What is in olives that makes it beneficial to your health?

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Beneficial components of olive oil

Written by Keith vonB

Since olive oil is basically a fruit juice with the water taken out it is a mixture of lots of different chemical components, and many of them contribute to the healthiness of the olive oil.


The type of oil

Olive oil is primarily a mono-unsaturated fat, the 'Good' fat. This has been shown in many studies to be better than polyunsaturated fats, saturated fats, trans fats or hydrogenated oils/fats. Olive oil typically has about a 75% mono-unsaturated fat content in the form of Oleic Acid.

The things that are suspended in the oil

Olive oil is technically a fruit 'juice' and this is one of the things that sets it apart from other cooking oils. To extract most other oils they are refined and deodorized to remove smells and tastes that aren't palatable. Olive oil is just 'juiced' and the oil separated from the watery and solid parts of the fruit.

Because of this natural 'juicing' process, the olive oil had suspended within it millions of tiny microscopic particles that contribute to the healthyness of the oil. Here are a few of them:

Polyphenols are known to be anti-inflammatory, anti-oxidant and an anticoagulant. They help to reduce and neutralize free radicals and repair the damage that have been caused to cell membranes from cigareete smoke, pollution, alcohol, and the sun.

Tocopherols - Otherwise known as Vitamin E. In newly pressed extra virgin olive oil, there is about 1.6mg of Vitamin E per tablespoon. Just that alone is 10.6% of the recommended daily allowance.

Oleocanthal - this is the component that is responsible for that peppery 'bite' in the back of the throat when eating some fresh oils, especially oils from olives that are native to the Tuscany region in Italy. Oleocanthal has been found to have anti-inflammatory and antioxidant properties and may be partly responsible for the low incidence of hearth disease in people who regularly consume the Mediterranean diet.
Oleuropein - this is one of the components that give extra-virgin olive oil (especially early harvest and from certain varieties native to Tuscany, Italy) it's bitter, pungent taste. It has been reported to have positive effects on the immune system, as well as having a very powerful anti-oxidant effect. This is also known as Hydroxytyrosol. It's oxygen radical absorbance is 10 times highers than green tea. Studies have shown that a low dose of Hydroxytyrosol reduces the oxidative stress from smoke in rats, an indication that it may reduce the effects of smog and cigarette smoke in humans.

Beta-Carotene - also known as Vitamin A. Reports show that natural beta-carotene aids in cancer prevention and helps in the formation of bones and teeth. It also helps prevent eye problems, including night blindness. It helps with the skin, especially with sun or UV exposure. It enhances immunities to colds, flu and infections. it is an anti-oxidant.

Chlorophyll - Although the percentage of chlorophyll is small in comparison to eating green vegetables, it is none-the-less responsible for the green color of extra virgin olive oil. it is an anti-aging substance that helps promote the healing of wounds and skin conditions.