According to Olives Australia, the leading olive tree nursery, olive oil is cholesterol free, and helps to reduce cholesterol levels, reducing the risk of heart disease. It is also rich in vitamins A, D and K, and a good source of anti-oxidants that fight against 'free radicals', which are associated with cancer. It has a protective role against cholesterol gallstones, is good for digestion and metabolises readily, making it a good energy source. As a genuine monounsaturated fat, it can be of benefit to non-insulin dependent diabetics. It also adds that great, authentic Mediterranean flavour to food.
What is Extra Virgin olive oil?
'Extra virgin olive oil', known in the industry as EVOO, is the finest quality product of the olive tree, with a maximum acid content of 1%. It has not been adulterated in any way, refined or heated to high temperatures.
'Virgin olive oil' has a maximum acid content of 1.5% - 2%.
Olive Oil is still a healthful product. The acid level should not be more than 3.35. The terms 'Pure' and 'Light' are marketing terms only, and mean nothing, as the oils are often blended.
There are excellent Australian grown extra virgin olive oils, including organic oils, available in the market place.