Olive oil is oil produced from olives, often used as a seasoning in salads. It is an ancient food and very present in most kitchens today.
In addition to the flavor and aroma that it provides to food, olive oil is beneficial for health: it improves the digestion of fats, helps control the blood pressure of hypertensive people, reduces the amount of LDL (bad cholesterol) in the body. Another benefit of the food is the prevention of biological oxidation, as it is rich in polyphenols, which reduce the formation of free radicals.
The Mediterranean region is responsible for 95% of the world's olive oil production, due to the climatic conditions favorable to the cultivation of olive trees.
Extra virgin olive oil, the purest among others, is the one extracted the first time the olive is pressed and does not undergo any chemical processing. The virgin is the result of the second and third pressings. The refined is produced by refining virgin olive oil. Pure oil, cheaper, but with the same nutritional value, is a mixture of refined and virgin oil. It takes 1300 to 2000 olives to produce 250 milliliters of oil.
The use of oil is ancient, around 3000 years a. Ç. the olive tree was already cultivated. It is reported that more than 6000 years ago the food was used by the peoples of Mesopotamia as a protector against the cold. Probably the culture of olive oil was spread throughout the Mediterranean regions through the Greeks and Phoenicians.
In Portugal, olive oil was one of the first exported products.
When consuming olive oil, it is advisable to check its acidity and expiration date. Normally the food must be consumed within a year.
By Patricia Lopes
Brazil School Team