Olive oil is a staple of the Mediterranean diet and its long list of health benefits is constantly growing. It contains Vitamin E, Vitamin K and plenty of beneficial fatty acids including Omega-6 and Omega-4. The antioxidants in extra virgin olive oil have been shown to help fight disease, as well as act as an anti-inflammatory in the body, protecting LDL cholesterol from oxidation. Many studies also show that olive oil prevents blood clotting and lowers blood pressure, protecting against cardiovascular disease. Adding true olive oil to your diet can have a tremendous impact on your overall health.
There’s only one large problem with olive oil… not all types are created equal. Lower quality versions can be extracted using chemicals, or even diluted using other, cheaper oils. Buying the right type of olive oil is essential to making sure that you and your family are truly reaping the health benefits that it has to offer.
THE ADULTERATION PROCESS
Nicholas Blechman recently covered the adulteration process of olive oil for The New York Times. Contrary to popular belief, a lot of the oil sold as Italian olive oil does not actually come from Italy. It comes from countries such as Spain, Morocco and Tunisia.
The olives are driven to a mill after being picked, where they are cleaned, crushed and pressed. The oil is then pumped into a tank and shipped to Italy. And shipments of soybean or other cheap oils are labeled as olive oil and smuggled into the same port. Some refineries cut the olive oil with cheaper oil, while others may even mix vegetable oils with beta-carotene to disguise the flavor, and add chlorophyll for coloring to produce fake olive oil. These bottles are then legally labeled “Extra Virgin” and branded with “Packaged in Italy” or “Imported from Italy,” and shipped around the world.