Welcome to Olive Oil UK
Welcome to Olive Oil UK, the website dedicated to the Mediterranean’s most delicious and healthy food. For centuries olive oil has been credited as an important factor in a healthy diet, a benefit that is all the more appealing for its presence in many of the world’s favourite recipes.
The positive health properties in olive oil mean that we can enjoy pasta, salads, soups, breads, grills, braises, even sweet recipes, because the fat content is wholesome and nourishing. Olive oil is unique in the way it enables us to change to a healthy diet, yet there is no compromise in flavour. Our mission is to show you why olive oil is so good, how to use it in your cooking – and what to look for when you buy it.
Why should we eat olive oil?
Olive oil is rich in monounsaturated fats, in particular oleic acid. In a number of respected studies, eating a high proportion of monounsaturated fats lowers blood cholesterol and has been linked to a reduction in the risk of heart disease [1]. Eating olive oil has also been shown to help reduce blood pressure [2]. and lower blood sugar levels. Research points to other beneficial properties, including, as a factor in the prevention of cancer [3]. In countries where olive oil plays a major part in diet, lower rates of death from cardiovascular illness have been recorded [1]
How to cook with olive oil
Did you know that olive oil is not just a great dressing for salad or a sauce ingredient in pasta dishes but that it is possible to use it in place of butter or vegetable fats in many of your other favourite recipes? Olive oil may come from the Mediterranean, but it has a firm place in other cuisines, including British cooking. It can be used in many surprising ways including sweet cakes and puddings. Using olive oil in place of other fats in breads or pastry means you can enjoy them without guilt – and they can even taste better. Try our beautifully illustrated, simple, fail safe recipes which show olive oil in its best light.
What to look for in a good olive oil
All Mediterranean countries possess ideal growing conditions for the olive tree, but the character, the colour and aromas of the oil itself changes excitingly in every region where it is made. Like wine, the flavour of olive oil varies depending the species of the fruit, time of harvest, quality of processing and skill in blending. The more often you eat olive oil, the more enjoyable it becomes as you learn to recognise the many aspects of its character
References;
[1] Keys A, Menotti A, Karvonen MJ, et al. (December 1986). "The diet and 15-year death rate in the seven countries study". Am. J. Epidemiol. 124 (6): 903–15. PMID 3776973
[2] Ferrara LA, Raimondi AS, d'Episcopo L, Guida L, Dello Russo A, Marotta T. (27 March 2000). "Olive oil and reduced need for antihypertensive medications.". Archives of Internal Medicine 160 (6): 837-842.
[3] Machowetz A, Poulsen HE, Gruendel S, et al. (January 2007). "Effect of olive oils on biomarkers of oxidative DNA stress in Northern and Southern Europeans". Faseb J. 21 (1): 45–52.
