Olive oil is manufactured of the fruits (olives) of evergreen olive trees that are grown, predominately, in the Mediterranean countries.The types of olives, climate, weather conditions and soil characteristics have an effect on the taste, smell and color of the oil (its defining attributes). The time that the olives are harvested also plays a role. Early harvests are characterized by a coarser flavor and greenish color. Ripe olives give the oil its golden-yellow to brown color and milder flavor. "Pomace olive oil" is a second hot-pressed refined oil, received form pomace of olives after first cold-pressing, with addictive of Virgin Olive oil for giving the smell and taste of olives. It is used in salads (Extra Virgin taste) and can also be used for frying and baking.
Properties of olive oil:
- In accordance with the standards of the World Health Organization, olive oil should consist of 65% – 83% oleic acid, 3.5% – 21% linoleic acid and not more than 0.3% linolenic acid. The linolenic acid oxidizes more quickly than other acids; the oleic acid oxidizes more slowly than all other ones.
- Specialists confirm that olives contain practically all the vitamins and microelements that humans need, is digested well by humans. Unlike animal fats, they deliver considerable benefits; prevent atherosclerosis, heart and vascular diseases; promote cholesterol removal; help to treat the digestive system and strengthen bony tissue. The useful acids in olive oil are necessary as a building material for cell membranes (the organism itself synthesizes them only partially). Thanks to the high content of oleic acid that has a good impact on digestion and the processing of fats, the olive oil is qualified as dietary products.
