This co-op of farmers has been in business since 1915 and they produce the only Turkish olive oil that is accredited and certified by the International Olive Oil Council. It is approved with certification by the Turkish Ministry of Agriculture, and it is also certified by the International Organic Product Regulatory Organization, ECOCERT. The co-op possesses one of the 35 laboratories accredited by the International Olive Oil Council and is one of the 15 members of the Worldwide Olive Oil Quality Control Program. This Turkish olive oil is considered to be one of the highest quality olive oils made from the Aegean Olive.
Is Olive Oil Healthy?
Olive oil has a longstanding tradition of culinary uses and is the major source of fat in the Mediterranean diet. It is predominantly composed of a monounsaturated fatty acid called oleic acid. However, it is not just the prominence of oleic acid, but rather the combination of stable fatty acids and the abundance of phenols (antioxidants) that make this greenish, golden oil healthy. It is important to note that while all types of olive oil are sources of monounsaturated fat, only extra virgin olive oil, from the first pressing of the olives, contains high levels of antioxidants, particularly vitamin E and phenols.
Numerous studies have been done on the Mediterranean diet and the use of olive oil. Extra Virgin Olive Oil has been shown to be heart healthy and protective against free radical damage. This includes protecting less stable fatty acids from oxidization.
In addition, olive oil activates the secretion of bile and pancreatic enzymes for fat digestion. This action significantly aids in the digestion and assimilation of fat soluble vitamins such as Vitamin A, Vitamin E, Vitamin D, and Vitamin K. Without the presence of fats in the diet, fat soluble vitamins such as these never enter the bloodstream and, instead, pass through the digestive tract for elimination, never to reach the cells of the body.
Types of Olive Oil
Generally, olive oil is extracted by pressing, grinding or crushing dried olives. Olive oil comes in different varieties, depending on the amount of processing involved.
Varieties include:
Extra virgin - considered the best, least processed oil. It must be from the first pressing of the olives.
Virgin - from the second pressing.
Pure - undergoes some processing, such as filtering and refining.
Extra light - undergoes considerable processing and only retains a very mild olive flavor. |
“Pure" olive oil
Made by adding a little extra virgin olive oil to refined olive oil. Refined olive oil has had free fatty acids removed as a part of the refining process, so its acidity is also quite low, but this process removes antioxidants and vitamins as well. “Pure” olive oil is a lesser grade oil that can also be labeled simply "olive oil" in the U.S.
"Light" olive oil
A marketing concept and not a classification of olive oil grades. It is completely unregulated by any certification organizations and therefore has no real precedent as to what its content should be. Sometimes, the olive oil is cut with other vegetable oils.
The only olive oil that is guaranteed to not have solvents used as part of the extraction process is extra virgin olive oil. In addition, only extra virgin olive oil is rich in phenols and vitamin E (antioxidants).
Unfortunately, most extra-virgin olive oil is exposed to heat. Standard commercial methods for pressing extra virgin olive oil usually involve a press which can generate temperatures well over 200 degrees. Only the old traditional methods of slowly stone grinding by hand and the modern centrifuge methods create an olive oil without heat.
When buying olive oil there are 4 things we look for:
- The oil must come from the first "pressing" of the olives (should be labeled Extra Virgin Olive Oil)
- It must be extracted without using heat or chemicals, and have no "off" flavors.
- The olive oil must be certified organic, so there is assurance the olives (and oil) are not contaminated with herbicides and pesticides.
- In addition, only young olives should be used, so you have an olive oil with very low acidity.
The resulting extra virgin olive oil should be a healthy olive oil with a delicious olive taste, loaded with antioxidants, with a low acidity.
How to care for your olive oil
Please do not place your beautiful bottle of olive oil on the windowsill. Light and heat are its biggest enemies. Keep your extra virgin olive oil in a cool dark place, tightly sealed. Oxygen promotes rancidity. When stored properly your olive oil should have a 18 month shelf life.
Alternative Oils
If the taste of olive oil is a problem, or if you are frying or sautéing food, then you should consider coconut oil. Many nutritionally misinformed people would consider this unwise due to coconut oil's nearly exclusive content of saturated fat. However, this is just not the case. Because it has mostly saturated fat, it is much less dangerous to heat. The heat will not cause the oil to transition into dangerous oxidized fats and it does not contain any trans fatty acids. Coconut oil is actually the best oil to cook with. In addition, coconut oil has been shown to support the immune system, thyroid gland, and many other organs of the body.
Another oil, similar to olive oil, that is loaded with antioxidants and fat soluble vitamins is Natural Palm Oil. This oil also has low acidity, is stable, and a liquid at room temperature. Wilderness Family Naturals’ natural palm oil comes from Malaysia, and is orangutan friendly. Philippines is the “Coconut Capital of the World” Malaysia is the “Palm This oil is made from oil palms that have existed for decades and have nothing to do with destruction of the rainforest. While the Oil Capital of the World”.
Another stable, healthy fat that contains good antioxidant fat soluble vitamins is grass fed butter. Grass fed fats are significantly different than the fats in butter from commercial dairy cows.
It is only coconut oil and butter that are excellent sources of short and medium chain fatty acids which exhibit special benefits to our health. And it is natural palm oil and extra virgin olive oil that are good sources of fat soluble antioxidants. The majority of other antioxidants we obtain from fruits and vegetables are “hydrophilic”(water soluble).
Extra Virgin Olive Oil and Vinegar make delicious vinaigrettes and salad dressings. For coconut vinegar and wonderful recipes click here.
