One of the most important ingredients in a healthy diet is olive oil. Gourmet Italian olive oil is a key element of Italian and Mediterranean cuisine. The oil is made by pressing the fleshy part of the olive fruit, harvested just before full ripeness when the fruit is greenish-purple in color. Such oil is much higher in quality than oil from fully ripe olives.
Embrace New Habits
The expansion of new information and accessibility has led to changes in lifestyle, including dietary habits. One such change is the increasing use of gourmet olive oil in daily cooking.
In addition to using gourmet olive oil for cooking, drinking a small amount before bed is also recommended. This article explains the benefits of olive oil and why consuming gourmet Italian olive oil daily is beneficial.
The benefits of using gourmet Italian olive oil in your diet are numerous:
- It tastes great, adding flavor to so many dishes, including salads, meats, and other vegetable dishes.
- It aids in weight loss. According to experts, extra virgin olive oil is recommended as it breaks down harmful fats and reduces belly fat.
- It prolongs life. Extra virgin olive oil, with its unsaturated fat and antioxidants, prevents cardiovascular diseases, diabetes, and forms of cancer. This product also prevents heart attacks and strokes.
- It enhances brain activity. According to recent studies, a diet rich in high doses of unsaturated fat and, therefore, plenty of extra virgin olive oil, can make the brain function more effectively.
- It rejuvenates and beautifies. This oil contains vitamins A, D, K, and E, which help fight free radicals and cell oxidation, which contribute to early aging. Including it in your diet slows down the aging process.
- It energizes. A diet of plentiful olive oil enhances circulation, improves blood flow, and eases symptoms of allergic conditions and respiratory diseases.
How to Recognize the Best Quality Gourmet Olive Oil?
The production of olive oil is a meticulous process that involves two primary stages. In the first stage, healthy olives are carefully harvested and then crushed to form a paste. This is a crucial step, as it ensures that the maximum amount of oil is extracted from the olives without compromising quality.
In the second stage, the paste is pressed or centrifuged to separate the oil from the water and solid matter. This process results in the production of pure olive oil, which can then be classified based on its quality and characteristics.
Extra virgin olive oil, considered the highest quality, is obtained from the first cold pressing of healthy olives. It has an acidity level that does not exceed 0.8%, and it should have no off-flavors or odors that are not typical of olive oil. For example, if oil is infused with additional ingredients like rosemary, it loses its extra virgin status.
Quality extra virgin olive oil is typically light greenish-yellow in color and possesses the distinctive taste and aroma of fresh olives. This stands in stark contrast to refined olive oil, which is often pale yellow, lacks the characteristic flavors and aromas, and may have undergone chemical treatments to mask defects.
In some cases, counterfeit products may be identified by their intensely green color, achieved through the addition of artificial colorants. Such products often lack the stated acidity level, a hallmark of authenticity.
Genuine extra virgin olive oil is usually packaged in dark glass bottles or metal containers to protect it from light, and it clearly indicates the producer’s information. Its unique taste, aroma, and numerous health benefits make extra virgin Italian olive oil highly prized worldwide as a gourmet product, symbolizing the rich agricultural traditions of Italy.