California Grown Olives and Olive Oil
O' Live Healthy
History of Olives
Poseidon and Athena
Olive Oil
Olive Oil
Olive oil is a natural juice which preserves the taste, aroma, vitamins and properties of the olive fruit. Olive oil is the only vegetable oil that can be consumed as it is - freshly pressed from the fruit. The beneficial health effects of olive oil are due to both its high content of monounsaturated fatty acids and its high content of antioxidative substances. Studies have shown that olive oil offers protection against heart disease by controlling LDL ("bad") cholesterol levels while raising HDL (the "good" cholesterol) levels. No other naturally produced oil has as large an amount of monounsaturated fatty acid as olive oil - mainly oleic acid.
Oleic acid is a monounsaturated fatty acid found naturally in many plant sources. It is an omega-nine fatty acid, and considered one of the healthier sources of fat in the diet. Generally, olive oil is extracted by pressing or crushing olives. Olive oil comes in different classifications, depending on the processing involved.
Extra virgin - considered the best, least processed, comprising the oil from the first pressing of the olives.
Virgin - from the second pressing.
When buying olive oil, you will want to obtain a high quality EXTRA VIRGIN oil. The oil that comes from the first "pressing" of the olive, (a cold press) is extracted without using heat or chemicals, and has no "off" flavors is awarded "extra virgin" status. The less the olive oil is handled, the closer to its natural state, the better the oil. If the olive oil meets all the criteria, it can be designated as "extra virgin".
California extra virgin olive oil's presence is already known in the global market. It is just a matter of time before it will become renown worldwide for its full flavor, integrity, and purity.