Olive oil is the fruit oil obtained from the Olea europaea. Olive oil is a prime component of the Mediterranean Diet. In Italy, the average personal consumption is 15 liters  per year. Olive tree cultivation has spread from the Mediterranean to many countries around the world, but 95% of the world’s olive oil still comes from there, with Spain and Italy being the largest producers. However, Seventy percent (70%) of total Greek production is extra virgin olive oil of the highest quality.

History

According to Greek mythology, the creation of the olive tree was the result of a contest held between Athena and Poseidon in which Athena won by creating the olive tree. The first Olympic torch was a burning olive branch and the Olympic winners were awarded a crown made of olive leaves. Greece was the first civilization to be involved in the cultivation of olives. Production of olive oil in Greece has spanned more than 5000 years. The olive had become increasingly important to both the Greek culture and its economy.

The Emblem of Peace

These olive branches symbolized peace and a truce of any hostility. It takes about 20 years for the tree to be fruitful. 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.

Quality Classification

When you are looking for the best oil quality, it needs to be the least processed. Classification is from the best to the last.

#1 Extra virgin olive oil: Considered the best, least processed, made of the oil from the first (cold) pressing of the olives. Oil extracted with an acidity level no higher than 0.8 per cent. Superior taste

#2 Virgin olive oil: Oil extracted from the fruit by pressing, with an acidity level no higher than 2 per cent and a good taste.

#3 Olive oil or Pure: A mix of virgin olive oil and refined olive oil, with no more than 1 per cent acidity. Undergoes some processing, such as filtering and refining. Tastes a little or no flavour

#4 Refined olive oil or Extra light: Oil extracted from the olive fruit using heat or chemicals. Undergoes considerable processing and only retains a very mild olive flavor. The taste and acidity are normally adjusted after the fact. This is 2nd class oil.

Latest Cancer Research

Olive oil contains a great deal of mono-unsaturated fat and has the presence of phenolic composite having strong antioxidant proprieties. Lately, one of its phytochemicals called oleocanthal, has been discovered to have anti-inflammation effect comparable to ibuprofen. It represents the majority of fat in the Mediterranean diet.

Posology

The best oil to use against cancer is the Extra Virgin olive oil. If you want to estimate the right amount of oil to take a day, think about replacing the quantity of butter by Olive oil. Put it into your salad or simply dip a piece of all wheat bread in it with a few drops of balsamic vinegar and that tastes really good. Also if you use it to cook, heat it, but don’t  smoke it. It will degrade. It’s an excellent way to consume it.

Quantity : 50 ml/day (3-4 table spoon)

Cancer protection level

Apoptosis
Angiogenesis
Inflammation
Proliferation