Anyone coming from the Mediterranean region of the world would tell you about the health benefits, as well as the wonderful flavor, of a good dose of olive oil on salads, pasta, fish and almost anything else. Fortunately, it is available throughout the year to satisfy taste buds and promote good health.
The quality of olive oil production especially the stage of pressing really does make a difference when it comes to health benefits. Recent studies have compared the anti-inflammatory benefits of extra virgin olive oil (EVOO) obtained from the first pressing of the oil to the anti-inflammatory benefits of virgin olive oils (non-EVOO) obtained from later pressings. What researchers found was an ability of EVOO to lower inflammatory markers in the blood when non-EVOOs were unable to do so. (Study measurements included blood levels of thromboxane A2, or TXA2, and leukotriene B2, or LBT2.) This ability of extra virgin olive oil to help protect against unwanted inflammation is not surprising, since EVOO is known to contain stronger concentrations of phytonutrients (especially polyphenols) that have well-known anti-inflammatory properties. Olive oil has long been recognized for its unusual fat content. This plant oil is one of the few widely used culinary oils that contain about 75% of its fat in the form of oleic acid (a monounsaturated, omega-9 fatty acid). In terms of monounsaturated fat, the closest common culinary oil to olive is canola oil, with about 60% of its fat coming in monounsaturated form. By contrast, the fat in soybean oil in only 50-55% monounsaturated; in corn oil, it's about 60%; in sunflower oil, about 20%; and in safflower oil, only 15%. When diets low in monounsaturated fat are altered to increase the monounsaturated fat content (by replacing other oils with olive oil), research study participants tend to experience a significant decrease in their total blood cholesterol, LDL cholesterol, and LDL:HDL ratio. Recent research studies have taken these heart-healthy effects of olive oil one step further. Olive oil's monounsaturated fat content (specifically, its high level of oleic acid) has now been determined to be a mechanism linking olive oil intake to decreased blood pressure. Researchers believe that the plentiful amount of oleic acid in olive oil gets absorbed into the body, finds its way into cell membranes, changes signaling patterns at a cell membrane level (specifically, altering G-protein associated cascades) and thereby lowers blood pressure. To our knowledge, this is the first time that the monounsaturated fat content of olive oil has been linked not only to cholesterol reduction, but also to reduction of blood pressure.
1. Lithari - extra virgin olive oil
Lithari is all about bottling the flavour and the aroma of the Greek land. A low-acidity extra-virgin olive oil with a rich green colour, a delicate fruity flavour and a uniquely intense aroma. It is rich in antioxidants and has high nutritional value. It is produced from olives of the Koroneiki variety, which is grown in the semi-mountainous regions of the western Peloponnese. The Koroneiki variety (Olea Europea var. microcarpa alba) is considered the queen among Greek olive varieties and has been systematically grown for the last ten centuries. It does not require special soil or climate conditions. In fact, it is almost as self-sufficient as wild olive trees. It stands out mainly because it is a consistently fertile olive tree, resistant to droughts. This variety is used exclusively for producing olive oil. The olives may be smaller in size, but they provide olive oil of the highest
2. Olympia - extra virgin olive oil
Ancient Olympia’s relationship with the holy olive tree is lost in time. According to legend, the first wild olive tree was planted by none other than demigod Hercules, after he successfully completed his twelve labours. Getting a wild olive-tree wreath was the highest distinction for any athlete at the Olympic Games, as also was for any ordinary citizen. Staying true to the tradition and history of this land, we have created the Olympia extra-virgin olive oil. It is a select product with Protected Geographical Indication (PGI). It comes from the wider area of ancient Olympia, from certified producers who follow a specific production process, in accordance with Greek ministerial directives.
Marasca glass bottle 0.25L / 0.5L / 0.75L / 1L | Tin container 3L / 5L | Pet bottle 1L
Gallo Gastronomy Trading Company