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<pre>All oils produced directly from the olive fruit by physical meams are
virgin olive oils.

The term Extra Virgin Olive oil is used as trade standard indicating a
very high quality virgin oil. This grade is underpined by a low free
acid (as oleic) content ie 1% or less. Additional requirements include
numerous physical and chemical tests and an organoleptic assessment ( 0
defects and a high level of fruitiness). Extra virgin olive oils
generally have the highest polyphenol levels. When most other edible
oils are extracted natural polyphenols are lost during processing, but
not in olive oil.

With respect to the health benefits of olive oil.

1. When olive oil is consumed in preference to other edible oils - The
high levels of oleic acid bound as triglyceride in EVO can lower blood
cholesterol - lower the LDL fraction (bad cholesterol) and raise the HDL
(good cholesterol). This change in cholesterol reduce the risk of
cardiovascular disease. Polyunsaturated edible oils als reduce the blood
cholesterol but here both LDL and HDL are reduced.

2. In olive oil there are two types of antioxidants - Polyphenols and
Vitamin E compounds (tocopherols). Both of these types of compounds
counteract free radicals that are continually being formed in the body
through metabolism. Many of these free radicals are counteracted by
antioxidants formed within the body. Thus EVO gives added protection.
Free radicals are believed to be part of the underlying cause of damaged
blood vessels and possibly some cancers.

Prof Stan Kailis
UWA
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