Extra virgin olive oil is the highest quality of olive oil. It is the juice of the olive fruit, produced solely by mechanical means, without having undergone any chemical or other treatment.
It is a unique, traditional, Mediterranean product whose quality is directly related to the cultivation method, the way and the time of harvest, the method of extraction and the way it is finally stored.
What makes it valuable, compared to other vegetable oils, is its unparalleled taste combined with its high nutritional value.
The most striking of all, however, is that the aromatic notes and its remarkable bioactive properties come from 1-2% of its composition.
Olive Oil Composition
Saponified fraction
Olive oil composition is about 98-99% triglycerides, namely fatty acid compounds (about 20 different ones) with glycerol molecules, responsible for the greasy taste in the mouth, which we designate as saponified fraction.
Olive oil is probably the only fatty substance which has as one of its main structural features, a monounsaturated fatty acid called oleic acid.
Oleic acid has the following properties:-
- Protects gastric mucus, reduces secretion of hydrochloric acid and the risk of gastric ulcer
- Reduces the secretory activity of pancreas and bile, improves bile discharge through the gallbladder, prevents the formation of stones in the bile, facilitates the absorption of fat-soluble vitamins and calcium,
acting as a laxative during fasting and helps in chronic constipation - Reduces the creation of bad cholesterol (LDL) and reduces the risk of cardiovascular episodes
- Protects the product from rapid oxidation
The factors which determine the oleic acid concentration in olive oil are the variety of the olive fruit to a significant extent and the climate conditions.
Unsaponifiable fraction
The remaining 1-2% of the olive oil composition, concerns the rest of the bioactive ingredients, consisting of more than 200 different compounds, which we designate as unsaponifiable fraction.
Despite their small percentage, these components play an important biological role for the health of the human body and for the product itself.
In addition, they are responsible for the main flavor and smelling properties (organoleptic characteristics) that are found in an olive oil.
The main ones being:-
• Sterols, predominantly β-sitosterol
Several studies have shown that this particular sterol reduces the concentration of bad cholesterol (LDL). Other sterols are stigmasterol and campesterol.
• Tocopherols, mainly the α-tocopherol (vitamin E)
Tocopherols are fat-soluble vitamins and contribute to the stability of olive oil and to the defense of the human body. Apart from their vitamin effect, they are the most important antioxidants that protect our cellsand tissues from inevitable aging as well as from degenerative diseases and cancer.
• Hydrocarbons, the main component being squalene
Hydrocarbons act as antioxidants and contribute both to the resistance of the oil and the defense of the human body. Research has shown that squalene reduces bad cholesterol (LDL) and protects against cancer.
• Polyphenols or phenols, mainly tyrosol, hydroxy-tyrosol and oleuropain, oleochantal
The various phenolic compounds found in extra virgin olive oil do not exist in other fats, making it a unique product and differentiating it from other inferior quality vegetable oils such as seed oils, sunflower oil andolive-pomace oil which are extracted by chemical and not mechanical means, as well as refined olive oils.
The renowned phenols determine the flavor of olive oil and depending on their concentration they are responsible for the intensity of its bitter and spicy taste. Consequently, olives with a high content of phenols are strongly bitter and spicy.
Phenols are an integral part of the diet, act as natural antioxidants and protect olive oil from its normal oxidation process while at the same time the health of our body.
Surveys, studies and measurable results for over 30 years on phenols in extra virgin olive oil and their effect in the health of the human body have shown the following significant benefits:-
- Antioxidant action
- Anti-inflammatory action
- Protection of the cardiovascular system
- Positive effect on the immune system
- Positive effect on the central nervous system
- Action against cancer
Continue Reading this Article and the Articles below here
Olive Oil Quality Criteria
Olive Oil Organoleptic Characteristics
Olive Oil Categories