Olive oil

The olive is an age-old plant, the first to be cultivated in the Mediterranean area. References to the olive tree and its fruit have been noted as far back as 4500 years ago, in connection with the ancient Babylonians and Egyptians. The trees themselves, with their twisted trunks and branches and their silvery leaves, can live several hundred years. Each of its parts is precious and each carries a tale. Over the centuries, the olive has become a symbol of all that links the various peoples of the Mediterranean region. The olive and the olive tree are intrinsic part of the regional cultural, present in many tales and legends. It is the symbol of life, of hope, carried in the beak of the dove who came to Noah after the flood rains had ceased; it is a sign of peace as in the Greek myth where the gods squabble over possession of Athens. As the story goes, Poseidon created the horse for mankind and Athena, the olive. Zeus was called upon to arbitrate and declared Athena the winner: the horse was meant to serve in war and the olive, to serve in peace. Still today, the olive branch is a symbol of peace. On Palm Sunday in Italy, loyal Catholics carry an olive sprig into their homes as well as, or instead of a palm frond. Jesus spent his last hours in the olive grove of Getsemane, which can still be visited today. Prized are the olive twigs which crowned the heads of the winners of the first Olympic games in Greece, a practiced adapted by the Romans to honor marrying couples and citizens who had made great contributions to the country. The fruit of this marvellous tree is the olive, with its thin skin, succulent fruit and woody pit. It matures in the autumn and early winter to be harvested between November and February each year, depending on the geographic zone. The harvest is similar to that of the grape and is a wonderful experience for anyone fortunate enough to participate, particularly if the olives are gathered by hand. From the fruit comes olive oil in all its delightful variations.

The Mediterranean Diet
The Mediterranean diet is based on olive oil and is rich in vegetables, fruit, light cheeses and fish, just as it has been since the days of antiquity. In the '50s, it was regarded with disdain as a poor cousin, passed by in favor of butter, animal fats, commercial margarine and red meat. Recently, the tables have turned and the Mediterranean diet has been redeemed in the name of natural foods and plain good health, in view of the beneficial effects on coronary disease. Researchers have discovered that those eating a diet low in animal fat and red meat have dramatically less heart disease and lower cholesterol levels. It's therefore clear that a diet based on pasta, bread, fresh vegetables, fruits, poached or grilled fish all dressed with olive oil has a great deal to be said for it. On top of all this, it must be noted that olive oil is the most easily digestible of oils and is possessed of great nutritional value.

In short: mechanical pressing which extracts liquid through squeezing and/or centrifuge without the use of heat. Oil obtained in this way has to be set aside to rest for some time before it is filtered. This is the oil referred to as being of the "first cold pressing" (prima spremitura a freddo) and it is, undoubtedly, the best. This oil is in turn divided into "virgin olive oil" if the level of acidity is between 1- 2% , and extra-virgin if the level of acidity does not surpass 1% (it's the best of the best).

There is also an oil comprised of sensa or husk oil mixed with olive oil. Husks are the discarded solids left behind by the initial squeezing process, which are squeezed again and refined by the addition of virgin oil.
In the English-speaking world, olive oil has traditionally been divided into three grades, although the Italian terms are by now familiar to most.

The English language denomination Pure Oil refers to oil extracted cold from the finest fresh olives in the first and second pressing. Oil exclusively taken from the first pressing is graded as follows, according to its oleic acid content:

How do you go about buying the right olive oil? First and foremost, the label must be marked Olive Oil Extra-virgin (Olio extravergine di oliva) or at least, virgin olive oil (olio vergine di oliva). Otherwise, buyers should always keep in mind that all oils are not the same. With a little experience it's easy enough to tell if the oil is strong and flavorful, if it's tasteless and light, if it's golden, green or straw-colored, limpid or cloudy. Once purchased, there is no need to store olive oil in the refrigerator where it will solidify. Stored properly in a cool (ca. 15° c), dark place, it can last up to 2 years without spoilage. Remember though that olive oil will become rancid when oxidized by repeated exposure to air. Oil bought by the gallon should be transferred to smaller bottles,  which are corked well and opened one at a time. A true olive oil lover may keep several different types of oil in the house at all times, each for a different use. The addition of herbs such as sage, rosemary and garlic will not only inhibit oxidization but impart their flavors to the oil.

Their use rapidly spread throughout Italy, where oil and vinegar were already in more frequent use. The evolution of this dining accessory has followed other decorating trends: elaborate, functional, decorated and plain depending on the style of the day. Today, they continue to be present even for every day use, made of materials conforming to contemporary needs and tastes: mounted in wood, in ceramic, in stainless steel. Design has retained an inherent elegance, however, produced by leading firms such as Alessi and Guzzini. It would be best to avoid cruets made of metal and ceramic which hide the contents. Color and clarity are lovely to see...

Traditional domestic lore has always maintained that olive oil is a useful beauty aid.
For thin and delicate hair: Beat together olive oil, a bit of shampoo, an egg yolk, beer and a little lemon juice and wash your hair with the mixture. Repeat as needed.
For wrinkles: Twice a week, massage your face with oil mixed with lemon juice.
For dry skin: Mix together a mask of olive oil and an avocado. Leave on for 10 minutes. Rinse well and pat dry.
For a better tan: Mix together olive oil, water and a bit of lemon and rub it over the exposed areas of your body. Warning! This mixture doesn't protect from harmful sun rays, so use in addition to --not in place of-- your usual protection.
Olive oil as a natural medicine: it's often recommended for burns (oil on the affected area followed by a light coating of flour) and many a midnight earache has been alleviated by a few drops of warm olive oil in the ear canal.
 All fats and oils contain 98% of tryglycerides, made of fatty acids. Fatty acids can be saturated fatty acids, monounsaturated fatty acids and polyunsaturated acids.