WHY AUSTRALIANS CHOOSE EXTRA VIRGIN
Extra Virgin: The highest quality oil
from the finest olives. Needs no purification. has perfect aroma and flavour
and a maximum acid content of one percent. It is best used as a condiment
on salads or hot dishes to bring out their full flavour. A wide range of
tastes, colours and aromas are available from different regions. This is
the healthiest category due to its high levels of vitamin E, antioxidants
and poly phenols.
Virgin: Also premium oil which has not
needed any artificial refining. It has a maximum acidity of two percent
and is used in salads and cooking.
Pure Olive Oil: Oil with too high a percentage
of acid or other naturally occurring impurities. Usually artificially refined
and blended with virgin oil. Suitable for baking, frying and food lubrication.
Less expensive than the higher quality categories.
Pomace Oil: Pomace is the pulp left after
the above categories of oil have been extracted. Pomace oil is usually
extracted from this pulp by solvent extraction.
North East Victoria is producing Extra Virgin Olive Oil judged to be equal to the best in the world
Plant chemicals in olive oil, rather than the fatty acids, may be responsible
for the good heart health widely observed in Mediterranean populations, say
Spanish researchers from the Reina Sofia University Hospital in Córdoba.
In a study on blood vessel function in human volunteers, they found that a
polyphenol-rich olive oil caused a significant improvement but there was little
effect after subjects consumed an oil that had many of the phenols removed. More....
Replace carbs with olive oil or protein for better health
While a healthy high-carb diet has been shown to be good for you, replacing a
few of the carbohydrates with a little protein like scrambled egg substitute or
beneficial fats like olive oil margarine could be even better, helping further
reduce heart disease risks, a study by Johns Hopkins School of Medicine has
Olive oil protects against colon cancer
Compounds in olive oil appear to protect against colon cancer, one of the
most common forms of the disease in the Western world. The latest research, by a team at the University of Ulster in Northern Ireland, suggests that the phenols in virgin olive oil could protect against
colon cancer. The research was published in the 20 October issue of the International
Journal of Cancer.
"We found that incubation of one cancer cell line with increasing
concentrations of olive oil phenols for 24 hours protected the cells from DNA
damage," said key researcher Dr Chris Gill.
"The effect of olive oil phenols on another cell line after 48 hours of
exposure suggested that they may exert an anti-promoter effect in the
carcinogenesis pathway," he added. More...
Oleic acid suppresses cancer gene
Laboratory results showing that oleic acid dramatically cuts the expression
of a gene involved in the development of breast cancer have been acclaimed as a
major breakthrough in understanding the benefits of the Mediterranean diet.
In a study published in the Annals of Oncology in January, new
experiments on breast cancer cell lines showed that oleic acid significantly
down-regulates the expression of one of the most important oncogenes in breast
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