Why is Olive Oil good for me and what types should I use?

I could fill a book with this information, but let’s look at the most important things to keep in mind. 

First, Olive Oil is the chosen oil of healing from ancient times. It is high is nutritive values and is high in oleic acid. Studies show it to be high in antioxidants while being easily accepted by the stomach.  It has been shown to protect the heart by lowering LDL (less desirable cholesterol) and raising HDL (the healthy cholesterol).  It has a protective action which helps with ulcers and gastritis, activates the secretion of bile for good digestion, and lowers the formation of gallstones. It has been considered healing for many illnesses including reduction of colon cancer rates. It is truly one of the good oils! It has been used for centuries as the anointing oil of the Bible.

Secondly, there are many types of Olive Oil and many groups and governing bodies trying to define olive oil. There is the European Commission, the International Olive Oil Council (IOOC), and here in the United States we have not truly chosen definitions and have stuck with old terminology from the USDA 1948, which uses “fancy” and “choice.”  The California Olive Oil Council has been working to clarify terms by issuing a seal to oils which adhere to the IOOC standards or better.

Virgin olive oil is from the fruit of the olive tree. It is washed, centrifuged and filtered (one or all of these) and is classified as a natural product. It is classified by its degree of free acidity, which refers to the free fatty acids. According to the International Olive Oil Council, we have these main classifications for Virgin Olive Oils:

• Extra Virgin Olive Oil – has a free acidity and is expressed as oleic acid of not more the
  .8 percent. This oil should be used on salads, for dipping and as a seasoning at the table and where flavor is important. 

• Virgin Olive Oil – has a free acidity and is expressed as oleic acid of not more that 2.0%.  This is a good all around oil. 

• Ordinary Virgin Olive Oil – has a free acidity and is express as oleic acid of not more than 3.3%. This oil is fine for frying or where flavor is not relevant.

• Refined Olive Oil – is made from olive oil so poor that refining is necessary to produce edible oil.  This cheap refined oil is mixed with virgin oils for flavor.

First press is no longer an official term because the processes for refining no longer have multiple pressings. Light Olive Oil is flavorless and usually low quality oil sold because of its light flavor, not because it has fewer calories.  “Pure Olive Oil” is refined.

Olive Oil is also produced as “Unfiltered” – which means there are pieces of the olive left in the oil. Be sure to carefully store this product and use it within three to six months.  It is my suggestion that you find stores that let you sample different Olive Oils and attend their classes or free demonstrations. Sampling these different oils is worth a thousand words! There are olive orchards in Texas which grow fabulous olives and make their own products. Check them out – better yet plan a field trip! 

— Joan    © 2007  Joan Goodman

Joan Goodman, CTN, MH
1950 Eldridge Parkway, Suite #5101
Houston, TX  77077

281-493-9473 

All articles are copyrighted by Joan Goodman. They may only be reprinted with her express permission.

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