The Benefits of Olive Oil

Olive oil is a great source of monounsaturated fat. (Saturated fat is “bad fat” while unsaturated fat is “good fat”). It has multiple health benefits, and is a fantastic oil to use when cooking meals. Not only does olive oil have a unique flavor, but it also is the only vegetable oil that can be consumed freshly pressed. Olive oil does not need to be highly processed, or even processed at all. This brings me to my next point: the different types of olive oils available.

Extra Virgin: It is the highest quality olive oil because it is the least processed and is taken from the first pressing of the olives.

Virgin: Many people do not know the difference between virgin and extra virgin. The difference is that virgin is taken from the second pressing, not the first pressing (as with extra virgin).

Pure: As a lesser grade of olive oil, it combines refined oil (processed oil) and some extra virgin olive oil.

Olive oil can reduce cholesterol and colon cancer. People that take roughly 2 tablespoons a day have been shown to have lower levels of cholesterol.

Extra Virgin olive oil is also a great source of antioxidants, like Vitamin E. Antioxidants are great for bodily processes and can also be found in leafy green vegetables, and certain fruits.

When storing olive oil, make sure to keep in a cool and dark place. (Storing it in direct sunlight and heat causes the olive oil to go bad).