Olive Oil

Once the oil has been extracted and the flesh is separate, the resulting oil is centrifuged and filtered for clarity. The first oil obtained at the very beginning of this processing, typically after the pressing, is known as extra virgin oil or first pressing.

The fruits yield about 18%-20% oil and it is relatively expensive.

Olive Oil has traditionally been taken with lemon juice in 5 ml doses to treat gallstones. There are indications that Olive Oil lowers the blood pressure more than other highly publicized polyunsaturated oils. It appears that olive oil lowers the amount of LDL cholesterol in the body and perhaps high cholesterol levels may be reduced more by ingesting Olive Oil than by following a fatless diet. Olive Oil is recommended as part of a diabetic diet. Extra Virgin Olive Oil is nutritious and easy to digest. It is often used in salads and is ideal for low temperature cooking as it does not smoke under 200C, although the flavor begins to change at 140C. It has been found by some that dandruff is made worse if Olive Oil is applied to a dry scalp.

Many of us think of olive oil only for salad dressing, but in fact it is a healthy and tasty substitute for butter or vegetable oil in almost every aspect of cooking:

Sautèè/Pan Frying: There’s nothing tastier than onions sautèèd in Olive Oil or a nice slice of chicken breast pan fried to a golden brown.

Frying: Olive Oil can be reused repeatedly without spoiling or losing its taste. Food fried in olive oil is never greasy or oily tasting.

Fish: A perfect combination with any fish dish. Splash some on the next time you bake a piece of fish.

Salads and Sauces: The only oil for any salad - oil and vinegar, oil and lemon, etc.

Try it in mayonnaise

Just pour a good squirt over those boiled/mashed potatoes or steamed vegetables.

Breakfast: Sprinkle it over the morning slice of toast instead of butter. Great!