For the composition and benefits of olive oil

Olive oil is the most distinct and beneficial edible fatty substance on the planet. It contains about 150 natural ingredients -all of them beneficial- and, most importantly, harmonically combined, which can only affect positively our diet, as long as its consumption is moderate and to the extent recommended by nutritionists. These are mainly oleic acid, sterols, oleuropein, phenols, squalene, vitamin E, provitamin A and chlorophyll. Benefit, flavors and aromas, gifts of nature so generously given to earth, both in dry land and in plains.

A blessed product, out of a multiply blessed tree.

Some of thesσe benefits, except the necessary calories it gives us, are the following:

  • It works as an antioxidant in the duodenum, the stomach and the intestine .
  • It acts favorably in the pancreas, liver and gall bladder.
  • It does not permit the intestine to absorb the cholesterol intake, while also promoting its excretion. As a result, compared with other fats, olive oil reduces the chances of cardiovascular diseases. It is actually a heart-friendly fatty substance.
  • It rejuvenates the cells.
  • It helps the body's metabolism.
  • It stimulates the hematopoietic system.
  • It accelerates the healing of wounds.
  • It protects the skin from sunburns rashes.

Types of Olive Oils

Depending on its acidity (and some other chemical characteristics) olive oil is classified as follows:

On top of the classification extra virgin olive oil (the king of olive oil), with acidity up to 0.8%.   

Its most qualitative subcategory is extrissima virgin, with up to 0.3% acidity. 
If it is PDO or PGI, it is considered better.
If it comes from an Integrated Management System, it is better.
If it is PDO or PGI and at the same time comes from an Integrated Management System, it is even better.
If it is organic, it is near perfect.
It is entitled to bear the wording Olive oil of superior quality obtained directly from olives and only by mechanical means in its label.

Lower in the classification, is Virgin olive oil, with an acidity between 0.8% and 2%. It is entitled to bear the wording "Olive oil obtained directly from olives and only by mechanical means" in its label.

So far, the olive oils are pure edible ones, with no further processing.

Right below comes lampante (inferior, refined) olive oil, with an acidity of 2% or more. This is not directly edible, but does result in various commercial types of oil and other foodstuffs, after mixing with quantities of other of the aforementioned types.

Thus, we have olive oil, consisting of a mixture of chemically processed and virgin olive oils, the label of which must be marked as oil comprising exclusively oils that have undergone refining and oils obtained directly from olives.

Finally, we obtain Pomace oil, from the residues of olive oil production, peels, flesh and crushed olive stones, resulting from a chemical processing of these residues.  This is a product of the olive tree and a by-product of olive oil, but it is not olive oil. It should indicate on its label that it is oil comprising exclusively oils obtained by treating the product obtained after the extraction of olive oil and oils obtained directly from olives.


Gastronomic Characteristics of Olive Oil

In gastronomical terms, accredited judges of olive oil assess and grade olive oils worldwide and classify them in a scale of 0 to 10, using the particular flavor or mixtures of good and bad aromas and its taste as criteria, in regard to three baselines:

The fruity, bitter and pungent taste, that are classified as intense, medium and mild fruity flavor.

The Aspilon organic olive oil is of a mild fruity taste and its aroma, according to people who taste it, reminisces of grass and leaves an aftertaste of apricot.

Taste, of course, is always a personal matter.



As a conclusion, we should consider that:

  • Olive oil is a valuable and healthy substance.
  • Olive oil is probably the best and healthiest fatty substance on the planet.
  • Olive oil is a cheap fatty substance, we take into consideration its essential ingredients of quality and the financial data on its production.
  • We deserve to use it as an exclusive cooking fat.
  • And for the a fabulous taste it offers with its aroma and flavor, thanks to its nutritious components.
  • And because it is mainly a food - remedy in our home.
  • Olive oil is a path to a tasteful, healthy, quality life.