By Clara Querol, dietitian-nutritionist specialising in clinical nutrition (Registration No. CV01173)
It can be said with confidence that extra virgin olive oil is one of the best foods that nature offers us to look after our health. Olive oil belongs to the culture of the Mediterranean region, a legacy of the Romans. It was they who, in Antiquity from the 2nd century BC onwards, spread its cultivation along the entire coast.
As a nutritionist, I would like to talk about and share the best kept secrets of this fruit, so characteristic of the Mediterranean Diet.
Of plant origin and used mainly for cooking, the oil is obtained from the fruit of the olive tree (Olea europaea). Its juice makes up almost a third of the pulp and is extracted by simple pressing in a mill, without being subjected to any manipulation or treatment not authorised by law.
Extra virgin olive oil not only has a place in the Mediterranean diet, it is its fundamental pillar, thanks to the properties and benefits it offers. I can say with complete confidence that, of all oils, it is the most suitable for maintaining and enjoying good health. And if, on top of that, we start from an organic extra virgin olive oil, we can be sure it is a quality product, free of residues, that also minimises environmental impact.
David Taus is a clear reference point in this field with his brand Pobill Ecològics, which offers an organic extra virgin olive oil.
Extra virgin olive oil is made up mainly of monounsaturated fats, specifically oleic, palmitic and linoleic acid, healthy and heart protective fats. It also has a high content of antioxidants (polyphenols, tocopherols, tocotrienols and beta carotenes), which help slow down cell damage. But if we look at other aspects of extra virgin oil, such as its acidity level or extraction process, we can reaffirm that it truly deserves to be called healthy.
Table showing the fatty acid profile of extra virgin olive oil.
The acidity level indicates the amount of free fatty acids in grams per 100g of product, expressed as oleic acid. So the lower the acidity, the richer the oil is in fatty acids and, therefore, the healthier it is.
As for the processing method, cold extraction ensures that the substances responsible for aroma and flavour do not evaporate and the oil does not lose intensity. All else being equal, the low temperatures the paste is subjected to during the process slow down the rate of oxidation, meaning cold extracted oil will have lower acidity. This method guarantees that every one of the properties it is praised for is preserved, making it even more beneficial for health.
These are just a few brief brushstrokes of everything this oily liquid can offer us, clean and transparent in appearance, with a distinctive smell and taste, defining characteristics of Pobill Ecològics’ extra virgin olive oil.
Label analysis of Pobill Ecològics’ “EVOO Coupage Glass”, showing the acidity level and processing method.
Going a little deeper into its beneficial aspects, I would like to highlight, among all the antioxidants, the polyphenols, and more specifically one of them: hydroxytyrosol.
