OLIVE OIL
Alie Bandasack
Olive Oil Extra Credit.
The methods to processing olive oil starts with picking the best olives. Next, they are crushed into paste, then add a little bit of water to turn it into little clumps. The mixture is later stirred and heated to about 82 degrees. Next, it is pressed into a compartment and rotated at a high speed and the paste and water/oil are separated. Now the oil may be bleached, deodorized and refined. Olive oil is composed mainly of mixed triglyceride esters of oleic acid, palmitic acid, and other fatty acids. It also has squalene, and sterols. The least processed forms of olive oil have more monounsaturated fatty acids than other olive oils. Olive oil has good amounts of vitamins E and K, and very high in monounsaturated fats. Extra virgin olive oil is better for you and is loaded with antioxidants. The most common type of death is cardiovascular disease and olive oil protects from that. It can also help prevent blood clots, and lower blood pressure. It is considered a “superfood.” Olive oil also contains phenolics such as esters of tyrosol, hydroxytyrosol, oleocanthal, and oleuropein which gives acidic properties and gives olive oil its bitter and pungent taste. Olive oil has at least 30 phenolic compounds. Some health benefits possible from phenolics is inflammation, and other antioxidants that make link to better health. The International Olive Council (IOC) is an intergovernmental organization of states that produce olives or products derived from olives like olive oil. The IOC governs 95% of international production. The EU regulates the use of different protected designation of origin labels for olive oil. The grades of olive oil are classified as Virgin, Lampante, refined, pomace. Virgin means the oil was produced by mechanical means only with no chemical treatment. Lampante is extracted by virgin methods but not suitable as food. It is used for industrial purposes. Refined means that the oil has been chemically treated to
Olive Oil Extra Credit.
The methods to processing olive oil starts with picking the best olives. Next, they are crushed into paste, then add a little bit of water to turn it into little clumps. The mixture is later stirred and heated to about 82 degrees. Next, it is pressed into a compartment and rotated at a high speed and the paste and water/oil are separated. Now the oil may be bleached, deodorized and refined. Olive oil is composed mainly of mixed triglyceride esters of oleic acid, palmitic acid, and other fatty acids. It also has squalene, and sterols. The least processed forms of olive oil have more monounsaturated fatty acids than other olive oils. Olive oil has good amounts of vitamins E and K, and very high in monounsaturated fats. Extra virgin olive oil is better for you and is loaded with antioxidants. The most common type of death is cardiovascular disease and olive oil protects from that. It can also help prevent blood clots, and lower blood pressure. It is considered a “superfood.” Olive oil also contains phenolics such as esters of tyrosol, hydroxytyrosol, oleocanthal, and oleuropein which gives acidic properties and gives olive oil its bitter and pungent taste. Olive oil has at least 30 phenolic compounds. Some health benefits possible from phenolics is inflammation, and other antioxidants that make link to better health. The International Olive Council (IOC) is an intergovernmental organization of states that produce olives or products derived from olives like olive oil. The IOC governs 95% of international production. The EU regulates the use of different protected designation of origin labels for olive oil. The grades of olive oil are classified as Virgin, Lampante, refined, pomace. Virgin means the oil was produced by mechanical means only with no chemical treatment. Lampante is extracted by virgin methods but not suitable as food. It is used for industrial purposes. Refined means that the oil has been chemically treated to