Olive oil is an integral part of the Mediterranean diet, which is very useful for a tasty and enjoyable meal. As the only vegetable oil that can be consumed as it is, freshly squeezed from fruits, olive oil is a natural juice that preserves the taste, aroma, vitamins and properties of olive fruits. People who follow the olive oil diet notice some of the health benefits from olive oil.
Olive oil is an excellent source of antioxidants that can inhale inflammation, protect cells from menacing molecules, and many others. If taken in moderation, olive oil helps to lose weight, as it reduces your abdominal fat.
Olive oil is a super food for the heart. Due to monounsaturated fats, antioxidants and phenolic compounds have different protective effects.
While several Italian regions produce olive oil, Umbria produces one of the very highest quality oils.
The high quality level it's the feature that represents the Extra Virgin Olive Oil in Umbria that shows one of the reference region in the world for the manufacturing of the extra virgin olive oil with different awards. The introduction of the olive trees in Umbria comes from Etruscans and had a remarkable development in the roman age.
Umbria's olive oils are crafted from the olives of the Frantoio, Leccino, Moraiolo, Agogia and Raggiola varieties. The oils tend to have an artichoke and green tomato aroma, and sometimes have the peppery taste of Tuscan oils. Many of the Umbrian oils have a fruity flavor with a great deal of body.
Extra virgin olive oil is derived from the crushing of the olives, and then all these different varieties appear from the subsequent extraction of olives. In Greece, Italy and most of the Mediterranean regions, olives are harvested at the end of autumn. Olives are usually bruise when they fall on the ground, bruising can cause oxidation and fermentation of the fruit. This leads to high acidity, which affects the quality and taste, and, consequently, the manual harvest of olives contributes to the high price.
Monounsaturated fats in olive oil have an antitumor effect. Some people claim that olive oil helps in the treatment of cancers of the breast, ovarian and prostate. In addition, monounsaturated fatty acids present in olive oil, called oleic acid, claim that they have a significant protective effect against cancer. This reduces the effect of the oncogene, a gene that turns a host cell into a cancer cell.
A visit to the Olive oil museum and active oil mill is a great way to get more insight in the world of olive oil and its history.
You can find more information about Bartolomei - Il Museo dell’olio through this link.