Olive oil – a cultural asset with a certain Extra

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Olive oil – a cultural asset with a certain Extra


Shady olive groves dominate for centuries the landscape of the entire Mediterranean area. Their fruits are an important part of the Mediterranean cuisine, healthy, know, in the meantime, probably the most. In addition to the taste and versatility is probably one of the reasons why olive oil is becoming more and more popular, and also the entrance into our kitchen.

A plant with a medicinal effect,

Hardly any other Plant has always been so much worship, such as the olive tree and its products. Whether as a Symbol of peace, as the highest prize in the Olympic Games or as a healing Plant with far reaching medicinal effects.

Olive oil has 9 kcal per gram and contains, in addition to its high proportion of monounsaturated fatty acids (up to 80%), virtually no cholesterol, but 12 Miligramm of the important antioxidant of Vitamin E per 100 grams.

Over 150 different olive tree species are now a range of tastes like wine. Particularly in the temperate Mediterranean, the gnarled trees, which can be several hundred years old, and up to 20 meters high, ideal conditions: plenty of sun, in the fall of sufficient rain and there are no major temperature differences.

Extraction of olive oil

In average, an olive tree per year, contributes approximately 20 kg of olives, yielding about 3 to 4 liters of olive oil can be obtained. The harvest requires a lot of tact. The olive oil farmer has to choose that time very carefully, because of the degree of ripeness of the olives is Mainly determined by the quality and the quantity of the profit Oil. It is said that the olives are ripe when their Green turns into purple. Depending on the type and location of trees, the recoloring is done between October and the beginning of February.

If the olive is the fruit, the greater the proportion of important secondary plant substances) remains in a perfect condition have reached the oil-Mill fast (the fresher, there starts the processing: Mechanical separation of branches and leaves, careful Washing, crushing, and further processing to a pulp, Extrusion under pressure (max. The influence of temperature of 27° Celsius, with cold pressing), centrifugation, and depending on the provider, a final filtration.

Olive oil contains “healthy fat”

It’s not word has gotten around that the olive oil only impresses with its typical taste but also an all around “healthy fat” is. The Oil consists of almost 80% from monounsaturated fatty acids, is rich in natural Vitamin E, sterols, phenolic Compounds, as well as taste and aroma. While the aromatic substances are important for the characteristic Aroma of the Oil is responsible, increase the other substances and its stability. Prevent as antioxidants harmful oxidation processes (caused by free radicals) and/or are important substances for the positive effect on our health.

Olive oil is protective in diseases effective against cancer and heart, lowers undesirable LDL-cholesterol and improves the ratio between LDL – and HDL-cholesterol leads to a lowering of blood pressure, has a positive effect on fat metabolism, reduces the risk of Diabetes and also prevents arteriosclerosis disease. Especially great effectiveness show Oils of the highest quality. There are cold-pressed (extra virgin and native) olive oils and such, which are refined under the addition of steam and chemicals. The name is cold-not an official quality label is pressed.

Olive Oil: Different Grades

The European community has prepared guidelines according to which olive oils in four different quality classes are divided. The proportion of free fatty acids plays a role, but also the taste and the manufacturing method.

  1. Extra virgin olive oil (extra virgin)
  2. Extra virgin olive oil (virgin)
  3. Olive oil
  4. Olive-pomace oil

As extra virgin olive oil of the highest quality. The Oil is directly pressed from olives at the first pressing, with purely mechanical means (cold). The proportion of free fatty acids, calculated as Oleic acid, must not exceed 1 gram per 100 grams of Oil. Furthermore, taste, smell and color to exquisite and flawless. The Oil is characterized by a great diversity of tastes.

Also, the virgin olive oil the Oil is obtained through cold pressing. In the case of virgin olive oil of the grease can be acid content up to 2 grams per 100 grams of Oil. There is a great diversity of tastes, but may be observed in comparison to extra virgin Oil at the sensory testing, minor missing attributes.

The cold pressed Oil extracted does not meet the requirements for virgin oil, it is refined under steam. It may then only carry the designation of olive oil. For taste improvement, it is enriched with virgin Oils. Olive oil may contain a maximum of 1.5 grams of fatty acids per 100 grams of Oil.

From the fruit residues of pressed olive oil are in a completely different manufacturing process of olive-pomace oil is made, and must be labelled as such. This Oil is made exclusively from olive pomace. It is very mild in taste and can contain a maximum of 1.5 grams of fatty acids per 100 grams of Oil.

Interesting facts about olive oil

  • Olive oils are stored correctly (in the dark at temperatures between 10° – 16° Celsius) for at least 18 months.
  • Due to its natural antioxidants, olive oils are heat-stable than most other Oils.
  • Stored in the refrigerator olive oil from flocculating. This causes no loss of quality, but you should leave it before using at room temperature.
  • A good olive oil can be recognized by its extreme Freshness, it smells like Grass, green tomato and artichokes.
  • Also the color is important. The Oil should be Golden yellow with a greenish shimmer – it must be lit! The consistency should be very thin. A bad Oil, however, is matt in color and tough – thick liquid.

The characteristic taste of olive oil makes it to the congenial Partner of the Mediterranean way: a Daily variety of plant foods (vegetables, fruit, bread, pasta products, legumes and nuts) and other cereals; as little as possible processed and fresh, depending on season and Region. Olive oil as the main fat source. Dairy products, primarily yogurt and cheese, daily in low to moderate dimensions. Fish (and poultry) several times per week in moderate quantities. Meat less often, in smaller amounts. Wine regularly to advise the meals in moderate amounts. More exercise and more Sport.

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