The Healthy Option
How Australian Extra Virgin Olive Oil helps your health
Australian Extra Virgin Olive Oil is the most beneficial oil for your health. When eaten as part of a healthy diet, if can help prevent cardiovascular disease, cancer, ageing and diabetes. It’s good for your hair, your skin, and your immune system, and what’s more it can act as a natural anti-ageing product, boosting the body’s anti-inflammatory mechanisms.
Why is it so good ?
Australian Extra Virgin Olive Oil is the natural oil from quality olives pressed quickly within hours of harvest which ensures the best taste, the purest flavour and the finest aroma. And like fine wine, good extra virgin olive oil has the distinctive flavours and aromas of the region in which it’s grown. If the olive oil gets from the tree to your table quickly, it’s healthiest and freshest. And fresher tastes better.
What's in it ?
Australian Extra Virgin Olive Oil is a rich source of polyphenols and valuable antioxidants not found in other oils that help lower bad cholesterol and maintain good cholesterol. It is one of the principal sources of monounsaturated fat, the good fat, which helps reduce the risk of heart and cardiovascular disease by lowering the level of artery-clogging lipids in the blood.
How does it help you ?
ü It has a lowering effect on blood pressure
ü It’s beneficial during pregnancy and whilst breast feeding, passing on nutrients to the baby
ü It helps to prevent or delay the onset of diabetes
ü Olive oil rich diets can assist with great and long lasting weight loss than a low fat diet
ü It’s beneficial for the stomach, pancreas and intestines, keeping everything lubricated and flowing nicely
ü It helps ward off osteoporosis
ü It may help bolster the immune system
ü It contains a protective element which may assist against certain malignant tumors in the breast, prostate, endometrium and digestive tract
ü It can make you beautiful – the antioxidants and anti-inflammatories present in extra virgin olive oil can reduce the day to day effects of aging
ü A diet rich in fresh, good quality extra virgin olive oil can make your skin glow and hair shine
Olive oil - Source www.betterhealth.vic.gov.au
Choosing extra virgin olive oil as your main source of dietary fat is good for your health. When The Mediterranean diet Research supports the health benefits of olive oil Research suggests that olive oil may also have a role in lowering the risk of several types of A number of studies have shown that olive oil may also help reduce or manage blood pressure, Types of olive oil Varieties include: Extra virgin - This oil is the top grade of olive oil. It is made from the first ‘pressing’ of Virgin - This oil is produced from the second pressing of olives or from the second-best Pure - Also sold as ‘pure’ olive oil. This type of oil is non-virgin, commercial-grade olive oil. Light and extra light - These oils are produced from the last pressing of olives. They are Where to get help Things to remember This Better Health Channel fact sheet has passed through a rigorous approval process. For the latest updates and more
Olive oil contributes nutrients to the diet and may also reduce your risk of developing chronic diseases.
eaten as part of a healthy, well-balanced diet – high in fruits, vegetables and wholegrain breads
and cereals – olive oil is thought to have a positive impact on a person’s health. It not only
contributes nutrients to the diet, but may also reduce your risk of developing chronic diseases such
as cardiovascular disease and cancer. It may also increase your life expectancy.
Olive oil is a major component of the 'Mediterranean diet'. Research shows that people living in
Mediterranean regions have reduced risk for certain chronic diseases and longer life expectancy,
compared with other groups of people in the world. This is despite their high dietary fat intake,
which usually makes up a large proportion of their total energy intake (more than 30 per cent).
A famous study carried out in the 1950s showed there were differences in the patterns of disease
occurring among Mediterranean populations compared with those living in northern Europe and
North America. This was thought to be related to diet. Over the next 30 years, investigators also
found that the Mediterranean diet was associated with low rates of non communicable diseases,
such as cardiovascular disease (CVD) and certain types of cancers, as well as increased life
expectancy.
Scientific study of the incidence, control and spread of disease in a range of population groups
supports the popular interest in olive oil as a healthy food. Its chemical components have been
extensively studied to help understand how they might protect our health. Olive oil is thought to
not only contribute nutrients to the diet, but also to have a positive impact on health.
The Mediterranean diet and consumption of olive oil is associated with a low incidence of
cardiovascular disease (CVD). The Lyon Diet Heart Study reported lower rates of coronary
recurrence in people who consumed a Mediterranean diet. Other studies have focused specifically
on olive oil and show that use of olive oil may reduce cardiovascular risk factors by decreasing
plasma triglycerides, total and low density lipoprotein (LDL) bad cholesterol, platelet activation,
inflammation and oxidative damage. It is also thought to increase high density lipoprotein (HDL)
good cholesterol and antioxidant status.
cancers, including breast, colon, lung, ovarian and skin cancers. Chemical compounds specific to
olive oil, known as phenolics, appear to combat the build-up of free radicals in the body and may
be able to reduce oxidative damage to DNA.
obesity, rheumatoid arthritis and immune function.
Olive oil is produced by the pressing or crushing of olive fruit. It comes in different grades,
depending on the amount of processing involved. There are unrefined (virgin) grades and refined
grades. The less refinement by heat and chemical treatments, the higher the quality of the oil.
Virgin varieties of olive oil are believed to offer the greatest health benefits as they retain most of
the nutrients from the olive fruit.
good-quality olives. The oil is removed (extracted) by a traditional cold-pressing method,
where no chemicals and only a small amount of heat are applied.
grade of olives by cold-pressing. No chemicals are involved and very little heat is used.
It is ‘pure’ to the extent that it consists only of olive oil. In fact, it consists of the inferior oil
that is left after the virgin oil has been removed from lower-quality olives. This oil is then
refined using heat, chemical solvents, high pressure and filtration treatments. Finally, it is
mixed with a small quantity of virgin olive oil to restore colour and flavour.
more refined and of a lower quality than the other grades. There is little of the natural olive
flavour and colour left in these oils.
• An accredited practising dietitian, contact the Dietitians Association of Australia
• A registered nutrionist or registered public health nutritionist
• Your doctor
• Choose olive oil as your main source of dietary fat.
• Swapping to olive oil as part of a healthy, well-balanced diet of fruits, vegetables,
wholegrain breads and cereals may reduce your risk of developing some chronic diseases.
• Virgin varieties of olive oil are thought to offer the greatest health benefits as they retain
most of the nutrients from the olive fruit.
• Locally produced olive oil is better than imported because it is kept in storage for less time.
Prolonged storage can degrade some of the olive oil’s nutrients.
information visit www.betterhealth.vic.gov.au.