Olives were first collected and pressed by Neolithic people in 8000 BCE, in the Anatolian peninsula (Turkey). Its been used by ancient Greeks and roman for multiple uses besides food, like a ritual ceremony, lamp fuel, medicine, skin application, making soaps and many more. In around 30 BC, olive oil became one the most traded commodity in the Mediterranean and Asia minor, and also olive oil boosted the trade, and gave a boost to the ancient economy.
In the 5th century, roman developed more sophisticated equipment known as trapetum, to increase the production of olive oil. The production of oil was revolutionised by Joseph Graham, by his hydraulic pressing invention in 1795. Since then olive oil and other oils are mostly hydraulically pressed, and the production of oil boosted rapidly. In this modern world, olive is the best oil to use for cooking and another purpose such as skincare, because it has oleic acid, which is very beneficial for us in many ways.
Benefits and Uses
- Olive oil has about 73% monounsaturated fat, 14% saturated fat, and 13% polyunsaturated (omega 6 – omega 3 fatty acids), also it contains oleic acid, which reduces inflammation and has beneficial effects on genes linked to cancer.
- Olive oil has a good amount of antioxidants, also contains vitamin E and vitamin K. These antioxidants help to prevent chronic diseases and also olive oil reduces cholesterol which helps to prevent cardiovascular disease.
- Olive oil also reduces the risk of type 2 diabetes, several studies showed olive oil beneficial to control sugar level. Some studies suggest that olive oil can also help to prevent Alzheimer disease.
- The antioxidants present in olive oil can reduce the chance of cancer, according to many types of research and studies.
- Olive oil is also beneficial for arthritis patient, since its inflammatory supplement reduces oxidative stress, to get a much better result combination of olive oil and fish oil can be used to reduce rheumatoid arthritis.
- Olive oil has antibacterial properties, which kills the bacteria of your stomach, which prevent the stomach inflammation and stomach ulcer.
Types of Olive oil
- EXTRA VIRGIN OLIVE OIL – Extra virgin olive oil is the most superior quality of olive oil, obtained from cold pressing of fresh-picked olives. It is the most flavourful olive oil, and smoking of extra virgin is less, so generally used in salad preparations.
- VIRGIN OLIVE OIL – Virgin olive oil is slightly inferior quality than an extra virgin, virgin oil is good in flavour profile and has a moderate smoking point, which makes it suitable for sautéing, baking and also salads.
- REFINED OLIVE OIL – Refined olive oil is obtained by refining virgin olive oil, refined oil is made in bulk production, and doesn’t have much flavour and aroma, so generally used for normal cooking purpose.
- PURE OLIVE OIL – Pure olive oil is a blend of refined olive oil and virgin olive oil, which gives it more flavour than refined oil, it is also used in general cooking.
- OLIVE POMACE OIL – Pomace olive oil is obtained by pressing the residue of cold-pressed olive oil, to get more oil. Generally, Pomace is blended with virgin olive oil to give it flavour and aroma. Pomace is generally used for high heat cooking and frying.