine
1-1/2 cups whole pitted ripe olives
3 tablespoons drained capers
4 teaspoons lemon juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
2 to 3 cloves garlic, peeled
1/4 cup finely chopped fresh basil
1/4 cup grated Parmesan cheese
Basil sprigs

Cook fettuccine according to package directions. While pasta cooks, combine olives, capers, lemon juice, oil, mustard and garlic in a food processor or blender. Whirl until coarsely puréed. Stir in chopped basil and cheese; set aside. Drain pasta well and transfer to a large warm serving bowl. Spoon pesto over pasta and mix gently. Garnish with basil springs.

Makes 4 servings.
Cooking time: about 15 minutes
Total preparation time: about 15 minutes

Olive Focaccia

2009-09-09T19:24:00.000+08:00

If you like olives, you'll want to make this flat bread for its own sake. But even if you're not a fan, try it with Caldo Gallego. Dunk it. The way the olive paste blends with the tomato meat broth is terrific.

A great thing about this dough is that you can make it, let it rise, shape it and bake it. Or, you can make the dough several hours in advance, even the day before and let it rise in the refrigerator. It just depends when you want to bake it. By putting the dough in the fridge, you can come back to it when you want. Cold dough is also easier to work with.

2 cups warm water
1 package dry yeast (2-1/4 t.)
1 cup flour
4 tablespoons olive oil
1 teaspoon dried tarragon
1 teaspoon dried rosemary (crush it in the palm of your hand)
2 teaspoons salt
4 to 4-1/2 cups flour
4 tablespoons olive paste
olive oil for brushing
yellow cornmeal for dusting the pan and bread

1. Whisk the water, yeast, and 1 cup of flour together until smooth. Then stir in the oil, herbs, and salt. Start stirring in the 4 cups of flour. When the dough gets too thick to stir, turn it onto the counter and knead in flour until the dough is satiny and moist without being sticky, about 10 minutes. (It's okay if you use a little more or less flour.) Smear with a few drops of oil, return to the bowl, cover with plastic wrap and let it double is size. (1 hour + or—on the counter, or in the refrigerator.)

2. When you're ready to go, turn the oven on the 400 degrees F. Dust your counter with flour and put the dough on the counter. Press it out to be about the size of a magazine. Spread the olive paste on one side (leave a little margin) and fold the dough over. Press the edges together.

3. Use a rolling pin to roll the dough to the size of your cookie sheet. Be gentle, but if any olive past squirts out, set it aside.

4. Brush olive oil on the cookie sheet and dust liberally with cornmeal. Lay the dough on the cornmeal. Don't worry if it doesn't quite fir. Smear any squirted-out olive past on top, then brush with olive oil and sprinkle lightly with cornmeal. Put it in a warm place to get puffy (On the stove is perfect).

5. When the dough is puffy—20 to 30 minutes , bake until well-browned, about 30 minutes.

Olive paste—This is great stuff and it keeps forever in the refrigerator. Unfortunately, at the moment you'll only find it in gourmet stores or upscale supermarkets. You're looking for jars, probably near jars of pesto, sun-dried tomatoes, capers, olives.... It is literally a purée of black olives and, depending on the brand, capers, herbs, and maybe anchovies. There's a green olive paste that I like too, but I can't find it as often.

Anyway, even though I like it in focaccia, I use the vast majority of it as a condiment. A glass of wine, some good bread or crackers smeared with goat cheese and a thin film of olive paste...we're talkin' bon.

Trick for washing doughy hands—Wash your hands with flour—rub your hands together with a little flour. A lot of the dough will ball up and fall off.

Rosemary-Infused Oil

2009-09-09T19:03:00.000+08:00

1 cup mild olive oil or vegetable oi1
1/4 cup packed chopped fresh rosemary leaves

Place the oil and the rosemary in the insert of the slow cooker. Cook on HIGH, uncovered, for 1-1/2 to 2 hours, and then turn the slow cooker off. Allow the oil to cool for about 20 minutes, and then pour it through a sieve lined with a clean paper towel or paper coffee filter into a metal bowl. When the oil is completely cool, transfer it to a clean glass jar, cover, and refrigerate for up to 1 month; after that the flavor may fade. The oil may cloud under refrigeration, but it will become clear again at room temperature.

Rabbit Thighs Conserved In Olive Oil

2009-09-09T18:58:00.001+08:00

Rabbit thighs are "cooked" in oil in the same way as duck thighs are cooked in their fat to make a traditional confit. The time taken to prepare the rabbit thighs is long because you are letting the olive oil conserve the rabbit, not roast or braise it. Dried juniper berries can be substituted for fresh. The ideal accompaniment to this dish is mashed potatoes made with olive oil.

4 rabbit thighs
1/2 cup salt
10 fresh juniper berries
2 bay leaves
3 garlic cloves, thinly sliced
4 sprigs of thyme
2 springs of rosemary
extra-virgin olive oil

To prepare the rabbit thighs, remove any small bones but leave the main bone and truss each thigh so it will hold its shape.

Put the salt, juniper berries, 1 bay leaf, and 2 sprigs of thyme in a bowl and pour in 1 quart of water, stirring until the salt dissolves. Add the thighs and chill for 3 hours.

Remove the thighs from the mixture and put in a bowl of fresh cold water to cover and leave them for 2 hours, changing the water several times. Remove the rabbit thighs from the bowl of water and pat each one dry with paper towels.

Meanwhile, preheat the oven to 350 degrees F.

Place the thighs in a deep casserole, pour over enough olive oil to cover the thighs and add the sliced garlic, the remaining thyme, the bay leaf, and the rosemary. Cover the casserole and cook for 20 to 30 minutes. Reduce the heat to 250 degrees F and cook for 5 hours or until the flesh is tender and easily comes away from the bone.

Leave the thighs to cool. They can be left for several weeks in the oil in a cool place.

To serve, preheat the oven to 400 degrees F. Remove the rabbit thighs from the oil, place in the oven, and roast for 20 to 30 minutes until all the pieces are brown.

Apulian Bruschetta

2009-09-09T18:47:00.000+08:00

1 round loaf ltalian bread (with a hole in the center)
12 small ripe tomatoes, or 30 cherry tomatoes
salt
12 leaves basil
1/2 cup extra-virgin olive oil

Preheat the oven to 350 degrees F. Slice the bread in half horizontally. Bake 20 minutes, or until crispy and golden (watch that it does not burn). Cool. Slice the tomatoes in half horizontally. Season with salt. Toss with the basil and olive oil. Distribute the tomatoes and their dressing over of the bread, and serve.

Bruschetta with Roasted Peppers

2009-09-09T18:33:00.001+08:00

4 yellow peppers
4 red peppers
salt
freshly ground black pepper
2 cloves garlic, minced
1/2 bunch basil, minced
1/2 cup extra-virgin olive oil, plus extra
1 loaf day-old Italian cornmeal bread (not cornbread)
1 lb. fresh robiola or mild goat cheese

Roast the peppers on a grill or under the broiler until charred on all sides: turn them as they roast to ensure even cooking. Peel the peppers while they are still hot. Remove the seeds, and cut into strips. Toss the peppers with the salt, garlic, basil and olive oil. Cut the bread into 1/2 inch slices. Top each slice with the peppers, their dressing and some crumbled cheese. Drizzle with more olive oil and serve.

Florentine Schiacciata

2009-09-09T18:26:00.000+08:00

2 eggs
2/3 cup sugar
grated zest of 2 oranges
1 tbsp. orange juice
1/2 cup plus 2 tbsp. extra-virgin olive oil
1 and 1/2 cups whole milk
2 and 1/2 cups unbleached all-purpose flour
2 tsp. baking powder
salt

Preheat the oven to 375 degrees F.

In a bowl, whisk the eggs with the sugar, orange zest, and orange juice. In a separate bowl, combine the olive oil and milk; whisk into the egg mixture. In a third bowl, sift together the flour, baking powder and a pinch of salt. Fold into the egg mixture until smooth (do not overbeat).

Lightly oil and flour a square or rectangular baking sheet. Shake off excess flour. Pour the batter into the baking sheet and use a rubber spatula to smooth the top. Bake 20 to 25 minutes, until lightly golden and soft. Cool on a rack. Cut into squares and serve with Vin Santo.

Taggiasche Salad

2009-09-09T18:24:00.000+08:00

8 Boston lettuce hearts, washed and dried
salt
1 cup extra-virgin olive oil
freshly ground black pepper
1/2 cup pitted Taggiasche olives, halved
4 oz. Pecorino, cubed
4 scallions, thinly sliced

Cut out the ribs from the lettuce leaves and discard. Arrange the lettuce in eight plates and sprinkle with a little salt (the Pecorino and olives are salty). Drizzle with the olive oil, sprinkle with the pepper, and garnish with the olives, Pecorino, and scallions.

Six-Herb Rice

2009-09-09T18:22:00.000+08:00

1 bunch basil
8 sprigs rosemary
8 sage leaves
16 sprigs fresh thyme
8 sprigs Italian parsley
1 sprig lemon balm 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
zest of 2 lemons
1 cup extra-virgin olive oil
3 cups rice

Wash all the herbs (discard stems and stalks); combine with the salt, pepper, and zest of 1 lemon in a food processor. with the motor running, add half of the olive oil; process until smooth. Pass through a fine strainer; stir in the remaining olive oil. Refrigerate 48 hours. Bring to room temperature; whisk in 1/4 cup of warm water. Bring a large pot of water to a boil and cook the rice until it is al dente with the remaining lemon zest and salt to taste. Drain; stir in the herb sauce. Serve hot.

Cannellini Bean Soup

2009-09-09T18:19:00.000+08:00

4 cans cannellini beans
4 scallions
1 sage leaf
2 sprigs thyme
1 sprig rosemary
2 sprigs oregano
freshly ground black pepper
1/3 cup extra-virgin olive oil, plus extra for drizzling
2 cups vegetable broth (or water)
8 slices stale Tuscan bread
2 cloves garlic, peeled

Drain the beans. Process half of the beans with the scallions, herbs, pepper, and olive oil. Pour into a heavy saucepan and add the vegetable broth. Bring to a boil and simmer, covered, 20 minutes. Stir in the remaining beans; simmer 10 minutes. Meanwhile, toast the bread and rub it with the garlic. Place the bread on the bottom of eight soup bowls and pour the soup over the bread. Drizzle with olive oil and serve hot.

Olive Paste Polenta

2009-09-09T18:15:00.000+08:00

1/2 clove garlic, peeled
1 tsp. chopped Italian parsley
1 tbsp. grated Parmigiano Reggiano
1 tbsp. extra-virgin olive oil
5 tbsp. heavy cream
cayenne pepper to taste
8 oz. black olive paste (1 cup)
1/2 cup pitted black olives (gaeta), halved
polenta prepared with 3 cups of corn meal

Place the garlic, parsley, Parmigiano, olive oil, cream, and cayenne pepper in a food processor; process until smooth. Add the olive paste and half of the olives; process until chunky. Prepare polenta and, when cooked, pour into a greased 8" bread pan. Refrigerate until firm. Turn polenta out of bread pan. Cut into 1/4" slices. Preheat the oven to 350 degrees F. Layer the polenta: Spread each slice with olive paste. Stack three slices of polenta, and place all the stacks on a baking sheet. Top each with two halves of a black olive. Bake 30 minutes. Serve hot.

Focaccia with Artichokes and Olives

2009-09-09T18:12:00.000+08:00

1 bay leaf
2 sprigs thyme
4 peppercorns
1 cup lemon juice
1/2 tsp. salt
8 artichoke bottoms, trimmed
1 cup pitted green olives (Sicilian)
extra-virgin olive oil
1 focaccia

Place the bay leaf, thyme, peppercorns, lemon juice, and salt into a saucepan with 2 cups of cold water and bring to a boil Cook, covered, 15 minutes. Add the trimmed artichoke bottoms and cook until they are tender when pierced with a knife (about 5 minutes). Drain and cool. Chop the artichokes and olives together very finely with a chef's knife; stir in enough olive oil to make a soft paste. Adjust the salt if necessary. Slice the focaccia into sixteen 2" squares and top with the artichoke paste. Serve within 15 minutes.

Crostini Mezzaluna

2009-09-09T18:10:00.000+08:00

1 bay leaf
4 peppercorns
2 cups red wine vinegar
1 clove garlic, peeled
1/2 tsp. salt
1 cup cubed eggplant
3/4 cup pitted black olives (gaeta)
extra-virgin olive oil
16 slices Italian bread

Combine the bay leaf, peppercorns, vinegar, garlic and salt with 2 cups of water in a saucepan. Bring to a boil and simmer 15 minutes. Add the eggplant; cook 2 minutes, or until it is tender when pierced with a knife. Drain; pat dry on clean towels. Cool. Chop the eggplant and olives together very finely with a chef's knife or mezzaluna. Stir in enough olive oil to make a soft paste; add salt if needed. Spoon onto the untoasted bread; serve within 15 minutes.

Fettunta

2009-09-09T15:32:00.001+08:00

8 slices Tuscan bread
2 cloves garlic, peeled
extra-virgin olive oil
salt

Grill the bread over the fire or toast it in the oven until golden brown. Rub it with the garlic, drizzle with abundant olive oil, and sprinkle with salt. Serve immediately.

The Olive Oil Scandal

2009-09-09T14:05:00.000+08:00

For more than a decade I have advised people to substitute olive oil for the regular oils available in the supermarket. Good advice. But here's the problem: trying to find real olive oil is like looking for a needle in a haystack. Olive oil has been part of the human diet for more than 5000 years. These millennia of human experience plus modem research indicate that olive oil is beneficial to health and that we can safely include it in our diet. In fact, olive oil has been singled out as contributing to the health of Greek centenarians. But, to get the same health effects as the Greek centenarians, the oil has to be made the way they made it. The problem is most of the olive oil on the market does not duplicate what our ancestors were eating, and people are not getting what they think they are buying. Almost all olive oil is processed in ways that result in the loss of nutrients which are essential to health.

Olive oil is almost unique among oils in that it can be consumed in the crude form without refining. This has the effect of conserving all its vitamins, essential fatty acids, and other nutrients. Because it contains all these nutrients, including powerful antioxidants, real extra virgin olive oil is beneficial to health and protects us from damage by free radical oxidation. Cell membranes contain fatty acids that are highly susceptible to free radical damage. This damage produces lipid peroxides that can kill the cell. Real olive oil contains polyphenols, vitamin E, and other natural antioxidants that prevent this damage.

Numerous studies show that olive oil reduces cholesterol, lowers blood pressure, inhibits platelet aggregation, and lowers the incidence of breast cancer. Because it is so rich in antioxidants, olive oil appears to dramatically reduce the oxidation of LDL cholesterol, thereby preventing heart disease. These same antioxidants also add to the stability, shelf life, and flavor of the oil.

Historically, high quality olive oil, rich in antioxidants, was easy to obtain, but not any more. Today, high quality oil is available only in relatively small quantities, usually from family owned farms, where the oils are produced in ways similar to how the Greeks and Romans made theirs. On these farms, olives are picked by hand so as not to damage the skin or pulp. They are transported in well aerated containers and milled within 48 hours of harvesting. Before milling, leaves and twigs are removed, the olives washed and dried, and then stone pressed the same way as it was done in antiquity. The resulting olive paste was then pressed in a hydraulic press without the use of heat, hot water, or solvents. The oil is left unfiltered as filtering removes many nutrients. The first pressing produces the best "extra virgin" oil.

The problem with most of today's olive oil is that it is rarely produced in the old way, which is more time consuming and expensive. Due to the increasing demand for olive oil, the trend has been to reduce production costs by moving toward more automation and concentration of production in ever larger installations. These modem factories extract more oil more cheaply, but their processing methods substantially reduce the nutritional quality of the oil.

To reduce costs, olives are machine harvested along with leaves and twigs. Olives that have dropped on the ground, which can be said to contain bad oil, are often mixed with the good ones. They are shipped in all kinds of containers, many of which are poorly ventilated, and heaped in large piles where the olives are stored for too long and often become moldy. The oil is then extracted in a continuous centrifuge where hot water is used to help separate out the oil.

Antioxidant polyphenols are soluble in water and are washed away in this process, thereby lowering the shelf life and the nutritional quality of the oil. Italy alone produces 800,000 cubic meters of waste water per year from this process. Because substantial amounts of antioxidants are washed away, factory produced olive oils have a short shelf life of only months, whereas real olive oil lasts for two to three years. Factory produced olive oil is filtered and looks clear. Real olive oil is not filtered and looks cloudy.

Most people think that by purchasing "extra virgin" olive oil they are getting a high quality oil.

Unfortunately, in most cases, this is not true. It's more complex than that. A label reading extra virgin is no guarantee of quality. For one thing, nowhere does it say that extra virgin olive oil has to be made 100% from olives. An major criterion for grading olive oil is its level of acidity. Extra virgin oil should have a free oleic acid acidity of no more than one percent, whereas ordinary virgin olive oil can have an acidity of up to 3.3 percent.

Lower quality oils can be refined to bring the acidity down so they can be labeled as extra virgin. But now the oil has been refined, and that's not what you want. That's why being labeled extra virgin is no guarantee of getting high quality oil, which has not been processed in ways that reduce its nutritional value. To complicate matters even more, the term "extra virgin" has no official meaning in the United States. The U.S. is not a member of the International Olive Oil Council. So, olive oil sold here can be labeled extra virgin without meeting the accepted international standards.

Another reason why you can't trust extra virgin olive oil is exemplified by a problem that manifested last year, and may turn out to be the biggest food fraud of the 20th Century. Despite the fact that details of this scandal have been published in Merum, a Swiss-German magazine, and in Italian journals such as Agra Trade, and the newspaper Gazzetta del Mezzogiorno, this information has been successfully suppressed and is known to only a handful. Investigators are gathering evidence indicating that the biggest olive oil brands in Italy have for years been systematically diluting their extra virgin olive oil with cheap, highly-refined hazelnut oil imported from Turkey. International arrest warrants have been issued and so far documents indicate that at least ten thousand tons of hazelnut oil are involved. As much as 20% hazelnut oil can be added to olive oil and still be undetectable to the consumer. In fact olive oil labeled "Italian" often comes from Turkey, Tunisia, Morocco, Spain, and Greece. Considering what has happened in Europe, where there are strict regulations, imagine what can happen in California where there are no regulations. Apparently, more oil is "produced" in California than there are olives available. The truth is, most of the extra virgin olive oil on the market does not supply all the nutritional value and health giving properties that we have a right to expect from olive oil.

This is scary stuff when you consider how extremely important oil is to human health. Our modem chronic disease problems are the result of radically changing, in a short period of time, the fundamental parameters of human existence, namely: diet, environment, and behavior. One of the most fundamental changes in our diet has been the kind and the amount of fats and oils that we consume. For example, the consumption of hydrogenated oils has proved to be a disaster for human health. Hydrogenated oils have been implicated in both our cancer and heart disease epidemics. In fact, all modem processed oils are injurious to human health. To reverse our pandemic of chronic disease, we have to return to eating a more traditional diet, and high quality olive oil can safely be included in that diet. It's not so much that olive oil should be added to the diet as much as healthy, real olive oil should be used to replace the unhealthy, processed oils now being consumed.

How does one ensure that they are eating the most healthful oil? Find an extra virgin olive oil that is cold pressed, unfiltered, and looks cloudy. The oil should be packaged in dark glass bottles to protect it from the damaging effects of light. Real olive oil is still made in small estate bottled settings. The challenge is to find one that does it! all right.

After selecting the oil, it has to be stored properly. When properly stored, real extra virgin olive oil can last two to three years. Because of processing, most of the extra virgin oil on the market has a shelf life of only a few months. A good rule of thumb is to purchase oil in small bottles and consume it within a year of purchase; this will also ensure getting the best flavor. Store the oil away from both heat and light.

Storing in a dark place is important because exposure to light will start a chain reaction that will destroy the oil a thousand times faster than oxygen. During storage, olive oil oxidizes and undergoes a slow, continuous, and irreversible deterioration until it becomes inedible.

The bottom line is that modem, factory- produced olive oil has been stripped of its health enhancing nutrients, and the task of selecting a high quality oil has been made very difficult. That's why Beyond Health has made the selection process easier for you. We have searched for a high quality, estate bottled oil that meets our standards and we have found one. The brand name is Bariani. It's produced by the Bariani family on a small farm in the central valley of California. Their olives are grown without pesticides.

They are hand picked from the trees, carefully washed and dried, and milled with a stone wheel within 48 hours of harvesting. It is pressed in a hydraulic press, collected in stainless steel vats, decanted, and bottled.

Top Ten Factors in Producing Quality Olive Oil

2009-09-09T13:39:00.000+08:00

I. The Olive Is A Fruit and Should Be Treated As Such - The delicate nature of a ripe fruit needs to be protected from pressure temperature, and abrasion. Breakdown of the fruit begins the fermentation process and the development of defective oils. Affirmation of this premise is essential in producing quality oil.

2. Control Diseases and Pests - Any pest that directly attacks the fruit must be controlled to prevent fruit decay.

3. Harvest and Transport Fruit With Care & Separate Ground Fruit - Do not compromise the integrity of the fruit. Limit the depth of containers to reduce pressure on the fruit. Ground fruit is second class fruit and should be separated from tree fruit.

4. Classify, Separate, & Process Different Classes of Fruit Separately - It is well known that different fruit qualities will produce different qualities of oil. Olive fruit should be separated by ground and tree fruit as well as variety, fruit condition, ripeness, or other sanitary condition. Give priority to the best fruit.

5. Do Not Store the Fruit - Prolonged storage or slow working of the fruit is contrary to the production of quality oil. Oxidation and fermentation occurs in the stored fruit, which can lead to defects and off flavors in the oil.

6. Process the Olives Quickly and at a Moderate Temperature - Quality oil comes from fruit that was worked at temperatures below 86~. This is important for protection of the aromas and reduction of oxidation. Poor quality fruits can be worked at higher temperatures, that at one level can reduce certain undesirable characteristics.

7. Sell Several Grades of Oil - There should be a whole line of oils offered for the consumer at different prices all classified by quality parameters reflecting the source of olives and oils produced.

8. Store the Oil with Care - Good storage is extremely important and will permit the proper aging and conservation of desirable flavor components. It is fundamental to store oil in clean stainless steel at temperatures below 65~F.

9. Keep Everything Clean - The failure to maintain cleanliness is a major factor in reducing oil quality since olive oil can so easily become contaminated. Odors from the fermentation of waste products can get into oils in the processing plant. Clean machinery, floors, and walls will prevent rancid odors that can also contaminate the oil. Cleanliness is especially important in the olive washing machines where the wash water needs to be kept clean at all times.

10. Be an Olive Oil Expert - Know just what it takes to produce, harvest, store and process olives of high quality. Become familiar with the sensory evaluation of olive oil and be able to recognize the major defects that can appear in olive oil. Know your customers, educate them about the different classes of olive oil, and help them enjoy this noble food.

How is Olive Oil Made?

2009-09-09T12:10:00.003+08:00

1. Cleaning the Olives

Stems, twigs and leaves are removed and the olives may or may not be cleaned with water to remove pesticides, dirt, etc. Rocks and Sand will quickly wear out a centrifugal decanter or oil separator, reducing life span from 25 to as little as 5 years

2. Grinding the olives to paste

Stone Olive Mills

Stone rollers or wheels roll in circles on a slab of granite to grind the olives into a paste

Advantages

can be adapted to olive and pit size to optimize paste characteristics
doesn't cut the skin, releasing less chlorophyll
formation of larger size drops of oil, minimizing mixing times
paste isn’t heated
less phenols so less bitter oil

Disadvantages

bulky
stone is difficult to clean
green olives will prolong grinding time
costly
discontinuous process - time consuming
high labor cost
Lower level of phenols extracted - shorter life of oil but less bitter

Metal Toothed Grinder

Olives are fed into the center of this grinder. An electric motor attached to a toothed grinder pulverizes the olives as they are flung away from the center.

Advantages

continuous
less costly
precise regulation of olive paste fragment size
high throughput
may give the oil a longer shelf life*

Disadvantages

olive paste fragment size not easily modified
may form emulsion which impedes oil - water separation
organoleptic characteristics affected oil can have stronger, spicy taste (this may be an advantage with mild olives)
One stone can break an expensive tooth on the grinder
oil paste may heat up

Hammer mill

A hammer mill has swinging arms which through centrifugal action push the olives into the sides of a rotating chamber, similar to a home garbage disposer. The mill may have one to several hammers

Advantages

continuous
high throughput
Tolerates debris such as rocks and grit
know, perfected technology
Extracts more phenols so oil has longer shelf life*

Disadvantages

may form emulsion which impedes oil - water separation
organoleptic characteristics affected - oil can have bitter, stronger, spicy taste due to more phenols
wear and tear of metal parts
oil paste may heat up

Destoning the Olives First

Although first described hundreds of year ago, there has been recent interest in producing oil from destoned olives. Some studies show that destoning lowers olive oil yields by less than 1.5%. Gas chromatographic comparisons of oil made either way show that stones do not make any distinctive contribution to the flavor of the oil - they are primarily lignin and other woody compounds. Advantages seem to be more in acidity, peroxide level and phenol content which affects shelf life.

Advantages

higher phenol level
Oils subjected to less heating due to stone fracturing
Lower acidity
Lower Peroxide levels
Destoned pomace is easier to use as animal feed
The stones can be burned to create heat to dry a watery pomace for easier disposal

Disadvantages

may form emulsion which impedes oil - water separation
requires longer mixing times
requires additional machinery at additional expense
slightly lower oil yields

3. Mixing The Olive Paste - Malaxation

Mixing or Malaxation for 20 to 40 minutes allows small oil droplets to combine into bigger ones which can be removed in the next step. It is an absolutely necessary step. The paste is often heated to 28 degrees centigrade during this process. The most common mixer is a horizontal trough with spiral mixing blades.

Mixing Times

Longer mixing times increase oil yield and help the oil pick up minor components which can improve flavor. But longer mixing allows oxidation which decreases shelf life. The new Pieralisi "Genius" system uses closed mixing chambers which are filled with inert gas during the mixing cycle, thereby allowing increased yield and flavor without the danger of oxidation.

Advantages of longer mixing

better yield
oil picks up minor chemical constituents

Disadvantages of longer mixing

more oxidation
shorter shelf life
higher acidity and peroxides

Heating

Heating the olive paste will decrease viscosity and improve water oil separation. This increases yield. Heating speeds oxidation and enzymatic breakdown of the paste.

Advantages

better yield

Disadvantages

more oxidation
shorter oil shelf life

Using Inert Gasses

To discourage oxidation, mixing tanks can now be ordered with covers which contain an inert gas such as CO2 or Nitrogen over the paste. Mixing chambers kept under a vacuum will do the same but cannot remove as much oxygen as an inert gas blanket.

Advantages

better yield
oil picks up minor chemical constituents

Disadvantages

cost of inert gas, vacuum equipment
more complex equipment, slightly more cost

4. Separating the Oil and Water From the Olive Paste (pomace)

Lever Olive Press

Of historical interest only, the olive paste was put on round mats or in burlap bags, stacked and squeezed with a long lever weighted with stones.

Disadvantages

low pressure
bulky
discontinuous process

Screw Olive Press

Of historical interest only. Here being used with the "sacceto" type bags for holding the olive paste. Twisting the screw

Disadvantages

low pressure
discontinuous process

Hydraulic Olive Press

Like a hydraulic car jack, the piston squeezes the paste which has been applied to stacks of filter like discs. Press is on the left in the picture

Advantages

limited investment
simple and reliable machinery
low energy consumption
pomace has a low moisture content
Tolerates rocks, sand without wear
no water is added, minimal vegetable water disposal

Disadvantages

labor intensive
Decomposition of materials left on mats if not properly cleaned and stored can produce chemicals responsible for winey and fusty defects
Discontinuous process

Centrifugal Decanter

Spins the olive paste in a horizontal drum; the heavier flesh and pits goes to the outside and the water and oil is tapped off from the center.

Spins the olive paste in a horizontal drum; the heavier flesh and pits goes to the outside and the water and oil is tapped off from the center.

Advanced Dual Phase, Triple Phase Centrifuge

Same as above but some of the vegetable water is recycled to extract more from the pomace. Water, oil and pomace simultaneously removed in single step

Advantages

highest percent oil extraction
dry pomace
less or no water added
less loss of antioxidants
vegetable water disposal less of a problem
olive oil from two-phase centrifugation systems contains more phenols, tocopherols, trans-2-hexenal and total aroma compounds and is more resistant to oxidation than oil from three-phase ones and from hydraulic presses. see ref

Disadvantages

expensive
more technical labor required
high energy consumption
pomace may end up moist
greater amount of vegetable water to be disposed of
reduced antioxidants due to added water
subject to wear from rocks, grit

Percolation - Sinolea

Rows of metal discs or plates are dipped into the paste; the oil preferentially wets and sticks to the metal and is removed with scrapers in a continuous process

Advantages

higher polyphenol content of oil
low temperature method
automated
low labor
oil/water separation step is not needed
low energy requirement

Disadvantages

often must be combined with one of the above methods to maximize oil extraction which requires more space, labor, etc.
large surface areas can lead to rapid oxidation
Sale of future machines currently outlawed in European Union due to difficulty with cleaning such large surface areas.

Co-adjuvants

Materials added to to increase yield, extract additional oil from pomace:

Types

enzymes
talc
steam
hexane, other solvents
alkali

Disadvantages

not used in better quality oils
Disputed status as far as labeling requirements

5. Separating the Oil From the Water

Centrifugal Olive Oil Separator

Like a cream separator in a dairy, the liquid is spun which separates the heavier water from the oil. Vertical centrifuges with perforated conical discs can act as either:
purifier: takes a little water from mostly oil

skimmer: takes a little oil from a lot of water
(if you want to scavenge the wastewater)

clarifier: takes a little solid from a liquid phase
(removes particles from oil before final filtering)

Advantages

quick
continuous process
more efficient - higher yield

Disadvantages

expensive
energy intensive

Gravity Olive Oil Decanter

The oil and water is put into tanks where they separate by gravity

Advantages

inexpensive
limited labor

Disadvantages

time consuming
some wasted oil if separation is not complete
bulky

6. Processing the Olive Oil

Refining Steam, alkali purpose is to reduce acidity and improve flavor
bleaching diatomaceous earth's, activated carbon or synthetic silicas. reduces chlorophyll, carotenoids, residual fatty acid salts and pesticides by using
deodorization activated carbon reduces odors

7. Storage and Bottling considerations

When olive oil is too old and has oxidized, it is usually rancid. Rancidity is most commonly detected by taste but a chemical test can also check for rancidity. The "rancimat" chemical method is mostly used for large industrial frying operations. Oil doesn't suddenly go rancid, it slowly becomes more oxidized and as it does, the flavor suffers.

Different oils age at different rates. Some olive varieties make oil with more natural antioxidants which resist ageing. These oils may be good for up to 3-4 years if properly stored in unopened containers. Other oils, particularly unfiltered oils, may be unpalatable in a year even if stored well.

A two year old olive oil may taste rancid to some while others don't mind it. Most people would be put off by the taste of any vegetable oil more than 4-5 years old. Rancid oil has fewer antioxidants but is not poisonous. A good percentage of the world's population routinely eat rancid oil because of lack of proper storage conditions and some actually prefer the taste. In historical times olives which had dropped to the ground or which may have spoiled were made into olive oil which was stored in open-mouthed earthenware vats. Practices like these encouraged rancidity. People have come to expect non-rancid oil in the past 50 years because of chemical refining and better production and storage methods.

Some factors which affect how quickly a bottle of oil oxidizes and goes rancid:

1. Heat
2. Exposure to light
3. Exposure to air - a tightly capped bottle which is full will oxidize less than a large tin only half full. One way to keep large containers of oil, such as our fustis, from going rancid is to spray a bit of inert gas into the container. Inert gas comes is small spray cans - often sold in the wine aisle of the supermarket for preserving half open bottles of wine. The inert gas displaces the oxygen in the bottle or container. One spray can will last for years.
4. Time - the longer the oil sits, the more rancid it will become

Before the oil ever goes into the bottle, different factors will affect final shelf life:

5. Olive Variety - Polyphenols and other natural antioxidants in the oil will help keep the oil from going rancid. Some varieties have more antioxidants than others. The Tuscan varieties; Frantoio, Coratina, Pendolino, Leccino tend to be high in polyphenols.
6. Time of year picked - Olives picked earlier in the year may have more polyphenols and a longer shelf life. Low polyphenol olive oils are often blended with high polyphenol olive oils for longer life.
7. Picking method - In some parts of the world, nets are placed under the trees and the olives are allowed to drop for weeks as they ripen. Remaining olives are beaten from the tree and the nets gathered. Some olives may have been off the tree for weeks or months, spoiling in the interim. Olives which are badly bruised during picking will become more rancid if not pressed within hours.
8. Time to Milling - Live olives start to die when picked. The longer it takes to get to the mill, the more oxidized the oil. Most producers who are trying to produce an extra virgin oil will get the olives to the mill within 48 hours of picking. Refrigerating the olives or making sure they are well ventilated in their orchard bins will extend life.
9. Milling method - During the milling process the olive paste may be exposed to air. The old fashioned stone wheel and hydraulic press with jute mats or Rapanelli discs may be very picturesque but exposes the paste to way too much air. More modern malaxation tanks make sure the paste is always enclosed with minimal contact with air. Some mills bathe the paste during the mixing or malaxation step with inert gas or a vacuum. Heating the paste during malaxation will extract more oil but will hasten oxidation. Centrifugal presses expose the paste to zero air.

A reader asks about using olive oil for dry mixes such as pancake mix:

Fatty acids are oxidized by one of the following mechanisms:

1. "Auto-oxidation" occurs in the absence of air by reactive oxygen species or "free radicals". It is temporarily prevented by natural anti-oxidants in the oil which absorb these free radicals. When the antioxidants are used up, the oil ages quickly

2. Photo-oxidation occurs when a double bond interacts with singlet oxygen produced from O2 by light. This can be 30,000 times faster than auto-oxidation (Frenkel EN et al. Lipids 1979, 14, 961).

3. Enzymatic peroxidation. lipoxygenase and cyclooxygenase enzymes are naturally found in plants and catalyze reactions between oxygen and polyunsaturated acids (http://www.cyberlipid.org/perox/oxid0006.htm#3)

A reader asks about using olive oil for dry mixes such as pancake mix:

Olive oil will oxidize with exposure to air and dry mixes have very high surface areas for exposure. Using air-tight or inert gas packaging will help prevent oxidation. Anti-oxidant food additives will slow oxidation. Unfortunately auto-oxidation happens in the absence of oxygen and may be accelerated by exposure to other ingredients.

Olive oil has not been used traditionally in dry mixes because it is expensive, it permeates packaging because it is liquid at room temperature and it oxidizes more quickly. Trans saturated fats are ideal for dry mixes; they are cheap, solid and stable. Unfortunately they are generally considered less healthy. Large companies which supply the food industry with edible fats do a great job of advising their clients and doing research on the best use of their formulated fats in areas such as dry mixes. The olive oil industry has not done this traditionally because olive oil was out of the price range for this use. With new health concerns and interest in olive oil I am hoping that the IOOC and other olive oil organizations can come to the aid of manufacturers such as yourself with better advice on how to use our product.

Olive Oil Storage Temperature

Many people ask about the proper storage temperature for olive oil. Heat speeds up all of the above reactions. Keeping your oil next to the stove in a clear bottle will quickly age it. Better to keep a large container in a dark, cool cupboard and pour a small amount into a dispenser for everyday use. Olive oil can be put into the refrigerator or freezer without harm, which will greatly extend its shelf life. Waxes in the oil may crystallize out into needles or a slurry when the oil is chilled. Warming the oil back to room temperature will re-liquefy it.

Antioxidants

Oil from green olives have higher levels of anti-oxidants such as carotenoids and some varieties naturally have higher levels than others. Blending an oil high in antioxidants with a more bland oil can greatly extend its shelf life. Auto-oxidation proceeds slowly until all anti-oxidants are used up at which time the free radicals attack the fatty acids and the oil quickly becomes rancid. This can happen in 1 to 3 years depending on oil storage conditions and variety. Sometimes an old oil will taste fine when first exposed to the air but a few weeks later can taste old and oxidized whereas a new oil will last for months after opening because it's natural antioxidants have not been used up. Look for olive oil brands which date their oil. Note that for oil made in the northern hemisphere and sold in the year 2005 will often have been picked in the fall and winter of 2004. It is the freshest oil you can buy even though it may be dated the year before.

Olive Oil Storage Containers

Olive Oil can be stored in containers as mundane as plastic or as indestructible as stainless steel.

Metallic drums lined with epoxy resins resist light and impart little flavor however resin coatings can peel after several years, exposing metal surfaces which impart off odors and flavors. Most large producers feel that the newer plastic drums are excellent for long term storage and are inexpensive but unattractive.

Glass is an excellent storage container if it is tinted to exclude light but is not practical for bulk storage.

Stainless steel is much better and is considered one of the best storage methods, but has been considered expensive. Custom stainless steel tanks fabricated domestically can cost tens of thousands of dollars. Imported standard sized containers are now fairly reasonable. The Olive Oil Source is currently importing stainless steel tanks from Italy for those who like the look, durability and keeping characteristics. The tanks are specifically made for olive oil in the Imperia region. 500 liter tanks with conical bottoms, welded steel legs, 2 stainless ball valves, a site glass to determine oil level and a floating air-tight lid.1000 liter tanks end up being 67 inches tall. 2000 liter tanks are also available. The floating lid has an inner-tube type gasket which can be inflated to exclude air. As the oil level drops, the top drops too, keeping oxygen out. Tanks without floating lids can be filled with nitrogen or inert gas to exclude oxygen. Tanks can be ordered with extra access hatches for easier cleaning. Flat bottom tanks are considerably cheaper than the conicals. A Florentine swirl finish adds 6% to the price.

Stainless Fustis are also available in a variety of sizes from 5 to 100 liters with airtight lids and stainless spigots. These look something like milk cans with handles on the top and are highly polished. Some producers are offering their oil in the smaller fustis or are allowing retail locations to refill the customer's empty bottles out of the larger ones. This encourages brand loyalty and makes buying oil an event.

Storage with Inert Gas

Bottling equipment is now available which will put a charge of inert gas into the airspace above the oil in the bottle which delays oxidization and rancidity. See bottling equipment and look for sparge options.

Olive Oil Tasting

Olive Oil Tasting Bar None!

Picking a good olive oil is simple. Taste some and pick the one you like! Traditional Mediterranean oils are strong flavored. In the U.S., consumers are more accustomed to mild seed oils such as corn and soy oil. Olive oils encountered in the supermarket are often blended to be bland to appeal to the American palate. They may be labeled "lite" or "light", which refers to their flavor, not the caloric content.

Taste olive oil at a producer's retail location or farmer's market where there will be a bar of oils available. Like a wine tasting bar, you will be offered several oils to taste. Usually you will be directed to taste the oils on the bar that are mildest first, then the stronger flavored ones. Click for Listing of Tasting Bars

Newly pressed olive oil has some of the strongest flavors you will encounter. These oils are sometimes referred to as 1 or 2 cough oils. When the oil hits the back of the throat, the bitterness will force a cough (bitter is often considered a desirable trait). We have made up a special case of olive oils of different varieties and types just for a tasting party. Click for more info

There is an elaborate official tasting procedure which professional tasters use to judge olive oil. The color cannot be observed and of course the tasters are blinded to the brand or producer.

Below is a flavor classification and an excellent article on tasting olive oil by Guido Costa. You can have an olive tasting for friends without all the fuss. Sip the oil or dip a neutral white bread and compare your experiences.

Olive Oil Tasting Terms

Olive oil is graded by its acidity and also by its flavor as judged by experts. Experienced tasters can discern a multitude of good or bad characteristics. Below - Red refers to undesirable, green to desirable traits

Apple

Almond - nutty

Artichoke: a flavor which reminds one of artichoke.

Astringent: A puckering sensation in the mouth created by tannins

Banana

Bitter: Many new to olive oil are surprised to find that this is a preferred characteristic of olive oils; usually obtained from green olives or olives turning color.

Buttery

Fresh: Good aroma, fruity, not oxidixed

Fruity: an oil is fruity when its flavor and aroma are similar to that of a mature olive. If you have stood over the olive grinder or press, fruity is what you smell. Many oils initially seem fruity. This characteristic may disappear in a few months in some oils, a truly fruity oil maintains this characteristic aroma through time.

Grass: the taste of grass - seen often in green olives or those crushed with leaves and twigs

Green: A young, fresh, fruity oil. Often mixed with bitter. Spicy-bitter cough sensation at the back of the throat.

Green leaf: a sensation obtained when in the press a small quantity of fresh olive leaves are added. This is a trick which is done to approximate the genuine green taste of green olives

Harmonious: all the qualities of the oil blend and work well with each other

Hay: Dried grass flavor

Melon, perfumy (ethyl acetate)

Musky, nutty, woody: trace characteristics which are very pleasing when not overpowering.

Peppery A peppery bite in the back of the throat which can force a cough

Pungent: A rough, burning or biting sensation in the throat - peppery

Soave: mature olives can produce this characteristic. Sweet, palatable aftertaste.

Rotund: is said of an oil with a pasty body to it which fills and satisfies without aromatic character - always from mature olives.

Sweet: The opposite to bitter, stringent or pungent. Found in mellow oils.

Almond Associated with sweet oils with a flat scent.

Bitter: a good trait in moderation but bad if overpowering. Produced by olives that are unripe and with little meat.

Brine salty taste - oil made from brined olives

Burnt: prolonged heating during processing

Coarse

Cucumber: off flavor from prolonged storage, particularly in tin

Dirty: oils which have absorbed the unpleasant odors and flavors of the vegetable water after pressing which they have remained in contact for too long.

Dreggish: odor of warm lubricating oil and is caused by the poor or lacking execution of the decanting process.

Earthy This term is used when oil has acquired a musty humid odor because it has been pressed from unwashed, muddy olives.

Esparto Hemp-like flavor acquired when olive paste has been spread on Esparto mats. Flavors may differ according to whether the mates are green or dried.

Fiscolo: caused by the use of filtering panels which are not perfectly cleaned, and brings to mind hemp

Flat Oils which have lost their characteristic aroma and have no taste.

Frozen: due to olives which have been exposed to freezing temperatures. When cooked, this oil gives off very unpleasant odors.

Fusty: due to olives fermenting in piles while in storage waiting for pressing

Greasy - a diesel, gasoline or bearing grease flavor

Grubby: flavor imparted by grubs of the olive fly

Hay-wood - dried olive taste

Heated: prolonged heating during processing, burnt taste

Impersonal: a serious defect for virgin oil, because it means it has neither character nor personality. It is a trait common in all manipulated oils.

Lampantino: oil which should be sent to a refinery. When it does not present awful organic characteristics, it can be edible.

Muddy Sediment:

Musty: moldy flavor from being stored too long before pressing

Metallic Oils processed or stored with extended contact to metal surfaces.

Moldy: from unhealthy or fermented olives due to excessive storage in warehouses

Olearic Fly: oil from fruit stricken by this insect: the flavor is both rotten and putrid at the same time.

Phenic acid: pertaining to poorly kept very old oils.

Poor conservation: the oil absorbs the odors and flavors of everything surrounding it even if not in direct contact. A very common defect.

Rancid Old oils which have started oxidizing due to exposure to light or air.

Rough: Pasty, thick greasy mouth feel

Vegetable water: Stored in contact with the juice from the olive

Warmth: due to the fermentation of olives kept too long in bags.

Winey High acidic taste

Olive Oil Tasting

(The organoleptic assessment of Olive Oil) by Guido Costa

Introduction

Unlike wine, olive oil is not normally consumed on its own, but rather as a dressing or ingredient in cooking. So why the interest in olive oil tasting? As with wine, there is a tremendous variability in product quality, and when one examines some of the (imported) products available locally, one wonders whether we are not being used as the dumping ground of the world. The situation is compounded by the lack of legislation (and even greater lack of policing) in controlling the quality of olive oil imports into S.A.

With all this variability in quality, the olive oil consumer runs quite a risk of purchasing a second rate product, which could easily end up completely ruining the very food it is supposed to improve . A good olive oil should subtly enhance the flavours of the specific dish, not distort or overpower them. One should thus get into the habit of tasting any untried olive oil before blindly using it over one’s food. The advantages of using a good olive oil in one’s everyday cooking are legion, not only from the flavour point of view, but also because of the associated health benefits.

Tasting olive oil is an art, but it can also be fun and worth learning. As in the case of the wine connoisseur and his wines, a certain amount of knowledge (and quite a lot of practice) is required to objectively classify olive oils according to taste. An appreciation of exactly how various factors affect the final product is essential in order to sensibly proclaim the merits of one oil above another. Such factors, including cultural techniques in growing the olives, maturity of fruit, soil type, climate, geographic latitude, cultivar mix, production methods, post-harvest storage of olives, etc., all play a part in producing high quality olive oil.

However, we aren’t going to take ourselves too seriously today. What I know about tasting oils is what I’ve picked up slowly over the years. I haven’t attended any formal tasting courses overseas, and don’t profess to be an expert taster, but I sometimes find it amusing to watch some of our local self-appointed “experts” score exactly the same oil completely differently in double blind tastings.

Classification of Olive Oil

Broadly speaking, international legislation divides the various classes of olive oil into (a) virgin olive oils (i.e. those which have not been refined) and (b) the chemically refined oils (called “olive oil” or “pure olive oil”). The situation is rather complicated by subdivisions within the classes, based on blends, the degree of acidity and other analytical and organoleptic parameters. A third class of oil, called (c) olive-pomace oil, is made by solvent extracting the residual oil from the presscake. This type of oil, however, cannot be called “olive oil” (or “pomace olive oil”, a term used by certain unscrupulous operators).

For the technically inclined, here’s the latest Trade Standard on Olive Oil by the IOOC (COI/T.15/NC no. 2/Rev. 6 of 5 June 1997), in which the following definitions are specified in the classification of olive oil and olive-pomace oil:

1. Olive oil is the oil obtained solely from the fruit of the olive tree (Olea europaea sativa Hoffm. et Link), to the exclusion of oils obtained using solvents or re-esterification processes and of any mixture with oils of other kinds. It is marketed in accordance with the following designations and definitions:

1.1 Virgin olive oil is the oil obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which has not undergone any treatment other than washing, decantation, centrifugation and filtration (i.e. only physical operations, not chemical refining).

1.1.1 Virgin olive oil fit for consumption as is (i.e. “natural”) includes:

i) Extra virgin olive oil: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 1 gram per 100 grams, and the organoleptic characteristics of which correspond to those fixed for this category (i.e. median of defects = 0; median of fruity attribute greater than 0)

ii) Virgin olive oil: (the qualifier “fine” may be used at the production and wholesale stage): virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams and the organoleptic characteristics of which correspond to those fixed for this category (i.e. median of defects greater than 0, but less than or equal to 2,5; median of the fruity attribute greater than 0)

iii) Ordinary virgin olive oil: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 3,3 grams per 100 grams and the organoleptic characteristics of which correspond to those fixed for this category (i.e. median of defects greater than 2,5 but less than or equal to

6,0 and fruity attribute greater than 0, or where median of defects is greater than 0 but less than or equal to 6,0 and the median of fruity attribute = 0)

1.1.2 Virgin olive oil not fit for consumption as it is, designated lampante virgin olive oil, is virgin olive oil which has a free acidity, expressed as oleic acid, of more than 3,3 grams per 100 grams and/or the organoleptic characteristics of which correspond to those fixed for this category (i.e. median of defects greater than 6,0). Such olive oil is intended for refining or for technical purposes

1.2 Refined olive oil is the olive oil obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure

1.3 Olive oil is the oil consisting of a blend of refined olive oil and virgin olive oil fit for consumption as it is (normally ordinary virgin olive oil)

2. Olive-pomace oil is the oil obtained by treating olive pomace with solvents, to the exclusion of oils obtained by re-esterification processes and of any mixture with oils of other kinds. It is marketed in accordance with the following designations and definitions:

2.1 Crude olive-pomace oil is olive-pomace oil intended for refining with a view to its use in food for human consumption, or intended for technical purposes

2.2 Refined olive-pomace oil is the oil obtained from crude olive-pomace oil by refining methods which do not lead to alterations in the initial glyceridic structure

2.3 Olive-pomace oil is the oil comprising the blend of refined olive-pomace oil and virgin olive oil fit for consumption as it is (usually ordinary virgin olive oil). In no case shall this blend be called “olive oil”

Factors affecting the quality of olive oil

In the major olive oil producing countries of the Mediterranean, adequate control of olive fruit quality is impossible, due to the massive scale of operation. At present over 50% of the olive oil produced in these countries has high acidity and poor organoleptic

characteristics, and is unsuitable for human consumption unless refined. Extra virgin oil accounts for barely 10% of the oil produced in many of these countries. South Africa, in contrast, produces a very high proportion of the extra virgin quality, due to the small scale of the local industry, and the much tighter control of fruit quality.

The following factors play a role in the quality of olive oil produced:

- Health of fruit (degree of pest and disease infestation)

- Method and period of post-harvest fruit storage

- Oil extraction system ( including extraction temperatures)

- Method and period of oil storage prior to packing

- Cultivar of olive

- Climate (latitude of production area)

- Cultural techniques (irrigation, drainage, pesticide residues, etc.)

- Soil type

- Harvesting method

- Maturity of fruit (time of harvesting)

- Method of fruit transport

- Type of packaging

- Period of storage in final pack prior to use

Any weak link in the chain from the fruit on the tree to the oil in the final retail pack will impact upon the quality of the oil.

The above factors affect both the quality and keeping quality of olive oils by altering one or more of the following chemical components or indices of the oil:

- Free fatty acidity (the degree of chemical breakdown of the triacylglycerols)

- Peroxide value (the degree of peroxidation of the oil)

- Antioxidant content (the content of polyphenols and tocopherols)

- Spectrophotometric constants (mainly UV extinction coefficient at 270nm)

- Fatty acid profile of triacylglycerols (content of oleic, palmitic, linoleic, etc.)

- Pigment content (chlorophylls and carotenoids)

- Aroma compounds (alcohols, aldehydes, ketones, esters, phenols, terpenes)

- Mono- and diacylglycerol content (partially formed triacylglycerols)

- Sterol content (beta-sitosterol, campesterol, stigmasterol, etc.)

Naturally Occurring Aroma Compounds in Virgin Olive Oil

The delicate flavour of quality extra virgin olive oil is related to the presence of a large number of chemical compounds. These flavour compounds comprise aliphatic and aromatic hydrocarbons, aliphatic and triterpenic alcohols, aldehydes, ketones, esters, furan and thiophene derivatives. Over 100 such compounds have been identified which,as a whole, contribute to the distinctive organoleptic characteristics which make extra virgin olive oil so select. These aroma compounds form part of the unsaponifiable fraction, which makes up about 1% of the oil.

These tastes and fragrances derive from compounds like hexanal (green, grassy), trans-2-hexenal (green, bitter), 1-hexanol and 3-methylbutan-1-ol, which are the major volatile compounds of olive oil. Many of these flavour compounds decompose if temperatures during milling exceed 30°C. Thus the importance of “cold pressing”.

Tastes and fragrances regarded as defective include the following so-called negative attributes:

Tasting the oils

Now that we have learned something about the various factors that influence the aroma, flavour and mouthfeel of olive oil, we can try our hand (tongue) at a few samples. All the oils chosen for our test are labeled as “extra virgin”. As we have seen, extra virgin oil is a completely natural and nutritious product (no refining or blending with refined oil is permitted) and stands apart from the “industrial” oils obtained by such refining. Remember that the refining of olive oil removes or destroys almost all of the specific characteristics we are looking for in a good oil. The delicate flavour compounds, the natural antioxidants, vitamins and pigments are completely denatured during refining, so it makes no sense to include this class of oil in our sample.

Certain obvious precautions need to be taken before tasting the oils:

- ideally limit the number of samples to a maximum of about 3 or 4 per sitting. This is because one’s mouth becomes sensitized to especially the peppery and bitter tastes (not to mention off-flavours!). Also, it is much more difficult to cleanse one’s mouth completely between samples than in the case of wine

- screen the oils by their aroma to decide the order in which they should be tasted: the milder oils first, the more intense oils last. An initial strong and overpowering oil can cause all subsequent oils to taste stronger than they really are

- avoid the use of perfumes, deodorants, perfumed soaps and lipstick, and don’t smoke, eat sweets or drink coffee within 30 minutes before or during the tasting. Health and cleanliness of hands, and mouth are obviously essential

- taste the oils in a clean, light and airy locality, using separate tasting glasses for each sample

The initial screening is done by pouring about a tablespoon of each oil into separate small tasting glasses. Taking one at a time, rotate the glass to wet the sides fully. Warm the sides of the glass with the palms of your hands to liberate the volatile aromas. Bring the oil as closely as possible to your nose and inhale slowly and deeply two or three times in succession. Note the sensations with reference to the positive and negative attributes referred to previously. If necessary, repeat after about a minute. Note your findings.

The actual tasting can be done in one of two ways: with the oil spread on unsalted white bread, or directly from tasting glasses. Either way, taste the milder smelling oils first.

When using tasting glasses, take a small sip of approximately 2 to 3 ml. It is very important to distribute the oil throughout the whole of the mouth cavity, because the perception of the four primary tastes (sweet, salty, acid and bitter) varies in intensity depending on the area of the tongue, palate and throat. With your lips semi-closed, inhale rapidly two or three times in succession to atomise the oil in your mouth. The air, mixed with the oil, sprays onto your tongue and palate. Memorize the flavours, then spit the oil out. If necessary, repeat the tasting, but only after you’ve rinsed your mouth with clean water. It may help to chew a slice of apple between samples, obviously rinsing again. The stronger the flavour of the oil, the longer you’ll need to wait before the next tasting. Any oils with obvious defects should be tasted last. Note your findings with reference to the previously mentioned positive and negative attributes. A well-made reasonably fresh oil should exhibit firstly a definite olive-fruity note, followed by pungent, green and bitter (and other desirable) notes, normally in decreasing strength. No negative attributes or defects should be present.

For an oil to be classified as extra virgin (or virgin) in terms of IOOC legislation, it is necessary for it to clearly exhibit this “olive-fruity” note.

IOOC accredited taste panels operate in various participating producer countries with the specific task of classifying virgin olive oils according to IOOC organoleptic specifications. This is rather different to the ranking and rating of similar oils from within the same place of production, as done by various tasting clubs and associations.

The IOOC profile sheet incorporates a continuous scale for measuring the various intensities of attributes. Panel members score the perceived intensities by marking the straight line alongside each particular attribute at exactly that point judged to correspond to the specific intensity of that attribute. Fully left represents zero units of intensity, and fully right represents a maximum intensity of 10 units. This continuous scale is supposed to facilitate statistical processing of results and the calculation of median scores, used to aid in classifying the oil as extra virgin, virgin, or ordinary virgin.

There exist many other formats of olive oil tasting profile sheets, some very simple, and others rather complicated. The second example of such a profile sheet included herewith is the one used by MICO, an Italian-based organisation involved in promoting the appreciation of top quality extra virgin olive oils. As can be seen, their system examines each oil in much more detail, and is more suited to directly comparing various similar extra virgin oils.

Olive Classification

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Classification varies with different schemes. After a century of languishing, taxonomy is currently a hot scientific field with the advent of gene sequencing. According to classical taxonomy:

Eukaryotes - nucleated cells
Kingdom:
Green Plants
Subkingdom: Tracheobionata - vascular plants
Superdivision: Spermatophyta - seed plants
Division: Magnoliophyta - flowering plants
Class: Magnoliopsida - Dicotyledons
SubClass: Asteridae
Order: Scrophulariales or Lamiales
Family: Oleaceae - ash, privet, lilac and olives
Genus: Olea
Species: Europa

According to the tree of life:

Eukaryotes - nucleated cells
Green Plants
Embryophytes
Spermatophyta - seed plants
Angiosperms - flowering plants
Euangiosperms
Eudicots (Tricolpates)
Core Eudicots
Asteridae
Lamiales
Oleaceae
Olea
Europa

More about the Family: Oleaceae

Known as the Olive Family, it comprises 600 species in 24 genera (one extinct) and occur on all continents. Other Genera in the family Olieaceae are: Ligustrum (Privet), Syringa (lilac), Fraxinus (ash) and Olea (olive). From Johnson 1957:

Habit and leaf form. Trees and shrubs, or lianas (sometimes). Self supporting, or climbing; the climbers tem twiners, or scrambling; Jasminum twining anticlockwise. Leptocaul. Mesophytic. Leaves deciduous often), or evergreen; opposite (nearly always), or alternate; in Jasminum, spiral; petiolate; non-sheathing; imple, or compound; when compound ternate, or pinnate. Lamina when simple dissected, or entire; innately veined; cross-venulate. Leaves exstipulate. Lamina margins entire, or serrate, or dentate. egetative buds scaly. Leaves without a persistent basal meristem. Domatia recorded (6 genera and numerous pecies); represented by pits, or pockets, or hair tufts.

Leaf anatomy. Stomata usually anomocytic. Hairs present. Complex hairs present; usually peltate.

The mesophyll with sclerencymatous idioblasts (often), or without sclerenchymatous idioblasts. Minor leaf veins without phloem transfer cells (7 genera).

Stem anatomy. Cork cambium present; initially deep-seated (rarely), or superficial. Nodes unilacunar. Internal phloem absent. Secondary thickening developing from a conventional cambial ring. ‘Included’ hloem absent. Xylem with tracheids, or ithout tracheids; with fibre tracheids, or without fibre tracheids. Vessel end-walls scalariform, or scalariform and simple (with few cross bars). Vessels with vestured pits, or without vestured pits. Wood parenchyma paratracheal (typically), or potracheal (occasionally diffuse, or absent).

Reproductive type, pollination. Plants hermaphrodite (usually), or polygamomonoecious.

Inflorescence, floral, fruit and seed morphology. Flowers solitary, or aggregated in ‘inflorescences’. The terminal inflorescence unit cymose. Inflorescences racemes, panicles or fascicles. Flowers bracteate, or ebracteate; often fragrant; regular; usually 2–6 merous; tricyclic, or tetracyclic. Free hypanthium absent. Hypogynous disk present (around G), or absent; intrastaminal.

Perianth with distinct calyx and corolla (usually), or sepaline (the corolla sometimes lacking); typically 8; 2 horled (usually), or 1 whorled; isomerous. Calyx 4(–15); 1 whorled; gamosepalous; entire, or lobulate, or lunt-lobed, or toothed (sometimes obsolete); regular; valvate. Corolla when present (i.e. usually) 4(–12); 1 whorled; polypetalous (rarely, more or less), or gamopetalous; imbricate, or valvate (or induplicate-valvate), or contorted; regular.

Androecium 2 (usually), or 4 (rarely). Androecial members adnate (to the corolla), or free of the perianth; ree of one another; 1 whorled. Androecium exclusively of fertile stamens. Stamens 2(–4); reduced in number relative to the adjacent perianth; oppositisepalous; filantherous, or with sessile anthers. Anthers dorsifixed, or basifixed; dehiscing via longitudinal slits; introrse. Endothecium developing fibrous hickenings. Microsporogenesis simultaneous. The initial microspore tetrads tetrahedral, or isobilateral, or T-shaped, or linear. Anther wall initially with one middle layer, or initially with more than one middle layer. Tapetum glandular. Pollen grains aperturate; (2–)3(–4) aperturate; colpate, or colporate colporoidate, occasionally rupate); 2-celled, or 3-celled.

Gynoecium 2 carpelled. Carpels reduced in number relative to the perianth. The pistil 2 celled. Gynoecium syncarpous; synovarious to eu-syncarpous; superior. Ovary 2 locular. Gynoecium median, or transverse, or oblique; stylate. Styles 1; pical. Stigmas 2 lobed; dry type; papillate, or non-papillate; Group II type. Placentation axile. Ovules (1–)2(–50) per locule (usually two, but Jasminoideae with 1, 4 or ‘many’); pendulous, or ascending; with dorsal raphe; usually collateral; non-arillate; anatropous, or amphitropous; unitegmic; tenuinucellate. Endothelium differentiated. Embryo-sac development Polygonum-type, or Allium-type. Polar nuclei fusing prior to fertilization. Antipodal cells formed; 3; not proliferating;

ephemeral. Synergids hooked. Endosperm formation cellular. Embryogeny caryophyllad, or solanad (?).

Fruit fleshy, or non-fleshy; dehiscent, or indehiscent, or a schizocarp. Mericarps when schizocarpic, 2; samaroid. Fruit when non-schizocarpic, a capsule, or a berry, or a drupe. Capsules loculicidal. Fruit 1–4 eeded. Seeds endospermic, or non-endospermic. Endosperm oily. Embryo rudimentary at the time of seed release (in Fraxinus excelsior), or weakly differentiated to well differentiated (?). Cotyledons 2. Embryo achlorophyllous (5/12); straight.

Seedling. Germination phanerocotylar, or cryptocotylar.

Physiology, biochemistry. Not cyanogenic. Alkaloids present (commonly), or absent. Iridoids detected; Route I’ type (normal and seco). Verbascosides detected (4 genera). Cornoside detected (Forsythia). Proanthocyanidins absent. Flavonols resent, or absent; quercetin, or kaempferol and quercetin. Ellagic acid absent (8 genera, species). Arbutin absent. Ursolic acid present. Saponins/sapogenins present, or absent. Aluminium accumulation not found. Sugars transported as oligosaccharides + sucrose, or as sugar alcohols + oligosaccharides + sucrose (and sucrose nowhere predominating, in the 6 genera sampled). C3. C3 physiology recorded directly in Ligustrum, Syringa.

Peculiar feature. The funicles not as in Acanthaceae.

Geography, cytology. Temperate to tropical. Cosmopolitan, save in frigid regions. X = 10, 11, 13, 14, 23, 24.

Taxonomy. Subclass Dicotyledonae; Tenuinucelli. Dahlgren’s Superorder Gentianiflorae; Oleales. Cronquist’s Subclass Asteridae; Solanales. APG (1998) Eudicot; core Eudicot; Asterid; Euasterid I; Lamiales. Species 900. Genera about 25; Abeliophyllum, Chionanthus, Comoranthus, Fontanesia, Forestiera, Forsythia, Fraxinus, Haenianthus, Hesperelaea, Jasminum, Ligustrum, Linociera, Menodora, Myxopyrum, Nestegis, Noronhia, Noronhia, Notelaea, Nyctanthes, Olea, Osmanthus, Phyllyrea, Picconia, Schrebera, Syringa Tessarandra.

Johnson 1957.

Economic uses, etc. Edible fruit and edible and medicinal ‘olive oil’ from Olea europaea, cultivated trees and shrubs, timber trees (Jasminum, Osmanthus, Forsythia, Syringa, Ligustrum, Fraxinus, etc.

L. Watson and M. J. Dallwitz (1992 onwards). The Families of Flowering Plants: Descriptions,

Illustrations, Identification, and Information Retrieval. Version: 14th December 2000. ttp://biodiversity.uno.edu/delta/’. Dallwitz (1980), Dallwitz, Paine and Zurcher (1993, 1995, 2000), and Watson and Dallwitz (1991)

More about the Genus: Olea

There is only one species in this genus; europaea, which produces the edible olives and oil commonly consumed. There are about 40 other species in S. Africa, S. Asia, E. Australia and New Caledonia:

Olea brachiata
Olea capensis
Olea caudatilimba
Olea europaea
Olea exasperata
Olea guangxiensis
Olea hainanensis
Olea laxiflora
Olea neriifolia
Olea paniculata
Olea parvilimba
Olea rosea
Olea salicifolia
Olea tetragonoclada
Olea tsoongii
Olea undulata

More about the Species: europaea

There are many varieties of this species. Some, such as Ascolano and Sevillano are large with small pits and low oil content which are used for making table olives. Others such as Frantoio, Argequina and Lucca are small but have a high oil content and are used for making olive oil. For a large list of common varieties go to: Varieties

The Russian Olive or Oleaster

The Russian Olive is not used to make olives or olive oil. Elaeagnus angustifolia is only remotely related to the olive tree. They share the same class, Magnoliopsida (Dicotyledons) but different order, species etc. There is evidence of cross-reactivity between olive, ash, privet, and Russian olive tree pollen allergens. (Annals of Allergy 69(6): 493-496) so if you are allergic to olive pollen don't plant Russian olive. Russian olive is a native of southern Europe and western Asia. It was introduced into the United States in the early 1900's and has now escaped cultivation and is extensively naturalized in 17 western states. According to the US forest service, once established, Russian-olive is hard to control and nearly impossible to eradicate. Control efforts have included mowing, cutting, burning, spraying, girdling, and bulldozing, most with limited success. It does produce a small fruit which is nutritious to deer, cattle, birds and rodents but when Russian olive displaces natural species the resultant habitat is generally considered inferior.

The Sweet Olive Tree

The Sweet olive, (Osmanthus fragrans) also known as tea olive, fragrant olive, is in the same Family (Oleacea) as the olive oil olive. Other Genera in the family are: Ligustrum (Privet), Syringa (lilac), Fraxinus (ash)

Synonyms:Olea fragrans, Olea ovalis, Osmanthus longibracteatus, Osmanthus macrocarpus

The sweet olive does not make a seed with appreciable oil and is not used for making oil. Olive oil that is late harvest and has a sweeter, more ripe flavor is sometimes referred to as "sweet olive oil" on restaurant menus, as opposed to an astringent, bitter Tuscan style oil. Bland refined olive oil is also referred to as "sweet olive oil" when it is sold in drug stores for softening earwax, etc.

The History of the Olive

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The Olive was a native to Asia Minor and spread from Iran, Syria and Palestine to the rest of the Mediterranean basin 6,000 years ago. It is among the oldest known cultivated trees in the world - being grown before the written language was invented. It was being grown on Crete by 3,000 BC and may have been the source of the wealth of the Minoan kingdom. The Phoenicians spread the olive to the Mediterranean shores of Africa and Southern Europe. Olives have been found in Egyptian tombs from 2000 years BC. The olive culture was spread to the early Greeks then Romans. As the Romans extended their domain they brought the olive with them.
1400 years ago the Prophet of Islam, Muhammad, advised his followers to apply olive oil to their bodies, and himself used oil on his head. The use of oil is found in many religions and cultures. It has been used during special ceremonies and also as a general health measure. During baptism in the Christian church, holy oil, which is often olive oil, may be used for anointment. At the Chrism mass olive oil blessed by the bishop, "chrism", is used in the ceremony. Like the grape, the Christian missionaries brought the olive tree with them to California for food but also for ceremonial use. Olive oil was used to anoint the early kings of the Greeks and Jews. The Greeks anointed winning athletes. Olive oil has also been used to anoint the dead in many cultures.

The olive trees on the Mount of Olives in Jerusalem are reputed to be over 2000 years old, still relative newcomers considering the long domestication of the olive. We don't know the exact variety of the trees on the Mount. The olive tree has been manipulated by man for so many thousands of years that it is unclear which varieties came from which other varieties. Varieties in one country have been found to be identical to differently named varieties in another. Some research is now being done using gene mapping techniques to figure out the olive family tree. Shrub-like "feral" olives still exist in the middle East which represent the original stock from which all other olives are descended.

In the past several hundred years the olive has spread to North and South America, Japan, New Zealand and Australia.

Olive oh Olive

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The Trouble with Definitions.

There are many governing bodies which attempt to define olive oil. The European Communities has a different definition than the International Olive Oil Council (IOOC). Most countries use the IOOC standards. The U.S. is one of the few major markets which has not adopted the IOOC definitions. Instead the USDA has a 1948 classification which uses terms such as "fancy" and "choice".

Olive oil importers have effectively blocked passage of more meaningful labeling. Working with certified IOOC tasting panels, the California Olive Oil Council has attempted to rectify this by issuing a seal to oils which exceed IOOC Extra Virgin olive oil quality standards. Look for the COOC seal to find oils which surpass global standards.

Virgin olive oils

This oil is obtained only from the olive, the fruit of the olive tree, using solely mechanical or other physical means in conditions, particularly thermal conditions, which do not alter the oil in any way. It has not undergone any treatment other than washing, decanting, centrifuging and filtering. It excludes oils obtained by the use of solvents or re-esterification methods, and those mixed with oils from other sources. It can be qualified as a natural product, and virgin olive oil can have a designation of origin when it meets the specific characteristics associated with a particular region. Virgin olive oils can have the following designations and classifications depending on their organoleptic (taste and aroma) and analytic characteristics (the degree of acidity refers to the proportion of free fatty acids, not to the taste)

Extra Virgin olive oil

Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams (0.8%), and the other characteristics of
which correspond to those fixed for this category. Extra Virgin olive oil accounts for less than 10% of oil in many producing countries. Used on salads, added at the table to soups and stews and for dipping.

Virgin olive oil

Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams (2.0%) and the other characteristics of which correspond to those fixed for this category in this standard.

Ordinary Virgin Olive Oil

Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams and the other characteristics of which correspond to those fixed for this category in this standard. Ordinary oil may still be fine for frying or where flavor is not wanted or needed.

Lampante Virgin Olive oil

Virgin olive oil not fit for consumption as it is, designated lampante virgin olive oil, is virgin olive oil which has a free acidity, expressed as oleic acid, of more than 3.3 grams per 100 grams and/or the organoleptic characteristics and other characteristics of which correspond to those fixed for this category in this standard. It is intended for refining or for technical use.

Refined Olive oil

Refined olive oil is the olive oil obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams (0.3%) and its other characteristics correspond to those fixed for this category in this standard. This is obtained by refining virgin olive oils which have a high acidity level and/or organoleptic defects which are eliminated after refining. Over 50% of the oil produced in the Mediterranean area is of such poor quality that it must be refined to produce an edible product. Note that no solvents have been used to extract the oil but it has been refined with the use of charcoal and other chemical and physical filters. An obsolete equivalent is "pure olive oil"

Olive Oil

Olive oil is the oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption as they are. It has a free acidity, expressed as oleic acid, of not more than 1 gram per 100 grams (1.0%). The cheap refined oil is mixed with a flavorful virgin oil

Olive Pomace oil

Pomace is the ground flesh and pits after pressing. Olive-pomace oil is the oil obtained by treating olive pomace with solvents or other physical treatments, to the exclusion of oils obtained by re-esterification processes and of any mixture with oils of other kinds. Olive-pomace oil is the oil comprising the blend of refined olive-pomace oil and virgin olive oils fit for consumption as they are. It has a free acidity of not more than 1 gram per 100 grams and its other characteristics correspond to those fixed for this category in this standard.2/ In no case shall this blend be called "olive oil". It is considered an inferior grade and is used for soap making or industrial purposes

Crude Olive-Pomace oil

Crude olive-pomace oil is olive -pomace oil whose characteristics correspond to those fixed for this category in this standard. It is intended for refining for use for human consumption, or it is intended for technical use.

Refined Olive-Pomace oil

Refined olive -pomace oil is the oil obtained from crude olive -pomace oil by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams

Olive Cake

Olive cake is the solid phase that's remained after pressing olives. Also called pomace or sansa.

Obsolete or unregulated terms

Cold pressed Olive Oil

"Cold pressed" is an anachronistic and largely unregulated label description for olive oil. Fifty years ago when most oil was made in vertical presses, the paste was pressed to make olive oil (first press - see below) and then mixed with hot water or steam and pressed again to remove more oil. This "second pressing" was not as good; the heat had evaporated some of the delicate flavors.

Today the paste is almost always warmed to room temperature during the malaxation process before being centrifuged using horizontal decanters (Olives are harvested in the winter when it is cold). According to IOOC regulations this is still considered "cold pressed". Heating the paste excessively increases yield but degrades flavor. Producers would lose money by attempting to extract a little more oil by overheating and degrading the flavor of the oil to the point where it would not qualify as more profitable extra virgin.

Regulation 1019 of 2002 determines the use of the term "Cold Pressed" in the EU. During Malaxation and Extraction the olive paste must be kept under 27ºC (80ºF).

After the oil is pressed out of the paste, the dry pomace (pits and flesh) is sometimes sold to refineries where steam and solvents are used to remove any residual oil. This oil is called olive pomace oil.

First Press

First press is no longer an official definition for olive oil. A century ago, oil was pressed in screw or hydraulic presses. The paste was subjected to increasingly high pressures with subsequent degradation in the flavor of the oil. Today the vast majority of oil is made in continuous centrifugal presses. There is no second pressing.

Lite or Light Olive Oil

In the U.S., flavorless and often low quality (refined) oil is sold as "lite" or "light" oil for a premium price. The "light" designation refers to flavor, not caloric content, as all olive oil has the same amount of calories. There is no official definition of lite or light

Pure Olive Oil

See Refined above

Blended Olive Oil

Most supermarket brands of olive oil are blended from oil from many different varieties, regions, and even countries. Because olive oil tastes differently year to year from the same grove due to weather, to create an oil that tastes the same blenders must take oil from many sources and come up with a recipe to create the same taste.

Blending some oil high in polyphenols with one which does not will increase its shelf life.

Sometimes olive oil is blended with canola or other vegetable oils. This should be stated on the label. Illegal blending of cheaper hazelnut oil can be profitable for the unscrupulous and can be difficult to detect.

Unfiltered Olive Oil

Unfiltered oil contains small particles of olive flesh. Olive Oil aficionados claim this adds additional flavor. Unfortunately it causes a sediment to form at the bottom of the bottle which can become rancid, negatively impacting flavor and shelf life. Unfiltered oil should be carefully stored and used within 3-6 months of bottling.

Early Harvest Olive Oil

Fall Harvest Olive Oil

Olives reach their full size in the fall but may not fully ripen from green to black until late winter. Green olives have slightly less oil, more bitterness and can be higher in polyphenols. The oil tends to be more expensive because it takes more olives to make a bottle of oil.
Many people like the peppery and bitter quality of early harvest oil. Flavor notes of grass, green, green leaf, pungent, astringent are used to describe early harvest fall oils.

Because of the higher polyphenols and antioxidants, early harvest oils often have a longer shelf life and are blended with late harvest oils to improve their shelf life.

Late Harvest Olive Oil

Winter Harvest Olive Oil

The fruit is picked black and ripe. The fruit may have a little more oil but it is risky because waiting longer into the winter increases the risk the fruit will be damaged by frost.
Late harvest or "Winter" fruit is more ripe so like other ripe fruit it has a light, mellow taste with little bitterness and more floral flavors. Flavor notes of peach, melon, perfumy, apple, banana, buttery, fruity, rotund, soave and sweet are often used.

Flavored Olive Oil

Technically, olive oil which has had herbs or fruits infused in them cannot be called olive oil. See the definition for olive oil above. According to IOOC regulations it must be called "fruit juice". In reality, few producers comply with this and you will see labels such as "lemon infused olive oil" or "Basil Olive Oil". Because of their immense popularity, the California Olive Oil Council is trying to come up with a meaningful labeling standard for flavored oils.

Hand Picked

This somehow implies that hand picking produces a better olive oil than fruit harvested with a shaker, rakes or row type harvester. Mechanical harvesting can bruise the fruit, increasing acidity, but mechanically harvested fruit can also get to the press quicker, which lowers acidity. Olives harvested with a hand-held pneumatic rake are usually considered "hand picked".

California State Definitions:

California state Senate Bill SB920 in 1997 amended the state's Health and Safety code relating to food labeling. It required that any olive oil produced, processed, sold, offered for sale, given away, or possessed in this state adhere to the following:

California Olive Oil

Oil labeled "California Olive Oil" must be made solely from olives grown in California

Napa Valle Olive Oil

Sonoma Valley, Napa Valley, etc, Oil labeled with one of the approved American Viticultural Areas under federal law (ex: Sonoma Valley), to be made of oil 75% of which is derived from olives grown in that area.

Estate Grown Olive Oil

Oil labeled "Estate Grown" must be made of oil 95% of which is derived from that particular estate

The Olive Tree

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The origin of the olive tree is lost in time, coinciding and mingling with the expansion of the Mediterranean civilisations which for centuries governed the destiny of mankind and left their imprint on Western culture.

Olive leaf fossils have been found in Pliocene deposits at Mongardino in Italy. Fossilised remains have been discovered in strata from the Upper Paleolithic at the Relilai snail hatchery in North Africa, and pieces of wild olive trees and stones have been uncovered in excavations of the Chalcolithic period and the Bronze Age in Spain. The existence of the olive tree therefore dates back to the twelfth millennium BC.

The wild olive tree originated in Asia Minor where it is extremely abundant and grows in thick forests. It appears to have spread from Syria to Greece via Anatolia (De Candolle, 1883) although other hypotheses point to lower Egypt, Nubia, Ethiopia, the Atlas Mountains or certain areas of Europe as its source area. Caruso for that reason believed it to be indigenous to the entire Mediterranean Basin and considers Asia Minor to have been the birthplace of the cultivated olive some six millennia ago. The Assyrians and Babylonians were the only ancient civilisations in the area who were not familiar with the olive tree.

Taking the area that extends from the southern Caucasus to the Iranian plateau and the Mediterranean coasts of Syria and Palestine (Acerbo) to be the original home of the olive tree, its cultivation developed considerably in these last two regions, spreading from there to the island of Cyprus and on towards Anatolia or from the island of Crete towards Egypt.

In the 16th century BC the Phoenicians started disseminating the olive throughout the Greek isles, later introducing it to the Greek mainland between the 14th and 12th centuries BC where its cultivation increased and gained great importance in the 4th century BC when Solon issued decrees regulating olive planting.

From the 6th century BC onwards, the olive spread throughout the Mediterranean countries reaching Tripoli, Tunis and the island of Sicily. From there, it moved to southern Italy. Presto, however, maintained that the olive tree in Italy dates back to three centuries before the fall of Troy (1200 BC). Another Roman annalist (Penestrello) defends the traditional view that the first olive tree was brought to Italy during the reign of Lucius Tarquinius Priscus the Elder (616 - 578 BC), possibly from Tripoli or Gabes (Tunisia). Cultivation moved upwards from south to north, from Calabria to Liguria. When the Romans arrived in North Africa, the Berbers knew how to graft wild olives and had really developed its cultivation throughout the territories they occupied.

The Romans continued the expansion of the olive tree to the countries bordering the Mediterranean, using it as a peaceful weapon in their conquests to settle the people. It was introduced in Marseilles around 600 BC and spread from there to the whole of Gaul. The olive tree made its appearance in Sardinia in Roman times, while in Corsica it is said to have been brought by the Genoese after the fall of the Roman Empire.

Olive growing was introduced into Spain during the maritime domination of the Phoenicians (1050 BC) but did not develop to a noteworthy extent until the arrival of Scipio (212 BC) and Roman rule (45 BC). After the third Punic War, olives occupied a large stretch of the Baetica valley and spread towards the central and Mediterranean coastal areas of the Iberian Penisula including Portugal. The Arabs brought their varieties with them to the south of Spain and influenced the spread of cultivation so much that the Spanish words for olive (aceituna), oil (aceite), and wild olive tree (acebuche) and the Portuguese words for olive (azeitona) and for olive oil (azeite), have Arabic roots.

With the discovery of America (1492) olive farming spread beyond its Mediterranean confines. The first olive trees were carried from Seville to the West Indies and later to the American Continent. By 1560 olive groves were being cultivated in Mexico, then later in Peru, California, Chile and Argentina, where one of the plants brought over during the Conquest - the old Arauco olive tree - lives to this day.

In more modern times the olive tree has continued to spread outside the Mediterranean and today is farmed in places as far removed from its origins as southern Africa, Australia, Japan and China. As Duhamel said, "the Mediterranean ends where the olive tree no longer grows", which can be capped by saying that "There where the sun permits, the olive tree takes root and gains ground".

Tables Olive

2009-09-08T20:21:00.003+08:00

About olives

The olive fruit is a drupe. It has a bitter component (oleuropein), a low sugar content (2.6-6%) compared with other drupes (12% or more) and a high oil content (12-30%) depending on the time of year and variety.

These characteristics make it a fruit that cannot be consumed directly from the tree and it has to undergo a series of processes that differ considerably from region to region, and which also depend on variety. Some olives are, however, an exception to this rule because as they ripen they sweeten right on the tree, in most cases this is due to fermentation. One case in point is the Thrubolea variety in Greece.

Oleuropein, which is distinctive to the olive, has to be removed as it has a strong bitter taste: it is not, however, pernicious to health. Depending on local methods and customs, the fruit is generally treated in sodium or potassium hydroxide, brine or successively rinsed in water.

Tips

SIZE:
The olive's suitability for table consumption is a function of its size, which is important to presentation. Olives between 3 and 5 g are considered medium-sized, while those weighing over 5 g are large.

SHAPE:
Fruits that are more or less spherical in shape usually sell best, although some elongated ones also find favour.

STONE:
The stone should come away easily from the flesh and a flesh:stone ratio of 5 to 1 is acceptable; the higher this ratio the better the commercial value of the olives.

SKIN:
The skin of the fruit should be fine, yet elastic and resistant to blows and to the action of alkalis and brine.

SUGAR CONTENT:
A high sugar content in the flesh is an asset. The lowest acceptable level is 4%, especially in olives that undergo fermentation.

OIL CONTENT:
Oil content should be as low as possible because in many cases it impairs the keeping properties and consistency of the processed fruit. Only in certain types of black olives is a medium to high oil content desirable.

Green Olives

Green olives are obtained from olives harvested during the ripening cycle when they have reached normal size, but prior to colour change. They are usually hand picked when there is a slight change in hue from leaf-green to a slightly yellowish green and when the flesh begins to change consistency but before it turns soft.
Colour change should not have begun. Trials have been run to machine harvest table olives, but owing to the high percentage of bruised fruit they had to be immersed in a diluted alkaline solution while still in the orchard.

Recently harvested, the olives are taken to the plant for processing on the same day if possible.

How are they processed?

Green olives are processed in two principal ways: with fermentation (Spanish type) and without fermentation (Picholine or American type).

Spanish or Sevillian style

The olives are treated in a diluted lye solution (sodium hydroxide) to eliminate and transform the oleuropein and sugars, to form organic acids that aid in subsequent fermentation, and to increase the permeability of the fruit. The lye concentrations vary from 2% to 3.5%, depending on the ripeness of the olives, the temperature, the variety and the quality of the water. The treatment is performed in containers of varying sizes in which the solution completely covers the fruit. The olives remain in this solution until the lye has penetrated two thirds of the way through the flesh. The lye is then replaced by water, which removes any remaining residue and the process is repeated. Lengthy washing properly eliminates soda particles but also washes away soluble sugars which are necessary for subsequent fermentation.

Fermentation is carried out in suitable containers in which the olives are covered with brine. Traditionally, this was done in wooden casks. More recently, larger containers have come into use that are inert on the inside. The brine causes the release of the fruit cell juices, forming a culture medium suitable for fermentation. Brine concentrations are 9-10% to begin with, but rapidly drop to 5% owing to the olive's higher content of interchangeable water.

At first Gram-negative bacteria multiply, but after a week and a half they disappear. They are a consequence of contamination produced in the plant installations, and in the atmosphere and brine and can be avoided by stepping up hygiene measures. At a pH level of 6 and upwards, lactobacilli develop massively until the Gram-negatives disappear and the brine attains a pH of 4.5. There is a predominance of Lactobacillus plantarum which produces lactic acid from glucose almost by itself. When the fermentable matter is spent, acid formation ceases. Yeasts appear together with the lactobacilli. Fermentative yeasts do not cause deterioration but oxidant yeasts consume lactic acid and raise the pH level and may therefore jeopardise the process.

Under certain conditions normal fermentation processes can be altered by the presence of undesirable microorganisms which can transmit poor organoleptic properties to the olives or impair their keeping properties. Gas pocket fermentation is caused by the Gram-negative bacilli in the first stage of fermentation, but can be controlled by intensifying hygiene precautions when the olives are delivered to the plant, as well as during lye treatment and washing. If gas pockets still appear in spite of these measures, the pH level can be lowered to 4 by adding an acid. Butyric fermentation is well controlled by ensuring the proper pH level. Putrid fermentation is caused by poorly-kept containers and bad water. Lastly, there is a type of deterioration known by its Spanish name of "zapatería" (cobbler's) which produces an unpleasant taste and odour at the end of the fermentation process, often coinciding with rising temperatures in the spring or early summer. It is produced by bacteria belonging to the Clostridium and Propioni-bacterium genus. The right combination of brine concentration and pH level (5% salt and 4.5 pH) helps to control fermentation processes.

When properly fermented, olives keep for a long time. If they are in casks, the brine level must be topped up. At the time of shipment, the olives have to be classified for the first or second time as the case may be. The original brine is replaced and the olives are packed in barrels and tin or glass containers. Sometimes they are stoned (pitted) or stuffed with anchovies, pimento, etc.

The most commonly used varieties are Manzanillo, Gordal and Moroccan Picholine

Picholine style

Olives belonging to the Picholine variety from Languedoc and Lucques in southern France are prepared in this manner, as are other varieties from Morocco and Algeria.

The bitterness of the olives is removed by treating them in a 3-3.5º B lye solution in which they are left for 8 to 72 hours until the lye has penetrated three-quarters of the way through the flesh. They are rinsed several times over the next day or two, and then placed in a 5/6% brine solution for two days. A second 7% brine solution is prepared, and acidity is corrected with citric acid (pH 4.5). After 8-10 days they are ready to be eaten and retain their intense green colour. Sometimes the consignment has to be postponed, and it is necessary to store the olives. This is easy, as long as temperatures do not rise. The olives can stay in an 8% brine solution until spring, but then it has to be raised to 10%. In larger installations they can be kept in cold storage, at a temperature of between 5º and 7º C, in a 3% brine solution.

Before shipment, the olives are washed repeatedly, sorted and packed in suitable containers in 5º or 6ºB brine.

Semi-ripe olives

These are obtained from olives that are picked when their colour is starting to change. They are harvested before full maturity, when the flesh is quite firm and oil formation has not concluded. The process of darkening the fruit by oxidation is typical of California. Olives suitable for processing as green olives are selected as they enter the factory, then placed in brine at concentrations between 2.5 and 10 percent in inverse relationship to fruit size, and they are protected from air.

The olives are placed in large concrete tanks in an initial solution of 2 percent lye until they are ready for subsequent preparation. When they are to be prepared for the market, they are placed in low-concentration lye and then washed in water into which compressed air is injected. Further treatments in dilute lye, each followed by aeration, facilitate penetration through to the stone. Next, the olives are washed to eliminate lye residue and to lower the pH to close to neutral. Solutions of 0.1 percent ferrous gluconate or lactate are often applied to enhance fruit darkening. After placement in brine for a few days, the olives are ready for canning. Heat processing in the form of temperature and pressure-controlled sterilisation is fundamental to ensure the product keeps properly.

Ripe olives

There are olives that are harvested when the fruit is close to full ripeness, once it has attained the colour and oil content corresponding to each particular variety.

The are many types of preparations depending on local tastes. Those in greatest commercial use are now outlined.

Black olives in brine

These are typical of the eastern Mediterranean countries; in Grecce they are from the Conservolea variety, which grades at around 200 fruits per kilogram, and in Turkey they are made with the Gemlik variety. The fruit is picked by hand when black ripe, but before the olives overripen or are shrivelled by frost. They have to be transported as quickly as possible to the processing plant where they are sorted, washed and immersed in 8-10 percent brine. Large-scale plants use big 10-20 tonne tanks while small-scale processors continue to use wooden vats. At the start of fermentation the tanks are tightly sealed because the olives must not be exposed to air. The brine stimulates the microbial activity for fermentation and reduces the bitterness of the oleuropein. It drops to a concentration of 6 percent, which makes it necessary to increase it to 8 percent and even 10 percent, while homogenising it by operating a pump to activate circulation.

When the bitterness has been sufficiently weakened - how long this takes can vary greatly - the fruit can be sold. The colour fades during the process, but is corrected by aerating the olives for two or three days, although sometimes they are treated with 0.1 percent ferrous gluconate or lactate to make them a deeper black. Lastly, the olives are selected and packed in barrels or internally varnished cans, which are filled with 8 percent fresh brine. They are popular on the market because of their slightly bitter taste and aroma.

They are also packed in vinegar (25 percent of brine volume) and may even be heat processed; a few grams of oil are then added to each can to form a surface layer. The Kalamata variety is prepared in this way; the elongated, medium-sized olives are slit to absorb the flavour of the marinade and then canned.

Black olives in dry salt

Also of Greek origin, these are prepared using overripe olives of the Megaritiki variety. They are vigorously washed and placed in baskets with alternating layers of dry salt
equivalent to 15 percent of the weight of the olives. The end product is not bitter, but salty, and it looks like a raisin; it is for local consumption.

Finally, a mention should also be given to the numerous styles of table olive preparations in the different olive-growing regions. Some examples are olives treated solely
with water to sweeten them prior to crushing or splitting, which facilitates washing. In many cases, the olives are eaten after being seasoned with herbs, pieces of orange,
lemon, garlic, paprika, oregano, etc. Until the turn of the twentieth century, the table olive market was local, but since then it has expanded to non-producing areas
where table olives have become popular. This is particularly true of the Spanish, Greek and California types.

Olive Oil & Health

2009-09-08T20:10:00.002+08:00

Mediterranean Diet Pyramid

This Pyramid, which represents the optimal, traditional Mediterranean diet, is based on the dietary traditions of Crete and southern Italy in the 1960s. It is structured in the light of nutrition research carried out in 1993 and presented by Professor Walter Willet during the 1993 International Conference on the Diets of the Mediterranean, held in Cambridge, Massachusetts.

The Mediterranean Diet Pyramid underlines the importance of the foods making up the principal food groups. Each of these individual food groups offers some, but not all, of the nutrients one needs. Food from one group cannot replace that of another group. All the groups are necessary for a healthy diet.

The basic products of the Mediterranean diet, in descending order of quantity and frequency advised, are:

Grains:
These form the base of the majority of meals in Mediterranean countries - bread (wholemeal or otherwise), pasta, couscous and rice.

Fruit and vegetables:
Meals are more flavoursome when in-season products are selected and they are cooked very simply. In most Mediterranean countries the dessert is generally fruit.

Legumes and nuts:
A wide variety of legumes and nuts, such as chickpeas, lentils, haricot beans, pine kernels, almonds, hazelnuts, walnuts, etc. are used in cooking.

Olive oil and olives:
"Olive oil" and "Virgin olive oil" are used throughout the Mediterranean. The former is normally used for cooking. The latter, which is appropriate for all uses, is excellent when consumed raw to best appreciate its aroma and flavour and to benefit fully from all its natural components.

The proportion of fats in the traditional diet of Crete observed by Professor Ancel Keys, was >40% kcal/day of which 8% were saturated fats, 3% polyunsaturated and 29% monounsaturated (olive oil).

Dairy products :
Cheese, yoghurt and other dairy products, with no special mention of milk.

Fish:
Offered as a first class protein, before eggs and poultry.

The highest point of the Pyramid, meaning that its consumption is least advised, is occupied by red meat and just slightly below, but also of little importance, are sweets and pastries.

Regular physical activity is vital to maintaining good health and optimal weight.

Wine can be consumed in moderation, primarily with meals (1-2 glasses/day). It is optional and should be avoided whenever it puts the individuals or others at risk.

Olive oil and cardiovascular diseases

Cardiovascular diseases are the top cause of death in the industrialised world. A host of studies have documented that arteriosclerosis is closely linked to eating habits, lifestyle and some aspects of economic development. The progression of arteriosclerosis depends on many factors: the most important ones are high blood cholesterol, high blood pressure, diabetes and cigarette smoking.

"… The lowest rates of death from coronary heart disease are currently recorded in the countries where olive oil is virtually the only fat consumed."

Professor Francisco Grande Covián

What is arteriosclerosis?

Arteriosclerosis is the condition in which cholesterol-rich patches (known as atheromas) deposit on the walls of the arteries. This stops blood from reaching the tissues and obstructs the functioning of vital organs, such as the heart and brain.

What are its consequences?

When the heart is affected, arteriosclerosis causes angina and heart attack and it increases the risk of sudden cardiac death. When the brain is attacked, cerebral thrombosis occurs, leading to muscular paralysis, loss of cognitive capacity and the risk of dementia. The aorta and leg arteries may also be damaged, causing pain and difficulty in walking and the risk of necrosis and gangrene.

When a fatty patch bursts, for instance because of a rise in blood pressure, the small arteries in the patch also burst. This triggers a response where certain cells found in blood, known as platelets or thrombocytes, join together to form a thrombus or blood clot.

The blood clot travels through the arteries, but when it is larger than the vessel it causes blockage. Because blood cannot get through, the tissue or organ dies.

Olive oil and arteriosclerosis

It has been demonstrated that olive oil has an effect in preventing the formation of blood clots and platelet aggregation. It has been observed that by avoiding excessive blood coagulation, olive-oil-rich diets can attenuate the effect of fatty foods in encouraging blood clot formation, thus contributing to the low incidence of heart failure in countries where olive oil is the principal fat consumed.

What is cholesterol?

Cholesterol is a fatty substance contained in foods of animal origin. Diets containing a large amount of animal fats raise blood cholesterol level, which is one of the chief risk factors of cardiovascular disease.

Fats (triglycerides) and cholesterol are transported in the blood by lipoproteins. The cholesterol bound to low-density lipoproteins [very low-density lipoproteins (VLDL) and low-density lipoproteins (LDL)] is atherogenic, damaging the vessel walls. In subsequent stages, this may lead to acute heart attack. Such cholesterol is known as "bad cholesterol". In contrast, the cholesterol bound to high-density lipoproteins (known as HDL-cholesterol) is called "good cholesterol" because it provides protection against the onset of cardiovascular diseases. The high-density lipoproteins remove free cholesterol from the cells, then esterifying it and transporting it to the liver where it is eliminated with bile.

Olive oil and 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.

The beneficial effect of olive oil consumption with regard to cardiovascular disease has been demonstrated in primary prevention, where it reduces the risk of developing the disease, and in secondary prevention, where it prevents recurrence after a first coronary event.

At present, research is revealing the effectiveness of the Mediterranean diet in the prevention of secondary coronary events and the positive influence of olive oil on the depression associated with such events and on mood. These findings are very important in view of the high incidence of depression in the modern-day world and the great risk it poses in recurrent heart disease.

The antioxidant properties of the Olive oil

What are antioxidants and oxidative stress?

Oxidation is a process that occurs not only when oil is being produced, but also inside our own bodies. Reactions occur continually inside the body, giving rise to the formation of free radicals (peroxidants). As a rule, free radicals do not cause severe damage thanks to the protection provided by antioxidants, which help to keep a balance up to a point. If the balance is spoiled, however, "oxidative stress" occurs, leading to deterioration of normal cell functions and even cell death.

Oxidation is a complex, fundamental phenomenon in the process of cell ageing. Lipid or fat peroxidation tends to be proportional to the number of double bonds in a compound, explaining why oleic acid shows little susceptibility to oxidation.

Cell membranes contain a large amount of fat and cholesterol and their composition depends on diet. When the diet contains a lot of olive oil, the cells are more resistant to oxidation, they do not deteriorate as much and ageing is slower.

Approximately 1.5% of olive oil is made up of the unsaponifiable fraction, which contains antioxidants. Virgin olive oil contains the largest quantities of these substances and other minor components.

Antioxidants in olive oil

Vitamin E (alpha-tocopherol), carotenoids and phenolic compounds (simple phenols such as hydroxytyrosol and complex phenols such as oleuropein) are all antioxidants whose activity has been demonstrated in vitro and recently in vivo, revealing further advantages in the prevention of certain diseases and also of ageing.

The phenolic content of olive oils varies according to the climatic conditions in the producing area, when the olives are harvested and how ripe they are when picked. Oil production and storage methods also have an influence. Phenols have countless biological properties, for instance hydroxytyrosol inhibits platelet aggregation and it is anti-inflammatory and oleuropein encourages the formation of nitric acid, which is a powerful vasodilator and exerts a strong anti-bacterial effect.

Oxidised LDLs are known to be atherogenic, which is where olive oil steps in because it has a beneficial, protective effect against LDL oxidation. Moreover, it also strengthens other cells in the body against the toxic effects of oxidants.

The high antioxidant content of the Mediterranean diet appears to contribute significantly to its effect on longevity.

These antioxidants are found in fresh fruit and vegetables. Because it is the only oil to be obtained from a fruit, olive oil retains a host of substances, antioxidants and vitamins that give it added nutritional value.

The explanation behind this high content of antioxidants is probably that because the olive is a fruit that is exposed to the air, it has to defend itself from oxygen. It therefore synthesises a larger amount of antioxidants, which pass through to the oil.

Virgin olive oil, i.e. olive oil that has not been refined or industrially treated, is particularly rich in these substances and it has a strong antioxidant effect, protecting against damage from free radicals (scavenger activity) and against the formation of cancer.

Olive oil and cancer

Cancer is one of the chief causes of death in the developed countries, and its incidence is on the increase.

It is now conceded that there is a relationship between diet and the development of a large number of malignant tumours. Cell oxidation is one of the major risks in the formation of cancer: the more susceptible the cell is to oxygen, the greater the risk of cancer.

The types of cancer most closely associated with diet are colon-rectal, prostate and breast cancer.

Recent research has revealed that the type of fat seems to have more implications for cancer incidence than the quantity of fat.

What is cancer?

A tumour is an abnormal swelling or enlargement of a part of body tissue. Tumours may be benign or malignant.

Benign tumours are tumours whose cells remain at their original site. They form a localised cell mass which, when it grows, encapsulates and very rarely causes death.

Malignant or cancerous tumours, on the other hand, invade the tissue where they grow. Often they pass into the bloodstream and the lymphatic system, forming secondary tumours at other sites known as metastases. The speed of growth and metastasis varies according to the type of tumour.

Various environmental factors (physical factors: radiation; chemical factors: certain constituents of foods) and genetic factors are at play in the formation of tumours. In most types of cancer, environmental factors are most important.

Olive oil and cancer

Epidemiological studies suggest that olive oil exerts a protective effect against certain malignant tumours (breast, prostate, endometrium, digestive tract, …).

A number of research studies have documented that olive oil reduces the risk of breast cancer. Eating a healthy diet with olive oil as the main source of fat could considerably lower cancer incidence. The reason is that the cell mutations caused by cancer are partly due to toxins which, when consumed through the diet, attack DNA. On passing through the liver, these toxins produce free radicals that then attack DNA. To combat such free radicals, the body needs vitamins and antioxidants like those contained in olive oil.

It has also been reported that an olive-oil-rich diet is associated with reduced risk of bowel cancer. The protective effect of olive oil is irrespective of the amount of fruit and vegetables eaten in the diet.

Recent studies have demonstrated that olive oil provides protection against cancer of the colon. Lately, research has been looking into the metabolic implications of fats, more specifically the protective role of olive oil in chronic liver disease and in the disorder of the intestines known as Crohn's disease. Results point to beneficial effects of olive oil on pre-cancerous lesions. After analysing three types of diet, research scientists arrived at various conclusions. The olive oil diet reduced the number of cancerous lesions; the number of tumours that developed was clearly and significantly low; and the tumours were less aggressive and had a better prognosis.

This beneficial effect could be related to oleic acid, the predominant monounsaturated fatty acid in olive oil. It has been observed that this fatty acid lowers the production of prostaglandins derived from arachidonic acid, which in turn plays a significant part in the production and development of tumours.

However, it is not excluded that other constituents of olive oil, such as antioxidants, flavonoids, polyphenols and squalene may also have a positive influence. Squalene is believed to have a favourable effect on the skin by reducing the incidence of melanomas.

Olive oil also adds to the taste of vegetables and pulses whose benefits in cancer prevention have been amply proved.

Some very promising, current research is centred on the protection provided by olive oil against child leukaemia and various cancers, such as oesophageal squamous cell cancer.

Much has still to be discovered about how olive oil affects cancer and concrete data are still lacking on the mechanisms behind the beneficial role it plays in the prevention or inhibitionof the growth of different types of cancer. However, according to the information available at present, olive oil could actsimultaneously during the different stages involved in the process of cancer formation.

Olive oil and blood pressure

Various research studies have reported a close relationship between diet and blood pressure. Certain foods can raise blood pressure besides having an effect on body weight.

What is high blood pressure?

High blood pressure is known as arterial hypertension and is considered to occur when blood pressure readings are constantly over 140/90 mmHg.

High blood pressure is one of the chief coronary risk factors in the development of arteriosclerosis. Along with high blood cholesterol, cigarette smoking, obesity and diabetes, it is one of the main health problems of the developed world.

Like other risk factors, lifestyle can contribute to high blood pressure.

One in every four adults is hypertensive. This increases the risk of early death because of the damage to the body's arteries, especially the arteries that supply blood to the heart, kidneys, brain and eyes.

Olive oil and blood pressure

It has not yet been clearly established what elements of the Mediterranean diet are responsible for its effects in reducing blood pressure. It has been demonstrated, however, that the addition of olive oil to a diet that is not changed in any other way has a clear lowering effect on blood pressure, which seems to be specific to this oil. Regular consumption of olive oil decreases both systolic (maximum) and diastolic (minimum) blood pressure.

There is recent evidence that when olive oil is consumed the daily dose of drugs needed to control blood pressure in hypertensive patients can be decreased, possibly because of a reduction in nitric acid caused by polyphenols.

Olive oil and diabetes

What is diabetes?

Diabetes mellitus is one of the leading health problems in the developed countries, and the sixth cause of death. It is one of the major metabolic diseases and it is potentially very serious because it can cause many complications that seriously damage health, such as cardiovascular diseases, kidney failure, blindness, peripheral circulation disorders, etc.

There are two types of diabetes mellitus: type-I or insulin-dependent diabetes, found in children and teenagers, and type-II or non-insulin-dependent diabetes, which appears in adulthood, generally from the age of 40 onwards. Insulin is required to control the first type while the second, more frequent type is generally associated with obesity and does not call for insulin treatment. Nowadays a person is considered to be a diabetic when, two hours after an oral overdose of glucose, he or she has a fasting blood sugar level of more than 126 mg/dl, or of more than 200 mg/dl in non-fasting conditions.
Glucose intolerance is a situation where a person has high blood sugar levels (between 110 and 125 mg/dl) without any clear signs of disease, but with a major risk of suffering from diabetes in the future.

Olive oil and diabetes

An olive-oil-rich diet is not only a good alternative in the treatment of diabetes; it may also help to prevent or delay the onset of the disease. How it does so is by preventing insulin resistance and its possible pernicious implications by raising HDL-cholesterol, lowering triglycerides, and ensuring better blood sugar level control and lower blood pressure. It has been demonstrated that a diet that is rich in olive oil, low in saturated fats, moderately rich in carbohydrates and soluble fibre from fruit, vegetables, pulses and grains is the most effective approach for diabetics. Besides lowering the "bad" low-density lipoproteins, this type of diet improves blood sugar control and enhances insulin sensitivity.

These benefits have been documented in child and adult diabetes.

Olive oil and obesity

Obesity is a major health issue in the West because people eat large amounts and get little physical exercise. Nowadays, in cities especially, people are adopting a sedentary, stressful life. Over half the population of some industrialised countries is overweight, leading to increased risk of high blood pressure, diabetes, high cholesterol and triglycerides, all factors that increase the risk of cardiovascular diseases.

What is obesity?

Obesity or overweight is when energy reserves, primarily in the form of fat, are excessive. It occurs when the amount of energy obtained through the diet is greater than the amount of energy expended. It is corrected by ensuring that energy expenditure (physical exercise, basal metabolic rate, etc.) is greater than energy intake.

A good weight-reducing diet should:

. provide less energy than is needed to maintain body weight;

. supply adequate amounts of all the nutrients;

. be acceptable, affordable and palatable.

Olive oil and obesity

Olive oil is a nutrient of great biological value. Like all other fats and oils it is high in calories (9 Kcal per gram), which could make one think that it would contribute to obesity. However, experience shows that there is less obesity amongst the Mediterranean peoples, who consume the most olive oil.

It has been demonstrated that an olive-oil-rich diet leads to greater and longer-lasting weight loss than a low-fat diet. It is accepted better because it tastes good and it is a stimulus to eat vegetables.

Olive oil and the immune system

It has also been demonstrated that olive oil plays an importantrole in the immune system.

What is the immune system?

The immune system defends the body against invasion by foreign substances (toxins, microorganisms, parasites, tumour processes, etc.) by coordinating specific and non-specific mechanisms.

The non-specific or innate defences are the front-line protection against microorganisms. They are made up of the skin, mucous membranes, the complement system (the complement, a group of some 20 proteins manufactured in the liver, helps to destroy micro-organisms) hormonal factors, etc. and their action is not affected by prior contact with the foreign substance.

Specific mechanisms occur following exposure to the substance and they require the involvement of the B-lymphocytes (humoral system) and the T-lymphocytes (cell system).

Innate immunity responds in a similar way to the majority of microbes whereas the specific immune response varies according to the type of microorganism in order to eliminate it as effectively as possible.

Olive oil and the immune system

It has been documented that olive oil intake bolsters the immune system against external attacks from microorganisms, bacteria or viruses.

It has been known for some time that mineral and vitamin deficiencies can have an adverse effect on the immune system.

Recent research has concluded that the fatty acids in the make-up of olive oil are good allies in lowering important immunological parameters such as the proliferation of lymphocytes induced by specific mitogens of both B- and T-cells.

These fatty acids have been reported to play an important part in various immune functions. They are involved in regulating inflammatory processes and they may be effective in the treatment of some autoimmune diseases and in the regulation of the immune system in general.

Olive oil and rheumatoid arthritis

Rheumatoid arthritis is a chronic inflammatory immune disease of unknown causes that affects the joints. Genes, infective factors, hormones and diet have been suggested as possible associates in its onset. Although some studies had suggested that olive oil could help to alleviate its symptoms they did not provide confirmation of such a protective effect.

Now, the results of a recently published study suggest that regular consumption of olive oil may reduce the risk of developing rheumatoid arthritis.

According to the authors of the study, the people on diets containing high levels of olive oil had less risk of suffering this disease. The study found that the people who consumed less olive oil had 2.5 times more possibility of developing rheumatoid arthritis than those who consumed it more frequently.

Although the mechanism involved is not yet clear, antioxidants are suspected to exert a beneficial effect.

Olive oil and the digestive system

As soon as we eat olive oil it has a number of effects all the way along the digestive system.

As far back as in ancient times it was recommended for assorted digestive disorders, and its beneficial properties are now being corroborated by epidemiological studies and a wealth of scientific data.

Olive oil and the stomach

When olive oil reaches the stomach it does not reduce the tonus of the muscular ring or sphincter at the base of the oesophagus. Because of this, it reduces the risk of the flow or reflux of food and gastric juice up from the stomach to the oesophagus.

Olive oil also partially inhibits gastric motility. As a result, the gastric content of the stomach is released more slowly and gradually into the duodenum, giving a greater sensation of "fullness", and favouring the digestion and absorption of nutrients in the intestine.

Olive oil and the hepato-biliary system

One of the effects of olive oil on the hepato-biliary system is that it is a cholagogue, ensuring optimal bile drainage and full emptying of the gall bladder. Another effect is that it is cholecystokinetic, i.e. it stimulates the contraction of the gall bladder, which is extremely helpful in the treatment and prevention of disorders of the bile ducts. It stimulates the synthesis of bile salts in the liver and it increases the amount of cholesterol excreted by the liver.

In short, owing to its beneficial effect on the muscle tone and activity of the gall bladder, olive oil stimulates the digestion of lipids, because they are emulsified by the bile, and it prevents the onset of gallstones.

Olive oil and the pancreas

When consumed, olive oil produces a small amount of secretion by the pancreas, making this organ "work" little, but efficiently and enough to carry out all its digestive functions. Olive oil is recommended in diseases where pancreatic function has to be maintained, such as pancreas failure, chronic pancreatitis, cystic fibrosis, malabsorption syndromes, etc.

Olive oil and the intestines

Owing to the sitosterol it contains, olive oil partially prevents cholesterol absorption by the small intestine. It also stimulates the absorption of various nutrients (calcium, iron, magnesium, etc.).

Olive oil, therefore, is a fat that is digested and absorbed really well. It has choice properties and a mild laxative effect that helps to combat constipation and bad breath.

Olive oil and during pregnancy and childhood

Olive oil plays a key role in foetal development during pregnancy and a shortage may have pernicious effects on the baby's subsequent development.

It has been demonstrated that the post-natal development of babies of mothers who consumed olive oil when pregnant is better in terms of height, weight, behaviour and psychomotor reflexes.

The foetus needs vitamin E to grow. The newborn baby also needs a store of vitamin E to fight against the oxidative stress caused on entering an oxygen atmosphere. Although not very abundant in olive oil, it is present in sufficient quantity thanks to the resistance of olive oil to oxidation.

So, both the amount and the type of food consumed in the diet during pregnancy play a key part in the metabolic adaptations that occur in the mother and in her functional relationship with the foetus.

Olive oil and breast feeding

During labour, the vitamin E in the mother's blood is concentrated in the breast glands and so, during breast feeding, the mother continues to supply vitamin E. It is essential to maintain the levels of this vitamin during breast feeding.

Vitamin E is also recommended for premature and new-born infants with kidney or pancreas failure because of the favourable effect it has on the hepato-biliary system.

But olive oil not only provides enough essential fatty acids for the development of the new-born child; its ratio of linoleic acid to linolenic acid (essential fatty acids) is similar to that of breast milk.

The beneficial effect of oleic acid lasts beyond pregnancy. Besides its documented effectiveness in preventing hypercholesterolaemia and atherosclerosis, which is a process that can begin in childhood, oleic acid also appears to exert a positive influence on growth and bone mineralisation and development during infancy.

Dietary requirements

During pregnancy and breast feeding it is advisable to consume more fat, primarily monounsaturated fat, while reducing saturated fat and cholesterol as far as possible. General dietary guidelines should be followed and calorie intake should be controlled to avoid excessive weight gain.

Under-three-year-olds have different dietary requirements to children over this age. Forty per cent of the energy they consume comes from fat, whether it be in breast milk or any other kind of milk. It is recommended to maintain this dietary pattern and to ensure that energy and nutritional intake cover the developmental requirements of the child.

Olive oil and ageing

Olive oil is rich in various antioxidants (vitamin E, polyphenols, …) which play a positive, biological role in eliminating free radicals, the molecules involved in some chronic diseases and ageing, and in extending life expectancy, which has been demonstrated in several epidemiological studies.

Many ageing-related diseases are influenced by diet, in particular osteoporosis and deteriorated cognitive function.

What is osteoporosis?

Osteoporosis is a reduction in bone tissue mass that increases the risk of fractures. There are two types. Type I occurs in middle-aged, post-menopausal women and type II in the elderly.

Olive oil and osteoporosis

Olive oil appears to have a favourable effect on bone calcification, and bone mineralisation is better the more olive oil is consumed. It helps calcium absorption, thereby playing an important part during the period of growth and in the prevention of osteoporosis.

Olive oil and cognitive function

Olive-oil-rich diets may prevent memory loss in healthy elderly people. Less possibility of suffering age-related cognitive decline has been observed in a study conducted on elderly people administered diets containing a large amount of monounsaturated fats, the case of olive oil particularly.

Exactly how large quantities of these fats prevent cognitive decline is not known. However, this effect is believed to occur because the monounsaturated fatty acids may help to maintain the structure of the brain cell membranes since the demand for these acids appears to grow during ageing.

The same study observed that the quantity of olive oil consumed was inversely proportional to age-related cognitive decline and memory loss, dementia and Alzheimer's disease.

Olive oil and skin

In human beings ageing leads to gradual structural and functional skin damage.

Skin tissue goes through a number of changes. Some of the chief ones are that the inner and outer layers of the skin (dermis and epidermis) grow thinner, elasticity is lost, the area joining the dermis to the epidermis becomes less cushioned, fibrosis occurs with the accumulation of collagen and the tissue is less able to fight against and repair damage.

External factors, such as the sun's rays, speed up ageing by generating free radicals. Though cells are equipped with mechanisms that neutralise their action, it is possible to reduce cell damage by using inhibitors that lower the risk. One such natural inhibitor is olive oil, whose lipid profile is very similar to that of human skin.

On top of polyphenols, olive oil has a large proportion of vitamins A, D and K, as well as vitamin E, the main source of protection against the free radicals that produce cell oxidation. This makes it a good aid in specific therapies to treat skin disorders such as acne, psoriasis and seborrheic eczemas.

It has also been suggested that because of its pronounced antioxidant effect, olive oil could play a choice part in the prevention of continuous oxidation, one of the processes that influences the development of certain types of skin cancer. Vitamin E studies have begun, but these kinds of observations take a long time, which means that conclusive data are not yet available. However, the theory is that oleic acid is believed to play a major part in counteracting continuous oxidation.

Olive Oil

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Designations and definitions of olive oils

Olive oil is the oil obtained solely from the fruit of the olive tree (Olea europaea L.), to the exclusion of oils obtained using solvents or re-esterification processes and of any mixture with oils of other kinds. It is marketed in accordance with the following designations and definitions:
Virgin olive oils are the oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration.
Virgin olive oils fit for consumption as they are include:

Extra virgin olive oil: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and the other characteristics of which correspond to those fixed for this category in this standard

Virgin olive oil: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams and the other characteristics of which correspond to those fixed for this category in this standard.

Ordinary virgin olive oil: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams and the other characteristics of which correspond to those fixed for this category in this standard.1/.

Virgin olive oil not fit for consumption as it is, designated lampante virgin olive oil, is virgin olive oil which has a free acidity, expressed as oleic acid, of more than 3.3 grams per 100 grams and/or the organoleptic characteristics and other characteristics of which correspond to those fixed for this category in this standard. It is intended for refining or for technical use.

Refined olive oil is the olive oil obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure.It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams and its other characteristics correspond to those fixed for this category in this standard. 2/.

Olive oil is the oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption as they are. It has a free acidity, expressed as oleic acid, of not more than 1 gram per 100 grams and its other characteristics correspond to those fixed for this category in this standard.3/.

Olive-pomace oil is the oil obtained by treating olive pomace with solvents or other physical treatments, to the exclusion of oils obtained by re esterification processes and of any mixture with oils of other kinds. It is marketed in accordance with the following designations and definitions:

Crude olive-pomace oil is olive pomace oil whose characteristics correspond to those fixed for this category in this standard. It is intended for refining for use for human consumption, or it is intended for technical use.

Refined olive pomace oil is the oil obtained from crude olive pomace oil by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams and its other characteristics correspond to those fixed for this category in this standard.4/

Olive pomace oil is the oil comprising the blend of refined olive pomace oil and virgin olive oils fit for consumption as they are. It has a free acidity of not more than 1 gram per 100 grams and its other characteristics correspond to those fixed for this category in this standard.5/ In no case shall this blend be called olive oil.

1/ This designation may only be sold direct to the consumer if permitted in the country of retail sale. If not permitted, the designation of this product shall comply with the legal provisions of the country concerned.
2/ This designation may only be sold direct to the consumer if permitted in the country of retail sale.

3/ The country of retail sale may require a more specific designation.

4/ This product may only be sold direct to the consumer if permitted in the country of retail sale.

5/ The country of retail sale may require a more specific designation.

Olive oil and gastronomy

Nowadays the use of olive oil is no longer limited to areas where the olive tree is grown and it has come to represent quality cooking almost all over the world.

The alteration undergone by vegetable oils when heated for frying is quicker and more intense the higher their content of polyunsaturated fatty acids (seed oils), and the higher the initial acidity of the oil (it is more stable if it has a high content of natural antioxidants - vitamin E). This alteration also varies according to temperature and length of time heated, number of times used, manner of frying (in continuous frying it changes less), and the type of food being fried (frying fish, especially oily fish, increases the polyunsaturated acid content of the oil, facilitating its decomposition).

To retain its properties it must be kept away from excess heat, air, damp and, above all, from light.

Frying with olive oil

Frying is one of the few characteristics common to the entire Mediterranean area, be it European, Asian or African, and to the three religions practised, Christian, Muslim and Jewish. It is one of the oldest methods in existence of cooking food.

Recent investigations have shown that frying is beneficial to the organism, particularly from the physiological point of view. Because of this, it has extended to areas where formerly it was not as popular. Whether the food fried is digested easily or lies heavily on the stomach depends to a great extent on the type of oil used, the temperature of the oil and the manner in which the food was fried. Studies undertaken on healthy subjects and patients with gastroduodenal problems (gastritis, ulcer, liver and biliary complaints) have shown that there is no relationship between food fried in olive oil and these illnesses.

The alteration undergone by vegetable oils when heated for frying is quicker and more atty acids (seed oils), and the higher the initial acidity of the oil (it is more stable if it has a high content of natural antioxidants - vitamin E). This alteration also varies according to temperature and length of time heated, number of times used, manner of frying (in continuous frying it changes less), and the type of food being fried (frying fish, especially oily fish, increases the polyunsaturated acid content of the oil, facilitating its decomposition).

Olive oil is ideal for frying. In proper temperature conditions, without over-heating, it undergoes no substantial structural change and keeps its nutritional value better than other oils, not only because of the antioxidants but also due to its high levels of oleic acid. Its high smoking point (210ºC) is substantially higher than the ideal temperature for frying food (180ºC). Those fats with lower critical points, such as corn and butter, break down at this temperature and form toxic products.

Another advantage of using olive oil for frying is that it forms a crust on the surface of the food that impedes the penetration of oil and improves its flavour. Food fried in olive oil has a lower fat content than food fried in other oils, making olive oil more suitable for weight control. Olive oil, therefore, is the most suitable, the lightest and the tastiest medium for frying.

It goes further than other oils, and not only can it be re-used more often than others, it also increases in volume when reheated, so less is required for cooking and frying.

The digestibility of heated olive oil does not change even when re-used for frying several times.

Olive oil should not be mixed with other fats or vegetable oils and should not generally be used more than four or five times.

The oil used for frying should always be hot; if it is cold the food will soak up the oil.

There should always be plenty of oil in the pan when deep frying. If only a small amount is used, not only will it burn more easily but the food being fried will be undercooked on top and overcooked on the bottom.

Frying temperatures

When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoking point (210º C) is well above the ideal temperature for frying food (180º C). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.

TEMPERATURE TYPE OF FOOD

Medium (130–145º C) High water content: vegetables, potatoes, fruit…
Hot (155– 170º C) Coated in batter,flour or breadcrumbs, forming a crust
Very hot (175–190º C) Small, quickly fried: small fish, croquettes

Olive Oil 2

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Olive oil Effective against Helicobacter pylori
Helicobacter pylori, a bacteria that burrows into the gastric lining causing chronic inflammation and promoting the development of peptic ulcers and gastric cancer, is becoming increasingly resistant to antibiotics.
The search is on for other substances able to fight H.pylori with researchers increasingly turning not only to herbal extracts and essential oils used in traditional medicines, but to polyphenol-rich foods.

Virgin olive oil, one of the few edible oils that is consumed unrefined, contains a number of active phytonutrients. Having run experiments on food-borne pathogens that showed olive oil polyphenols have a very high level of antimicrobial activity against food-borne pathogens, Concepcion Romero and her colleagues at the University Hospital of Valme, Seville, Spain, decided to in investigate olive oil's effects on H.pylori.

Using conditions that simulated the human gastric environment, Dr. Romero and her team demonstrated that a significant amount of the polyphenols in the olive oil diffused from the oil into the stomach acid and remained stable for several hours, exerting strong anti-H.pylori activity, even against some strains resistant to antibiotics.

Also, only very low concentrations of the olive oil extracts were necessary. Among the polyphenols showing anti-H.pylori activity, one named Ty-EDA was so effective that only <1.5 μg/mL of this compound was needed to kill H.pylori cells in test tube experiments. To put this in practical perspective, Ty-EDA is present in most virgin olive oils in concentrations up to 240 μg/mL.

While these results need confirmation in human studies, they are quite promising, especially given earlier Russian research involving olive oil and gastric ulcer. In this study, when patients with gastric and duodenal ulcers replaced the animal fat in their diet with olive oil, ulcer size was greatly reduced and the percentage of ulcer healing significantly increased. (Taits NS, cited in de la Lastra A, et al.,Current Pharmaceutical Design).

Practical Tip: Promote your gastrointestinal health by replacing the butter and refined oils in your diet with extra virgin olive oil. Since the phenols and vitamin E in olive oil are damaged by light and heat, purchase and store your olive oil in an opaque container. And don't use olive oil for cooking. Steam or lightly sauté foods in a flavorful broth, then dress with olive oil immediately after cooking. You'll get more flavor and more nutrients from your oil.

A Fat That Can Help You Lose Fat

Substituting olive oil, a monounsaturated fat or MUFA, for saturated fat in your diet can translate into a small but significant loss of both body weight and fat mass without changing anything else about your diet or increasing your physical activity, suggests a study published in the British Journal of Nutrition. One of the most interesting facts about this research is that it was conducted on eight overweight or obese men, ranging in age from 24 to 49 years. All the men followed one of two diets for 4 weeks each. The first, saturated fat-rich diet provided 24% of calories from saturated fat, 13% from monounsaturated fat, and 3% from polyunsaturated fat, while in the second MUFA-rich diet, 11% of calories came from saturated fats, 22% from monounsaturated fat and 7% from polyunsaturated fat. At the end of the MUFA-rich diet, despite the fact that no significant differences were detected in caloric intake, energy expenditure or physical activity, the men were 2.1 kg lighter and their fat mass had decreased by 2.6 kg.

Additional support for olive oil's fat burning effects comes from another study published in the British Journal of Nutrition, which suggests that the monounsaturated fats found in olive oil cause an increase in the breakdown of fats in fat cells (adipocytes). In this study, 45 laboratory animals were divided into three groups, each of which was fed a diet supplying normal energy but a different type of fat: olive oil, palmitic acid or soybean oil + palmitic acid. At the end of the study, a number of indicators of fat metabolism were measured including body weight, plasma leptin, tissue concentration of fatty acids, fat-cell size, fat cell lipolytic (fat breakdown) activity, and the capacity of insulin to inhibit fat breakdown. In the animals receiving monounsaturated fats, not only was fat breakdown greater, but insulin's ability to block it was lower. Interestingly, in rats given polyunsaturated fat in the form of soybean oil, the opposite effect was noted in adipose (fat) tissue.

Extra virgin olive oil is definitely one of the best food oils available today. Simply adding olive oil to an unhealthy diet that is already soaked in saturated fats or vegetable oils will not lead to any of the benefits listed above and may actually cause more harm than good, but when pure, extra virgin olive oil is used as a primary source of fat in a whole foods, healthy eating plan, the potential goodness of this oil prevails.

Description

Olive oil is made from the crushing and then subsequent pressing of olives. The fact that olives are rich in oil is reflected in the botanical name of the olive tree-Olea europaea-as oleas means oil in Latin.

Olive oil is available in a variety of grades, which reflect the degree to which it has been processed. See How to Select and Store for more information on these different grades of olive oil.

History

Olives, one of the oldest foods known, are thought to have originated in Crete between five and seven thousand years ago. Since ancient times, the olive tree has provided food, fuel, timber and medicine for many civilizations, and has been regarded as a symbol of peace and wisdom. The venerable oil of the olive has been consumed since as early as 3,000 B.C.

Olives were brought to America by the Spanish and Portuguese explorers during the 15th and 16th centuries. They were introduced into California by the Franciscan missionaries in the late 18th century. Olive oil has been and still is a staple in the diet of many Mediterranean countries. The recent discovery that the Mediterranean diet, which features this prized oil, may be linked to a reduced risk of heart disease and other health conditions has caused olive oil to become very popular in the United States in the past few decades. Today, much of the commercial cultivation of olive oil is still centered in the Mediterranean region in such countries as Spain, Italy, Greece, Portugal and Turkey.

How to Select and Store

Since olive oil can become rancid from exposure to light and heat, there are some important purchasing criteria you should follow to ensure buying a better quality product. Look for olive oils that are sold in dark tinted bottles since the packaging will help protect the oil from oxidation caused by exposure to light. In addition, make sure the oil is displayed in a cool area, away from any direct or indirect contact with heat.

When you shop for olive oil, you will notice a host of different grades are available, including extra-virgin, fine virgin, refined and pure.

Extra-virgin is the unrefined oil derived from the first pressing of the olives and has the most delicate flavor.
Virgin is also derived from the first pressing of the olives but has a higher acidity level than extra virgin olive oil (as well as less phytonutrients and a less delicate taste)
Chemically, the difference between extra virgin olive oil and virgin olive oil involves the amount of free oleic acid, which is a marker for overall acidity. According to the standards adopted by the International Olive Oil Council, "virgin" can contain up to 2% free oleic acid, while "extra virgin" can contain up to 0.8% of free oleic acid.

Pure oil is a bit of a misnomer. Don't be fooled if you see the term "pure" on the label; it means the oil is a blend of refined and virgin olive oils.
Another term that you may see on a bottle of olive oil is "cold pressed." This term means that minimal heating was used when mechanically processing the olives to make oil.

Proper storage techniques for olive oil are very important, not only to preserve the delicate taste of the oil, but also to ensure that it does not spoil and become rancid, which will have a negative effect on its nutritional profile.

Even though olive oil's monounsaturated fats are more stable and heat-resistant than the polyunsaturated fats that predominate in other oils (especially the easily damaged omega-3 fatty acids found in flax seed oil, which should always be refrigerated and never heated), olive oil should be stored properly and used within a few months to ensure its healthy phytonutrients remain intact and available.

Research conducted at the University of Lleida in Spain and reported in the Journal of Agriculture and Food Chemistry found that levels of chlorophyll, carotenoids and antioxidant phenols dropped dramatically after virgin olive oil had been in storage 12 months-even under the best controlled conditions.

Chlorophyll content dropped by as much as 30%; beta-carotene by 40%, and vitamin E (alpha-tocopherol) by 100%!

Phenols, which are not only the main antioxidants in virgin olive oil, but are also responsible for its distinctive rich flavor, also dropped precipitously after 12 months storage.

Research published in New Scientist magazine has confirmed that light destroys many of the antioxidants in olive oil. Researchers at the University of Bari, in southern Italy, compared oils stored in the light or in the dark for 12 months. Oils stored in clear bottles under supermarket lighting lost at least 30% of their tocopherols (vitamin E) and carotenoids.

After just two months' exposure to light, peroxide (free radical) levels had increased so much that the olive oil could no longer be classified as extra virgin.

Tinted glass containers screen out some light, but non-reactive dark plastic or metal containers are the best choice for preserving olive oil's beneficial compounds.

If purchasing oil in tinted glass containers, choose those at the back of the grocery shelf out of direct light. Unless you are certain turnover is rapid at your grocery, ask your grocer how long the olive oil has been out on the shelf. Buy your olive oil in smaller containers and store it in the dark. Leaving a bottle of olive oil out on your kitchen counter or dining room table will lessen its health-giving properties.

Be Sure to Choose Extra Virgin (or at least Virgin) Olive Oil

A study published in the European Journal of Nutrition indicates that virgin olive oil provides significantly greater protection against free radical damage to LDL cholesterol-one of the first steps in the initiation of atherosclerosis. In this double-blind, cross-over, randomized clinical trial, 30 healthy volunteers were given three similar olive oils whose concentration of antioxidant phenols ranged from 0 to 150 mg/Kg. The three olive oils were each given for 3 weeks, preceded by a 2-week washout period. After each 3-week phase, the amount of oxidized (damaged) LDL in volunteers' blood was analyzed, and in test tube studies, their LDL's ability to resist damage was evaluated. Not only did consumption of virgin olive oil result in less oxidized LDL, and LDL that was more damage resistant, but virgin olive oil was also more effective in raising levels of HDL, the protective form of cholesterol, than the other oils.

The take home message:

Since you phytonutrients are more concentrated in extra virgin olive oil found in opaque, airtight glass bottles or tins, this is your best bet when purchasing olive oil for both your taste enjoyment and your health.

Purchase only as much as you will use in three to four months and store away from light and heat. Protect your olive oil's flavor and antioxidants by transferring a week to 10 days' worth of oil to a smaller bottle to lessen the oxidation that occurs when the oil is exposed to air. Leave this small bottle at room temperature for easy use, but refrigerate the rest. When chilled, olive oil will solidify slightly and turn cloudy, but once restored to room temperature, it will regain its normal appearance, and its quality will be better maintained. Although it may be convenient, definitely don't store your olive oil near the stove as the heat will damage it.

How to Enjoy

For some of our favorite recipes, click Recipes
A Word About Heating

Different manufacturers list different smoke points for their olive oils, and some manufacturers list a temperature very close to smoke point as their maximum limit for safe heating of the oil. When these temperatures might be correct for avoiding large amounts of some harmful substances that can be created through heating of the oil, they are not correct limits for preserving the unique nutrients (especially polyphenols) found in high-quality, extra virgin olive oil. Oxidation of nourishing substances found in extra virgin olive oil, as well as acrylamide formation, can occur at cooking temperatures very closer to the 300F range. For these reasons, we recommend a much stricter heating standard involving very little or no heating when enjoying this delightful oil.

If You're Going to Stir Fry Your Broccoli in Oil, Use Extra Virgin Olive or Sunflower Oil

Broccoli is known to be a rich source of cancer-preventive glucosinolates, phenols, vitamin C and minerals (potassium, sodium, calcium, magnesium, iron, manganese, zinc, and copper). Stir-frying methods that would best maintain broccoli's rich array of nutrients were investigated by Spanish researchers.

When they stir-fried freshly harvested broccoli florets in various edible oils (extra virgin olive oil, refined olive oil, sunflower oil, peanut oil, soybean oil, and safflower oil), they discovered that levels of vitamin C and phenolic compounds were more affected than those of minerals and glucosinolates. Only broccoli lightly stir-fried in extra virgin olive oil or sunflower oil retained the same glucosinolate and vitamin C levels as uncooked broccoli. J Food Sci. 2007 Jan;72(1):S064-8. While we recommend cooking your broccoli by using either George's healthy sauté method (in which a few tablespoons of broth are used during cooking instead of oil, and the vegetable dressed with oil immediately afterwards), or light steaming, if you must use oil, select an organic extra virgin olive oil or sunflower oil, and be sure to stir fry for the shortest amount of time.

A Few Quick Serving Ideas:

Use extra virgin olive oil in your salad dressings.

Purée roasted garlic, cooked potatoes and extra virgin olive oil together to make exceptionally delicious garlic mashed potatoes. Season to taste.

Drizzle extra virgin olive oil over healthy sautéed vegetables before serving.

Purée extra virgin olive oil, garlic and your favorite beans together in a food processor. Season to taste and serve as a dip.

Instead of putting the butter dish out on the table, place a small cup of extra virgin olive oil out instead to use on your bread or rolls. For extra flavor, try adding a little Balsamic vinegar or any of your favorite spices to the extra virgin olive oil.

Individual Concerns

Olive oil is not a commonly allergenic food and is not known to contain measurable amounts of oxalates or purines.

Nutritional Profile

Olive oil is a concentrated source of monounsaturated fats and vitamin E. Extra-virgin olive oil also contains polyphenolic phytonutrients that have antioxidant activity.

For an in-depth nutritional profile click here: Olive oil.

In-Depth Nutritional Profile

In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Olive oil, extra virgin is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.

Olive

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Olive oil, extra virgin

Anyone coming from the Mediterranean region of the world would tell you about the health benefits, as well as the wonderful flavor, of a good dose of olive oil on salads, pasta, fish and almost anything else. Fortunately, it is available throughout the year to satisfy taste buds and promote good health.

Olive oil is made from the crushing and then subsequent pressing of olives. The fact that olives are rich in oil is reflected in the botanical name of the olive tree-Olea europea- since the word "oleum" means oil in Latin. Extra virgin olive oil is derived from the first pressing of the olives and has the most delicate flavor and most antioxidant benefits.

Health Benefits
Description
History
How to Select and Store
How to Enjoy
Individual Concerns
Nutritional Profile
References

Health Benefits

Pure, extra virgin olive oil is not only a light and delicate addition to many wonderful dishes, it is one of the most health-promoting types of oils available. Olive oil is rich in monounsaturated fat, a type of fat that researchers are discovering has excellent health benefits.

Protection Against Chronic Degenerative Disease

In many parts of the world, a high fat intake is associated with degenerative diseases such as atherosclerosis, diabetes, asthma, colon cancer, and arthritis. But in some parts of the world, a high fat intake is actually associated with lower rates of these conditions. A closer look at the foods eaten in these places reveals that the high fat intake is actually due to the generous use of olive oil. Comparing these areas, such as the Mediterranean, where olive oil is the main fat used, to other regions, like the United States, where other fats such as animal fats, hydrogenated fats and vegetable oils like corn oil dominate, turns up some very interesting data. It turns out that people who use olive oil regularly, especially in place of other fats, have much lower rates of heart disease, atherosclerosis, diabetes, colon cancer, and asthma.

Live Longer-Eat an Olive Oil-Rich Mediterranean-style Diet

In a prospective study (one in which participants are chosen and then followed forward in time) involving 5,611 adults 60 years or older, adherence to a Mediterranean style dietary pattern - characterized by high consumption of olive oil, raw vegetables, soups, and poultry - was associated with a significantly lower risk of death from all causes.

After 6.2 years, those most closely following a Mediterranean 'olive oil and salad' dietary pattern had a 50% reduced risk of overall mortality. Much less favorable were the results seen in those most closely following a 'pasta and meat' dietary pattern - characterized by pasta, tomato sauce, red meat, processed meat, added animal fat, white bread and wine - whose overall mortality risk increased.

Study authors concluded, "Dietary recommendations aimed at the Italian elderly population should support a dietary pattern characterized by a high consumption of olive oil, raw vegetables and poultry." (Masala G, Ceroti M, et al., Br J Nutr.)

Heart Health

Olive Oil Highly Protective against Heart Disease

Relying only on olive oil may cut your risk of coronary heart disease almost in half, show results from the CARDIO2000 case-control study, published in Clinical Cardiology (Kontogianni MD, Panagiotakos DB, et al.).

Conducted in Greece, and involving 700 men and 148 women with coronary heart disease, and 1078 age- and sex-matched healthy controls, this study looked not only at diet but also at alcohol intake, physical activity and smoking habits. Nutritional habits, including use of oils in daily cooking or preparation of food, was also evaluated.

Even after adjustments were made to account for a variety of other variables -- including body mass index, smoking, physical activity level, educational status, a family history of heart disease, high blood pressure, high cholesterol and diabetes -- exclusive use of olive oil was associated with a 47% lower likelihood of having coronary heart disease.

Consuming other fats or oils as well as olive oil, however, conferred no protection.

The researchers concluded, "Exclusive use of olive oil during food preparation seems to offer significant protection against coronary heart disease, irrespective of various clinical, lifestyle and other characteristics of the participants."

Practical Tips:

Instead of serving butter, fill a small condiment dish with extra virgin olive oil for use on bread, rolls, potatoes or other vegetables.
For even more flavor, try adding a few drops of balsamic vinegar or a sprinkling of your favorite spices to the olive oil.
To get the most health benefit and flavor from your olive oil, buy and store oil in opaque containers, and add olive oil to foods immediately after cooking.
Studies on olive oil and atherosclerosis reveal that particles of LDL cholesterol (the potentially harmful cholesterol) that contain the monounsaturated fats of olive oil are less likely to become oxidized. Since only oxidized cholesterol sticks to artery walls, eventually forming the plaques that can lead to a heart attack or stroke, preventing the oxidation of cholesterol is a good way to help prevent atherosclerosis. A recent in vitro study also showed that polyphenolic compounds present in olive oil, including oleuropein, inhibit the adhesion of monocyte cells to the blood vessel lining, a process that is involved in the development of atherosclerosis. In addition, when people with high cholesterol levels removed the saturated fat from their diets and replaced it with olive oil, their total cholesterol levels dropped an average of 13.4%, and their LDL cholesterol levels dropped by 18%. Note, however, that these benefits occurred when they used olive oil in place of other fats, rather than simply adding olive oil to a diet high in unhealthy fats.

A study published in the Medical Science Monitor reported that 2 tablespoons a day of olive oil added to an otherwise unchanged diet in 28 outpatients, ranging in age from 64 to 71, resulted in significant drops in total- and LDL cholesterol. Mean concentrations of total cholesterol were lowered by 0.818 mmol/L, and mean concentrations of LDL dropped 0.782 mmol/L. Plus, subjects ratio of HDL:LDL greatly improved; they ended up with higher amounts of protective HDL in relation to lower amounts of dangerous LDL cholesterol.

Three other recent studies (Valavanidis et al.; Morella et al.; Masella et al., see references below) suggest that such heart-healthy effects from olive oil are due not only to its high content of monounsaturated fats, but also to its hefty concentration of antioxidants, including chlorophyll, carotenoids and the polyphenolic compounds tyrosol, hydrotyrosol and oleuropein-all of which not only have free radical scavenging abilities, but protect the vitamin E (alpha-tocopherol) also found in olive oil.

Greek scientists at the University of Athens reporting their research in the Journal of Agriculture and Food Chemistry believe the synergy of all these beneficial nutrients is what is responsible for olive oil's contribution to the health benefits of the Mediterranean diet, a hypothesis supported by Italian research published in the Journal of Nutrition.

In this study, scientists found that the phenols in olive oil have very potent antioxidant effects. The protective effects exerted by extra virgin olive oil biophenols, namely, protocatechuic acid and oleuropein, against LDL oxidation included:

completely preventing LDL's oxidation when placed in a medium containing macrophage-like cells (in the arteries, arteriosclerosis begins when macrophages damage LDL, starting the development of foam cells that infiltrate the lining of the artery and begin plaque formation)
inhibiting the production of two powerful oxidants that would normally have been produced and would have damaged LDL, thus preventing the expected decrease in glutathione, a powerful antioxidant the body produces to disarm oxidants (also called free radicals)
restoring to normal levels the protective activities of two free radical-disarming enzymes that contain glutathione: glutathione reductase and glutathione peroxidase
inducing higher than normal production and activity of both of these glutathione-containing enzymes.

Olive Oil, Super Food for the Heart

A review of the research by noted olive oil researcher Maria Covas strongly suggests that diets in which olive oil is the main source of fat can be a useful tool against a wide variety of risk factors for cardiovascular disease. (Covas MI, Pharmacology Research)

On November 2004, the Federal Drug Administration (FDA) of the U.S.A permitted a claim on olive oil labels concerning: "the benefits on the risk of coronary heart disease of eating about two tablespoons (23 g) of olive oil daily, due to the monounsaturated fat (MUFA) in olive oil."

But recent studies have shown that olive oil contains much more than MUFA. Olive oil is a functional food that is also rich in antioxidants and phenolic compounds with a variety of protective effects.

The cholesterol of a person whose diet is high in olive oil will primarily contain oleic acid, the fatty acid that predominates in olive oil, and oleic acid is more resistant to free radical or oxidative damage. And not only will the LDL of a person whose dietary fat is primarily olive oil produce LDL that is more resistant to free radical damage, but that individual's LDL will be further protected by olive oil's supplies of vitamin E and phenols with antioxidant activity, further lessening the likelihood of its being oxidized.

By reducing both inflammation and free radical damage to cholesterol, dietary olive oil protects the endothelium, the lining of our blood vessels, helping to maintain its ability to relax and dilate (thus preventing high blood pressure).

By protecting LDL against oxidation, olive oil short circuits the process through which atherosclerotic plaques form. (Only once oxidized does LDL adhere to the endothelium, attracting immune cells (monocytes) that try to clear it out, turn into foam cells and begin plaque formation.)

The anti-inflammatory effects of a virgin olive oil-rich diet also result in a vascular environment in which platelets are less likely to clump together and form blood clots. Not only do olive oil's antioxidant compounds lessen the inflammation initiated by free radical damage, but olive oil is rich in inhibitors of a compound called platelet activating factor (PAF). PAF begins the clotting process by causing platelets to aggregate and is also involved in the activation of immune cells and their binding to the endothelial wall.

Compared to diets high in saturated fat and low fat, high carbohydrate diets, a number of studies have shown that olive oil-rich diets not only reduce LDL cholesterol levels, but also lower blood sugar levels and decrease insulin requirements in persons with type 2 diabetes.

Practical Tip: Rely on delicious, flavorful virgin olive oil as your first choice for dressing salads. Put a little olive oil and balsamic vinegar on your bread plate and use it to add flavor to crusty whole wheat bread and rolls. Drizzle olive oil over potatoes, beans, grains, steamed vegetables, and soups. You will not only enhance the flavor of your food, but greatly reduce your cardiovascular disease risk.

Virgin Olive Oil the Best Oil for Heart Health

Virgin olive oil, a much richer source of polyphenols than refined olive or other refined oils, is the best vegetable oil for heart health, shows the results of the Eurolive study, published in the September 2006 Annals of Internal Medicine.

The 6 research center study, led by Maria-Isabel Covas of the Municipal Institute of Medical Research in Barcelona, assigned 200 healthy men from 5 European countries - Spain, Denmark, Finland, Italy and Germany - to one of three sequences of daily consumption of olive oil. The men replaced their normal dietary fats with olive oil (25 mL) containing either 2.7 (refined), 164 (virgin), or 366 (extra virgin) mg/kg of phenols for 3 weeks. This was followed by 2 weeks without any olive oil and then a cross-over to each of the other 2 remaining interventions.

Blood samples were taken before and after each intervention to measure blood sugar, total and HDL (good) cholesterol, triglycerides, free radical damage to cholesterol, and antioxidant levels.

The data revealed a linear increase in HDL (good) cholesterol levels as the phenolic content of the olive oil increased, with increases of 0.025, 0.032, and 0.045 mmol/L for the low, medium and high polyphenol-containing olive oils.

Oxidized LDL (the form in which LDL is involved in atherosclerosis) decreased linearly, dropping from 1.21 U/L , to -1.48 U/L , to -3.21 U/L for the low-, medium-, and high-polyphenol olive oil, respectively. And the ratio of total to HDL cholesterol, considered the most specific cholesterol-associated risk factor for cardiovascular disease, also decreased linearly as the phenolic content of the olive oil rose.

"Olive oil is more than a monounsaturated fat. Its phenolic content can also provide benefits for plasma lipid levels and oxidative damage," concluded the researchers.

A statement released by the Municipal Institute of Medical Research noted, 'This study represents a key piece for recommendations and contributes information with great repercussions for the community, especially in populations or countries where olive oil does not comprise the habitual oil of the diet."

Extra virgin olive oil-organic, if available-may cost a bit more than lesser quality oils, but the significant increase in cardiovascular benefits, not to mention richer flavor it provides, make it an extremely good investment in your health.

Key to the Mediterranean Diet's Ability to Lower Blood Pressure

Theodora Psaltopoulou and colleagues from the University of Athens, Greece investigated whether the Mediterranean diet as a whole, or just olive oil, is responsible for the reduction in blood pressure associated with this way of eating. Their finding: while the diet as a whole reduces blood pressure, olive oil, by itself, is largely responsible.

The Greek team examined the ability of the total diet and of olive oil alone to reduce arterial blood pressure. Their study included over 20,000 Greek participants who were free of hypertension (high blood pressure) when the study began. Food frequency questionnaires were completed and systolic and diastolic blood pressures were taken.

Diet was evaluated by a 10 point score that reflected the extent to which study participants followed the Mediterranean diet and also provided scores for individual components of the diet, including olive oil.

Data analysis confirmed that the Mediterranean diet as a whole was significantly associated with lower systolic and diastolic blood pressure as were olive oil, vegetables and fruit. On the other hand, consumption of cereals, meat and meat products, and alcohol intake was associated with higher blood pressure. When the effects of olive oil and vegetables were compared, olive oil was found to be responsible for the dominant beneficial effect on blood pressure.

Polyphenols, not Fats, Responsible for Olive Oil's Benefits

It's likely the abundance of polyphenols in extra virgin olive oil, rather than its monounsaturated fatty acids, are responsible for its well-known cardiovascular benefits.

And its rich supply of polyphenols, which are known to have anti-inflammatory, antioxidant and anticoagulant actions, may also be central to emerging evidence that olive oil's protective effects extend to colon cancer and osteoporosis (see Protection against Colon Cancer, Olive Oil Polyphenols Prevent Bone Loss also in this section).

Research conducted by Dr. Juan Ruano and colleagues at the Reina Sofia University Hospital, Cordoba, Spain, and published in the Journal of the American College of Cardiology, investigated the effects of virgin olive oil on endothelial function in 21 volunteers with high cholesterol levels.

The endothelium, although just a one-cell thick layer of flat cells that lines the inner wall of all blood vessels, may be the critical player in cardiovascular health. Among its many functions, the endothelium orchestrates the mechanics of blood flow, and regulates blood clot formation and the adhesion of immune cells to the blood vessel wall (one of the first steps in the formation of plaque).

Normally, after a meal, endothelial function is impaired for several hours. Blood vessels become less elastic, and blood levels of free radicals potentially harmful to cholesterol (lipoperoxides and 8-epi prostaglandin-F2) rise.

But when the subjects in this study ate a breakfast containing virgin olive oil with its normal high phenolic content (400 ppm), their endothelial function actually improved, blood levels of nitric oxide (a blood vessel-relaxing compound produced by the endothelium) increased significantly, and far fewer free radicals were present than would normally be seen after a meal.

When they ate the same breakfast containing the same type of virgin olive oil with its phenolic content reduced to 80 ppm, the beneficial effects were virtually absent, and concentrations of cholesterol-damaging free radicals increased.

The results of this study underscore the importance of knowing how to select, store and serve your olive oil to maximize its polyphenol content. For all the information you need, see our How to Select and Store section below.

Olive Oil Especially Protective in People with High Cholesterol

A variation on the above study also shows that including some extra virgin olive oil (which is rich in clot-fighting phenols) in your meals may help prevent the formation of blood clots, an occurrence whose likelihood increases after eating, particularly in people with high cholesterol.

In the early stages of atherosclerosis, the balance between clot-promoting and clot-dissolving factors in the blood vessels shifts in favor of clot formation, a situation made even more dangerous by the high levels of fat that can appear in the blood after a meal.

Researchers had 21 people with high cholesterol eat two different breakfasts. For one week, they consumed either white bread with virgin olive oil containing 400 parts per million phenols, or white bread with olive oil from which much of the phenols had been extracted, leaving only 80 parts per million. Study participants then switched to the opposite meal. After the high-phenol olive oil meal, participants' concentrations of two clot promoters, factor VII antigen and plasminogen activator inhibitor-1, were much lower compared to the low-phenol olive oil meal. (Ruano J, Lopez-Miranda J, et al., Am J Clin Nutr.)

Olive Oil Cardio-Protective - But Don't Overdo It

It's the Mediterranean version of the French paradox: in the REGICOR Study, conducted in Spain, researchers found a lower incidence of heart attacks despite a high prevalence of risk factors for cardiovascular disease. Olive oil-which accounts for nearly 35% of calories and is the main source of fat in Mediterranean countries-was a likely explanation.

To investigate this, Maria-Isabel Covas, PhD, Head of The Research Group in Oxidative Stress and Nutrition at the Lipids and Cardiovascular Epidemiology Unit, Institute Municipal d́Investigació Mèdica, Barcelona, Spain, brought together an international team with partners from Denmark, Finland, Germany and Greece to collaborate in the EUROLIVE Project.

In addition to studies on the bioavailability of polyphenols from olive oil in humans, the EUROLIVE Project has conducted 6 clinical trials in which 3 olive oils, similar except for differences in their polyphenol content (low, 2.7 mg/kg; medium, 164 mg/kg; and high, 366 mg/kg), were given to healthy male volunteers in intervention periods of 3 weeks at doses of 25 mL/day.

Results of the EUROLIVE studies have shown that:

The higher the polyphenolic content of the olive oil, the higher the increase in levels of HDL "good" cholesterol. Average increase in HDL was 0.025 mmol/L for low, 0.032 mmol/L for medium, and 0.045 mmol/L for high phenolic olive oil, respectively. (Extra virgin olive oil contains the most polyphenols, followed by virgin olive oil, olive oil and a highly refined olive oil called "pomace.")

Subjects' atherogenic index (their ratio of total cholesterol to HDL cholesterol) and the oxidative (free radical) damage of cholesterol and other lipids decreased as the polyphenolic content of the olive oil increased. (Lipid oxidation--free radical damage to cholesterol and other fats-is considered a high risk factor for coronary heart disease development.

In men from Northern and Central Europe who do not typically eat a Mediterranean diet, daily consumption of 25 mL of olive oil resulted in a 3% decrease in systolic blood pressure.

Consuming 25 mL/day of olive oil, in replacement of other fats, did not cause weight gain.

A moderate amount of olive oil-a 25 mL dose (1.7 tablespoons)-did not promote postprandial (after meals) oxidative stress (free radical damage to cholesterol) whereas a single olive oil dose of 40 mL (2.7 tablespoons) did. Practical Tip: Olive oil, particularly extra virgin olive oil, provides a number of heart-healthy benefits-increasing HDL "good" cholesterol, improving the ratio of LDL:HDL, and, if you aren't already following a Mediterranean diet, may lower your systolic blood pressure as well. But don't overdo it. Consuming more than a couple of tablespoons at a meal can increase free radical damage of cholesterol.

Key to the Mediterranean Diet's Ability to Reduce Breast Cancer Risk

Olive oil may be the key reason that eating a Mediterranean diet reduces breast cancer risk, suggests a laboratory study published in the Annals of Oncology. Oleic acid, the main monounsaturated fatty acid in olive oil, has been shown to reduce the expression of the Her-2/neu oncogene, which is associated with the aggressive growth of breast cancer tumors. High levels of Her-2/neu are found in one-fifth of breast cancers, especially those that are resistant to treatment.

In this study, when Menendez and his colleagues from Northwestern University in Chicago exposed two strains of aggressive breast cancer cells to oleic acid, levels of Her-2/neu dropped 46%. When they combined oleic acid with lower levels than are normally used of Herceptin, a drug used to treat breast cancer, oleic acid greatly enhanced the effectiveness of the drug, dropping Her-2/neu expression as much as 70%. The end result: oleic acid promoted the apoptotic cell death (suicide) of aggressive, treatment resistant breast cancer cells.

A human study adds to the evidence that olive oil is a key factor in the lowering of breast cancer risk associated with a Mediterranean diet. Results of this two-year long study involving 755 women in the Canary Islands suggest that monounsaturated fat and, specifically, olive oil exert a protective effect against breast cancer.

Study participants consuming the most monounsaturated fat were found to have a 48% lower risk of breast cancer compared to women whose intake of monounsaturated fat was lowest.

Among women consuming the most olive oil, specifically, the risk of breast cancer was even lower. Compared to those consuming the least olive oil, women whose daily intake of olive oil was at least 8.8 grams, the equivalent of just .65 tablespoon/day, had a 73% lower risk of breast cancer risk!

Better Blood Sugar Control

Studies in diabetic patients have shown that healthy meals that contained some olive oil had better effects on blood sugar even than healthy meals that were low in fat. When olive oil is used to enhance a low-saturated fat, high carbohydrate diabetic diet, the diet still has beneficial effects on blood sugar control. In addition to this, a good diabetic diet with some olive oil added helps to keep triglyceride levels low. Triglyceride levels tend to be high in diabetic patients, which is a problem since high levels also contribute to the development of heart disease. So a high carbohydrate, healthy diabetic diet with some olive oil added in can help for several reasons.

Helps Prevent Belly Fat and Improve Insulin Sensitivity

What you eat may affect where fat deposits on your body. Belly fat is associated with insulin resistance, which leads to further weight gain and increases risk of type 2 diabetes.

When researchers fed type 2 diabetic patients different diets - a high carbohydrate diet, or a diet rich in either saturated fat or olive oil (Mediterranean diet) - the high carb diet increased abdominal fat compared to the fat-rich diets. Of the three diets, the diet rich in olive oil did best, preventing not only belly fat accumulation, but the insulin resistance and drop in adiponectin seen after the high carbohydrate diet meals.

Adiponectin, a hormone produced and secreted by fat cells (adipocytes), regulates sugar and fat metabolism, improves insulin sensitivity, and has antiinflammatory effects on the cells lining the blood vessel walls. Low blood levels of adiponectin are a marker for metabolic syndrome, are common in obesity, and are also associated with increased heart attack risk.

Your diet supplies not just calories but information. The instructions delivered to your cells by a Mediterranean-type diet rich in monounsaturated fat from olive oil and nuts will improve your sensitivity to insulin, lower your blood sugar, and help prevent fat from collecting around your middle. (Paniagua JA, Gallego de la Sacristana A, et al., Diabetes Care)

Anti-Inflammatory Benefits

As far as other diseases go, regular use of olive oil has been associated with lower rates of asthma and rheumatoid arthritis. The monounsaturated fats in olive oil are used by the body to produce substances which are relatively anti-inflammatory. By reducing inflammation, these fats can help reduce the severity of arthritis symptoms, and may be able to prevent or reduce the severity of asthma.

Minor components of extra virgin olive oil-namely, its squalene, beta-sitosterol and tyrosol -may help explain why the Mediterranean diet has shown such beneficial effects on cardiovascular health and cancer prevention, suggests a study published in Free Radical Biology and Medicine. It is generally accepted in the medical community that excessive production of free radicals and inflammatory compounds derived from the body's use of omega-6 fatty acids (found primarily in meats, corn, safflower and sunflower oils) contributes to the development of both cardiovascular disease and cancer. In this study, researchers tested the effects of squalene, beta-sitosterol and tyrosol on a number of free radicals as well as on inflammatory compounds produced from omega-6 fats (arachidonic acid metabolites). In each case, the olive oil compounds either significantly inhibited production of the problem-causing molecules or rendered them harmless.

Olive Oil Phenols' Help Prevent Bone Loss

The bone-sparing effects of olive polyphenols revealed in studies conducted by a special team at INRA (France's National Institute for Agricultural Research) are so dramatic that a new Belgian firm, BioActor, has licensed INRA's patents to use olive polyphenols for osteoporosis prevention in food, supplements and herbal medicines.

The World Health Organization calls osteoporosis its biggest global healthcare problem with aging populations also beset by obesity, a condition now known to greatly increase inflammation throughout the body, including in bones where it significantly contributes to osteoporosis. Today, a woman's lifetime risk of osteoporotic fracture is 30-40%, and even men face about a 13% risk.

INRA researchers, inspired by epidemiological evidence that people eating a traditional Mediterranean diet were less likely to develop osteoporosis, began investigating the effects of olive oil and different compounds in olive leaves on bone metabolism.

Their early studies revealed that two olive polyphenols, oleuropin and hydroxytyrosol, greatly lessen the inflammation-mediated bone loss involved in osteoporosis.

Then they published research in the British Journal of Nutrition, showing that both oleuropein and olive-oil feeding can prevent inflammation-induced osteopenia (bone-thinning) in animals whose ovaries have been removed-an animal model designed to simulate senile osteoporosis, the bone-wasting condition that affects the elderly, as it combines both hormone deficiency with chronic inflammation.

Although the animals did not fully recover all their bone density compared to controls, those rats fed oleuropin (0.15g/kg) or olive-oil (50 g/kg) daily for 3 months recovered 70-75% of their bone density-a 50% improvement compared to control animals, which were given 25g/kg peanut oil and 25 g/kg rapeseed oil daily.

The INRA team, led by Dr. Veronique Coxam, is developing the protocol for a human study, which, if all goes well, could be started before the end of 2006.

Olive Oil Phenols Protect DNA from Free Radical Damage

Extra-virgin olive oil, which, when properly cold pressed and stored in opaque containers, is naturally high in phenolic compounds with antioxidant properties, may be one of the key reasons for the lower incidence of cancer and cardiovascular disease in the Mediterranean region, suggests a study published in the British Journal of Nutrition.

This randomized, crossover study involving 10 healthy postmenopausal women in Florence, Italy, found that when the women consumed extra-virgin olive oil high in phenols, their DNA experienced a whopping 30% less damage than that seen when they consumed an olive oil in which the content of phenols, which can be destroyed by light and heat, was low.

Be sure to buy only cold pressed, extra virgin olive oil sold in an opaque container or can to prevent its exposure to light and preserve its phenol content.

Potent Anti-Inflammatory Compound Discovered in Olive Oil

Could olive oil become the new anti-inflammatory standby? Someday soon, your doctor may recommend you prevent aches and pains, and reduce your risk of cancer, by telling you to enjoy extra-virgin olive oil with your meals throughout each day, suggests a study led by Pennsylvania biologist Dr. Gary Beauchamp and published in Nature.

Inspired by a tasting experience at a molecular gastronomy meeting in Sicily, where he noticed that high quality olive oil produced a throat-stinging sensation similar to that caused by ibuprofen, Beauchamp and his team analyzed freshly pressed extra-virgin olive oil and discovered a compound that suppresses the prostaglandin system, the same pain pathway as non-steroidal anti-inflammatory agents, such as ibuprofen.

Although its chemical structure is quite different from the anti-inflammatory compounds in non-steroidal drugs, olive oil's anti-inflammatory component, which Beauchamp named "oleocanthal," has a similar effect.

A 50 gram dose (about 4 tablespoons) of extra-virgin olive oil supplies enough oleocanthal to produce an effect equivalent to that of about 10% of the ibuprofen dose recommended for adult pain relief.

While this amount won't cure a headache (and most people may not have the room in their diet for the calories and fat contained in 4 tablespoons of olive oil), daily consumption of olive oil may prevent inflammation and confer some of the benefits of long-term ibuprofen use-without the increased risk of intestinal bleeding and damage to the kidneys that long-term use of non-steroidal drugs like ibuprofen also carries.

Plus, extra-virgin olive oil can greatly enhance not just your health, but your enjoyment of your meals throughout the day.

For a really satisfying breakfast, add a tablespoon of olive oil to your morning frittata.
Dress up your luncheon salad with a second tablespoon and a splash of lemon juice or balsamic vinegar. Or place your olive oil and vinegar in a small dish and enjoy as a flavoring for a slice of crusty whole grain bread.
Enhance your dinner vegetables with a sprinkling of grated Parmesan cheese and a third tablespoon of olive oil, and
Top off your brown rice or pasta.
Scientists believe this finding is significant because inflammation plays a key role in a variety of chronic diseases. "Some of the health-related effects of the Mediterranean diet may be due to the activity of oleocanthal from premium olive oils," said Beauchamp.

Dr Paul Breslin, who directed the research with Beauchamp, added: "The Mediterranean diet, of which olive oil is a central component, has long been associated with numerous health benefits, including decreased risk of stroke, heart disease, breast cancer, lung cancer, and some dementias. Now that we know of oleocanthal's anti-inflammatory properties, it seems plausible that oleocanthal plays a causal role in the health benefits associated with diets where olive oil is the principal source of fat."

Although oleocanthal should be present in any extra-virgin olive oil, concentrations will vary depending upon a range of factors, including the variety of olive and the age of the olives at pressing.

The best way to check your olive oil for oleocanthal content? "Sip the oil neat and see how strongly it stings the back of the throat," recommends Breslin. "The greater the sting, the greater the oleocanthal content."

Supports Gastrointestinal Health

While most other fats are associated with an increased risk of colon cancer, olive oil is actually associated with a reduced risk of this disease.

One reason for olive oil's protective effect may be its ability to reduce the amount of carcinogenic heterocyclic amines (HAs) formed when meats are cooked, suggests a study published in Food Chemistry Toxicology. The addition of foods containing antioxidants to recipes containing meat has previously been shown to decrease the amount of HAs produced during cooking. In this study, beefburgers were fried in both virgin and refined olive oils as well as virgin olive oil with rosemary extract and refined olive oil with rosemary extract. Burgers fried in virgin olive oil had significantly less HAs than those cooked in refined olive oil; however, the longer the oil was stored, the less its HA-reducing effect-a good reason to buy olive oil in small quantities that you will use within a month or two. Researchers theorized that adding rosemary to virgin olive oil might help prevent this drop in its protective effects.

The incidence of colon cancer is lower in Mediterranean countries compared with those in northern Europe, a benefit believed to be due to the central role of olive oil in the Mediterranean diet. Laboratory research published in the International Journal of Cancer further supports this hypothesis, showing that phenolic compounds in virgin olive oil protect against several stages of colon cancer development.

To investigate olive oils' protective mechanisms of action, researchers at the University of Ulster in Northern Ireland extracted phenols from virgin olive oil and used them in a series of in vitro (lab test) experiments modeling important stages of colon carcinogenesis.

In one cell culture experiment, colon cells incubated with olive phenols for 24 hours were protected from hydrogen peroxide-induced DNA damage. The higher the level of olive oil phenols, the better the protection.

In a second cell culture, at 48 hours, olive phenols at a concentration of 50 μg/ml or more had significantly improved the barrier function of colon epithelial cells (the cells that form the lining of the colon), suggesting that the phenols might be exert an anti-promoter effect in the carcinogenesis pathway.

A third cell culture showed significant inhibition of HT115, a highly invasive human colorectal cancer cell line, at phenol concentrations of 25, 50, 75 and 100 μg/ml, indicating that olive oil phenols might also reduce the invasiveness of colon cancer cells.

Olive Oil History

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Homer called it "liquid gold." In ancient Greece, athletes ritually rubbed it all over their body. Its mystical glow illuminated history. Drops of it seeped into the bones of dead saints and martyrs through holes in their tombs. 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. The olive tree, symbol of abundance, glory and peace, gave its leafy branches to crown the victorious in friendly games and bloody war, and the oil of its fruit has anointed the noblest of heads throughout history. Olive crowns and olive branches, emblems of benediction and purifiation, were ritually offered to deities and powerful figures: some were even found in Tutankhamen's tomb.

Cultivating the Sacred

Olive culture has ancient roots. Fossilized remains of the olive tree's ancestor were found near Livorno, in Italy, dating from twenty million years ago, although actual cultivation probably did not occur in that area until the fifth century B.C. Olives were first cultivated in the Eastern part of the Mediterranean, in the region known as the "fertile crescent," and moved westwards over the millennia.

Beginning in 5000 B.C. And until 1400 B.C., olive cultivation spread from Crete to Syria, Palestine, and Israel; commercial networking and application of new knowledge then brought it to Southern Turkey, Cyprus, and Egypt. Until 1500 B.C., Greece—particularly Mycenae—was the area most heavily cultivated. with the expansion of the Greek colonies, olive culture reached Southern Italy and Northern Africa in the eighth century B.C., then spread into Southern France. Olive trees were planted in the entire Mediterranean basin under Roman rule. According to the historian Pliny, Italy had "excellent olive oil at reasonable prices" by the first century A.C, "the best in the Mediterranean," he maintained.

In the land of the Hebrews, King Solomon and King David placed great importance on the cultivation of olive trees; King David even had guards watching over the olive groves and warehouses, ensuring the safety of the trees and their precious oil.

Olive trees dominated the rocky Greek countryside and became pillars of Hellenic society; they were so sacred that those who cut one down were condemned to death or exile. In ancient Greece and Rome, olive oil was the hottest commodity; advanced ships were built for the sole purpose of transporting it from Greece to trading posts around the Mediterranean.

The belief that olive oil conferred strength and youth was widespread. In ancient Egypt, Greece, and Rome, it was infused with flowers and with grasses to produce both medicine and cosmetics; a list was excavated in Mycenae enumerating the aromatics (fennel, sesame, celery, watercress, mint, sage, rose, and juniper among others) added to olive oil in the preparation of ointments.

Olive trees have an almost titanic resistance, a vital force which renders them nearly immortal. Despite harsh winters and burning summers, despite truncations, they continue to grow, proud and strong reaching towards the sky, bearing fruit that nourishes and heals inspires and amazes. Temperate climactic conditions, characterized by warm dry summers and rainy winters, favor plentiful harvests; stone, drought, silence, and solitude are the ideal habitat for the majestic olive tree. Italy and Spain are now the most prolific producers of olive oil, although Greece is still very active. There are about thirty varieties of olives growing in Italy today, and each yields a particular oil with its own unique characteristics.

Olive Oil Properties

Sun, stone, drought, silence and solitude: these are the five ingredients that, according to Italian folk traditions, create the ideal habitat for the olive tree.

We treasure extra-virgin olive oil for its nutritional and salutary virtues. La Cucina Italiana reports that extra-virgin olive oil is the most digestible of the edible fats: it helps to assimilate vitamins A, D and K; it contains so-called essential acids that cannot be produced by our own bodies; it slows down the aging process; and it helps bile, liver and intestinal functions. It is also valued for its culinary virtues and organoleptic properties as well: flavor (sapore), bouquet (aroma), and color (colore)

Climate, soil, variety of tree (cultivar) and time of harvest account for the different organoleptic properties of different oils. Certain extra-virgin olive oils are blends of varieties of olives; others are made from one cultivar.

The European Community gives the following parameters:

■ Extra-virgin olive oil with perfect taste is oil of the highest quality; it has a minimum organoleptic rating of 6.5 out of 10, low acidity (1% or less), and is untreated.
■ Olive oil has a minimum organoleptic rating of 5.5, a maximum of 2% acidity and is untreated.
■ The production of all other olive oils involves treatments.
Extra-virgin olive oil is produced in all regions of Italy, except Piedmont and Val D'Aosta. The leading producers are Liguria, Tuscany, Umbria, and Apulia. Tuscany produces such a great assortment of extra virgin oils that many do not resemble each other. In Umbria, it is so widely produced that it would be hard to imagine the landscape without the abundance of olive trees. Apulia is home to an impressive one-third of Italy's olive trees.

The price of extra-virgin olive oil varies greatly. Two factors are influential: where the olives are grown and which harvesting methods are implemented. Certain locations yield more bountiful harvests; consequently their oil is sold for less. Olive trees planted near the sea can produce up to 20 times more fruit than those planted inland, in hilly areas like Tuscany. It is in these land-locked areas that the olive trees' habitat is pushed to the extreme; if the conditions were just a little more severe, the trees would not survive. Extra-virgin oils produced from these trees have higher organoleptic scores.

Olive Oil

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The greatest exponent of monounsaturated fat is olive oil, and it is a prime component of the Mediterranean Diet. Olive oil is a natural juice which preserves the taste, aroma, vitamins and properties of the olive fruit. Olive oil is the only vegetable oil that can be consumed as it is - freshly pressed from the fruit.

The beneficial health effects of olive oil are due to both its high content of monounsaturated fatty acids and its high content of antioxidative substances. Studies have shown that olive oil offers protection against heart disease by controlling LDL ("bad") cholesterol levels while raising HDL (the "good" cholesterol) levels. (1-3) No other naturally produced oil has as large an amount of monounsaturated as olive oil -mainly oleic acid.

Olive oil is very well tolerated by the stomach. In fact, olive oil's protective function has a beneficial effect on ulcers and gastritis. Olive oil activates the secretion of bile and pancreatic hormones much more naturally than prescribed drugs. Consequently, it lowers the incidence of gallstone formation.

Olive oil and heart disease

Studies have shown that people who consumed 25 milliliters (mL) - about 2 tablespoons - of virgin olive oil daily for 1 week showed less oxidation of LDL cholesterol and higher levels of antioxidant compounds, particularly phenols, in the blood.(4)

But while all types of olive oil are sources of monounsaturated fat, EXTRA VIRGIN olive oil, from the first pressing of the olives, contains higher levels of antioxidants, particularly vitamin E and phenols, because it is less processed.

Olive oil is clearly one of the good oils, one of the healing fats. Most people do quite well with it since it does not upset the critical omega 6 to omega 3 ratio and most of the fatty acids in olive oil are actually an omega-9 oil which is monounsaturated.

Olive oil and colon cancer

Spanish researchers suggest that including olive oil in your diet may also offer benefits in terms of colon cancer prevention (5). Their study results showed that rats fed diet supplemented with olive oil had a lower risk of colon cancer than those fed safflower oil-supplemented diets. In fact, the rats that received olive oil had colon cancer rates almost as low as those fed fish oil, which several studies have already linked to a reduction in colon cancer risk.

Types of olive oil

Generally, olive oil is extracted by pressing or crushing olives. Olive oil comes in different varieties, depending on the amount of processing involved. Varieties include:

Extra virgin - considered the best, least processed, comprising the oil from the first pressing of the olives.
Virgin - from the second pressing.
Pure - undergoes some processing, such as filtering and refining.
Extra light - undergoes considerable processing and only retains a very mild olive flavour.

When buying olive oil you will want to obtain a high quality EXTRA VIRGIN oil. The oil that comes from the first "pressing" of the olive, is extracted without using heat (a cold press) or chemicals, and has no "off" flavors is awarded "extra virgin" status. The less the olive oil is handled, the closer to its natural state, the better the oil. If the olive oil meets all the criteria, it can be designated as "extra virgin".

What is pure and light olive oil? "Pure" olive oil is made by adding a little extra virgin olive oil to refined olive oil. It is a lesser grade oil that is also labeled as just "olive oil" in the U.S.

"Light" olive oil is a marketing concept and not a classification of olive oil grades. It is completely unregulated by any certification organizations and therefore has no real precedent to what its content should be. Sometimes, the olive oil is cut with other vegetable oils.

How to care for your olive oil

Resist the temptation to place your beautiful bottle of olive oil on the windowsill. Light and heat are the #1 enemy of oil. Keep olive oil in a cool and dark place, tightly sealed. Oxygen promotes rancidity. Olive oil is like other oils and can easily go rancid when exposed to air, light or high temperatures.

You can of course buy extra virgin olive oil in any grocery store. A good source on the internet for extra virgin olive oil is here.

Olive oil versus canola oil

Do not fall into the hype which is put out by traditional medicine regarding the promotion of canola oil (rapeseed) as superior due to its concentration of monounsaturated fatty acids. Olive oil is far superior and has been around for thousands of years. Canola oil is a relatively recent development and the original crops were unfit for human consumption due to their high content of a dangerous fatty acid called euric acid.

If the taste of olive oil is a problem, or if you are frying or sautéing food, then you should consider coconut oil. Many nutritionally misinformed people would consider this unwise due to coconut oil's nearly exclusive content of saturated fat. However, this is just not the case. Because it has mostly saturated fat, it is much less dangerous to heat. The heat will not tend to cause the oil to transition into dangerous trans fatty acids.

References

1.Keys A, Menotti A, Karvonen MJ, et al.: The diet and 15-year death rate in the Seven Countries Study. Am J Epidemiol 124: 903-915 (1986)

2.Willett WC: Diet and coronary heart disease. Monographs in Epidemiology and Biostatistics 15: 341-379 (1990)

3.World Health Organization: Diet, nutrition, and the prevention of chronic diseases. Report of a WHO Study Group. WHO Technical Report Series 797, Geneva 1990

(4) European Journal of Clinical Nutrition April 2002;56:114-120

(5) Gut 2000;46:191-199.

Berbuka Puasa at BBQ Chicken

2009-08-21T11:17:00.002+08:00

Outlet Contact Number:-

KL

Desa Sri Hartamas : +603 - 2300 1019

Desa Park City, Kepong : +603 - 6280 8722

AU2, Ampang : +603 – 4256 1019

Selangor

Taipan USJ 10, Subang Jaya : +603 - 5637 1019

Jaya One, PJ 13 : +603 – 7954 8722

One Utama : +603 - 7727 0619

Metropoint Kajang, Bandar Kajang : +603 – 8733 0619

Giant Hypermarket, Kota Damansara : +603 – 6142 2872

Penang

Plaza Gurney : +604 - 210 0220

Sunway Carnival Prai, Seberang Jaya : +604 - 399 1019

New World Park, Burmah Road : +604 - 210 1019

Johor

Tesco Exta Plentong, JB : +607 - 357 1019

AEON Bukit Indah, JB : +607 – 237 6722

Catering for Events

2009-08-19T16:04:00.007+08:00

It's NOT Barbeque,It's "BBQ"

Looking for great food with less hassle to prepare?

Let BBQ be your private chef!

We can cater meals for all occasions! Get-Together, After Exam Celebration,
Farewell Party, Celebration Of A New Born Baby, Teacher's Day, Sports' Day,
Canteen Day, Company Anniversary and Family Day to name a few.

Experience our "Tasty Yet Healthy" food at an affordable price. Discover a
whole variety of wholesome meal suited for your function!

Our staff can be made available to meet & greet upon availability.

Site Selling For Outdoor Events

Call us if you plan to organize outdoors functions and require meals to be
served!

Feel free to contact our catering team. Allow us to assist you to make the
event a success .... sites selling can be arranged by us!!

We make the difference with 100% Olive Oil

Birthday Party

2009-08-19T15:54:00.004+08:00

Come Celebrate With Us

Come celebrate your birthday with us,cause the happiest birthdays are at BBQ Chicken!
We'll go the extra mile to make it an event to remember,with our skilled that'll take care of planning,decor,food and games!

For more information,please see our Manager on Duty or contact our restaurants

Hotline : 07 - 357 1019

BBQ Chicken's Key Selling Points

2009-08-19T14:44:00.005+08:00

It's NOT Barbeque...It's BBQ!

The 1st in the World to use 100% OLIVE OIL

The world's most delicious " Chicken with Olive Oil"
Healthy chicken meal served

Fresh Chicken is used

CHILLED NOT FROZEN is our way to serve you the best chicken meals

Wide VARIETIES Menus

Soups & Healthy Salad
Tasty Side Orders & Appetizers
Sandwiches & Burgers
Barbeque Chicken Meals
Olive Oil Fried Chicken Meals
Beef & Fish Product Meals
Sensational Desserts & Beverages

HALAL Certified Products

ALL BBQ Chicken products and restaurants are certified HALAL by HDC ( Halal Industry Development Corporation )
Reference No : HDC/HI-CO6/2 049-11/2007
Date of Issued : 1st July 2009 until 30th June 2012

We make the difference with 100% Olive Oil

Discount AEON Members

2009-07-23T17:40:00.003+08:00

It's NOT barbeque,it's "BBQ"

DISCOUNT

15%

All Main Course

JCard , AEON Credit Card

& Express Card Members

Period :

1st Aug to 30th June 2010

Mechanic :

Members will have to show their

membership card

when placing order at BBQ Chicken

We make the difference with 100% Olive Oil

FREE Pepsi & Teri-Q Wing

2009-07-21T14:56:00.004+08:00

Is not Barbeque is "BBQ"

BBQ DELIVERY & TAKE AWAY

07 - 357 1019

Period : 21st July untill 31st October 2009

Offer :

A. Main Meal* : Free 1 Pepsi

B. Family Set : Free Teri-Q Wing 4 pcs

* Main Meal : Sandwiches & Burgers,Olive,Barbeque,Fish & Beef

Term & Condition :

Not valid with other on-going promotions,discount,vouchers

Outlet Contact Number:-

KL
Desa Sri Hartamas : +603 - 2300 1019
Desa Park City, Kepong : +603 - 6280 8722
AU2, Setiawangsa : +603 – 4256 1019

Selangor
Taipan USJ 10, Subang Jaya : +603 - 5637 1019
Jaya One, PJ 13 : +603 – 7954 8722
One Utama : +603 - 7727 0619
Metropoint Kajang, Bandar Kajang : +603 – 8733 0619
Giant Hypermarket, Kota Damansara : +603 – 6142 2872

Penang
Plaza Gurney : +604 - 210 0220
Sunway Carnival Prai, Seberang Jaya : +604 - 399 1019
New World Park, Burmah Road : +604 - 210 1019

Johor
Tesco Extra Plentong, JB : +607 - 357 1019
AEON Bukit Indah, JB : +607 – 237 6722

We make the difference with 100% Olive Oil

FREE REFILL

2009-07-18T15:48:00.002+08:00

BBQ Chicken

Tesco Extra Plentong

OFFER

Free Refill

Any soft drink purchased

ALWAYS VALUE at BBQ

2009-07-18T15:20:00.005+08:00

FREE PEPSI

from

MONDAY to FRIDAY

12.00 pm to 6.00pm

( Only at BBQ Chicken

Tesco Extra Plentong )

BBQ Chicken launched

"RM11.90 Value Treats"

promotion

From 15th June 2009 to untill further notice

Promotion applicable on everyday

Consist Of :

Value Treat A
Olive Luxury Chicken + Salad + Fried Rice + Soup of the day

Value Treat B
Hot Hot Drum + Salad + Fried Rice + Soup of the day

Value Treat C
Korean Charbroiled + Salad + Fried Rice + Soup of the day

Value Treat D
Kochi + Salad + Fried Rice + Soup of the day

Winner - Customer of the Month

2009-07-17T19:37:00.005+08:00

Congratulations from management BBQ Chicken
Tesco Extra Plentong.
5 customer selected to get RM25 cash voucher for
month of June.

1. Mr Frederick Chan Soon Lock - Mutiara Motorsports

2. Ms Elina Hamid - HSBC Bank Malaysia Berhad

3. Ms Shamala A/P Gajabalan - RHB Bank Berhad

4. Mr Razman Bin Aris

5. Ms Shally Tay - Primechem Malaysia Sdn Bhd

Please collect your cash voucher at :

BBQ Chicken Restaurant

G10,Lot 34,

Jalan Masai,Batu 10,

81750 Johor Bahru,Johor

If you want to join this promotion,please read post below :

http://bbqchickentep.blogspot.com/2009/07/monthly-customer-winner.html

Sports Planet Members Discount

2009-07-17T18:28:00.004+08:00

SPORTS PLANET

MEMBERSHIP

DISCOUNT

10%

Ala Carte menu & Beverages

Terms and Conditions

Present original membership card upon ordering
Dine in only
Not valid with other promotions / discounts / offers
Valid untill 31st December 2009

TESCO Staff Discount

2009-07-15T19:00:00.003+08:00

DISCOUNT

10%

For Tesco Extra Staff

Plentong

Terms and Conditions
Present valid staff ID upon ordering
Dine in only
Not valid with other promotions / discounts / offers
Not exchangeable for cash

MONTHLY CUSTOMER WINNER

2009-07-15T17:06:00.006+08:00

It's NOT Barbeque,It's "BBQ"

GREAT NEWS!!!

Just drop your business card

at cashier counter BBQ Chicken

and get

MONTHLY

CASH VOUCHER

worth

RM25.00

Participate BBQ Outlet :-

Kuala Lumpur
AU2, Setiawangsa : +603 – 4256 1019

Selangor

Giant Hypermarket, Kota Damansara : +603 – 6142 2872

Johor
Tesco Extra Plentong, JB : +607 - 357 1019

AEON Bukit Indah, JB : +607 – 237 6722

We make the difference with 100% Olive Oil