We’ve all had those “I’m on a diet, I eat nothing except if it’s made with Olive Oil,” moments. What’s the truth behind this supposedly super healthy liquid that’s got the world going gaga over it? Everybody has had it in some form, either in a cream, moisturiser or in Italian food. But the Italians and the Greek are not alone in the use of Olive Oil today. You know they’re using it everywhere when you see your mom making chutney out of it.
1. Not all Olive Oil is Extra Virgin
“Virgin means made with physical processes, not with chemistry,” says an expert on the subject. Most companies in the US were found to be colouring the oil and labeling non-olive oil as, well, “Extra Virgin”. There are laws in Europe monitoring the use of an “extra-virgin” label. But for us in the rest of the world, you just might want to make sure.
2. Olive Oil is, in fact, very good for you
It helps more than your heart. Olive oil is full of polyphenols, a type of antioxidant that helps protect your cells from damage. And certain polyphenols also have anti-inflammatory properties.
3. Where is your Oil?
If you’re storing your Olive Oil in a cupboard or a fridge, to keep it cool, you’re good to go. But if your bottle is not dark coloured and you’re letting it heat up by placing it in a warm room, then you’re oil isn’t hunky-dory. Heating up makes the oil oxidise, which changes beneficial chemical compounds.
4. Olive Oil for Beauty
The same antioxidants in Olive Oil heal your internal cells may help protect your outer layer from damage. Olive Oil is in most skin creams and moisturisers.