New Study Shows Only Virgin Olive Oil Reduces Cardiovascular Mortality
Updated October 17th 2022
Summary:
- Choosing a Virgin Olive Oil rather than other common olive oils has a direct impact on health benefits says new study.
- Lower risk of all-cause and cardiovascular mortality associated with Virgin Olive Oil varieties.
- Study indicates presence of bioactive compounds in Virgin Olive Oil linked to beneficial effects.
- The quality of Extra Virgin Olive Oil is determined by multiple factors in the production process.
Choosing a quality evoo is associated with a lower risk of mortality compared to other olive oils, according to a new study. According to the report in The European Journal of Clinical Nutrition, daily moderate consumption of virgin Olive Oil (1 and 1/2 tablespoons) was associated with a one-third lower risk of all-cause as well as half the risk of cardiovascular mortality. These effects were not seen for common Olive Oil.
The study goes on to suggest that the presence of bioactive compounds is a key element in what sets extra virgin olive oil apart from other olive oils. It says:
Virgin olive oil (OO), however, is also enriched by abundant bioactive compounds with a broad-spectrum of beneficial effects on health, including cardioprotective effects. However, during the refining process used to obtain the common OO variety, most of these minor compounds are lost and chemical solvents are added. Therefore, these healthful compounds are basically found in sufficient amounts only in the virgin variety of OO, which is obtained only by mechanical means through crushing and pressing olives. By contrast, common OO, which is a mixture of virgin (20%) and refined (80%) OO has much fewer bioactive compounds. This may explain the clear reduction in mortality (total and cardiovascular) linked to virgin OO, but not to common OO.
The European Journal of Clinical Nutrition
Why Extra Virgin Olive Oil Is The Best Evoo You Can Buy
Virgin olive oil is the best olive oil you can buy because it is the purest form of olive oil. It is made from the first cold pressing of olives and has a higher acidity than other common olive oils. Virgin olive oil also has more health benefits than other oils because it contains more antioxidants. These antioxidants help to protect the body against heart disease and cancer. Virgin olive oil is also a good source of vitamins A, D, and E. Finally, virgin olive oil is produced in a way that preserves the natural flavor of olives. This makes it taste better than other types of olive oil.
These days, supermarket shelves are filled with so many different kinds of extra virgin olive oils. Without the benefit of tasting them, it may seem impossible to judge their quality. However, learning to read their labels properly can give you a bit of insight into the background of a really good quality extra virgin olive oil like Morocco Gold.
Where an olive tree grows has a tremendous influence on how an olive oil will taste due to different cultivars (olive species), climates, soil, and time of harvest. Like the grape varieties of wine, different olive varieties, or cultivars, have unique characteristics in their taste, colour, aroma, and texture. Understanding the olive cultivar used to produce the olive oil will give you great insight into how it is going to taste.
Extra Virgin Olive Oil Origin
Genuine extra virgin olive oil should be grown, pressed and bottled in a single country, from a single source. “Product of Italy” does not necessarily indicate that the olives are grown or pressed in Italy, only that it was packaged there.
Evoo Is Cold-Pressed
This indicates that no heat was used to extract the olive oil from the olives. Adding heat to the olives allows producers to extract more oil from the olives, but simultaneously destroys the delicate flavours, aromas and critically the polyphenols so prized in the finest quality extra virgin olive oil. It should be noted that “cold pressed” means at a temperature not to exceed 28°C, not actually “cold.”
To Filter Or Not To Filter Your Extra Virgin Olive Oil
During the process of making evoo, there is an optional step of filtration which removes olive particles suspended in the oil (remember, olive oil is a juice!). Some producers choose to filter their olive oil, while others don’t.
Unfiltered olive oil may have tiny particles of olive inside, appear cloudy, and is likely to have sediments at the bottom of the bottle. It does however retain more of the health enhancing polyphenols, one of the many reasons discerning, health-conscious food lovers enjoy their evoo.
How Long Will It Last?
A good quality bottle of extra virgin olive oil with have a date of harvest and a ‘best before’ date on the label, so you will know the age of the product and when it should be used by. Unlike wine, olive oil does not age well. If you store it properly, away from light and heat (never on the back of the stove!), a good bottle of olive oil will not go rancid during its time in your kitchen.
Is Color An Indication Of A Good Quality Extra Virgin Olive Oil?
Despite our natural inclination to associate a rich, deep colour with better flavour and quality, the actual colour of evoo is not an accurate judge of its quality. In fact, extra virgin olive oils can range in colour from deep grassy green to bright, yellowy gold. This variance is due only to the level of chlorophyll in the olives when they are pressed.
