The beauties of olive oil
JEREMY MELTZER
ONCE mainly the domain of the Mediterranean, today all over the world millions of health-conscious consumers enjoy and allow only extra virgin olive oil in their homes.
Why? With significantly higher levels of antioxidants than virgin or any other olive oil derivative, extra virgin olive oil, or EVOO, is by far the healthiest. As EVOO comes from the olive’s first pressing, it yields only 10-18 per cent oil. This makes it the king of oils -— but also the most expensive.
With the greatest amount of monounsaturated fats of any edible oil, EVOO offers protection against heart disease by controlling LDL (bad) cholesterol levels, while simultaneously raising HDL (good) cholesterol levels.
We also know EVOO to be high in polyphenols -— a broad class of antioxidants that help slow the ageing process. Alas, oils ain’t oils! Fresh is always best as the freshest oils contain the highest levels of these healthy fats and restorative antioxidants.
Interestingly, Europe doesn’t have enough extra virgin olive oil for its own domestic consumption. So, what arrives here is rarely fresh or extra virgin. In Australia, we can now enjoy some of the freshest extra virgin oils, directly from our collective backyards.
However you enjoy the good oil, make sure it’s extra virgin and use liberally. And don’t save it! Unlike wine, it doesn’t get better with age.
Jeremy Meltzer and his father, Howard, make kosher-certified Yellingbo Gold Extra Virgin Olive Oil in Yellingbo, Yarra Valley, Victoria. To order their olive oil, visit www.yellingbo.com.
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