This model has become so appealing and healthy that the consumption of olive oil has rocketed in the rest of the world. The global popularity is due to its flavour and ability to improve our dishes, but also because of its well-researched beneficial, health properties.
Olive Oil acts as a strong anti-inflammatory, it reduces cholesterol and blood pressure levels as well as delaying or even preventing the onset of diabetes. Its high, natural antioxidant content means it is also a powerful anti-ageing food. It has been found to help prevent cancer and protect bones thanks to its high osteocalcin content. Research has shown that olive oil also improves cognitive function, reducing the risk of Alzheimer’s, rejuvenates skin and improves hair health because of its significant levels of vitamins A and E. Applied directly, olive oil is a great moisturiser, and what is more surprising, helps with weight loss, when consumed in moderation because of its monounsaturated fat.
However, not all olive oil is suitable, and we should always look for Extra Virgin Olive Oil if possible. Preferably from an early harvest period between October and November, since its content of beneficial properties would be much higher here.
You may be wondering, how can I be certain of this? Well, it’s simple, olive is the fruit of the olive tree and its juice, the Extra Virgin Olive Oil must smell like fresh fruit, as would the juice of any other fruit. If it smells of oil, it might be extra virgin, but not of the best quality… We propose a test: go to your pantry and check what your olive oil smells like: try to find the aroma of green apple, banana, recently cut grass, kiwi, avocado, almond… see how many can you find!