Olive Oil News

Author Tom Mueller shares,"It has been a fascinating six months since Extra Virginity was published last December.  During this time I’ve traveled almost constantly on four continents, and seen olive oil ferment everywhere.  Awareness is growing:  more and more consumers understand that fine olive oil is among the healthiest and best-tasting foods on the planet, and that it’s fresh-squeezed fruit juice – a seasonal, perishable product.  They’re also starting to realize that they’re being systematically cheated:  that most “extra virgin” olive oil is actually an inferior substance without the taste and health benefits of the real thing.  That sometimes their “olive oil” isn’t made from olives at all"...read more

A recent article in the Olive Oil Times reported "a new study from Purdue University showed that olive oil might be the best choice of salad dressing when it comes to absorbing nutrients from the vegetables. It appears that monounsaturated fats provide the most efficient absorption of carotenoids, pigments with antioxidant activity present in vegetables and fruit."

"Olive oil contains all the vitamins and nutrients of the olive. Its filled with antioxidants, vitamins, and nutrients that may protect against illnesses. Studies have shown that organic olive oil can help protect against heart disease, promote healthy digestion, ease the symptoms of ulcers & inflammation of the lining of the stomach, decrease gallstone formation, and may also benefit blood sugar control. Studies show that people who ate 2 tablespoons of olive oil daily for one week show less of the “bad fats” and higher levels of antioxidants in their blood."   -Lori Solem MA, RD, LD

And here is a link to some original content about olive oil:

http://www.mayoclinic.com/health/food-and-nutrition/AN01037