Behind Virgin Olive Oil - By: janetfile

The olive oil is obtained from the olive tree which serves different purposes. It is commonly used in cooking, cosmetics, pharmaceuticals, soaps, and even as fuel for oil lamps. It is used throughout the world, and its beneficial uses has long been reported.

Olive oil is known to be gentle on the digestive system. It has high levels of monounsaturated fatty acids that is known to promote HDL (or known as good cholesterol), while lowering LDL (bad ones). It is believed to be a preventive agent for gallstones and is able to soothe ulcers. Good quality olive oil contains many valuable vitamins and nutrients, and it is loaded with antioxidants, which many believe protects the body from cancer.

Olive oils are separated into three types, these types are:

Extra-virgin olive oil

Virgin olive oil

Pure olive oil

Extra virgin olive oil is derived from the first pressing of the olives and must contain no more than .8 percent acidity. They should be cold-pressed, which means that no heat over a certain temperature was used during processing. Extra virgin olive oils have the most delicate flavor and most antioxidant benefits. Experts would recommend that they be used in salad dressings, to dip bread in, or to drizzle on top of sauces. An extra virgin olive oil is fragile and should be handled with care. Exposure to high temperatures and even light can lead to its deterioration.

Virgin olive oil comes from fresh olives and has an acidity of less than 2%. It is judged to have a good taste. Pure olive oil and olive oil are blends of refined and virgin production oil.

Pure olive oil is a blend of either extra virgin or virgin olive oil and olive oils that are refined. This is mainly used when extracted olive oil is of poor quality. The refining process helps it to have a better flavor. Refined olive oil is used for frying, but the flavor it yields is not as remarkable as with the use of virgin olive oil.

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