Olive oil is incredibly healthy to eat and for your skin

1. Olive oil is probably one of the healthiest and most natural foods in existence. This is mainly because only mechanical processes are used in the processing and not chemical processes.

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1. Moreover, olive trees are not harmful to the environment and they only grow on land that is normally not suitable for other (agricultural) purposes. Olive oil is currently the only type of oil that is still really pressed, and is not obtained by heating or with chemical products.

1. Olive oil is not only super healthy, but can also help you take care of your body and heal wounds and insect bites.

1. How this works? Read on quick!

How is olive oil made?

1. We all know the olive trees from movies, or maybe you've seen them in real life while on holiday in Spain, Italy or Greece. The whole process from fruit to the bottle of olive oil in the shop is quite complex and depends very much on the region and the size of the vineyard.

1. Obviously, the harvesting and processing of the olives from a very large vineyard is more automated than that of a small, artisanal company. Prices and quality also differ quite strongly, due to these factors. But to give a general picture, let's follow the basic steps from fruit to bottle:

1. The olives grow on the olive tree and arise from the pistils of the white, small flowers. These generally bloom in the month of May, after which the olive begins to form. In the autumn it is then time to harvest and further process the olives. This harvesting can be done in different ways, depending on the size of the company and the degree of automation:

1. Pressing the olives. After the harvest, the olives are brought to the press in crates. There the olives are washed and all impurities such as twigs and leaves are removed. This is done very carefully, so as not to damage the fruit. The washed olives are ground between two gigantic (mill) stones, creating a pulp.

1. This pulp is evenly distributed on reed mats that are stacked layer by layer. This package goes under a hydraulic press and is stripped of all precious olive oil under high pressure.

1. This results in the so-called first pressing. This is also called the first cold pressing. The second pressing produces an oil of lower quality, because the pulp must be heated to get the last drops out. This procedure is still used by the smaller olive farmers, but is in most cases outdated.

2. This results in the so-called first pressing. This is also called the first cold pressing. The second pressing produces an oil of inferior quality, because the pulp must be heated to get the last drops out. This procedure is still used by the smaller olive farmers, but is in most cases outdated.

1. The hydraulic presses today are so terribly powerful that all the oil is extracted in the first pressing. The term you see on many bottles: First cold pressing is correct, but a bit outdated because a second pressing is usually no longer done.

2. The hydraulic presses today are so terribly powerful that all the oil is extracted in the first pressing. The term you see on many bottles: First cold pressing is therefore correct, but a bit outdated because a second pressing is usually no longer done.

1. The recovered liquid is separated into water and oil. The oil is then filtered and stored in dark bottles. (Sun) light affects the taste and quality of the oil very quickly. In the dark bottles, the oil can be kept for about a year, after which the quality deteriorates very quickly.

2. The recovered liquid is separated into water and oil. The oil is then filtered and stored in dark bottles. (Sun) light affects the taste and quality of the oil very quickly. The oil can be kept for about a year in the dark bottles, after which the quality deteriorates very quickly.

1. The final pulp left over is a residual product and is used in many cases in the cosmetics industry. So if it says on a package that the soap contains olive oil, it is in fact the pulp, from which the best oil has already been extracted.

The different types of olive oil

1. Olive oil comes in different qualities:

1. Extra Virgin Olive Oil: This is the virgin olive oil, it is of the highest quality you can imagine. The acidity must not exceed 1% and must have a perfect aroma, a perfect taste and of course a perfect color. This type of oil is very suitable for use when cold, for example when preparing a salad.

2. Extra Virgin Olive Oil: This is the virgin olive oil, it is of the highest quality you can imagine. The acidity must not exceed 1% and must have a perfect aroma, a perfect taste and of course a perfect color. This type of oil is very suitable for use cold, for example when preparing a salad.

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1. Virgin Olive Oil: This is oil of lower quality than the extra virgin oil, due to the slightly higher acidity up to a maximum of 2%. For the rest, taste, color and aroma must be perfect. This oil is often a bit cheaper, and is perfect for baking.

1. Refined olive oil: This is the worst form of olive oil. Very cheap, but also of significantly less quality. The refined oil is often a mixture with extra virgin oil, but of course not too much.

Olive oil and your health

1. It is now well known that olive oil is good for health. But very few people know exactly what it does. Let's list all the health benefits for a moment :)

1. Using olive oil in the kitchen

1. It is best to use vegetable oil in the kitchen. You can then choose from different types, including olive oil. Olive oil contains the correct polyunsaturated fatty acids that are essential for our body. They are called essential fatty acids, because our body cannot produce these fatty acids itself, and therefore have to get them from the diet.

1. Not every olive oil can be used for hot preparation in the kitchen. Olive oil, for example, is an oil rich in omega-3 fatty acids. It is these fatty acids that undergo a transformation when heated. Even a small increase in temperature can be disastrous for quality.

1. Of course you can still use the oil, but all health benefits will have disappeared. In extreme cases, toxic substances can be released. The lesser quality olive oil, so the virgin quality, is better used in the warm kitchen.

1. For cold preparation it is wonderful to have the very best quality olive oil at home, preferably with a flavor such as nut oil. Olive oil is very rich in antioxidants and omega-3 fatty acids, which are not affected because the oil is not heated. Try using olive oil in the salad more often!

1. In the kitchen you should therefore have at least 2 types of olive oil in stock as standard: The extra virgin for the cold kitchen, and the virgin for the warm kitchen. You can also opt for various variants, such as the aforementioned nut oil.

The use of olive oil in cosmetics

1. Using olive oil in the kitchen is well known by now. But did you know that olive oil is also a great way to apply to your body? It can work wonders for your skin and even your hair. Let's also list the cosmetic benefits for a moment:

1. I have different types of oil in my kitchen cupboard. First of all, an Extra Virgin Olive Oil from Crete / Greece. This oil has the lowest acidity of any olive oil out there. So this is an olive oil that has the best aroma. I mainly use this oil in salads. I also have a virgin olive oil that I use in baking and stir-frying. In addition, of course, a number of flavor variations such as nut oil.

1. Olive oil is one of the healthiest oils that, in addition to its health benefits, can also be used to care for your body. So just do it!

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