What makes Morocco Gold Extra Virgin Olive Oil So Special?
Updated February 1st 2021
Why Choose Extra Virgin Olive Oil?
There are many reasons why people choose extra virgin olive oil like Morocco Gold over other types of oils. Whether this is extra virgin olive oil as part of a healthy diet, extra virgin olive oil for its delicious taste or extra virgin oil because of its now well-researched and documented health benefits. Extra Virgin Olive Oil is probably the most extensively researched foodstuff on the planet and the health benefits are evidence based
What makes extra virgin olive oil so healthy?
Both olive oil, sunflower oil and canola oil are high in monounsaturated fat (the healthy-for-you kind of fat). So what would put extra virgin olive oil above the others if their fat make-up so similar? It’s not just about the kind of fat molecules that they are made up of, extra virgin olive oil has some extra magic. The biggest thing that makes extra virgin olive oil so healthy is its unique disease-fighting component.
Thanks to the recent spotlight on the Mediterranean Diet, extensive research has been done on the phytonutrient composition of olive oil. What has been discovered is an extensive list of phytonutrients; one of the most praised is its polyphenols. The amount of polyphenols found in extra virgin olive oil is truly amazing!
What Are Polyphenols?
Polyphenols are a group of over 500 phytochemicals, which are naturally occurring micronutrients in plants. These compounds give a plant its colour and can help to protect it from various dangers. When you eat plants with polyphenols, you reap the health benefits as well.
Polyphenols In Extra Virgin Olive Oil
A key component in extra virgin olive oil polyphenols are considered to be one of the best health enhancing benefits within the oil. Polyphenols are a potent antioxidant – one that can decommission a nasty molecule in your body called free radicals. Free radicals can ricochet around inside your body and harm good cells. Antioxidants, such as the polyphenols found in extra virgin olive oil, work to neutralize free radicals, protecting the body from their harmful antics. It’s also thought that polyphenols contribute to keep the body being in an anti-inflammatory state. This is also associated with a lower risk of several chronic diseases.
They also protect the olive oil from oxidative damage and contribute to its superior longevity and shelf life. They also affect the taste of extra virgin olive oil and give it its distinctive bitter flavour.
Polyphenols In Morocco Gold Extra Virgin Olive Oil
The high polyphenol content of Morocco Gold extra virgin olive oil is dependent on three factors. First is the variety of the olive, secondly the climate and terroire of the growing region and thirdly the actual time in the growing season that the crop is harvested.
Morocco Gold is pressed from the Picholine Marocaine, the only type of olive to go into Morocco Gold. Oil from this variety is renowned for it’s high polyphenol count, oxidative stability and longevity.
Our olives are grown in a valley that is about 2,000 feet above sea level. This helps to create the additional climatic challenges that encourage polyphenol uptake within the olive tree. It is also an area with naturally occurring high phenols in the soil itself.
In soils, phenols are released over extended period of time from decomposing plant materials. This causes complex organic compounds to be slowly oxidized or to break down into simpler forms of sugars, amino sugars, aliphatic and phenolic organic acids. These are further transformed into microbial biomass or are reorganized, and further oxidized, into humic assemblages (fulvic and humic acids), which bind to clay minerals.
There has been a long debate about the ability of plants to uptake humic substances through their root systems and to metabolize them. There is now a consensus about how humus plays a hormonal role rather than simply a nutritional role in plant physiology. Olive trees grown in ‘challenging’ conditions encourage the uptake of naturally occurring phenols in the soil. This in turn aids the circulatory system within the olive tree, with the phenols eventually finding their way to the olive fruit itself.
Thirdly, our olives are picked when the fruit is young and green. As the olives age on the tree, the colour of the olive changes to red and then black, the size of the olive increases thus producing more oil, but the polyphenol level decreases. There is a great deal of expertise within the farming community where we source our oil to ensure that the harvest is collected at the optimum time to maximise the polyphenol level.
Types Of Polyphenols
There are a number of different types of polyphenols in Extra Virgin olive oil, including oleuropein, tyrosol, hydroxytyrosol, oleocanthal and oleacein. Each are considered extremely strong antioxidants, and are linked to a number of different benefits, including:
- Reduced of risk of cardiovascular diseases
- Beneficial effect on ulcers and gastritis
- Maintains the digestive tract in good health
- Helps to reduce blood pressure
- Help control healthy cholesterol levels
- Olive oil eases or prevents diabetes
- Olive oil lessens the severity of osteoporosis
Polyphenols Shown to Have Distinct Anti-Bacterial Properties
Research on the antibacterial activity of olive varieties grown in southern Italy have also now shown promise for natural treatments against E. coli and Pseudomonas aeruginosa.
Healthy Compounds In Extra Virgin Olive Oil Still Present After Exposure To Heat
New research confirms the key components in extra virgin olive oil survive temperature. Furthermore, the most healthy compounds found in extra virgin olive oil do not disappear when the oil is used for cooking. According to new research published in the scientific journal, Antioxidants. The implication may have an impact on future nutritional guidelines.
In conclusion, researchers from the University of Barcelona focused on evaluating how the attributes of olive oil change when it is used for sautéing in a household kitchen. After cooking at a moderate temperature, (polyphenols and antioxidants) were still in the oil and in concentrations high enough to meet the E.U. parameters. Meaning this oil should be used for cooking.– Julián Lozano Castellón, project coordinator.
Preserving Polyphenols Content
If you are purchasing best olive oil for its high polyphenol content and health benefits, then taking a daily portion as well as using it liberally in your cooking and food preparation, the oil will be used up quickly, well before the Best Before Date. However, your care of the olive oil after it is opened is critical to minimize the loss of the polyphenol content and preserve the integrity of its health benefit.
Light, heat and air will adversely affect any olive oil. Storing olive oil in a cool dark place will prolong its extra virgin olive oil qualities (low acidity) and preserve high polyphenol content.
That means store it in dark bottles, out of the light in a cool/cold place. Replace the cap right away after use and don’t leave it by the stove while cooking!