Use Extra Virgin Olive Oil and You Might Just “Forget to Die”
Find out about the incredible health benefits of this grocery store staple, and how to make sure you get the most out of it.
Olive oil might be the key to longer life
Greeks consume more olive oil than any other country, and their Mediterranean diet has been linked to lower cancer rates, risks of heart disease, and occurrence of Parkinson’s and Alzheimer’s diseases.
A New York Times Magazine piece purports that heart-healthy olive oil is a potential reason that inhabitants of the Greek Island Ikaria just “forget to die.” TV chef Cat Cora told us, “My family in Greece drinks half a cup of extra virgin olive oil [EVOO] and warm lemon water in the morning for weight loss and health. They absolutely swear by it for keeping hunger pangs in check, helping with body maintenance, health and longevity.”
Just smelling it might be good for your waistline.
A study in the European Journal of Nutrition found that consuming EVOO in high-fat breakfasts every day lead to fat loss and improved blood pressure.
A German study found that people who ate full-fat yogurt that was mixed with EVOO showed the largest increases in blood levels of serotonin, a hormone associated with satiety, when compared to other oils and fats. This study points to the fact that full-fat foods may help people feel satisfied longer, which could lead to eating less food.
Try it for pain relief.
An earlier found that Ibuprofen and EVOO have the same kind of anti-inflammatory properties, even though the substances are otherwise completely unrelated. Their polyphenols (a type of antioxidant) act on the same receptor in the back of your throat, which is what can cause a ticklish sensation for some when they swallow it.
The Koroneiki varietal of EVOO in particular has the highest quotient of polyphenols, which also makes it great for external relief and olive oil beauty treatments on skin, hair, and scalp.
EVOO might cut down on accidental carcinogens.
The smoke point of EVOO is almost 400 degrees, which is much higher than other popular cooking oils like canola (200 degrees), or corn and non-virgin olive oils (around 320 degrees each). According to the Cleveland Clinic, “[H]eating oil above its smoke point—the temperature at which the oil begins to smoke—produces toxic fumes and harmful free radicals (the stuff we’re trying to prevent in the first place). A good rule of thumb: The more refined the oil, the higher its smoke point.” These cooking mistakes could make your food toxic.
Olive oil is full of healthy fats.
If a recipe calls for canola oil or butter, you can simply swap in olive oil. According to our food editor, use about 3/4 the amount listed (even if you’re baking cakes, muffins, and breads), and you’ll cut back on calories, saturated fats, and bad cholesterol. If cooking isn’t enough, these 7 uses for olive oil might surprise you.
“Light” doesn’t necessarily mean healthier.
Every olive oil has the same cholesterol and fat content, and they all have around 120 calories per tablespoon. A bottle classified as “light” is referring to the oil’s color and flavor. Even healthy eaters make these daily food mistakes.
Labels can lie.
“Bottled in Italy” doesn’t make it better; plus, the fine print might be: “May contain oils from Spain, Greece, Morocco, Tunisia.” That means most of the oil was likely produced elsewhere, before being shipped overseas to obtain that luxurious, coveted, they-can-charge-more Italian labeling.
The University of California, Davis conducted a study in 2012 that showed over 65% of the EVOO found on grocery store shelves did not test as “Extra Virgin,” even though they were labeled that way, and instead contained other oils as fillers, and for additional color and flavoring.
Olive oil can expire.
Bright supermarkets can speed up the oxidation process if the oil sits there for too long, and it can go rancid. As long as it’s stored away from heat and light, however, an unopened bottle of good quality olive oil should last for up to two years from its bottling date. Once you open it, you should use it all in a few months. Olive oil may have a grace period, but you should really stick to these food expiration dates.
Use it to clear acne.
It might sound a bit wonky, but many folks swear this works: Make a paste by mixing 4 tablespoons salt with 3 tablespoons olive oil. Pour the mixture onto your hands and fingers and work it around your face. Leave it on for a minute or two, then rinse it off with warm, soapy water. Apply daily for one week, then cut back to two or three times weekly. You should see a noticeable improvement in your condition. (The principle is that the salt cleanses the pores by exfoliation, while the olive oil restores the skin’s natural moisture.)
- American Heart Association. “Mediterranean Diet.”
- Antioxidants. “Antioxidants in Greek Virgin Olive Oils.”
- CentraFoods. “Who In The World Consumes The Most Olive Oil? Hint: It’s Not The US.”
- Cleveland Clinic. “Heart-Healthy Cooking: Oils 101.”
- Dermatitis. “Novel Antibacterial and Emollient Effects of Coconut and Virgin Olive Oils in Adult Atopic Dermatitis.”
- European Journal of Nutrition. “Consumption of Extra Virgin Olive Oil Improves Body Composition and Blood Pressure in Women with Excess Body Fat: A Randomized, Double-Blinded, Placebo-Controlled Clinical Trial.”
- Nature. “Phytochemistry: Ibuprofen-Like Activity in Extra-Virgin Olive Oil.”
- North American Olive Oil Association. “Olive Oil Smoke Point.”
- “Study Suggests Raising the Bar for Olive Oil Quality Control.” UCDavis.
- Technische Universitaet Muenchen. “Olive Oil Makes You Feel Full.”
- The New York Times. “The Island Where People Forget to Die.”
- United States Department of Agriculture. “04053, Oil, olive, salad or cooking.”