Extra Virgin Olive oils.Have you ever come across this term, infiltrated your kitchen shelves with a dispenser containing such an oil within, ever added them to your daily edibles and sweet foods to replace for a healthier alternative? If all your answers to these basic questions about extra virgin olive oils coincide with a no; then you have probably ended up at the right locus at the right time.
Extra Virgin Olive oils are chains of monounsaturated; thereby unreactive fatty acids formed of hydrocarbons. They have interlinkages between respective atoms through double or triple bonds making them pertinent to be broken down and not accumulate in the capillaries. Thus, they have been demonstrated as the healthiest alternative in the worldwide consumptionof a class of nutrients; Fats.
Extra Virgin Olive oils have been harvested consistently since 4000 BC with the betterment and availability of advanced practices to harvest the olives. Here are some interesting facts about olive oils and predominantlyEVOO. Have a look!
- Use in Domestic Purposes rather than Foods.
Did you know that olive fruits are not only plucked for oils and further categorised intake as parts of meal, but also for organised use in daily products of skin care, toiletries and medicinal drugs.
- Harvest Through Better Equipment.
Initially the olives were gleaned and collected by hands. Through enhanced availability of equipment and improvised techniques, olives are harvested faster and in a much efficient way which requires less human labour. For instance, Olive fruits are harvested by the help of a variety of shakers transmitting vibrations to the branches causing fluctuations and allowing the olives to fall into the net.
- Divergent Origins.
In the regions of United States, Texas, Florida, Oregon, Georgia, Hawaii, Arizona and California have been large producers of olive oils.
In the regions of Europe, Spain is the largest producer of olive oils followed by Greece and Italy in the continent.
- No Chemicals in Treating.
Latter to the gleaning of olives from tree branches, these are processed in order to be transformed into liquified oils. The manufacturing process is lengthier and requires core techniques. Despite of all, extra virgin olive oils are produced without any chemical addition and alteration in the unsaturated chains. ‘Virgin’ solely stands for mechanical procedures and no use of chemicals.
- Evolution to Co-products.
Pomace and Vegetative water are the processed co-products of EVOO. Tests and analysation are being run to explore these as foods and supplements as well as cosmetics since they comprise of Fibres and Polyphenols to affix to the nutritional value and for their perks in health and prevention of diseases.
- Identification through DistinctiveProperties.
Features such as the flavours, color and aroma of the Extra Virgin Olive Oil make them stand out in an illustrious way among the rest of the olive oils. When olives are thrusted in the creation process for olive oils, they impart certain specific colors to the respective olive oils ranging from extreme dark green to light golden green shades.
- Historic Preservation Practices.
In the earlier times in Europe, Greek families and also Romans used to store olive oil in chunky jars and would place them in the basements in order to avail protection from humidity and light.
Olive oils are rather the most recommended and healthier substitutes in place of canola and sunflower and vegetable oils, margarine oils and also butter proving itself intensely beneficial in physical sustenance and robustness of humans.