The olive originated in Africa and Asia Minor but has been grown in the Mediterranean for over 6,000 years. A tree planted in your yard will take 4 - 5 years to yield fruit, but the tree will outlive you and your grandchildren over hundreds of years. The tree symbolises tenacity, longevity and is a powerful symbol of peace.

The major purpose of the tree is its oil from the olive fruit. The wonderful press it receives in recent times comes from the healthy characteristics of the oil. Olive oil is classed as a mono-unsaturated (MUS) fat as 77% of these fatty acids in olive oil are the goodies for out bodies. This compares to about 20% MUS in sunflower oil, and less than 15% MUS in safflower oil.

In Australia green olives are available in March - August and black olives from April - August. Olives for oil are picked when green or ripe and black. The sooner they are pressed after picking, the better quality the oil.

Olive oil has become a very important ingredient on the pantry shelf. The flavour and colour of olive oil is dependant on the variety of tree, the climate, the soil, the care taken during cultivation, how the oil was extracted and how it has been stored. Acidity varies from year to year, crop to crop and this acidity level (or the sharpness) is the distinguishing point in the labelling. Labelling is very precise in which oils can be sold as extra virgin olive oil, and virgin olive oil.

Extra virgin must be of outstanding flour, colour and aroma and no more than 1% acidity. This is the most expensive and should be reserved for adding to dishes when the flavour is important. Place a small dish of good Australian oil on the table to moisten bread instead of butter, much healthier!

Virgin olive oil has a lightly subdued fruity flavour and less than 1.5% acidity.

Olive oil is a blended oil of refined and unrefined lesser quality virgin olive oils and suitable for general purpose cooking.

All olive oil do not improve with age, and is kept best by storing away from light in a cool place.

Why is olive oil good for me?

Olive oil contains a wide variety of valuable antioxidants that are not found in other oils.

Epidemiological studies suggest that olive oil has a protective effect against certain malignant tumours in the breast, prostate, endometrium and digestive tract. Research has revealed that the “type” rather than the “quantity” of fat seems to have more implications for cancer incidence. This could be related to oleic acid, which is the predominant mono-unsaturated fatty acid in olive oil.

It has been demonstrated that the addition of olive oil to a diet that is not changed in any other way has a lowering effect on blood pressure.

An olive oil rich diet is not only a good alternative in the treatment of diabetes; it may also help to prevent or delay the onset of the disease by preventing insulin resistance and its possible harmful implications by raising HDL cholesterol, lowering triglycerides, and ensuring better blood sugar level control and lower blood pressure.

Like all other fats and oils olive oil is high in calories which could suggest that it would contribute to obesity. However, evidence shows that there is less obesity amongst Mediterranean people, who consume the most olive oil in the world. It has been demonstrated that an olive oil rich diet leads to greater and long lasting weight loss than a low fat diet. Olive oil tastes good and it is a stimulus to eat vegetables and pulses.

Olive oil bolsters the immune system against external attacks from micro organisms, bacteria or viruses. The fatty acids in olive oil are good allies in lowering important immunological parameters.

Olive oil is also good for the stomach, hepatobiliary system, pancreas, and intestines. It helps with anti-aging, osteoporosis, cognitive function and skin damage. It is also beneficial to consume olive oil during pregnancy and whilst breast feeding.
For more detailed reports on the above claims, visit the International Olive Oil Council website.