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Extra Virgin Olive Oil

Updated on March 13, 2011

health benefits

Extra Virgin Olive Oil-In Australia more and more families are taking up the idea of cooking with olive oil. After decades of cooking with animal fat research shows more and more Aussie's using Olive oil. Health authorities and cooking TV programmes are finally getting through to consumers about the health benefits and better taste to be had by cooking and using Olive oil in dishes. The health benefits of extra virgin olive oil continue to grow. Olive oil is cholesterol free
and rich in monounsaturated fat, a type of fat
that researchers are discovering has excellent health benefits.

There is now conclusive evidence a diet that includes extra virgin olive oil, helps reduce the likelihood of coronary heart disease.

Investigations have also found that a Mediterranean diet, which is rich in olive oil, is also associated with lower rates of certain cancers and increases life expectancy.

Speaking at the World Congress on Oils and Fats in Sydney, Nutritional scientist Dr Joanna McMillan Price used a series of studies to prove the healthy qualities of extra virgin olive oil.

“Study after study has demonstrated that extra virgin olive oil is one of the best fats for our health,” said Dr McMillan Price.

“Yes, our tongues and brains love the taste and sensation of fat, but the evidence is building that monounsaturated fats should be the major ones in our diet. And the main source of that is extra virgin olive oil.”

Over 750 million olive trees are cultivated worldwide, 95% of which are in the Mediterranean region. At more than one-third of the world's production, Spain is the top producer of olive oil in the world.

Most of global production comes from Southern Europe, North Africa and the Near East. World olive oil production in 2006-2007 was 2.767 million tonnes, of which Spain contributed 40% to 45%. Of the European production, 93% comes from Spain, Italy, Portugal and Greece.

Greece devotes 60% of its cultivated land to olive growing. It is the world's top producer of Black olives and has more varieties of olives than any other country.

Whether you use Extra Virgin Olive Oil for a substitute fro frying or a a salad dressing straight away your body will appreciate the value in using this product instead of animal fats.


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    • barryrutherford profile image

      Barry Rutherford 7 years ago from Queensland Australia

      Good to have your nice comments around my Hubs Princessa thanks a million !

    • Princessa profile image

      Wendy Iturrizaga 7 years ago from France

      We love olive oil. In Southern Spain we used to have fresh baguettes dipped in olive oil for breakfast, it is delicious; it was my little girl's first solid food!