The last scientific study on Extra Virgin olive oil, published in the “Journal of the American College of Cardiology“, confirms, like other research over the years, the protective power of artisanal EVOO.
The intake of what can be defined as a real olive juice is associated with a lower risk of premature death from cardiovascular, neurodegenerative, respiratory or cancerous causes.
The research lasted 28 years (1990-2018) and was conducted on a slice of the US population (just over sixty thousand women and just over thirty-one thousand men). Over the years, attention has been paid to the diet of these people, in particular to the consumption of oils and fats used for cooking and dressing.
The work revealed that those who habitually consumed Extra virgin olive oil (an average of about 9 grams per day) had a 19% lower risk of cardiovascular death, 17% in the case of cancer, 29% in the case of cancer, neurodegenerative mortality and 18% in respiratory mortality, compared to those who used to prefer other types of fat in their diet.
The study revealed that replacing 10 grams per day of fat, such as margarine or butter, with olive oil reduced all-cause and specific-cause mortality by 8-34%.
Olive oil is a protective food and this is due to its monounsaturated fat content and minimal processing, obtained only by pressing with mechanical methods, without solvents unlike seed oils.
Miguel Ángel Martínez-González researcher CIBEROBN, one of the scholars who took part in this long scientific study, points out that the evidence on the benefits of olive oil is overwhelming.
Of course, not all olive oil is the same. The benefits derive first of all from Extra virgin olive oil. Between an industrial Extra virgin olive oil and an artisan EVOO there is a universe of difference that is justified by the price and more.
When buying an Extra Virgin Olive Oil, the consumer must pay the same attention that she/he pays for the purchase of other products such as wine, for example.
Prefer specialized shops to supermarkets (where, it is difficult to find artisanal Extra virgin olive oil) and listen to the suggestions of expert shopkeepers, without, for this reason, avoiding reading the labels and/or stopping to learn about the history of olive farms. Only a conscious purchase, the result of knowledge, allows you to bring a healthy and tasty EVOO to the table.
An artisanal olive oil, usually produced by family-run businesses, involves rigorous quality controls from the time of harvest to production. “The olive juice” gives a 100% Extra virgin olive oil and is not mixed with other oils. The very delicate phase of olive harvesting requires that they are pressed within a few hours of harvesting.
Today, most Extra virgin olive oil companies have their own oil mill and, some of them also the machinery for bottling and labeling. This is a guarantee of food safety and quality.
This allows the consumer to choose an artisanal Extra virgin olive oil corresponding to the benefits that scientific studies such as the one mentioned confirm.
This is the case, for example, of Vacinata, a Portuguese family-run company, within which all stages of production take place.
The two varieties of EVO oil proposed by the company, Terras Senhoriais and Val d’Dama, are the result of a work that combines sustainability (organic farming, respect for the rhythms of Nature, care of centuries-old olive groves) and modernity (machinery that allows extraction according to the highest safety and quality criteria, where a few hours pass from the time of harvest to extraction and processing temperatures do not exceed 27 degrees).
The characteristics of both varieties allow for multiple uses in the kitchen. In salads, whether summer or winter, as in bruschetta or soups (hot or cold), Vacinata EVOOs express the flavor of the territory in which they are produced.
Terras Senhoriais is the company’s organic proposal: green fruity taste with aromas of olive leaf, artichoke and green apple. Notes of carob, pecans and cashews, prolonged by a medium spiciness at the bottom of the mouth make this EVO particularly ideal in salads and with raw or cooked vegetables.
Val d’Dama has a smooth texture with a slight bitter and spicy flavor. A versatile oil for both sweet and savory.
The company is present internationally in various points of sale (physical and online stores) with the two varieties in different formats.