Extra Virgin Olive Oil Nutrition Facts

There is a reason why olive has historically been chosen as a preferred source of edible oil over and above other fruits and vegetables. Dating back to the medieval times, the economic prosperity of several countries along the shores of Mediterranean was heavily dependent on the cultivation of olive and manufacturing of olive oil. These nations, such as Spain, Greece, Italy, Turkey, Tunisia, Morocco, and so on, are still successfully trading in exquisite qualities of olive oil. The worldwide demand of the product is justified by not only the flavor and texture it adds, but also by its nutritional value.Among all the varieties, extra virgin olive oil is undoubtedly the best. It is made from fresh, handpicked olives from organic orchards and the oil is extracted via natural cold-press without application of any processing chemicals or mechanical heat to change its composition. Therefore, it is the premium quality that is sought after by everyone for both taste and health benefits.EVOO (extra virgin olive oil) is characterized by a slightly earthy, fruity aroma and a piquant, peppery taste. Both smell and flavor of EVOO can vary depending on the geographical location where the olives were cultivated, the soil and climatic conditions of the place, and the time of harvest. However, one thing that does not change is the nutritional value of the product.

Nutritional Breakdown of EVOO

In this article, we will further discuss in details with facts and figures the exact quantities of nutrients that extra virgin olive oil has. Let us consider one tablespoon or 14 grams as a basic standard. The nutritional constituents in one tablespoon of extra virgin olive oil are:·        

·         Calories – 120

·      Total Fat – 14 grams   

    a) Saturated Fat – 2.2 grams      

b) Monounsaturated Fat – 10 grams     

  c) Polyunsaturated Fat – 1.8 grams

·         Carbohydrate – 0 grams

·         Sodium-Potassium – 0 grams

·         Protein – 0 grams

There is a common misconception in the dietary discussion that all fats are harmful for the body. But that is not at all true. There are some good fats which are an essential part of healthy and balanced diet and help in improvement of cell growth and creation and secretion of certain hormones. These are the unsaturated fats (both mono and poly) which are present in ample quantities in EVOO. A certain monounsaturated fat in particular, called oleic acid is a healthy omega-9 fatty acid which contributes towards lowering cholesterol levels in the blood.Moreover, the product contains several other compounds and antioxidants, each of which come with their own health benefits. One such called oleocanthal is quite popular for its anti-inflammatory properties.

Health benefits of EVOO

EVOO is certainly the one with most health benefits within the olive oil family. It is known to have a good many number of staggering health benefits. Here are some of them.·         The oleic acid content and other healthy fatty acids present in EVOO are known for having not only lowering blood cholesterol levels and therefore risks of heart attacks, they are useful in preventing the early onset of dementia and other neurodegenerative disorders as well.
·         EVOO is rich in antioxidants which fight free radicals and prevent or at least delay cell damage. From keeping the skin young, supple and wrinkle-free to preventing chances of cancer, the antioxidants in EVOO do a lot for the human body.
·         It relieves inflammation from different diseases such as metabolic syndromes, type 2 diabetes, arthritis, joint pains and other chronic disorders. In fact, several studies have proven the anti-inflammatory properties of EVOO to be as good as similar targeted drugs like ibuprofen.
·         EVOO has been known to have antibacterial properties as well. It has many compounds that bind the growth of harmful virus and bacteria in the body’s organs, such as the stomach bug Helicobacter pylori which can cause ulcer and other critical gastrointestinal problems.EVOO is undoubtedly the prime selection when it comes to selecting an oil for light cooking and salad dressing. However, there are further subcategories in the world’s produce of EVOO, each of which vary in nutritional value. Turkish olive oil has been quoted by experts around the globe to be the best possible choice of EVOO, preferred extensively by expert chefs and home cooks alike. 

OliveOilsLand | Unique Bag in Box Olive Oil Manufacturing as a Turkish Olive Oil Company

Bag in Box Olive Oil
Organic Olive Oil Bag in Box

Protect Your Olive Oil Securely and Get Rid of Negligible Waste with OliveOilsLand-A Unique Bag in Box Olive Oil Manufacturing as a Turkish Olive Oil Company.

Concentrate the most extreme measure of the item while protecting freshness and taste. Regardless of whether it’s a little pocket of olive oil or enough to fuel a huge scale nourishment administration activity, we realize it must be sheltered. We give an excellent state of value and security you need throughout each and every day. OliveOilsLand Bag in Box Olive Oil arrangements keep your item unadulterated, protecting freshness and quality with an expanded optional timeframe of realistic usability. Also, OliveOilsLand Bag in Box Olive Oil empowers clients to allocate about 99% of what’s inside, which diminishes item squander. Trust OliveOilsLand’s perfect and inventive items to keep yours crisp from fill through last the administering.  

OliveOilsLand Bag in Box Olive Oil- Adjustable Packaging

OliveOilsLand adjustable Bag-in-box Olive Oil bundling is perfect for conveying mass measures of olive oils that are new, simple to-utilize, and ok for quick-paced institutional conditions. Estimate choices go from 1L, as far as possible up to modern measured sacks as huge as 300 gallons. It’s a perfect, practical, and elite option in contrast to regular unbending holders.

OliveOilsLand Bag in Box Olive Oil is utilized far and wide in administering frameworks by foodservice activities, speedy serve eateries, and that’s only the tip of the iceberg. We structure considering the end-client, so OliveOilsLand Bag in Box Olive Oil is very easy to interface, easy to clean and fill, and good with almost any administering framework available. Clean, shut circle frameworks shield the item from introduction, diminishing the shot of cross-tainting and expanding freshness once opened by as long as about a month. Furthermore, strength fitments enable clients to apportion olive oils reliably with no sprinkling.

Whatever you need, we have you secured: from Bag in Box Olive Oil filling velocities and handling type capacities to our wide scope of movies, fitments, and connectors. OliveOilsLand Bag in Box Olive Oil frameworks secure your item, conveying it to end-clients with the quality and freshness you planned.  

How Packing Effects, the Olive Oil Quality?

Bag in Box Olive Oil

There is most likely no other factor increasingly in charge of the debasement of olive oil than inappropriate storage and packaging. Olive oil is very transient and separates when presented to bright light. Try not to store olive oil in clear plastic or glass holders for a drawn-out timeframe. What’s more, olive oil oxidizes when presented to air. Keep in mind that the bigger the surface territory presentation the quicker oxidation happens. When an olive oil compartment is opened the regular breakdown and increment in peroxide esteems is quickened, making rank oil. Incompletely filled compartments break down more quickly.

Olive oil will mollify in flavor and power whenever presented to light for a delayed timeframe. If the olive oil is to be devoured in a brief timeframe, at that point, repacking or tapping into the unmistakable glass won’t detectably hurt the oil whenever put away in obscurity.

Olive oil is a zest. Numerous customers don’t really taste the olive oil prior to use it. You should taste and smell the oil before you use it. If the olive oil has to such an extent as a trace of rancidity, return it. Evade olive oils that don’t have an unmistakable bundling date. Maintain a strategic distance from oils that have been in the jug or holder for over a half year. Oils stuffed in clear unprotected holders will crumble considerably more quickly than UV secured ones. So, it is desirable to buy oil-stuffed from mass stocks put away in Turkey under ideal conditions. Olive oil appropriately put away in mass will, in general, remain fresh and will hold its unique qualities longer. So, with regards to astounding olive oil, fresher is in every case better.OliveOilsLand is the Unique Bag in Box Olive Oil Manufacturing as a Turkish Olive Oil Company so its oil packaging is perfect as compared to others.

What You Need to Know When Buying Pure Olive Oil

When you purchase olive oil in Turkey, it’s significant that you know the nature of the item you’re buying. Since the old days, the oil has been utilized for a bunch of cooking, wellbeing and excellence purposes. Additionally, since antiquated occasions, so as to satisfy the intense need of the individuals who purchase pure olive oil, this desired organic product juice was regularly contaminated with the goal that supply could be expanded. Quality was relinquished for the amount. Today is the same.

The main thing you should know about that the organic product must be hand-picked at the definite correct time to convey the ideal flavor. The olives are then squashed into a glue inside twenty-four hours of being picked and hand-squeezed to isolate the fluids from the solids. At last, the fluids must be normally explained to isolate the oil from the other fluid results. The very first squeezing of the oil is called additional virgin olive oil, which is the most perfect, most supplement rich structure accessible, and giving the best medical advantages.

Another thing to know if you purchase olive oil is that the adversaries of the oil are heat, light, air, and age. It is significant for the temperature during squeezing to be beneath 35 degrees Celsius, with the goal that the natural product isn’t corrupted. Despite the fact that warming the organic product will deliver a higher yield of oil, pure olive oil must be created when the olives are cold squeezed to forestall decay. Moreover, oils packaged in dim jugs with long, thin necks limit introduction to light and air. Many mass-created oils are bundled in clear containers with short necks, which enable more noteworthy introduction to air and light, causing untimely debasement.

Besides, mass-delivered oils are oftentimes sent to appropriation focuses to sit for a half year or more before being transported to retailers. In such a situation, you should trust on OliveOilsLand which sells the pure olive oil because it is considered the Unique Bag in Box Olive Oil Manufacturing as a Turkish Olive Oil Company. It is very reliable company to buy pure olive oil from.

Calories in Extra Virgin Olive Oil

Extra Virgin Olive Oil

For thousands of years, olive oil has been considered to be an extremely healthy choice for light cooking and salad dressing. Although the product has its roots in the Mediterranean countries of Europe, Africa and Middle-East such as Spain, Italy, Greece, Morocco, Tunisia, and more, it is now used all around the world for its flavor, aroma and texture.

How to know which olive oil to choose?

There are several varieties of olive oil out in the market and each of them claim to be the best version one can find. However, when it comes to health benefits, extra virgin variety is by far the best choice. It is the best organic olive oil you can get your hands on. Unlike some of the other varieties, this one has absolutely no adulteration done to its components.

The fruits from which extra virgin olive oil is made are freshly hand-plucked, manually sorted and the oil is extracted by the traditional cold-press procedure instead of applying mechanical heat or chemicals to facilitate the process. Extra virgin olive oil is the result of the first production process after harvest, before anything else is done to the extract. Therefore it is untarnished, unrefined and absolutely natural.

You can identify authentic extra virgin olive oil by its distinct aroma, color and flavor. It comes with a special earthy, fruity and greenish smell, a lovely warm light yellowish-green shade, and a slightly piquant taste that feels bitter and peppery as it goes down your throat.

Calorie content of Extra Virgin Olive Oil

The premium variety of the product known as extra virgin olive oil is not only preferred by home cooks to dress their Sunday brunch meals or drizzle over the occasional flatbread pizzas, but also used extensively by professional chefs in upscale restaurants and diners as well. But taste and smell aside, why exactly is this oil such a global phenomenon?

The answer is in its composition.

More than 70% of the constituting elements of EVOO (extra virgin olive oil) is unsaturated fatty acid, more specifically a particular monounsaturated fat called oleic acid which has an immense nutritional value. Except unsaturated fat and a small portion of saturated fat, it contains no other form of food nutrient, especially something that can contribute towards excessive weight gain or increase cholesterol, such as carbohydrate or trans-fat. So all the calorie that olive oil has comes solely from its fat content.

Therefore, at only 120 calories per tablespoon or 14 grams of extra virgin olive oil, you satisfy half the amount of fat you require per day on a 200-calorie diet. Out of the 14 grams of fat, around 10 grams is monounsaturated fat and 1.8 grams is polyunsaturated fat. The remaining 2.2 grams are saturated fat, but their content compared to unsaturated fat is too low to cause any real harm to the body’s cardiovascular system.

Moreover, the fatty acids of EVOO and the other compounds present in the oil contribute largely towards the overall wellbeing of the body.

Health Benefits of Extra Virgin Olive Oil

The unsaturated fats that we discussed till now contribute a lot towards lowering bad cholesterol and increasing good cholesterol. Moving on from the fats, EVOO also happens to have large amounts of polyphenols, which is a compound that comes with multiple health benefits. It fights the risks of heart strokes and other cardiovascular threats, as well as prevent cognitive degeneration disorders like dementia.

Other antioxidants present in the oil is known for having anti-inflammatory properties and abilities to halt the growth of C-reactive cells – in short, fight chances of cancer.

However, the quantity of nutrients is not the only way EVOO helps in keeping the human body healthy. Its benefits come in a multifaceted manner. When a dish is cooked with EVOO, it provides the body with the good taste as well as the healthy fats, therefore reducing the cravings that lead to consumption of high-sugar and high-trans-fat such as fried food products, sugary items and drinks, and so on. Moreover, by eating dishes prepared with olive oil, you will be replacing the consumption of excess fat, carbs and sugar with something light and healthy.

10 smooth realities of olive oil

olive oil

From the orchards of Ancient Greece to several thousand households around the world in modern society, olive oil has made quite a journey. And yet, despite being one of the oldest produced consumer goods of the world, it still manages to surprise with its plethora of hidden facts, features and fruitfulness. Here are 10 interesting realities of olive oil that are inherent to its very existence.

Not all olive oils are created equal

More often than not, a bottled tagged as ‘virgin olive oil’ does not actually qualify for the status. That is why it is important to understand the differences between the different types of olive oils and to learn how to read the label and discern the quality of the oil from the components and sources mentioned.

Extra virgin olive oil has the most health benefits

EVOO is the best example of unadulterated organic olive oil, as it is made from the first cold pressing of the olives, and has no application of mechanical heat or chemicals for extraction. It packs a punch with flavors for dressing and sauté and has the best health benefits than all other kinds. But it is not ideal for heavy cooking.

Pure olive oil is perfect for cooking

With a more neutral flavor and higher smoke point thanks to further processing, Pure olive oil is better for heavy cooking, frying and baking than EVOO.

It is rich in polyphenols

All types of olive oils come packed with an antioxidant called polyphenols in varied percentages. They help fight cell degeneration, therefore preventing early aging and risks of dementia and cancer. It also contributes to regulate heart problems and blood sugar levels.

Olive oil has less saturated and more unsaturated fat than other oils

EVOO has around 14-15% saturated fat, which is far lesser than butter, coconut oil, peanut oil or even any vegetable oil. It also has high content of MUFAs and PUFAs that helps in lowering cholesterol levels, which makes EVOO and Refined olive oil better options than others for everyday use.

Olive oil is exceptional for inflammation

EVOO is especially rich in a particular MUFA called oleic acid, which helps alleviate inflammations as good as medicines like ibuprofen.

It’s okay if the oil tastes pungent

Many places have the option to taste the oil before purchasing. If the EVOO tastes slightly pungent and bitter, and leaves a burning, peppery feel down your throat upon tasting, that is not a sign of rancidity but of antioxidant-rich, good quality. However, if it feels greasy and smells like motor oil, better skip that particular brand.

Pomace olive oil is great for hair and skin

A particular type of residual product called pomace olive oil, which comprises of olive flesh and skin and leftover oil after extra virgin and virgin oils are separated, is a great messaging oil for body and scalp, especially if they are dry. Using it as a regular conditioner for hair and skin will help treat dryness and rejuvenate thoroughly.

The color is not a sign of quality

Don’t confuse richer colors in olive oils to be an indicator of high standard. The shade depends on the chlorophyll content of the olives, how ripe they were when plucked and the geographical location of the orchard. But due to processing, pure and refined oils often have a much lighter shade than EVOO.

They last long enough when not exposed to light and sun

There is a reason why good brands sell olive oil in thick glass bottles and invest a lot into protective packaging. Exposure to light and air is fatal to the longevity of olive oil and can make it go bad in six months. But when kept in airtight, cool and dry conditions, it can last up to two years.

All in all, every type of olive oil has something quite beneficial to contribute, if only you know how to choose. For that purpose, knowing the facts and understanding them is of utmost importance.

7 Reasons olive oil brands are better than other food oils brands

olive oil  food oils brands

There are hosts of brands out there, producing and marketing several types of oil suitable for cooking, baking and drizzling. Among the more popular kinds, there are coconut oil, canola oil, corn oil, soy oil, sunflower oil, peanut oil, and many more. But the most versatile and reportedly healthiest of them all is cooking olive oil, favored by consumers around the world over other types.

If you are wondering why, here are seven reasons why olive oil brands are better than any other variety.

Olive oil has healthy fatty acids

Monounsaturated Fatty Acids or MUFA and Polyunsaturated Fatty Acids or PUFA, which are tagged as good fats, have a number of heart health benefits. Olive oil contains both in significant quantities. The best variety of extra virgin olive oil (EVOO) contains a certain MUFA called oleic acid, which makes up about 75% of the oil content, therefore making olive oil a great option for cooking.

Olive oil has lower saturated fat content

The bad fats or the saturated fats, which cause cholesterol build up in blood vessels and increases risks of cardiac strokes, are in much lower quantities in olive oil than in other popular cooking bases. It has only 14% of saturated fat, as compared to nearly 40% in coconut oil, 65% in butter, and 20% in peanut oil. Vegetable oils brands like soy, canola and sunflower have equally low percentages of saturated fats, but they have other problems too.

 Olive oil is not always mechanically processed

Sources of these oils such as soy, corn, canola, cottonseed and sunflower are often treated under extreme mechanical heat and the effects of that treatment remains in the extract. It squeezes out much of the nutritional value and pushes the oil towards early rancidity. On the other hand, premium brands selling top quality organic olive oil, handpick the fruits, sort them manually and cold press them to extract the oil naturally. This is one of the most significant benefits of olive oil.

Olive oil has longer shelf life

When stored in a cool, dry place with its cap sealed tight, olive oil can last for more than 24 months without going rancid or turning into a solid mass, which cannot be said about all other oils. A good olive oil brand sells the product in thick, dark-tinted containers for this very purpose of sustainability.

Olive oil is not genetically modified

Several studies over the years have found soy, sunflower or canola oil to be genetically modified, therefore leading to a plethora of health problems. Olive oil, with its long list of health benefits starting from taking care of the heart, fighting antioxidants right up to preventing cancer, is at the completely other end of the spectrum.

Olive oil packs a punch of flavor

Because of the refinement, most oils do not have any distinct flavor and does nothing for the food except acting as a base. Meanwhile EVOO is known for its fresh, fruity and peppery taste that adds a dash of flavor any dish.

Olive oil is versatile

While most oil brands have limited versions of a particular product, olive oil comes in a wide range of options. Other than EVOO which is best for cooking, there is also virgin, pure, refined, pomace and many other varieties. Moreover, it can also be used as a cosmetic product extensively, which cannot be said about the other oils.

Olive oil is an obvious favorite of home chefs and professionals alike, which is why departmental stores and supermarkets see a lot of bulk olive oil sale. Moreover, the oil’s association with fresh, delicious, nutrition-enriched Mediterranean diet further adds to its popularity. So if people are choosing olive oil over the others, they have some very good reasons to do so.

Why is olive oil good for health?

olive oil good for health

The Mediterranean diet, much like its weather, is considered to be quite wholesome and inarguably the best in the world. The native diets of countries like Greece, Italy, Tunisia, Morocco, Turkey and Spain score brownie points in being among the healthiest in the global cuisine.

One of the chief ingredients of Mediterranean food is olive oil and it is used extensively throughout all kinds of dishes and preparations. Restaurants and eateries serving the cuisine often buy bulk olive oil for cooking, frying and salad dressing. The reason why it is chosen is its numerous health benefits. Any authentic bottle of olive oil is rich in unsaturated fatty acids, polyphenol antioxidants and vitamins, which do their part in improving and sustaining human health to a large extent. Other than the wide range of cooking olive oil bottles available in the market, it is also sold as a cosmetic product and its value in skincare regime is undeniable as well.

Read on to find out the many health benefits of olive oil.

It helps prevent diabetes

Olive oil contains the ‘good’ fat or unsaturated fat in large quantities, which are supposedly great for people suffering from diabetes. The extra virgin type contains 70-80% of a certain monounsaturated fat called oleic acid which helps keep blood sugar levels down and diabetes at bay in a natural way. Monounsaturated fats are also resistant to high heat, therefore making EVOO a great choice for cooking.

It can fight cancer

Any kind of olive oil is rich in polyphenols, which have multifaceted benefit of their own. A certain polyphenol, named oleuropein have immense life-extending properties. Cancer is the world’s leading killer disease and oleuropein helps in prevention of cancer, especially breast cancer in women. Detailed studies are yet to be presented, but primary researches show that there are many such compounds in the chemical formation of olive oil that fight cells from turning cancerous.

It protects against heart diseases

Olive oil, more specifically extra virgin olive oil has powerful health benefits for the welfare of your body’s blood pumping organ. EVOO is low in acidic content and high in oleic acid – a combination that together keeps “bad” LDL cholesterol from oxidation, protects the lining of blood vessels and prevents them from narrowing and keeps excessive tendencies of blood clotting away. This in turn helps keep blood pressure levels normal, therefore reducing the risks of heart diseases and cardiac arrests, which is among the leading causes of premature death.

It alleviates inflammation

Chronic inflammation is associated with a lot of common life-threatening diseases, such as cancer, diabetes, heart problems, arthritis and many metabolic syndromes. Olive oil is known for its antioxidants, and one particular compound called oleocanthal does as good a job as the anti-inflammatory medication ibuprofen, studies have found.

It keeps dementia and Alzheimer’s away

It has long been a favourite idea of health enthusiasts that Mediterranean diet helps fight cognitive decline at old age. True to that line of thought, olive oil, has been found to do wonders for keeping neurodegenerative conditions like dementia and Alzheimer’s disease at bay.

It detoxifies the body and keeps it young

More or less all the health benefits of organic olive oil  is rooted in the fact that it has anti-degenerative properties. Antioxidant-rich composition of the oil fights free radicals in the body, which are the sole cause of many critical diseases including cancer, dementia and other chronic disorders. Olive oil keeps stalls the decay of all the cells in the body, thereby increasing longevity and keeping us young and healthy.

Everything You Need to Know About Turkish Olive Oil

Turkish Olive Oil

Olive tree has been inextricably associated with the history and culture of the land of Turks, as well as of the whole world for over 6000 years now. One can assume that Turkish olive oil too is that many years old, since Turkey is among the earliest manufacturers of the oil.
History of Turkish Olive Oil
Cultivation of this historically significant tree and extraction of its much beneficial oil is now a worldwide commercial business. But during its initial stages, it was concentrated in very distinct regions of the world, mostly along the shores of Mediterranean. Turkey, along with Spain, Greece, Italy and the Aegean Islands, was one of the earliest cultivators of olive and makers of cosmetic and cooking olive oil.
In fact, remnants of the oldest recorded olive oil facility can be found in the ruins of a Klazomenai settlement dating back to 600 BC in West Anatolia, in the Urla district near Izmir, previously known as Smyrna. This place by the coast of Aegean Sea, is believed to be the cradle of olive plantation and olive oil extraction, and rightfully so.
Varieties and Flavors
If you are buying authentic Turkish olive oil, you need to understand the names on the label and get an idea of what kind of olive oil the package contains. Here is a classification of the most common kind available in the market:
Naturel sizma zeytinyagi
This is the equivalent of extra virgin olive oil and contains the least amount of acidity in its composition. This type is considered to be the most premium and elite quality and is very high in nutritional value, thus a great addition to one’s everyday meal plan.
Erken hasat naturel sizma zeytinyagi
This is the early harvest olive oil, made from the first set of harvest of the year. This type is characterized by a more bitter, peppery and pungent flavor. Since more olives are required per unit of olive oil during the early harvest time, it has a slightly higher price than the regular productions. But they are even lower in acidity than extra virgin olive oil and has a high antioxidant content.
Naturel birinci zeytinyagi
The standard virgin olive oil, often alternated as pomace olive oil, this one comes with acidity levels between 0.8% and 2%. The levels of acid, especially of oleic acid, is slightly higher in this than EVOO, and the flavor punch is a little bit less intense, but it is still a very good quality of unrefined olive oil.
Rafine zeytinyagi
This is what the market calls pure olive oil or refined olive oil, with an acidity level higher than 2%. During the medieval times, this was used in the lamps and lanterns of the royalties. It is not mostly used for cosmetic purposes, and rather avoided when it comes to consumption.
Cultivation and Extraction
The best olive oils in Turkey are made in the same traditional method that has been around for ages. The fruits are hand-plucked and sorted, any remnant leaves are detached and then crushed into a mash with cold press, without any chemical or heat for the unrefined variety.
Turkish Olive Oilhas very specific characteristics that set it apart from the rest. It comes with a smooth texture, a gentle rancid taste and adds great flavor to Mediterranean dishes. It is said that once you taste a dish made and dressed with Turkey’s own, no other olive oil will match up to its standard.