Celebrities Who Love Olive Oil

10 Celebrities Who Love Olive Oil

• The former Disney Channel star and pop chart topper Selena Gomez has an unusual secret for keeping her vocal chords in tip-top shape.
  Ms. Gomez credits the American Idol season one winner, Kelly Clarkson, with giving her the idea.
  "Before I go onstage, I drink olive oil. It's disgusting, but it's good for your throat,” she told the UK’s Top of the Pops.
  Sounds like her people are not sourcing the best olive oils for the budding diva.

• Photo: David Johnson

  Sting

  In 1997 the Police frontman and his wife, Trudie, purchased a 900-acre, 16th-century estate in Tuscany where they produce wine, honey, pork and extra virgin olive oil. The 62 year-old British rocker says picking olives is “therapeutic.”
  “We eat well. We breathe well. We sleep well. We live well. It feels healthy,” he said.

• 

  Norma Kamali

  Since 1967, legendary fashion designer Norma Kamali has been a pioneer in an ever-changing and fast-moving business, but one thing has not changed.
  "The one constant in my life has always been olive oil," she said. "As far back as I can remember, my mother had a solution for everything with olive oil."
  "Not only does olive oil nourish, it has an extraordinary ability to enhance life, increase the quality of it, and most likely, extend it."

• 

  Dr. Mehmet Oz

  TV’s Dr. Oz is a vocal proponent of the health benefits of theMediterranean diet. The Turkish-American cardiothoracic surgeon first appeared on The Oprah Winfrey Show, addressing issues like anti-aging, diabetes and heart disease.
  On his own wildly popular show, Oz has tackled food fraud, including the mislabeling of lesser-grade oils as extra virgin.
  "An anti-aging wonder food with head-to-toe benefits," is how Dr. Oz describes Liquid Gold. "I want every one of you to start using it every single day."

• Sophia Loren

  Seventy-nine-year-old Sophia Loren certainly looks stunning for a woman of her age. The Italian bombshell says her secret is ingrained in her culture -- the Mediterranean diet.
  The legendary actress says she’s sure to include at least two tablespoons of olive oil in her food daily, and as a facial moisturizer.
  Her way to live by? “A love of life, spaghetti and the odd bath in virgin olive oil.”

• 

  Photo: Mark Whitfield

  Jamie Oliver

  Many think the British celebrity chef, restaurateur and media personality, Jamie Oliver, is responsible for the skyrocketing popularity of olive oil in the U.K. over the past ten years. There are even those who complain he uses it too much (we beg to differ).
  Oliver was awarded the TED Prize for his campaigns to "bring attention to the changes that the English, and now Americans, need to make in their lifestyles and diet." Here, here.

• Miranda Kerr

  Australian model Miranda Kerr swears by mixing olive oil with a little lemon juice for shiny locks.
  "At least once a week, I mix the two together and leave the mixture on my hair for as long as possible. It's a home recipe my mother taught me and I have yet to find a better way to repair my split ends after a catwalk show," she told French Elle magazine.
  Some of her KORA Organics line of skincare products feature olive oil as an ingredient.

• 

  Frank Giustra

  You might not recognize him, but you've seen his work. Canadian media and mining mogul Frank Giustra is the founder of Lions Gate Entertainment, the company behind the Emmy Award-winning television drama, Mad Men and films like American Psycho, Dogma and Fahrenheit 9/11.
  Frequently required to jet around the world for his various business and philanthropic ventures, Giustra’s favorite travel companion might surprise you. “I won’t go anywhere without my olive oil,” he told the Vancouver Sun. His very own Domenica Fiore organic olive oils, produced in Umbria, Italy, have been a perennial award-winner at the New York International Olive Oil Competition.

• Frances Mayes

  Mayes up and left the States and moved to Tuscany, where she purchased a rundown villa in Cortona. Her best-selling memoir,Under the Tuscan Sun: At Home in Italy -- later adapted into the Golden Globe-winning film starring Diane Lane -- tells the story of its renovation interspersed with recipes of Mediterranean favorites.
  Mayes produces the award-winning Bramasole olive oil, from a blend of olive varieties handpicked “under the Tuscan sun.”

• 

  Rachael Ray

  Last, but certainly not least, is olive oil goddess Rachael Ray whose playful use of the English language includes gems like “Yum-O” (yummy), “GB” (garbage bowl), “sammie” (sandwich) and of course, the now-famous “EVOO.”
  "EVOO" was added to The Oxford American College Dictionary in 2007, with the cook credited as the phrase’s creator.
  In addition to her cooking shows, Ray hosts a syndicated daytime talk show, and has her own line of dog foods featuring, you guessed it, EVOO. 

By Chris Lindahl, www.oliveoiltimes.com

• September 17th, 2014

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cooking with extra-virgin olive oil

Is it OK to cook with extra-virgin olive oil?

One of the main things to consider when evaluating whether it is OK to heat extra-virgin olive oil 
(or any other oil for that matter) is the smoke point of the oil. The smoke point is the temperature
 at which visible gaseous vapor from the heating of oil becomes evident. It is traditionally used as
 a marker for when decomposition of oil begins to take place. Since decomposition incurs 
chemical changes that may not only result in reduced flavor and nutritional value but also the 
generation of harmful cancer causing compounds (oxygen radicals) that are harmful to your health, 
it is important to not heat oil past its smoke point. Inhaling the vapors can also be damaging.

Oils and their smoke point

The smoke point is a natural property of unrefined oils, reflecting their chemical composition.

 When oil is refined, the process increases the oil's smoke point; in fact, raising the smoke 

point is one of the reasons why the refining process is used. To get a better idea of how refining

 increases the smoke point of oil, look at Table 1 that shows several examples.

Table 1

Oil type	Smoke point
Canola oil, unrefined	225°F
Canola oil, semirefined	350°F
Canola oil, refined	400°F
Safflower oil, unrefined	225°F
Safflower oil, semirefined	320°F
Safflower oil, refined	450°F
Soy oil, unrefined	320°F
Soy oil, semirefined	350°F
Soy oil, refined	450°F
Sunflower oil, unrefined	225°F
Sunflower oil, semirefined	450°F
Sunflower oil, refined high-oleic	450°F

Olive oil and its smoke point

Before I discuss the specifics of the smoke point of olive oil, I want to clarify some terms used to 

define olive oils since these terms are often a source of confusion for many people:

• Extra-virgin: derived from the first pressing of the olives (has the most delicate flavor).
• Fine virgin: created from the second pressing of the olives.
• Refined oil: unlike extra-virgin and fine virgin olive oils, which only use mechanical means to
•  press the oil, refined oil is created by using chemicals to extract the oil from the olives.
• Pure oil: a bit of a misnomer, it indicates oil that is a blend of refined and virgin olive oils.

Now, unlike the information presented in Table 1, the information on olive oil smoke points is, 

unfortunately, not very clear or consistent since different companies list different smoke points

 for their olive oil products; this variability most likely reflects differences in degree of processing.

 Generally, the smoke point of olive oil ranges from 220-437°F. Most commercial producers list 

their pure olive smoke points in the range of 425-450°F while "light" olive oil products (which have 

undergone more processing) are listed at 468°F. Manufacturers of extra virgin oil list their smoke 

points in a range that starts "just under 200°F" and that extends all the way up to 406°F. Again, 

the variability here is great, and most likely reflects differences in the degree of processing.

Practical tips

In principle, organic, unrefined, cold-pressed extra virgin olive oil should have the lowest smoke 

point of all forms of olive oil since this form of the oil is the least refined, most nutrient dense and 

contains the largest concentration of fragile nutritive components. Oxidation of nourishing

 substances found in extra virgin olive oil, as well as acrylamide formation, can occur at cooking 

temperatures very closer to the 300°F/148°C range. For these reasons, I don't recommend 

cooking with extra virgin olive oil.

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Evoo is good for your immune system

How Extra Virgin Olive Oil Is Good For Your Immune System

Skip the butter and stick margarine in the kitchen and use oil — extra virgin olive — to improve your immune system. The consumption of this oil has increased dramatically in recent years with a United States purchase of 292,925 metric tons (MT) in 2011,reports the U.S. Department of Agriculture (USDA) Foreign Agricultural Service (FAS). This high-fat oil contains 73 grams of monounsaturated fatty acids (MUFAs) and is popularly used as for frying and baking as a healthier replacement for vegetable oil. It can also serve as a dressing for salads. Its health benefits derive from its nutritional content of high MUFAs that are considered to be a healthy dietary fat. MUFAs have been linked to lower cholesterol and control the insulin levels in the body as they replace the saturated fats or trans fats that can increase LDL cholesterol levels and the risk of cardiovascular disease.

Extra virgin olive oil is a good source of antioxidants with vitamins E and K that can protect the body from oxygen-free radicals and promote healthy cognitive function, says the USDA. Implementing olive oil in cooking provides numerous health benefits if used correctly. The nutritional value of olive oil is affected by heat, light, and air. For storage, Mayo Clinic recommends to keep the oil in a dark, room-temperature cupboard or in the refrigerator to preserve the healthy fats and the taste that can wither over a long period of time.

Learn how your immune system can
reap the health benefits of extra virgin olive oil through moderate consumption.

Combats Inflammation

The phenolic compound — oleocanthal — found in olive oil has anti-inflammatory properties. A study from the Monell chemical Senses Center in Philadelphia, Pa. examined the effects of daily intake of teaspoons of extra virgin olive oil on pain. Researchers found that four teaspoons of this high-fat oil per day for 12 weeks acted as an anti-inflammatory drug, such as ibuprofen, to reduce pain. While extra virgin oil and ibuprofen have the same effect on treating inflammation, they have different effects on the body. According to Science Daily, ibuprofen can increase bleeding and gastrointestinal damage whereas olive oil has no such effect on the body.
Tip: The amount of oleocanthal differs in olive oils. To see how strong the oleocanthal content is in an olive oil, you can take a sip and see how it stings the back of your throat. The stronger the sting, the more oleocanthal it has, says Arthritis Today.

Combats Diabetes

Diabetics are often told to limit their daily intake of dietary fat because they are at high risk of developing cardiovascular disease. In a landmark government study, it was determined that foods with high MUFAs does not cause weight gain in diabetics and can even reduce the risk of developing type 2 diabetes by approximately 60 percent. MUFAs help diabetics regulate their insulin levels and blood sugar, especially for those who have type 2 diabetes.

Combats Cancer

The consumption of olive oil has been linked to a decrease in tumors of colon, prostate, and breast cancer. Before recent studies, researchers concluded that higher incidences of breast cancer are linked to a high saturated fat diet. In a study published in Annals of Oncology, researchers found that oleic acid — the main MUFA in olive oil — can weaken a cancer gene found in 25 to 30 percent of all breast cancers. What's more, with oleic acid, the effective of the breast cancer drug Herceptin improved dramatically.

Reduces Risk of Cardiovascular Disease

MUFAs in olive oil have been shown to reduce heart problems and rate of heart disease deaths. In a study published in the New England Journal of Medicine, researchers conducted a randomized trial of the Mediterranean diet pattern and its prevention of cardiovascular disease. In Spain, participants who were at high risk of cardiovascular disease but did not develop it yet were assigned to a Mediterranean diet with extra virgin oil, a Mediterranean diet with the addition of mixed nuts, or a control diet with advice on how to reduce dietary fat. Researchers found that a Mediterranean diet with either extra virgin olive oil or mixed nuts can significantly reduce the incidence of cardiovascular disease.

Promotes Healthy Fetal Development

Pregnant women are often advised to include olive oil in their diet due to its high content of omega-3 fatty acids. This heart healthy oil has the ability to improve brain function and learning capacities in young children. The consumption of extra virgin olive oil has been linked to a positive effect on a child's height, weight, and cognitive and behavioral development. In a study published in the Journal of Physiology and Biochemistry, researchers tested the effects of consuming olive oil in relation to body weight gain and foot efficiency as well as placental and fetal development. The results of the study showed that a pregnant rat's consumption of olive oil as the only dietary fat source did not have any detrimental effects on the expectant mother's weight gain or placental and fetal development.

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Eat healthy with extra virgin olive oil

 EAT HEALTHY with EXTRA VIRGIN OLIVE OIL!


When it comes to healthy eating and weight loss, I think we can finally say good-bye to the fat free diets that were so popular several years ago. We've always known that you need some fat in your diet for a number of reasons. Fats are sources of fatty acids, essential for cell growth and development and the production of some hormones. They transport fat soluble vitamins (A, D, E, and K), provide energy and provide wonderful taste to foods. They also keep us full which is an important thing for people trying to manage their weight.

So what's the problem with fat? Not much, if its healthy fat.

It is more calorie dense than protein and carbs -- 1 gram of fat provides 9 calories compared to 4 from protein and carbs, so one tablespoon of oil has 120 calories. Eaten in excess fats can provide lots of calories which can contribute to your waistline. But, studies have shown that they play an important role in weight management, when eaten in moderation. It's that satiety factor in fats that helps keep you feeling full. So when trying to lose weight, it's important to have some in your diet.

When it comes to fats, it's how much and also the kind you choose.
There are also different kinds of fats -- monounsaturated, polyunsaturated and saturated and they all play different roles in your body. Too much saturated fat (found in animal products of like meat, poultry and full fat dairy) can raise your LDL-cholesterol (the "bad" cholesterol) but when you replace some of the saturated fat in your diet with the unsaturated variety, it helps lower your LDL. And trans fats, the result of processing and hydrogenation are linked to numerous health issues and should be avoided. Choosing healthy fats is the solution.
One of those "healthy" fats is always on top-ten power food lists. Olive oil, a monounsaturated fat, is one that you should consider for cooking and adding flavour to salads and more. Let's take a closer look at it:

* Olive oil is a source of heart-healthy monounsaturated fats and also rich in unique disease-fighting plant chemicals and vitamin E.

* Research suggests that it's plant chemicals help dilate blood vessels, prevent blood clots and decrease inflammation in the body. Other studies have linked this oil to reducing risk of some cancers and Type 2 diabetes and boosting immunity. Olive oil helps your body use plant chemicals from other foods. For example, lycopene, the antioxidant found in tomatoes is fat soluble and is best absorbed when eaten with some fat. Think olive oil in your tomato sauce.

* Olive oil is an important part of the Mediterranean diet, known for its health benefits.

* With a wide range to choose form, its best to choose olive oils that are cold-pressed and unrefined fined such as "extra virgin" or "virgin" which have the highest amount of nutrients compared pared to "olive oil" (a blend of virgin and refined olive oil) or "extra light olive oil". Extra virgin is the top quality and has the widest variety of flavours and aromas.

* "Light" olive oil is refined, does not have fewer calories than other oils and is light in flavor only.

* Contrary to popular folklore, you can cook with olive oil. When it comes to use, the most flavourful and usually more expensive oils, are better for salad dressings, marinades, tossing with grilled vegetables or brushing on bread. The less expensive oils, with less intense flavors are better for grilling, sauteeing and frying.

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 Superfood  Olive Oil

Olive oil doesn't get its reputation as a superfood for no reason -- not only does the stuff possibly ward off cancer (thanks to its powerful antioxidants like Vitamin E), but it's also anti-inflammatory and delicious, too. Unlike the solid, artery-clogging fats in butter, olive oil is packed with healthy monounsaturated fats that may actually lower your risk of heart disease; healthy fats can actually promote good cholesterol and help to regulate your blood sugar. But before you buy your next bottle, make sure you know what you're getting -- and that you're purchasing the right one for your particular needs.



Extra-Virgin Olive Oil comes from the first pressing of olives, making it the highest quality olive oil, containing less than one percent acidity. Known for its perfectly balanced aroma and superior taste, this type of olive oil has a light, delicate flavor thanks to minimal processing. You don't want to cook with this kind, though, since high heat can damage the flavor and nutrients. Instead, when you want to focus on flavor, for example in salad dressings, soups, marinades, or for dipping hunks of crusty bread. 

Virgin Olive Oil comes from the second pressing of slightly riper olives. "Virgin" actually refers to the fact that the olives haven't had much handling and manipulating, either. It has a bit higher acidity and thus costs less than extra-virgin, but is still known to have a pretty good taste. Use this oil for lightly browning or sauteing vegetables or meat.



Regular (or Pure) Olive Oil, also known as commercial olive oil, has a blander taste and lighter color than its virgin counterpart. This baby has been chemically refined to neutralize the high acid content and strong flavors. This is one of the least expensive types of oil with the lowest nutrient levels. It's thought of as an all-purpose cooking oil and is best for deep frying or stir-frying due to its higher smoke point.

Light Olive Oil has the exact same fat and calorie content as virgin oil. It's simply a less pure, more chemically refined mixture of lower-quality oils with some virgin oil added back in. Since it's virtually flavorless, it works well when baking any sort of #NomNoms. 








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Green laser turns red in extra virgin olive oil

Green laser turns red in extra virgin olive oil HD 1080
https://www.youtube.com/watch?feature=player_embedded&v=yrO5hqhxfkM#!

Green laser turns red in extra virgin olive oil HD 1080

www.youtube.com

Green laser light turns red in extra virgin olive oil. It is green again after passing the oil. In sunflower oil it remains greenish. Some of the laser's ene.

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Categories of olive oils

Categories of olive oils:

• Extra virgin olive oil: is achieved by first cold pressing of freshly picked olives contains no more than 0.8% acidity, and is judged to have a superior taste. It accounts for less than 10% of oil in many producing countries; the percentage is far higher in the Mediterranean countries (Greece: 80%, Italy: 45%, Spain 30%). Is considered the finest and fruitiest, and thus the most expensive olive oil.

• Virgin olive oil: This too olive oil is a first-press oil, but with a slightly higher acidity level of 1-3%. Virgin olive is good for cooking purpose, mainly for sauté and baking and it can be used in salads as well. Virgin olive oil is good for body and hair massage too.

• Fino olive oil: This olive oil is a blend of extra virgin and virgin olive oils.

The olive is native to the Mediterranean region, and each area around the Mediterranean provides a unique type of olive .

The Spanish olive oil is typically golden yellow with a fruity, nutty flavor.
The Italian olive oil is often dark green. It has an herbal aroma and a bitter flavor.
The Greek olive oil has a strong flavor and aroma and tends to be light green.
The French olive oil is typically pale in color and has on a mild flavor.
The Californian olive oil is light in color and flavor and it has a slightly fruity taste.
The Middle East olive oil is rich in flavor and mild in taste with herbal aroma .

As mentioned, some of the olive oils are “green”. These olive oils are from unripe olives and tend to provide a slightly bitter taste. The moderately green tinted oils are commonly found in foods we eat. These olive oils have a fruity and nutty flavor and are added to neutral-flavored foods. The ripe olives produce olive oils that are golden, yellowish color. The olive oil that come from ripe olives are milder with a buttery in taste. They do not have that bitter, fruity flavor like the green olive oils. 

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