Olive oil few words

So healthy is olive oil really


Above all, cancer, cardiovascular diseases can be kept in check by the Mediterranean diet. Olive oil makes a significant contribution to this. The positive effects on our health are scientifically proven. It contains more than 70 percent of unsaturated fatty acids and a high number of antioxidants. For example, the LCD cholesterol-lowering oleic acid prevents vascular calcification, and oleuropein, which dilates the arteries, is added. An analgesic effect is attributed to the phenylethanoid Oleocanthal – this substance is often found in a similar form in painkillers. Even with sugar diseases, olive oil causes a lot. Studies have shown that in type 1 diabetes, the blood sugar level rises only moderately after eating. It also counteracts the formation of osteoporosis, because the phenols contained in olive oil sustainably protect the bone substance.



Olive oils are classified in the EU into eight quality grades, which differ in quality. It is influenced by many factors such as the olive variety, the country of origin and the processing. There are four classes available in retail. These include:

  • Extra Virgin Olive Oil / Extra Vergine
  • Virgin Olive Oil / Vergine
  • olive oil
  • Olive pomace oil

In general, it is important to pay attention to the value of olive oil. The first choice are always natural products with the quality grades “extra virgin olive oil” and “virgin olive oil”. These are unrefined, which by no means applies to the taste. Since no heat treatment, they have an intense aroma and a slightly bitter note. Responsible for this is the contained Oleocanthal.

The terms “cold pressed olive oil” and “cold extracted olive oil” state that the temperature during processing is below 27 ° C. This is optimal, because at higher levels, chemical processes sometimes lead to loss of taste. Olive oils that are labeled “refined” are in the kitchen as a healthy quality ingredient out of the question. Manufacturers mix them with inferior oils to supplement their taste.



In the EU, the marketing of olive oils is strictly regulated. As far as the health claims are concerned, producers are not allowed to make their own statements without further ado. These must be in line with Regulation (EU) No 432/2012. The directives have been a binding part of consumer protection in all EU member states since 2012 and also contain provisions on the polyphenols contained in olive oil. They play a key role in protecting blood lipids from oxidative stress. Relevant information may only be used for products containing at least five milligrams of hydroxytyrosol and its variations such as oleuropein and tyrosol per 20 grams. In order for the declaration to comply with the law, consumers are to be informed that their effectiveness will only become apparent when they daily consume the quantity listed.



Alexandro’s Gourmet specializes in the distribution of delicatessen and personal care products as well as the distribution of selected olive oils. These enjoy a high reputation worldwide, which underline leading awards. Renowned producers such as Sakellaropoulos, Papadopoulos and LIA make our range so unique. Of course, in terms of both taste and health, every single bottle meets high quality standards, giving all dishes a Mediterranean added value.