Intense traffic takes place around olive oil.
You no longer know what you are buying.
In Italy, the Mafia imports thousands of tons of oil of doubtful origin and forwards them in bottles marked "Made in Italia" !
Keep in mind that because an olive oil has an "i" name, and has a label with the colors of the Italian flag (red, white, green), it comes from a traditional olive grove from Tuscany or Sicily.
In the same way, beware of oils sold in complicated, golden bottles, with convoluted names, claiming "vintages" or organic certifications straight out of the trader's imagination.
You will only pay much more, up to 60 euros per liter, without guarantee of having better than the first oil coming to the supermarket (at 4 euros).
The tricks of experts to judge olive oil
Of course, we must look for a extra virgin oil, first cold pressed, biological as fresh as possible.
But to the extent that you can not rely on labels anymore, here are some "tricks" of experts to judge olive oil.
First, they wait for the peppery tingling at the back of the throat, when you drink the oil with a spoon.
It's called "the ardence" of the oil. The hotter the oil, the cooler it is, and the more it contains antioxidant polyphenols, since it was made with olives that are still young and slightly ripe.
Then, as for wine, it is necessary to identify the aromas of the oil.
If these aromas are close to the raw artichoke, rocket salad, freshly cut grass, it confirms the richness of the polyphenol oil. If it smells of olive, almond, green apple and rosé-des-prés (a mushroom close to the mushroom of Paris), even aromas of cocoa and vanilla, then it is made with olives ripe, less rich in polyphenols She lost all her ardence.
The third question is whether the oil is bitter. A good bitterness indicates a more digestible oil. Indeed, bitterness stimulates the production of bile salts which improves the digestion of fats.
Never, however, should the oil be rancid or moldy. This would be a sign that it was made with olives that were too fermented or rotted. It must not be consumed.
Different culinary uses
"Burning" oil is strong and does not please everyone.
But it's the best with tomatoes, steamed potatoes, pasta or fish. It keeps its aromas during cooking, for example in a ratatouille or in a pistou.
The fruity oil is softer, unctuous. It is easily eaten with salad. But it has fewer virtues for health.
Why choose the richest antioxidant polyphenol oil
For your health, I recommend, indeed, the most ardent oil possible, because of its richness in polyphenols.
Polyphenols reduce the risk of various diseases, including cardiovascular diseases.
Their benefits are combined with the well-known effect of all olive oils for reducing the risk of cardiovascular disease  thanks to their high content of monounsaturated fatty acids (omega -9).
Polyphenols Destroy Free Radicals
From the moment an oil is rich in polyphenols (more than 5 mg per 20 grams of oil), the European Union authorizes "health claims" on bottles.
This means that manufacturers have the right to explain that their olive oil is good for health and, in particular, that it:
- contains polyphenols that "contribute to the protection of lipids in the blood against oxidative damage". In other words, olive oil fights free radicals responsible for cellular aging in the arteries and elsewhere, which prevents many diseases (heart disease, cancer, sclerosis …).
- The second health claim concerns vitamin E, which "contributes to the protection of cells against oxidative damage", with the same anti-aging and preventive effects as polyphenols.
According to European experts, the beneficial effects are obtained from a daily dose of 20 grams of olive oil containing at least 5 milligrams of polyphenols.
But this is not the only interest of polyphenols in olive oil …
How olive oil rich in polyphenols makes you lose weight
An oil that loses weight, it seems too good to be true.
German researchers at the Technische Universität München (Munich) fed volunteers each day half a kilogram of yoghurt enriched with various oils for three months, in addition to their normal diet.
Participants who had yoghurt to ' olive oil ' olive stated that they found it particularly "hearty".
At the end of the experiment, they showed no increase in the percentage of body fat or weight !!!
This effect is not due to the fat contained in the oil. It is due to two types of polyphenols: hexanal and E2-hexenal
But that's not all.
Olive oil, good for the brain
It is also known that olive oil improves memory .
According to recent studies published in the medical journal Chemical Neuroscience the lowest rates of people with Alzheimer's disease are in the Mediterranean countries, where the oil consumption of olive is higher than in the rest of the world.
According to the review, it is the oleocanthal, an antioxidant very present in olive oil, that would be responsible for the reduction of beta-amyloid in our body, suspected to be the culprit of the development of the disease. AD.
Health Tips with Olive Oil
Finally, olive oil enters many "health tricks".
- Thus, American researchers have shown that drinking a cup of olive oil soothes the headache as much as ibuprofen. Oleocanthals, compounds exclusively present in olive oil, are anti-inflammatory.
- Drinking a small glass of olive oil improves transit by stimulating the secretion of bile salts.
- Olive oil is excellent for the skin. The Greek and Roman athletes coated their bodies, and the girls put on their hair.
The "secret" of beauty is to put a tablespoon of virgin olive oil on the hair, before doing your shampoo. Wrap your hair in a warm towel and wait 30 minutes. Remove the towel and gently massage the scalp and hair. Make the usual shampoo and rinse. Care can be repeated once a week.
Precautions with olive oil
Olive oil contains chlorophyll, which gives it its green color. Exposed to light, chlorophyll produces oxygen that makes the oil rancid by oxidizing it, giving it a bitter and pungent taste. L ' oil of ' olive must therefore always be kept in an opaque bottle or container, metal or terracotta.
Olive oil is less fragile than other vegetable oils for frying; but it loses its qualities beyond 180 ° C and produces toxic compounds when it begins to smoke.
To your health!
Sources of this article:
 https://www.reuters.com/article/us-italy-crime-food/italian-police-break-mafia-ring- exporting-fake-olive-oil-to-us-idUSKBN1602BD
 https: // alzheimersnewstoday .com / 2017/06/23 / extra-virgin olive-oil-helps-preserve-memory-protect-against-alzheimers-disease-study-finds /