Health Benefits of Extra Virgin Olive Oil
As a doctor I know how important our health is. The food we eat is central to our overall wellbeing (physical, mental, and social). That’s why I’m passionate about people getting the health benefits of Extra Virgin Olive Oil.
Adding fresh Extra Virgin Olive Oil (EVOO) to your diet has proven results including:
- Reduction in blood pressure (1).
- Reduction in risk of cardiovascular disease including heart attacks and strokes (2).
- Reduction in risk of invasive breast cancer (3).
Freshfield Grove olive oil is proven* to be high in antioxidants which provides these essential health benefits.
Bitter is better
Antioxidants are what give our fabulously robust olive oil its bitter quality. Bitter oils are better for you.
Our olive oil also captures the essential points when buying a great EVOO:
- Tasmanian Grown! – Freshfield Grove are signatories to the Australian Olive Association Code of Practice which means you can be confident that we’re following industry best practices.
- Harvest Date – With Freshfield Grove it’s farm to table. You’re buying as close as possible to the harvest date which ensures the best antioxidant levels and the most vibrant flavour.
- You’re buying directly from the grower.
How can I get more olive oil into my daily routine?
Don’t just drizzle it on salads! I love it for sautéing vegetables, marinating meats, baking banana bread and chocolate brownies, and using as a finishing touch on soups. It’s a myth that you can’t cook with EVOO. Fresh oil stands up to cooking at high temperatures, and this has been proven in laboratory studies (4).
How is Extra Virgin Olive Oil produced?
Modern olive presses (like ours) use a centrifuge to separate the oil from the olive fruit paste instead of the ancient method of compressing paste spread onto mats. This also has the benefit of reducing exposure to air. In modern olive oil production, cold pressed means that the temperature of the paste is kept below 27°C throughout pressing.
Our Extra Virgin Olive Oil is cold pressed to maximise the antioxidants present in our products.
Temperatures higher than this start to degrade the oil, impairing flavor and reducing all the healthy nutrients that make fresh Extra Virgin Olive Oil such a superfood.
In technical terms, lower quality oils have higher acidity, and generally a shorter shelf life. To be classified as Extra Virgin, an oil has to pass laboratory tests, which include a sensory evaluation where the oil is tasted by trained assessors (yes, that’s actual people!)
(1) Flynn M, Wang S. Report. Olive oil as medicine: the effect on blood pressure. December 2015. UCDavis Olive Center.
(3) Toledo E, et al. Mediterranean Diet and Invasive Breast Cancer Risk Among Women at High Cardiovascular Risk in the PREDIMED TrialA Randomized Clinical Trial. JAMA Intern Med.2015;175(11):1752–1760
*Our oil is tested in a NATA accredited laboratory.