Olive Oil comes from olives, which is the fruit of the olive. It has monounsaturated fats, antioxidant compounds that are beneficial to health also has a significant amount of polyphenols, which also provide benefits such as increased “good” cholesterol (HDL or high density), lowering triglycerides and markers oxidative stress (which is a major risk factor for atherosclerosis and cardiovascular disease).

It is assumed that olive oil is a healthier fat, but even though this is true, can be harmful if consumed in our diet, too much of the wrong types of oils. The correct balance of fats and the right kinds of oils are essential for optimal health. That which is not known can hurt you, especially if you act thinking it is true, when in fact it is not. In fact, there is a relationship in health indicators after consuming fats, olive oil as much junk food.

We should always include a healthy portion of fruits and vegetables in our daily diet, and try to reduce fat. And when you buy olive oil, or any other type of oil, it is always best to buy only those that are “first cold pressed”, which are those resulting from the direct pressing of the olive through mechanical and physical means and a temperature controlled.

All olive oils, the highest category are “extra virgin olive oil” because it is pure fruit juice with no additives or preservatives and with a higher content of phenols. To produce a liter are needed for 4 to 5 kilos of olives. The color of olives is not tied to the variety, but maturing stage, at first green and black when ripe. So have a stronger taste, slightly bitter and a greenish hue.

It is advisable to consume olive oil in their production year, but if kept well may take up to 18 months without losing their properties and characteristics; should be kept isolated from air, light and heat as it deteriorates.

Olive oil should not be taken alone or as a medicine, but as part of meals. This in itself does not cause harm if consumed two or three tablespoons a day.