How to Choose the Best Olive Oil
Olive oil is one thing the majority of health experts can agree on. Of all the oils and products to cook with, high-quality olive oil is actually pretty healthy and has some great benefits.
High-quality extra virgin olive oil has well-researched anti-inflammatory compounds, antioxidants, and heart-healthy fats.
Extra virgin olive oil benefits include lowering rates of inflammation, heart disease, dementia, and obesity. However, unfortunately, not all olive oil is created equally.
Heart Health:
Olive oil is high in healthy Monounsaturated Fatty Acids (MUFA’s). Studies have shown that diets that are high in MUFAs help in lowering LDL cholesterol, or “bad” cholesterol that increases the risk of heart disease. This diet also raises HDL cholesterol, or “good” cholesterol, and lowers triglycerides. Both of which can contribute to decreasing your chances of heart disease.
Olive Oil is also high in antioxidants called polyphenols, making it an anti-inflammatory food and cardio protector.
Brain Health:
Did you know our brains are made mainly of fatty acids? To think clearly and regulate our moods, we require a healthy amount of fatty acids, which olive oil contains. Olive oil also protects from free radical damage. This can help fight age-related cognitive decline.
Anti-Aging:
Extra Virgin Olive Oil contains an antioxidant called secoiridoids. This contributes to anti-aging effects and reduces cellular stress. Secoiridoids can also help in preventing “age-related changes” in skin cells.
How to Choose the Best EVOO
The trick to olive oil is using a high-quality product. Here are a few key things to look for when shopping…
Dark Bottle: Olive oil is sensitive to light and heat. A dark bottle helps to protect it from the elements and maintain its quality.
Harvest Date: The fresher the better! Keep an eye out for a “pressed” or “harvest” date. This usually means it is of higher quality, and you can see how fresh it is.
Single Origin: This just means that the olives were grown and harvested from a single grove or farm. This is a much more controlled environment that keeps the quality high, and the flavor unique.
Extra Virgin/ Cold Pressed: When olives are harvested and made into oil, you want a product that hasn’t been exposed to excessive heat or chemicals. “Extra Virgin” olive oil is never heated. The oil was cold pressed from the first pressing. This makes the purest, least acidic, and best-tasting oil.
One of my favorite extra virgin olive oil is GRAZA.
GRAZA is single-origin extra virgin olive oil from 100% Picual olives from Jaen, Spain. You can truly taste the difference. Higher quality = more antioxidants and more health benefits.
Olive oil is something I use every day. For that reason, I believe it is a non-negotiable that I use the real stuff!
