A Few Words on Olive Oil

Greeks love to cook with olive oil. Olive trees flourish providing many varieties of olives and olive oils. Olive oil is basic to every Greek persons life and identity. Olive oil is high in mono-saturated fat, studies have shown that of HDL cholesterol while lowering artery-clogging LDL cholesterol. One thing to keep in mind with olive oil is that its packed with calories.Olive oil is a complex compound made up of fatty acids, vitamins, microscopic bits of Olive and other water soluble components. Its primary fatty acids are oleic and linoleic acid. Olive oil is amazing for grilled seafood, a salad, over Feta cheese or other sheep's milk cheese. Greeks use it for almost every recipe. olive oil is now becoming a trend in the United States because of the health benefits associated with it. Olive oil is now the third best-selling cooking oil in the United States. Both gourmets and health professionals have praised its qualities, thereby contributing to its growing popularity. Olive Oil is a fresh product and does not benefit from aging. Olive oil is the backbone of Palestine's agricultural economy. It is a vital source of income for some 70,560 Palestinian farmers who, since the start of the 2000 intifada, have risked their lives in order to pick their olives. Olive oil is also a good source of antioxidants. Olive oil, unlike seed oils, remains stable in its chemical structure at relatively high temperatures because of its antioxidant and high oleic acid content. Olive oil is like other oils and can easily go rancid when exposed to air, light or high temperatures. Olive oil is, however, more than oleic acid, and research should elucidate possible benefits of particular minor compounds in respond to specific needs. Overall greeks love olive oil it is embeded in the greek culture. Greeks were the first people to cultivate the olive tree. The first place on earth that saw cultivations of olive trees was the island of Crete in 5,000 BC.

Olive oil is rich in vitamin E, which has a beneficial biological role as (a free) radical quencher. Free radicals are molecules involved in several chronic diseases as well as aging. Olive oil is extracted from the ripened fruits. The unripe and over ripe fruits contain less amount of the oil. Olive oil is of a light yellow to golden yellow color and has the typically slightly sweetish odor and flavor of olives. Cold-pressed olive oil is also known as virgin olive oil, which is particularly valuable in Greek Cuisine.