Olive oil

Olive oil is a treasure trove of beneficial substances, including monounsaturated fats, essential antioxidants, and vitamins.

Obtained from the fruit of the olive tree, the oil is a staple of Mediterranean cuisine and is recognized as one of the key products in the diet that promotes longevity and disease prevention.

Rich in monounsaturated fats, antioxidants, and vitamins E and K, olive oil helps strengthen the cardiovascular system and maintain optimal cholesterol levels.

Its regular consumption is associated with a lower risk of developing a range of chronic conditions, including heart diseases, type 2 diabetes, and certain forms of cancer.

The primary fatty acid in its composition is oleic acid, which helps reduce inflammation and may positively influence genes associated with cancer.

Among the vitamins and minerals present in olive oil, vitamin E and vitamin K stand out.

Vitamin E is a powerful antioxidant that protects cells from the destructive effects of free radicals.

Vitamin K is essential for normal blood clotting and maintaining bone health.

Olive oil also contains polyphenols, which improve heart health and support normal cholesterol levels in the blood.

Recent studies show that the consumption of olive oil may reduce inflammatory processes in the body and support brain health.

On a keto diet, olive oil can become one of the main sources of fats, as it contains no carbohydrates and has a low calorie density – most of the calories come from healthy fats. This makes it ideal for maintaining a state of ketosis.

Nutritional Value

With a glycemic index of zero, olive oil does not cause an increase in blood sugar levels, which is especially important on a ketogenic diet.

The calorie content of the oil is high; however, considering that the main goal of the keto diet is to consume fats as the primary energy source, olive oil becomes an integral part of the diet.

Myths and Reality: Contraindications and Potential Harm of Olive Oil

Myth: Olive oil cannot be used for frying due to its low smoke point.

Reality: In fact, high-quality cold-pressed olive oil has a sufficiently high smoke point of around 190-220°C, making it suitable for most types of frying.

Myth: Olive oil leads to weight gain, like any other fats.

Reality: Despite its high calorie content, olive oil contains monounsaturated fats that can help control weight and even promote weight loss when consumed in moderation as part of a balanced diet.

Interesting Facts About Olive Oil

Origin of olive oil. Olive oil is made from the fruit of the olive tree, which was domesticated over 6000 years ago in the eastern Mediterranean, and it is one of the oldest oils in the world.

Diversity of varieties. There are over 1,000 different varieties of olives, and each can produce oil with a unique flavor and aroma, depending on the region, climate, and processing methods.

Oil extraction. The method of cold pressing is used to obtain high-quality olive oil, in which olives are pressed without the use of heat, preserving more beneficial substances.

Classification of oils. Olive oil is divided into several categories, including extra virgin, virgin, and refined, with extra virgin considered the highest quality.

Longevity. Olive oil has a shelf life of 18 to 24 months, but it is best used within 6 months after opening to preserve its flavor and aroma.

Global production. The largest producers of olive oil include Spain, Italy, and Greece, which together account for over 70% of global production.

Flavor impact on dishes. Different varieties of olive oil can significantly change the taste of dishes, from fruity and sweet to spicy and pungent, depending on their origin.

Olive oil and oxidation. Olive oil can oxidize and lose its properties when exposed to light, air, and heat, so it is best stored in a dark, cool place.

Eco-friendliness of production. Growing olive trees often requires less water compared to other crops, making them more resilient to climate change.

Lipid Profile

Olive oil contains the following types of fats:

• Monounsaturated fatty acids: approximately 70-80% of the total fat content, with oleic acid making up the majority.
• Polyunsaturated fatty acids: about 10-15% of the total fat content, including Omega-6 (linoleic acid) and Omega-3 (alpha-linolenic acid, although in small amounts).
• Saturated fatty acids: approximately 10-15% of the total fat content, including palmitic and stearic acids.

Thus, olive oil is primarily a source of healthy fats, with a high content of monounsaturated fatty acids.

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