Ever wonder what all the hype is about with the Mediterranean Diet? Well, in a cinch, it’s widely known for the utilization of olive oil, a gold mine of healthy (monounsaturated) fats.
Primarily, the Mediterranean lifestyle calls for a drizzle of olive oil over a salad, fish, meat, or pasta (whole wheat of course!)—You name it.
Olive oil can be found in various grades. The four main types, from best to worst, consist of extra virgin, virgin, pure, and extra light. These are all extracted through the pressing and crushing of olives, but the distinctions are discerned from the levels of acidity and the amount of pressing involved. Extra virgin olive oil is chemically unaltered, has the lowest acidity, and has a high content of...
vitamins and nutrients. Using a cold press, it is derived from the “first pressing of the olive.”[1] Virgin olive oil is also extracted from the initial pressing and is unrefined; yet its flavor is milder and slightly more acidic. Pure olive oil is virtually the same as the virgin olive oil albeit it’s considerably lower in content of nutrients and Vitamin E. Lastly, light olive oil is misleading by name. In reality, it consists of the same amount of calories and fats per tbsp. as each of the other olive oils. Oftentimes, the light olive oil is combined with vegetable oils to dilute the quality of concentration. Thus, it is difficult to know exactly what you’re buying.
For every chef and healthy eater out there, stick with the Extra Virgin Olive Oil to lower LDL (bad cholesterol) and deter heart disease. With all those vitamins and nutrients, it’s gotta be better than butter!
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