Extra Virgin Olive Oil
Naturvie
A Brief History of Olive Oil
The cultivation of olive trees began around 5000 BCE in the Eastern Mediterranean. The Egyptians, Phoenicians, and Canaanites used olive oil for food, medicine, cosmetics, and religious rituals.
The ancient Greek philosopher Hippocrates referred to olive oil as “the great healer.” The Romans expanded olive cultivation across their empire, from Spain to North Africa. Olive oil became a major commodity, with amphorae (ceramic vessels) used to store and transport it. Roman baths and cosmetics often featured olive oil.
Olive oil has been a central part of the Mediterranean diet for thousands of years, playing a crucial role in the culture, economy, and cuisine of the region. Its history dates back to ancient civilizations and continues to be a staple in modern Mediterranean life.
The Health Benefits of Extra Virgin Olive Oil
Olive Oil is a key ingredient in cuisine of the Med used in salads, cooking, bread dipping and even desserts. It remains a symbol of lengevity and health with numerous documented benefits.
EVOO is high in monounsaturated fats, particularly oleic acid, which is heart-healthy and helps reduce inflammation.
Regular consumption of Extra virgin Olive Oil has been linked to lower risks of heart disease by reducing bad cholesterol (LDL) and increasing good cholesterol (HDL).
Extra virgin Olive Oil contains polyphenols, which help fight oxidative stress, reducing the risk of chronic diseases.
Extra virgin Olive Oil may help protect against cognitive decline including degenerative diseases such as Alzeimers reducing inflammation damage in the brain.
Should you cook with Extra Virgin Olive Oil?
In short, the answer is YES.
There has been some debate over the years if Extra Virgin Olive Oil is suitable for cooking with. Some have argued that as Olive Oil has a smoke point lower than some seeds oils it is less suitable for cooking and that high temperature cooking can cause Olive Oil to break down.
Many studies have exposed olive oil to high heat for long periods of time. Even under such extreme conditions, olive oil does not form significant amounts of harmful compounds, in fact some studies show it to oxidise less than other vegetable oils
EVOO has a smoke point of 190-210°C. Most cooking apart from intense searing happens below this, including deep fat frying.
In addition, cooking vegetables in Extra Virgin Olive Oil can enhance their nutritional value by increasing the absorption of certain nutrients, particularly fat-soluble ones, and by transferring beneficial phenols from the oil to the vegetables.
Our Olive Oil Collection
100% Extra Virgin