Extra Virgin Olive Oil Explained -- Organic Olive Oil Benefits for Skin, Hair and Nutrition: Food and Nutrition Series
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About this ebook
What IS Extra Virgin Olive Oil?
How Do We USE It?
WHY Is It Good For Us?
How Do We Know What We’re Buying Is REALLY What It Says It Is?
Extra Virgin Olive Oil Explained is NOT a cook book. There are no recipes for cooking in the Mediterranean style. There are no pizza recipes. This book answers these and many other questions
If anything, you could say this book is a celebration of the benefits the lowly little olive showers on those who embrace its many flavors and colors by using it – both internally (by eating it) and externally (by rubbing it on their skin and in their hair). The health giving benefits of olive oil (anti-oxidant and anti-inflammatory properties) are legendary and can be traced back to its earliest uses well before the time of Christ.
Read more from Joyce Zborower, M.A.
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Extra Virgin Olive Oil Explained -- Organic Olive Oil Benefits for Skin, Hair and Nutrition - Joyce Zborower, M.A.
Forward
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By Jim Henry
President Texas Olive Ranch
Executive Director Texas Olive Oil Council
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For most of us, olive oil is a mysterious and exotic Italian gourmet item promoted by nutritionists and medical programs. We know it is better than regular cooking oil and that there are some health benefits, but all the reasons why can be murky and confusing to the average person.
When my wife Karen and I visit with our customers we are constantly asked questions like ‘what does extra virgin olive oil mean?’ ‘what’s so great about olive oil?’ ‘do you grow green olives or black olives?’ ‘is it gluten-free?’ and ‘how long can I keep it before it goes bad?’ Sometimes the questions are familiar and sometimes we hear a new one – but what we mostly hear is that people just aren’t comfortable with what extra virgin olive oil is and how to use it and why it is good for them, and they don’t really trust that what they are buying is what it says it is.
And rightly so. The American olive oil market is a huge and uninformed sector of the world market that has been largely exploited by unscrupulous importers who have taken advantage of America’s ignorance for decades — selling their worst quality, adulterated, and fraudulently labeled oils as ‘extra virgin’ to unsuspecting Americans who just don’t know better. Consumer research conducted through the UC Davis Olive Research Center has shown that one third of Americans actually prefer rancid olive oil to fresh because that is what they are familiar with, and they find a flavorful peppery extra virgin off-putting.
Thanks to the courage and dedication of writers like Joyce Zborower and Tom Mueller, more and more Americans are getting the message that extra virgin olive oil has specific qualities and standards that are knowable and desirable, and it’s more than just a few words on a label. When someone tastes a fresh extra virgin olive oil from a quality producer, it changes the way they understand olive oil completely. They can taste real olive flavor, experience the delayed sensation of pepperiness that blooms in the back of the throat due to the presence of the compound oleocanthal (the same anti-inflammatory found in aspirin), and they realize that it has a fresh, clean mouth feel.
We hear the surprise and amazement over and over again: "Oh, wow, that tastes good!" Compared to the value-priced imported varieties usually found on grocers’ shelves across America, US grown extra virgin olive oil is much fresher, more flavorful, unadulterated, and higher in the polyphenols associated with reduced risk of cancer, diabetes, gastrointestinal and neurological disorders, and more. Extensive research confirms these findings and more health benefits continue to be added as more research is undertaken. It is the only food in the highly acclaimed Mediterranean diet that is a single item food group recommended for daily consumption with other foods.
In addition to the health benefits, there are deeply satisfying dimensions of a high quality extra virgin olive oil drizzled on lightly toasted freshly baked bread or roasted vegetables or pasta or risotto that elevate plain and simple food to artisanal levels of experience. Extra virgin olive oil magnifies the essential flavors of the food itself, and intensifies the gustatorial experience even while it contributes to good health and good looks.
Today, American consumers amount to more than 26% of the world olive oil market, and of that we produce less than one percent. That is changing as more and more American farmers in California, Texas, Georgia and Florida plant olive orchards and make more high quality extra virgin olive oil that wins international awards for quality. In Texas, olives are a new and exciting specialty crop with great potential for growth and economic development — and Texans are particularly proud to know that we grow it and press it here. The newly formed American Olive Oil Producers Association is working to improve consumer information about US