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Explore the medical and nutritional significance of olive oil with "Olive Oil & Health" by renowned author Publio Viola. As scientific research into dietary fats continues to evolve, this book provides an essential re-examination of olive oil’s role in a healthy diet, backed by the latest clinical evidence.
This detailed analysis examines how edible fats and oils can trigger peroxidative processes that are detrimental to health. Author Publio Viola illustrates why olive oil holds a privileged ranking among edible fats; its unique fatty acid composition and natural antioxidant content provide a biological balance that is particularly resistant to oxidative deterioration.
Official IOOC Resource: Produced by the International Olive Oil Council (IOOC), this softcover edition serves as a precious resource for health professionals, producers, and consumers seeking to understand the deep-rooted relationship between olive oil and human longevity.
| Specification | Details |
|---|---|
| Title | Olive Oil & Health |
| Author | Publio Viola |
| Publisher | International Olive Oil Council (IOOC) |
| Format | Softcover |
| Pages | 64 Pages |
| Language | English |
C019/10
Curtin University of Technology research has uncovered a simple and effective way to boost the health benefits of olive oil by preserving higher levels of antioxidants in the extracted oil.
The research, conducted by Curtin food science and technology PhD student Hui Jun Chih, under the supervision of Professor Vijay Jayasena, Dr Tony James and Dr Satvinder Dhaliwal, found that the addition of citric acid during the oil production process was very beneficial.
“Phenolic compounds in olives are proven antioxidants that rid the body of the free radicals that cause oxidative stress and contribute to cardiovascular disease, diabetes and cancer,” she said.
“Normally about 90 per cent of these compounds are lost during olive oil production, but by adding a small amount of citric acid during processing, the concentration of total phenolic compounds in the extracted oil can be effectively increased.
“Results showed a135 per cent increase in phenolic compounds with the use of citric acid.
“We also found that the ability of the phenolic compounds in the extracted oil to act as an antioxidant was improved by about 46 per cent.
“The citric acid was also able to increase the yield of oil extraction with 21 per cent more oil extracted.
Ms Chih said the findings were significant because there was a strong demand for olive oil which could not be met by the industry.
“Many consumers around the world are already aware of the health benefits of consuming olive oil and this has contributed to a very high demand,” she said.
“Techniques such as the addition of citric acid help by not only increasing the yield of the oil extracted from the olives but also its likely health benefits.
“This type of research is particularly important as current production techniques used by industry are only able to extract less than 60 per cent of oil and only about 10 per cent of the beneficial phenolic compounds from olive fruits.
“Citric acid, which is low cost and natural, can be a simple and effective way to get more out of existing olive oil production.
“When compared to commercial samples, the quality and taste of the extracted oil was not affected by processing with citric acid.”
The three-year research study was conducted on Frantoio olives harvested from the Gingin, Swan Valley and Margaret River areas in Western Australia at various maturity levels.
Ms Chih expects to graduate with her PhD in February 2010.
(Source: Curtin news)
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This season's olive oil production is expected to total 1.5 million tons. Photographer: Angel Garcia/Bloomberg
October 2023: According to recent forecasts from the European Commission, European households should brace for another year of soaring olive oil prices. Despite hopes for relief, the surge shows no signs of slowing as climatic pressures and limited reserves continue to strain supply across key producing regions.
The new season, which began this month, is projected to bring a total output of around 1.5 million tons. That figure represents just a 9% increase compared to last year—far from enough to restore balance in the market. Ongoing drought conditions have once again weighed heavily on growers, leaving orchards in regions like Jaén, Spain, with reduced yields. With stocks already low, prices in these major hubs have escalated dramatically, nearly tripling the five-year average.
These record highs have filtered down into everyday life, keeping the cost of Mediterranean staples such as pizza and paella uncomfortably high, even as inflation begins to cool in other sectors. Consumers across the European Union are expected to cut back, with the Commission predicting a 6% drop in olive oil consumption during the 2023–24 season. Exports are also forecast to decline by about 10% compared to the previous year.
The rally has already pushed olive oil to unprecedented price levels this year, and according to Brussels, the market’s upward momentum will likely persist for another 12 months. For growers and industry stakeholders, the news underscores how tightly climate extremes and limited inventories are reshaping supply and demand in one of Europe’s most cherished food sectors.
Reference
When you pour extra virgin olive oil (EVOO) into a dish, the experience begins before the first taste. Freshly cut grass, green apple, tomato leaf, almond, artichoke - these aromas define the personality of high-quality olive oil. They are the reason chefs, producers, and consumers treasure it.... but what happens to that aroma after the bottle is opened?
A study from the University of Naples provides a fascinating answer: polyphenols - best known for their health benefits - also play a crucial role in protecting olive oil’s aroma during storage and household use.
Extra virgin olive oil contains dozens of volatile aromatic compounds. These are delicate molecules responsible for the sensory notes associated with fresh olives and Mediterranean landscapes.
Key aroma descriptors commonly found in EVOO include:
Green olive
Basil
Freshly Cut Grass
Tomato Plant
Artichoke
Green Apple
Almond
Fennel
Rosemary
Citrus Notes
These volatile compounds are fragile. Exposure to oxygen, light, and temperature fluctuations can degrade them, leading to flatter sensory profiles and eventual oxidative defects.
Researchers Genovese A., Caporaso N., and colleagues investigated how EVOO aroma changes over time under controlled conditions designed to simulate household storage. Their work, published in Food Research International (2015), focused on:
To simulate real-world consumption:
It is important to note that this was a controlled model system, not freshly pressed EVOO, but it allowed precise measurement of volatile stability.
The findings:
In practical terms, oils richer in phenolic compounds are more resistant to oxidative deterioration.
This study demonstrates that polyphenols slow oxidative degradation and reduce the loss of volatile aroma compounds by up to 44% under controlled storage conditions.
They are not simply “health compounds.”
They are stability compounds.
They help preserve the character, complexity, and personality of high-quality extra virgin olive oil.
When you open a bottle and inhale its vibrant green notes, those polyphenols are working quietly in the background - helping that aroma last longer.
Olive oil is known to be rich in antioxidants, especially vitamin E. It also helps to bolster the immune system and help protect you against viruses. It has also been documented to be effective in ?fighting against a list of diseases and health hazards such as:
via Olive Oil benefits in keeping you healthy - The Fashion Destination.
by Donna Scopelletti, Varapodio Estate
When we hear about ?extra virgin olive oil? we mostly associate it with healthy salads or light cooking. But it's really so much more that in which you can do with this miracle-working/versatile ingredient.
To those in the process of developing their culinary skills as well as foodie lovers out there ??there?s a whole new world of foods awaiting you! ?Cooking, baking, salads, roasting, frying,?you can do just about anything with it. But you do need to keep in mind that you opt for?extra virgin olive oil and not just anything and this comes back to a conversation about taste or flavour. ?Extra Virgin is also an expression of health and goes hand-in-hand with the health benefits?which are synonymous with this product.
Olive Oils can be defined as:
are chemically treated and offer far less in terms of health benefits compared to Extra Virgin Olive Oil from fresh olives. Chemical processing refined oil strips away the flavour and antioxidant properties thereby leaving you with a tasteless gutted oil.
SMOKE POINT MYTH: ?Extra Virgin olive oil .. particularly Australian produced has very low smoking point due to the low Free Fatty acid (FFA) content. ?As oils age the FFA raises with the age of the oil and this directly correlates to smoke point... (this is essentially oxidation and no olive oil gets better with age). ?Older virgin oils typically will not be able to tolerate heat as long as an extra virgin olive oil in comparison. ?Here is more on the Science. ?Smoke point may be a dead argument as depending on the type of food and what you want to do, each type of food will have a different point which you want to cook it to. ?So, in cooking you are taking the food to the desired temperature rather than the argument at which olive oil will smoke at. ?Many fresh Extra Virgin Olive Oils with low FFA could be taken to 200-220 degrees celcius without issue. ?However, all cooking oils smoke at a certain point.
For the sake of cooking and health, you?re really better off by choosing premium quality?extra virgin olive oil because of the flavour value. Typically, EVOO sourced from Mildura and other parts of Australia are generally true to label. ?Having said that let's look at all the cooking mediums you can explore with a fresh extra virgin olive oil!
Dress away!: This is how you take baby steps when learning how to cook with extra virgin?olive oil. Using this in your salad dressing means you get to keep things delicious and?healthy at the same time. With its earthy flavour, it enhances the flavour of the other?ingredients. Nuts, seeds, honey, and mustard make for hit combinations. These dressings?will keep you coming back for seconds.
Indulge in those roasts: Think roasts and you?re bound to deem it unhealthy! Using virgin?olive oil can definitely help reduce the calorie carnival you?re about to dig into. This miracle-worker compliments the flavour that the roasting technique generally gives off.
Its peppery finish is bound to take your roasted dish to a totally new level. When?roasting you need to keep in mind that you opt for premium quality extra virgin olive oil to tolerate higher heating.
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Frying done right: Remember all those fried food items you feel guilty about? Here?s a way?to do it right ? fry with?extra?virgin olive oil. Not only does all that good fat maintain the health?quotient, you?d be surprised at how good the food tastes too! Having so many flavours at your?disposable just might inspire the chef in you.
Making baking better: You?re bound to have used extra virgin olive oil for your baking at some?point or the other. And if you haven?t, you don?t know what you?re missing out on! It is an?excellent substitute for butter and no, it doesn?t result in burnt food. Oh, but here?s the best?part, by baking I don?t just mean main courses but also desserts! Yes, that?s right! Get ready?to be delighted with moist and delicious dishes straight out of the oven.
The best marinade: With its distinct flavour, it works wonders when used in meat?marinades. If you?ve been looking for healthy marinating options, you?re going to fall in love?with this newbie ingredient you just met. Combine it with citrus ingredients and spices and?you?ve got yourself a winner!
Say good-bye to savouring the amazing taste of olive oil just by dribbling it on your food. It?s?time to get into your kitchen and enjoy all your favourite meals with the goodness of extra-virgin olive oil. And you never know, you just might land up cooking up an entirely new dish!
About the author:
Donna Scopelliti is one of the owners of Varapodio Estate, which is known for its extra virgin?olive oil processing. If ever in the area don?t forget to opt for an olive oil tour in Mildura. ?Varapodio Estate based in Mildura, VIC offers olive oil?processing facilities throughout the season, functions, tours and kids parties.
For further details: ?contact Donna
