Olive Oil Topporusso & Food:

The worse the producer cares about the olive fruit especially between best maturity time and processing in the mill the more rises the free fatty acids calculated as oleic acid per 100 g oil.

The smaller the content of free fatty acids the better the quality of the oil.

Lipolytic processes during maturing and especially during harvest cause a splitting of the triglycerides.

The process is intensfied by hydrolyse and autoxidation and initiates the forming of free fatty acids which influence the sensoric quality of the oil.

The content of free fatty acids relates primarily from the schedule of harvest and processing and storing conditions of the oil.

• Olive oil has only 9 calories per gram and contains a high share of monounsaturated fatty acids (up to 79%) and practically no cholesterol; in addition it offers 12 mg of the important vitamin E per 100 grams.
• Olive oils - properly stored (see next section) - can be kept for at least 18 months. The sell-by date on the label gives exact information in this respect.
• Olive oil is to be kept in a dark place at temperatures between 10° and 16° Celsius. Once started, bottles are to be closed well.
  Important: the less oil is left in the bottle the faster the rest should be used (danger of rancidity).
• Due to its natural antioxidants, olive oils are more heat resistant than most other oils. Normal frying temperature is 180° to 190°C.
• If kept in the fridge, olive oil may become fluffy and misty. This regulates itself at room temperature. The quality is not affected by this.
• When olive oil is used for seasoning, marinating and salad dressings it should have room temperature, since in this way it combines most quickly with other ingredients.
• When heating olive oil it can be seasoned with garlic, dried peppers, herbs or bay. Remove the herbs before adding the meat or vegetable.
• Olive oils (and this is true also for other oils) must never be heated to the point that it smokes. This is harmful to health, it addition it may catch fire and also gives a bitter taste to all dishes.

Olive Oil Topporusso & Healty

Independently of the fact that compared to all other oils olive oil offers a unique experience in terms of taste, scientists proved in the meantime that it is also a completely healthy oil. Among all plant oils the fat contained in olive oil is most similar to the fat contained in mother's milk. For a long time it has been observed that in the Mediterranean countries much less people suffer from arteriosclerosis and heart attack than in our regions. In the meantime scientists found out that this is also due to the generous use of olive oil in Mediterranean cooking. Olive oil contains a high share (up to 80%) of oleic acid, a monounsaturated fatty acid which is able to reduce the blood cholesterol level. In contrast to polyunsaturated fatty acids the oleic acid contained in olive oil reduces only the share of the so-called "bad" LDL cholesterol (low density lipoprotein) which transports the cholesterol to the cells. If LDL cholesterol is deposited in the cells of the interior walls of the blood vessels, it may cause arteriosclerosis and heart attacks.

HDL cholesterol (high density lipoproteins) transports the cholesterol from the cells to the liver where it is decomposed or reduced. This means that oleic acid in form of monounsaturated fatty acids provides for a favourable balance between the "bad" LDL cholesterol and the good HDL cholesterol.

In general, the fat composition of olive oil is ideal. It contains a balanced share of the very effective vitamin E, which prevents the oxidation of various substances, such as for example vitamin A and the monounsaturated fatty acids during their transport in the blood. At the same time it protects the red blood corpuscles from being destroyed by oxidizing substances.

In addition, vitamin E stabilises the cell membrane and it is assumed that it counteracts the aging process in this way. The magnesium, sodium, potassium and calcium as well as chrome and copper shares contained in olive oil help cover the human body's daily need for these essential minerals and trace elements.

More and more scientists and nutrition experts recommend the healthy Mediterranean diet in which olive oil plays a prominent role.