Olive Oil
Olive oil culture and history
The earliest known written documents on the olive tree are Mycenaean clay tablets from the reign of Minos (2500 BC), which testify to the importance of olive oil to the Cretan economy.
The Greeks, for their part, included in their legislation measures to protect olive trees and provisions to encourage their planting and punish those who uprooted them. Later, the Romans were great consumers of olives and olive oil from Hispania and, more specifically, from Baetica (now Andalusia).
Since ancient times, the olive tree has been regarded in the Mediterranean basin as a symbol of peace and friendship, and its oil has been recognised as having curative, health-giving and religious virtues.
It is not known precisely when olive cultivation began in Spain, although the most widely accepted thesis points to the Phoenicians or the Greeks as the introducers; however, olive cultivation became important after the arrival of Scipio (211 BC). During the Roman era, trade in th ...
The earliest known written documents on the olive tree are Mycenaean clay tablets from the reign of Minos (2500 BC), which testify to the importance of olive oil to the Cretan economy.
The Greeks, for their part, included in their legislation measures to protect olive trees and provisions to encourage their planting and punish those who uprooted them. Later, the Romans were great consumers of olives and olive oil from Hispania and, more specifically, from Baetica (now Andalusia).
Since ancient times, the olive tree has been regarded in the Mediterranean basin as a symbol of peace and friendship, and its oil has been recognised as having curative, health-giving and religious virtues.
It is not known precisely when olive cultivation began in Spain, although the most widely accepted thesis points to the Phoenicians or the Greeks as the introducers; however, olive cultivation became important after the arrival of Scipio (211 BC). During the Roman era, trade in th ...
The earliest known written documents on the olive tree are Mycenaean clay tablets from the reign of Minos (2500 BC), which testify to the importance of olive oil to the Cretan economy.
The Greeks, for their part, included in their legislation measures to protect olive trees and provisions to encourage their planting and punish those who uprooted them. Later, the Romans were great consumers of olives and olive oil from Hispania and, more specifically, from Baetica (now Andalusia).
Since ancient times, the olive tree has been regarded in the Mediterranean basin as a symbol of peace and friendship, and its oil has been recognised as having curative, health-giving and religious virtues.
It is not known precisely when olive cultivation began in Spain, although the most widely accepted thesis points to the Phoenicians or the Greeks as the introducers; however, olive cultivation became important after the arrival of Scipio (211 BC). During the Roman era, trade in the oil obtained from the olive trees of Hispania spread throughout the western Roman world. This is attested to by the abundant remains of amphorae bearing the Betica mark, used for transport along the great European rivers: the Rhône, Garonne, Rhine and Upper Danube.
However, most of the Betic oil trade was controlled and absorbed by the population of Rome. Even today you can still visit Mount Thestatium in Rome, which is made up entirely of the remains of the amphorae from Baetica, perfectly recognisable by their mark of origin, with which the capital of the empire was supplied with oil. This flourishing trade in oil from Hispania led to the expansion of olive cultivation throughout the Betis valley (today's Guadalquivir), which extended as far as the slopes of the Sierra Morena. The oil mills were located in the centre of the olive groves and the amphora industries on the banks of the rivers (mainly the Guadalquivir and Genil).
Their importance is also mentioned during the Visigothic domination, with an important advance in olive growing, while Arab sources show the abundance and extension of olive groves throughout the Guadalquivir valley.
The importance given to olive cultivation by Alonso de Herrera in his 'Agricultura General' (General Agriculture) shows the great extent of olive cultivation in the first half of the 16th century. This also seems to be confirmed by the numerous remains of olive groves that can be found today throughout Spain. The presence of old isolated olive trees or scattered irregular groups of trees bear witness to the old plantations.
The construction of the railway network in the 19th century led to the extension of cultivation in inland areas, completing the map of olive groves in Spain.
Features of olive oil
The so-called Protected Certificate of Origin (Denominación de Origen Protegida, DOP) is an official recognition at European level in the Council Regulation CE 2081/92, which is awarded to products of a special quality, due to their history and natural milieu. The agency in charge of controlling the certificate of origin is the Consejo Regulador, belonging to the Consejería de Agricultura y Pesca of the Junta de Andalucía. This Consejo Regulador registers olive groves, oil mills and packing plants.
The olive oil with certificate of origin undergoes a certification process that begins with the examination of the olive grove itself to the very moment the product is bottled. In the province of Jaén there are today three certificates of origin for extra virgin olive oil: Oil mills are factories in which olives are transformed into olive oil, exclusively through mechanical procedures (grinding, centrifugal force, decanting and filtering).
Among the different oils produced ...
The so-called Protected Certificate of Origin (Denominación de Origen Protegida, DOP) is an official recognition at European level in the Council Regulation CE 2081/92, which is awarded to products of a special quality, due to their history and natural milieu. The agency in charge of controlling the certificate of origin is the Consejo Regulador, belonging to the Consejería de Agricultura y Pesca of the Junta de Andalucía. This Consejo Regulador registers olive groves, oil mills and packing plants.
The olive oil with certificate of origin undergoes a certification process that begins with the examination of the olive grove itself to the very moment the product is bottled. In the province of Jaén there are today three certificates of origin for extra virgin olive oil: Oil mills are factories in which olives are transformed into olive oil, exclusively through mechanical procedures (grinding, centrifugal force, decanting and filtering).
Among the different oils produced ...
The so-called Protected Certificate of Origin (Denominación de Origen Protegida, DOP) is an official recognition at European level in the Council Regulation CE 2081/92, which is awarded to products of a special quality, due to their history and natural milieu. The agency in charge of controlling the certificate of origin is the Consejo Regulador, belonging to the Consejería de Agricultura y Pesca of the Junta de Andalucía. This Consejo Regulador registers olive groves, oil mills and packing plants.
The olive oil with certificate of origin undergoes a certification process that begins with the examination of the olive grove itself to the very moment the product is bottled. In the province of Jaén there are today three certificates of origin for extra virgin olive oil: Oil mills are factories in which olives are transformed into olive oil, exclusively through mechanical procedures (grinding, centrifugal force, decanting and filtering).
Among the different oils produced we can distinguish the following categories: “Extra virgin olive oil”: it is the olive oil with highest quality and category. It has irreproachable analytical and sensorial qualities. It is obtained directly from olives and only through mechanical procedures. Its aroma and taste reproduces that of the olives from which it comes from and it contains, unaltered, all the healthy and nutritional properties that are characteristic of this exceptional natural product. Extra virgin olive oil is the best natural juice from olives, and it can be presented both filtered or “in rama” (non-filtered).
Extra virgin olive oil has an acidity that cannot exceed 0,8%. “Virgin olive oil”: it is an oil of inferior quality to the extra virgin one. Although it is also obtained directly from olives through mechanical procedures (it is juice from olives), it presents several alterations in its analytical and sensorial parameters that prevent it from being classified as “extra” virgin. Its acidity can reach up to 2%. “Lampante and refined olive oil”: together with the two categories above, oil mills also produce other types of oil which, in spite of having been obtained in a similar way, do not reach the necessary standard quality to belong to the “virgin” category. These faulty virgin oils are called lampante oils, because in ancient times they were used as fuel for lamps, due to their low quality. They cannot be consumed if they do not undergo a refining process in other industrial premises, the refineries, to correct its defects.
The product that is obtained is refined olive oil, whose sensorial properties are practically neutral, for it lacks smell and taste. It cannot be consumed if it is not mixed with other appropriate oils. “Orujo oil”: apart from the virgin olive oils (extra virgin, virgin and lampante), oil mills also produce a subproduct, the orujo, which contains a significant part of oil. This oil can be obtained, through physical and chemical processes, in other industrial premises called extractors, in which the raw orujo oil is obtained. This oil cannot be consumed, for it has to undergo a refining process.
This ultimately results in refined orujo oil, which cannot be consumed either unless it is mixed with other appropriate oils. According to the European legislation (Appendix 1 of Regulation CE 865/2004), apart from the categories “extra virgin olive oil” and “virgin olive oil” other categories that can be consumed and found in the market are: “Olive oil”: it is a mixture of refined olive oil and a variable percentage of virgin olive oil or extra virgin olive oil. “Olive orujo oil”: it is a mixture of refined olive orujo oil and a part of virgin olive oil or extra virgin olive oil.
Olive oil and health
(Jaén Declaration signed by more than 300 health specialists in the Olive Oil International Conference celebrated in Jaén, from 21st to 23th October 2004)
The Mediterranean diet, rich in virgin olive oil, improves the main cardiovascular risk factors, including lipid profile, blood pressure, glucose metabolism and antithrombotic profile. It also positively modulates endothelial function, inflammation and oxidative stress. Some of these effects are attributed to the minor components present in virgin olive oil, which is why this food should be included in the definition of the Mediterranean Diet.
Observational studies in humans have shown that monounsaturated fat may protect against cognitive decline associated with ageing and Alzheimer's disease. The minority constituents present in virgin olive oil have been shown to be bioavailable in humans, having antioxidant capacity and favourably modifying arterial function and haemostasis, due to their a ...
(Jaén Declaration signed by more than 300 health specialists in the Olive Oil International Conference celebrated in Jaén, from 21st to 23th October 2004)
The Mediterranean diet, rich in virgin olive oil, improves the main cardiovascular risk factors, including lipid profile, blood pressure, glucose metabolism and antithrombotic profile. It also positively modulates endothelial function, inflammation and oxidative stress. Some of these effects are attributed to the minor components present in virgin olive oil, which is why this food should be included in the definition of the Mediterranean Diet.
Observational studies in humans have shown that monounsaturated fat may protect against cognitive decline associated with ageing and Alzheimer's disease. The minority constituents present in virgin olive oil have been shown to be bioavailable in humans, having antioxidant capacity and favourably modifying arterial function and haemostasis, due to their a ...
(Jaén Declaration signed by more than 300 health specialists in the Olive Oil International Conference celebrated in Jaén, from 21st to 23th October 2004)
The Mediterranean diet, rich in virgin olive oil, improves the main cardiovascular risk factors, including lipid profile, blood pressure, glucose metabolism and antithrombotic profile. It also positively modulates endothelial function, inflammation and oxidative stress. Some of these effects are attributed to the minor components present in virgin olive oil, which is why this food should be included in the definition of the Mediterranean Diet.
Observational studies in humans have shown that monounsaturated fat may protect against cognitive decline associated with ageing and Alzheimer's disease. The minority constituents present in virgin olive oil have been shown to be bioavailable in humans, having antioxidant capacity and favourably modifying arterial function and haemostasis, due to their antithrombotic properties.
In countries with populations that maintain the typical Mediterranean diet, and where virgin olive oil is the main source of fat, as is the case in Spain, Greece and Italy, the incidence of cancer is lower than in northern European countries.
The protective effect of virgin olive oil may be more important in the first decades of life, which suggests that its consumption should start before puberty and be maintained throughout life.
The most recent studies consistently support that the Mediterranean Diet, based on the consumption of virgin olive oil, is associated with healthy ageing and increases longevity. However, despite significant advances in recent years, more research is needed to understand the specific mechanisms involved in these effects, as well as the contribution of the various components of virgin olive oil to its benefits.
Benefits
The numerous health benefits of virgin olive oils are not simply a popular belief, but are backed up by dozens of scientific studies carried out in recent decades by researchers in countries such as Spain, the United States, Egypt, Canada, France and Italy, which have been published in some of the most important scientific journals related to health.
Science has confirmed that regular consumption of virgin olive oil reduces the risk of stroke and myocardial infarction by up to 30%, helps to reduce "bad" cholesterol and increase "good" cholesterol, protects against various types of cancer, has beneficial effects on the liver, helps to prevent neurodegenerative diseases, helps to combat inflammation and is beneficial in preventing diabetes.
The study that made a qualitative leap in this scientific endorsement of virgin olive oils was Predimed. This great scientific work has revealed that the Mediterranean diet, rich in virgin olive oils, reduces the risk of suffering some types of cancer, heart attacks and strokes. We are talking about the main causes of death in the Western world, which is why it has even appeared in the New York Times.
Moreover, scientists have shown that extra virgin olive oil is the best for frying, as it has excellent thermal and oxidative stability and also transfers bio-healthy compounds to food. Contrary to popular belief, virgin olive oils are a great ally for weight loss, as they are the healthiest fat and have a scientifically proven satiating power.
Diabetes
Virgin olive oils reduce the risk of diabetes by up to 40%.
Type 2 diabetes
In recent years, science has shown that virgin and extra virgin olive oil helps to reduce the risk of suffering from diabetes, but it is also a food that helps to alleviate the health problems of those who already suffer from this ailment. Diabetes is a disease that affects 13% of Spaniards over the age of 18, which is equivalent to around 5 million people, according to the Diabetes Foundation.
A scientific study as part of the Predimed study confirms that the Mediterranean diet supplemented with extra virgin olive oil is the diet that most helps to reduce the risk of type 2 diabetes, the most common type. This group of researchers published a clinical trial with 3,541 men and women aged 55 to 80 years and at high cardiovascular risk, all of them initially free of diabetes. This study showed that a dietary intervention to promote adherence to the Mediterranean diet (rich in virgin olive oil, nuts, vegetables, fruit, fish, red wine and legumes, but restricted in red meat and sugary desserts) resulted in a reduction of up to 40% in the risk of developing diabetes.
Cancer
Virgin olive oils protect against cancer
Multiple scientific studies show that regular consumption of virgin olive oils helps prevent certain types of tumours. For example, the Predimed study has revealed that they can help reduce the risk of breast cancer by 68%.
The reasons for these effects are being studied by different research teams. One of the most recent studies in this field has been led by José Juan Gaforio, director of the O_LIVE congress and professor of Immunology at the University of Jaén. This research demonstrates the anti-tumour activity of a phytoestrogen (pinoresinol) present in virgin olive oils.
Its effect has been demonstrated in human breast cancer tumour cells.
In addition, the University of Quebec in Montreal has shown that the polyphenols in extra virgin olive oil have the ability to slow tumour progression. Another study by Rutgers University in New Jersey (USA) and Hunter College in New York (USA) found that a component of extra virgin olive oil is capable of destroying cancer cells without damaging healthy human cells.
Finally, a study from the University of Edinburgh published in the Journal of Molecular Biology states that a compound in olive oil could help prevent the development of brain cancer.
Cardiovascular diseases
The Mediterranean diet with virgin olive oil can reduce the risk of suffering cardiovascular diseases by up to 30%.
The Mediterranean diet supplemented with extra virgin olive oil or nuts (walnuts, hazelnuts and almonds) can reduce the risk of suffering major cardiovascular complications (myocardial infarction, stroke or death from cardiovascular causes) by up to 30% in patients at high cardiovascular risk. This is the main conclusion of the Spanish study Predimed (Prevention with Mediterranean Diet).
A total of 7,447 asymptomatic people at high cardiovascular risk were included in the study. After five years of follow-up, it was observed that those participants who had followed a Mediterranean diet supplemented with extra virgin olive oil saw their risk of stroke reduced by 33%, heart attack by 20% and cardiovascular death by 31%.
Liver diseases
Virgin olive oil has beneficial effects on the liver
Several scientific studies published in recent years have shown that regular consumption of virgin olive oil helps maintain a healthy liver and prevents the onset of liver disease.
One of these studies focused on substances to which we humans are exposed on a daily basis, such as aluminium or acrylamide, which is formed when certain foods are heated above certain temperatures. It is present in crisps, biscuits, breakfast cereals and bread and is associated with cancer, among other diseases. When we are exposed to both substances at the same time on a daily basis, their harmful actions are enhanced, e.g. they cause both morphological and functional damage to the liver.
A recent scientific article has studied the combined effect of both substances in rats and whether the daily intake of EVOO could prevent their harmful effects. The results obtained show that daily consumption of EVOO is capable of preventing liver damage induced by the combined action of acrylamide and aluminium.
Another study, carried out by scientists at the University of Granada, has shown that consumption of virgin olive oil protects the liver. The researchers compared the effects of consuming three different types of fat in rats: sunflower oil, fish oil and virgin olive oil.
The results indicate that prolonged consumption of sunflower oil or fish oil over time has a negative effect on the liver and causes a series of alterations that can lead to non-alcoholic steatohepatitis (Ehna).
However, the fat that best preserved the liver throughout life was virgin olive oil.
Balanced diet
The debate is not whether or not to consume fats, as they are necessary for the absorption of vitamins A, D, E and K. The issue is to choose the healthiest fat: virgin olive oils.
There is a widespread popular belief that all fats are bad for your health. Nothing could be further from the truth. According to scientific research published in recent years, fats are necessary for a balanced diet, but to do so we must choose the healthiest fats. In short, fats are necessary, but not just any kind of fat.
Low-fat diets have led to an increase in the consumption of refined carbohydrates, which has led to an increase in overweight and obesity in the population. In addition, this type of diet leads to a higher incidence of diseases such as type 2 diabetes and cardiovascular disease.
Where are we now? It has become clear that not all fats are the same: some are healthy and others are not so healthy. Experts advise consuming healthy fats such as virgin olive oils, limiting the consumption of saturated fats and avoiding trans fats as much as possible. They also recommend limiting the intake of simple carbohydrates and prioritising complex carbohydrates.
Fats are necessary because they are essential for the body to absorb vitamins A, D, E and K, which are fat-soluble. We are not talking about just any vitamins, as vitamin A is a great ally of our eyesight, vitamin D helps to keep bones strong, vitamin E protects cells and tissues from injury and vitamin K helps blood clotting.
Virgin olive oils can be a great ally for weight loss.
One of the most widespread hoaxes about olive oil is that it is a food that makes people fat because it is a fat.
Obviously, fats are fattening, but not all fats are the same and, with moderate consumption, virgin olive oils are healthy and even have a scientifically proven satiating effect.
In fact, there have been several scientific studies that make it clear that their daily consumption can help you lose weight. For example, research by the Faculty of Pharmacy of the University of Navarra showed that the inclusion of extra virgin olive oil in the diet favours weight reduction. Another study carried out by American scientists found that oleic acid is converted into the hormone OEA (oleylethanolamide), which produces a feeling of satiety in the brain.
Olive oil has a greater capacity to satiate the appetite than other vegetable fats, which means that fewer calories are consumed than with other fats. For this reason, many diets developed by nutritionists and doctors for weight loss include virgin olive oils among their main foods.
Cholesterol
Virgin olive oils help to keep cholesterol in check.
Increased cholesterol and triglycerides in the blood are factors that pose a risk to human health. Their origin is mainly associated with an inadequate diet, rich in unhealthy fats, together with physical inactivity. According to the latest data published by the National Institute of Statistics, diseases of the circulatory system are the leading cause of death in Spain.
Virgin olive oils are protective of cardiovascular health and increase "good" cholesterol, as has been demonstrated in various studies, such as the one carried out at the Hospital del Mar Medical Research Institute in Barcelona, where they found that regular consumption of virgin olive oils, rich in phenolic compounds, increases the level of HDL (also known as good cholesterol) in the body.
Neurodegenerative diseases
Virgin olive oils protect against neurodegenerative diseases
A study carried out by researchers at Temple University (USA) and published in the journal "Annals of Clinical and Translational Neurology", shows that consumption of extra virgin olive oil protects memory and the brain from Alzheimer's disease. The scientists found in mice that consumption of EVOO protects the ability to learn and reduces the formation of beta-amyloid plaques and neurofibrillary tangles of tau protein in the brain, classic markers of Alzheimer's disease.
