Benefits of Olive Oil

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Benefits of Olive Oil

• Speeds up developing brain functions and strengthening bones in children. Contains, most of all; vitamin E and also A, D & K. With the help of these vitamins, Olive Oil is effective on cell regrowth and skin and tissue rejuvenation and slows down aging.
• Nourishes the skin, protects the hair. Especially olive oil soap is the most healthiest way to use in face and body
• Heathy choice to use in cooking for heart and vascular disease sufferers. It decreases the risk of heart attacks. It is reported that people living in the Meditterean countries and eating from its cuisine has less heart attacks than other countries.
• It is not recommended for people who are trying to lose weight to completely take olive oil from their diet. The components of olive oil has very important structural stones for balanced and healthy eating.
• Olive oil is very important for sports people. Oleic Acid that olive oil has is the easiest to be burned by muscles and easiest to be digested as well.
• It is also been proven that olive oil has some protective characteristics against intestinal cancer. Scientists discovered that olive oil produces a sort of reaction against the acidic stomach bile that prevents the start of the cancer in the gut.
• Lowers the blood pressure: According to a research published in Archives of Internal Medicine’s 27 March 2000 edition, emphasizes that olive oil has a positive effect on High Blood Pressure once again. Apart from this there are medicines been made out of leaves of olive oil.
• Beneficial to internal organs: olive oil protects against gastritis and stomach ulcers by lowering down the stomach acids. Olive oil also by activating/prompting gall biles, improves the digestion. It also regulates emptying process of gall bladder thus lowering down the risk of gall bladder stones. On the other hand, aids the working of kidneys because of the chlorine in it and helps to get rid of waste products out of body by this way. On another note, it has some positive effects on brain vessels.
• Anti-aging properties: Vitamins that olive oil consists, has features of cell rejuvenation and is used for treating aging side effects. Together with the food, we absorb “free radical” substances. Olive Oil most of all with the help of Vitamin E and other antioxidants it contains prevents the damage from these hazardous substances, rejuvenate our cells, prevents aging of our tissue and organs

Area of use
• Use as an ointment for cracked and dry lips
• Strengthening dry hair and increases their elasticity
• Helps hair loss and removes dandruff. Gives hair a shine
• Strengthens and beautifies nails
• Helps minimising pregnancy stretch marks on stomach
• Good for nipple care during breastfeeding
• Helps healing the nappy rash and cradle cap n babies
• Baby massage with olive oil is healthy and invigorating
• Helps removing paint from hands, skin and hair
• Protects from freezing in cold
• Good for cuts and blisters. Helps with sunburn and blemishes with rubbing olive oil over them
• Beneficial to cracked and dry skin
• Repellent against mosquito bites
• Helps to deter and repel ticks

Types of Olive Oil

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Raw Oil

The handpicked olives are made into a paste as soon as possible.
During that time oils naturally flows out and this is called Raw Oil, the purest of them all. That oil are being injected out from its source and carried out by chrome pipes to a chrome tank and left to rest without air contact.
Raw Oil is produced in low quantities as the process is natural without any outside intervention.
In the past, it was used homeopathically as a medicinal remedy. You can still find this type of olive oil sold in some pharmacies.
Drink a tea spoonful of this raw oil every morning as it is very rich with antioxidants. As it is a rare commodity, it is advised to be used as a healthy alternative.

Stonepressed Olive Oil
This old method of producing olive oil is achieved by pressing the olives in a stone mill.
We remove the damaged olives and only use the healthy ones so as to preserve the acidity level in our olive oil.
The paste is put into (disinfected after use) hygienic bags and stone pressed.
After two applications of the stone press and giving water, we call the filtered olive oil Stone Pressed.
You can use this olive oil for breakfasts and marinating.

Early Harvest Olive Oil

The beginning of harvest is the time when olives are at their prime 

We cold press our green olives as soon as we handpick them so as to preserve their aroma fully.

We call this type of aromatic olive oil “Early Harvest Olive Oil “

Use them sparingly in your salads, use it in your breakfast by itself.

Natural Extra Virgin Olive Oil

EVOO is called when black olives are handpicked by their branches during harvest and pressed after that within 8 hours timespan. No chemical process is being used and it is processed with the traditional cold pressed methods and thus protecting olive’s aroma and all its nutrient values.
An olive oil is EVOO if the acidity level is below 0.8%.
You can use this type of oil in all your traditional dishes and salads.

How to preserve the neutrality and aroma of the olive oil?

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How to preserve the neutrality and aroma of the olive oil?
The aroma is the most important factor to decide on the olive’s quality. It is “Single Estate Product”.
Same concept operates in wine making and the aroma of the product changes according to season...If processed correctly, the olive that are cold pressed will leave special taste; a great taste –either fruitful or grassy tones- in our mouth and compliments our dishes as produce of a “single estate grove”.
To test the aroma and its freshness of olive oil is as follows:
Most importantly colour: Don’t be deceived by the colour. As it is easy to obtain the right colour adding olive leaves or other similar things! When cold pressing olive oil. That’s why they use a dark blue coloured glasses in olive oil competition to disregard the colour.
In a small cup put a small quantity of olive oil, warm it up with your hands for a minute or two and close the top with your hands, make the smell of aroma fill the cup and then smell it with your eyes closed.
When you do this test with Aterna products, you smell the cinnamon tones of the grass they were from, tropical fruit tones and the smell of green olive that will top up your smell buds. Olive oil should both be approved by our smell and taste buds. For that reason after this smell test, you should have another test. Don’t eat or drink anything for 15-20 minutes including cigarettes. Take a sip from the olive oil you put in a glass. Gargle it in your mouth for a while. Close your mouth and breathe from your nose only. If you align your senses in your mouth and can feel in your nose the smell of it at the same time, olive oil pass the test.

How to taste Olive Oil?

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How to taste Olive Oil?
Natural Extra Virgin Olive Oil is being tested by a “panel test” which is sensory analysis and official assessment. In a panel test, professionals tell about their personal comments of that particular olive oil under the rules and regulations of International Olive Oil Council. You can use few rules to find out about the quality of your olive oil.
The rules are;
Get a small glass and a green apple. Green apple will be used as a cleanser to purify and remove the senses after testing the olive oil in your mouth
Put a spoonful of olive oil in the glass. Place the glass inside your palm and cover it with your other palm. You will be warming up the olive oil with your body heat and thus olive oil is getting warm and releasing its aroma out...
Smell the glass with olive oil with a big in breath, repeat it a few times. You can differentiate the nuance in its aroma with this way.
Taste the oil without swallowing. Keep it in your mouth, over your tongue and palate. Pretend to be chewing something, close your gums but leave your mouth ajar, breath slowly. This process will send signals to your taste buds with olive oil evaporating and meeting up. Memorise the sensory of it and spit out the olive oil.
During this tasting session, you will find out the desirable and undesirable traits for your preferred olive oil aroma.
These are:
Fruitfulness: If you bite a good quality fruit, if this taste gives you a comfort and freshness, this shows it is harvested at the right time. This aroma of fruitfulness can increase more by time. Only the superior quality oils can keep this aroma for longer periods.

Bitterness and sharpness: if the taste you have after is that, it shows the high antioxidant level that that oil has. This also indicated that product is coming from a very well maintained estate and when olives changes colour this taste reduces by time.

Sweetness: a fragile aroma, lightly aromatic, as if they are honey or sugar soaked but no notes of bitterness or sharpness in it.

Mouldy (undesirable trait): this indicates that olives are not conserved well, kept in humid, bad air conditioning areas or stored in huge quantities in big tanks or made by damaged olives. This also causes lactic fermentation.

Bitter: This shows that oil is not kept in ideal conditions and been exposed to light, air and/or heat and thus oxidation occurred.

Mud like: not filtered thoroughly with lots of residue in it.

Vinegar like: if you taste somewhat acrid wine or vinegar taste, this indicates olives that oil was made were not fresh. When stone or cold pressed it means that water and olive has not been separated properly.

Important Notes When Consuming Olive Oil

  • DO NOT CONSUME IN LARGE QUANTITIES
  • CAN STAY FRESH FOR 2 YEARS
  • DO NOT USE IT ON OPEN WOUNDS
  • STORE IT IN A COOL, DARK PLACE AWAY FROM DIRECT SUNLIGHT, AIR, HEAT
  • TO INCREASE ITS TASTE, SMELL ITS AROMA
  • STORE IT IN DARK GLASS JARS/BOTTLES
  • NUTRITIONAL VALUES OF OLIVE OIL
  • GOOD SOURCE FOR VITAMIN E, A AND K, IRON, CALCIUM, MAGNESIUM, POTASSIUM AND AMINOACIDS

ORIGIN
NUTRITIONAL VALUES

RDP %

ENERGY 884 Kcal 44%
CARBOHYDARES 0 g 0%
PROTEIN 0 g 0%
OIL 100 g 500%
FIBRES 0 g 0%
VİTAMİNLER
FOLATE 0 µg 0%
NIACIN 0 mg 0%
PANTOTHENIC ACID 0 mg 0%
PYRIDOXINE 0 mg 0%
B2 VITAMIN 0 mg 0%
THIAMINE 0 mg 0%
A VITAMIN 0 IU 0%
C VITAMIN 0 0%
E VITAMIN 14.39 mg 96%
K VITAMIN 60.2 µg 50%
ELEKTROLYTES
SODIUM 2 mg 0%
POTASSIUM 1 mg 0%
MİNERALS
CALCIUM 1 mg 0%
COPPER 0 mg 0%
IRON 0.56 mg 7 %
MAGNESIUM 0 mg 0%
MANGANESE 0 mg 0%
PHOSPHORE 0 mg 0%
SELENIUM 0 µg 0%
ZINC 0.01 mg <1%
PLANT BASED NUTRIENTS
CAROTENE ß 0 µg
CRYPTOCRYSTALLINE-ß 0 µg
LUTEIN 0 µg
PHYTOSTEROLS 221 mg

Source:http://www.stylecraze.com/articles/amazing-benefits-of-olive-oil-that-you-never-knew/