Almost 70% of the "exceptionally pure olive oil" is not
Last reviewed: 16.10.2021
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It's wonderful when a person consciously follows a healthy lifestyle and uses natural products endowed with the power of Nature. One of them is olive oil. However, given the ubiquitous hunger for producers, you can simply throw money away, as almost 70% of the "exceptionally pure olive oil" (EVOO) is not. As The Epoch Times writes, this is just a cheap forgery.
Olive oil is well known for its useful properties. The active components of olive oil suppress the action of many genes responsible for the synthesis of inflammatory factors. This means that olive oil can suppress the production of inflammatory cytokines and reduce the level of inflammation in the body.
In addition, according to scientists from the University. Federico II in Naples (Italy), olive oil leads to a decrease in blood pressure due to the action of polyphenols. Daily intake of 40 grams of olive oil can reduce the dose of antihypertensive drugs by 50%. Regular use of olive oil prevents the development of cardiovascular diseases.
You probably know all these benefits of olives. That's why you always have a dark bottle with the eloquent inscription Extra Virgin Olive Oil (EVOO), which means that inside it there must be exclusively pure olive oil, that is, the first cold pressing. Naturally, that's why it's so expensive.
However, your EVOO, perhaps, is a cheap mixture of various other oils mixed with each other and forged with chlorophyll to achieve the taste of olive oil.
According to Tom Muller, author of Extra Virginity: The Sublime and Scandalous World of Olive Oil, about 70% of the olive oil sold all over the world is simply a mixture of other oils and flavor enhancers. They are not only not healthy, but even harmful. Tom Muller in his book reveals the criminal industry of olive oil producers, proving that now the true EVOO is an endangered species and a great rarity.
This also coincides with the results of testing during authentication. None of the EVOO species on the olive oil market in Australia during 2012 has been tested for authenticity, and none has received a certificate of cleanliness. The same results were obtained in the studies at the University of California Davis in 2011.
What is EVOO?
The quality of olive oil depends on a lot, for example, on the content of oleic acids, oxidation, color, odor and taste. These indicators can differ significantly depending on how many fatty acids were in the olive raw materials, when the fruit was harvested, what the length of stay in the bags, which pressure method the manufacturer chose, and also from the diseases of the fruit, and so on.
The smell and taste of the oil is largely determined by the region of growth and weather conditions, the variety of olives and the time of harvest. Usually a bitterish taste is more characteristic of not quite ripe olives.