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The
quality of Extra Virgin Olive Oil is defined by its oleic content being
below 0.8 g %. Olivetto Extra Virgin Olive Oil has a Free Fatty Acid
result of 0.21 g % oleic acid. This is a high quality desirable Olive Oil.
Below is a selection of articles intended to help you understand the
many health benefits of Olive Oil.
 Health
Benefits of Olive Oil
(article by Remedial Massage Bossley
Park)
"In the Mediterranean area, olive oil, along
with fresh vegetables, fruits and fish, is an important part of the
diet, and is believed to be a major factor in a healthy and relatively
disease-free population. Research studies have indicated that a Mediterranean
diet has significant protective effects against cancer and coronary
heart disease"...read
article.
Food & Nutrition: Olive oil
(article by The Better Health Channel - Health and medical
information for consumers,
quality assured by the Victorian government
(Australia).
"Choosing extra virgin olive oil as your main source of dietary
fat is good for your health. When eaten as part of a healthy, well-balanced
diet – high in fruits, vegetables and wholegrain breads and cereals – olive
oil is thought to have a positive impact on a person’s health.
It not only contributes nutrients to the diet, but may also reduce
your risk of developing chronic diseases such as cardiovascular disease
and cancer. It may also increase your life expectancy.
Olive oil is a major component of the 'Mediterranean diet'. Research
shows that people living in Mediterranean regions have reduced risk
for certain chronic diseases and longer life expectancy, compared with
other groups of people in the world. This is despite their high dietary
fat intake, which usually makes up a large proportion of their total
energy intake (more than 30 per cent)"...read
article.
 Composition of Olive Oil and its Nutritional and Health Effect
Paper written by by Apostolos K Kiritsakis,
Professor, School of Food Technology and Nutrition, Technological Educational
Institution of
Thessaloniki,
Sindos Thessaloniki, Greece
"The purpose of this paper is to describe the factors affecting
olive oil composition and to overview the effect of its composition on
nutrition and human health. It is well accepted that the high mono-unsaturation
of olive oil and the presence of several other constituents such as phenols
and tocopherols, chlorophyll and pheophytin, sterols, squalene, aroma
and flavour compounds and others exhibit a significant role on the health.
Olive oil, as a highly monounsaturated oil, is resistant to oxidation.
Also the presence of phenols, tocopherols and other natural antioxidants
prevent lipid oxidation within the body eliminating the formation of
free radicals which may cause cell destruction. The aroma and the flavour
compounds of olive oil, as well as the chlorophyll and pheophytin pigments,
increase the stomach secretion and facilitate the absorption of the natural
antioxidants, which furthermore protect the body tissues from oxidation.
Epidemiological studies suggest that the high consumption of the monounsaturated
olive oil in Mediterranean countries, is related with the low rates of
cardiovascular disease (CHD), cancer of the breast and of high life expectancy."...read
article.
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