Paola's Secrets

During the last decades, the medical community has confirmed that when eaten, the benefits of olive oil are tremendous. It is rich in Vitamin E and other antioxidants. Olive Oil reduces the bad cholesterol and maintains good cholesterol, lowers the risk of arthrosclerosis; reduces the risk of colon cancer; potentially fights against breast cancer; is beneficial for bone mineralization and development; reduces rate of osteoporosis; lowers prevalence of arthritis and pain intensity.

Compared to other vegetable oils, olive oil ranks among the highest in terms of monounsaturated fatty acids, but loses out in the polyunsaturated fatty acids category.

Greek scholars wore a wreath of laurel leaves to show academic achievement. This is where we get the word "baccalaureate," meaning laurel berries. Poet laureates were also crowned with bay leaves.

Virgin and extra virgin olive oil have more organoleptic benefits, which translates into more health benefits.

Even our senses can give us a clue to which olive oils are more beneficial. The organoleptic characteristics of olive oil, as perceived by our sense of smell and taste, are used to grade the quality of the oil.

In the end, the best olive oil is one that suits your taste and cooking style. If you are a "virgin" to cooking with olive oil, start with a mid-range "multi-purpose" oil and let the flavor transport you to the Mediterranean coast!