Olive oil is one of the main ingredients and fundamental representatives of the Mediterranean diet. The Mediterranean diet has a beneficial effect on health and reduces the risk of cardiovascular disease, which is also reflected in the fact that people who live along the Mediterranean has a very low rate of mortality due to cardiovascular disease, for which we can thank in particular the use of unsaturated fats prevailing in the olive oil.
Why is olive oil so important for health?
Consumption of olive oil in the world is growing as people become aware of its importance to health. Olive oil is a mixture of triacylglycerols, free fatty acids and non glyceride substances. The olive oil is mostly more unsaturated fatty acids than other fats that the human body needs as an energy source for life. Recently it is noticed that the olive oil reduces cholesterol in the blood and because of the antioxidants also prevent damaging oxidation reactions.
What we need to know when buying olive oil?
Today olive oil which we buy in the store it is equipped with various labels that help us make the purchase, of course if we can figure out the meaning of those markings. The manufacturer usually writes on the label a group of oil technology the date of pressing olives and the results of chemical analyzes. Moreover, they often add the origin of the olives as taste; odor and color often reflect the characteristics of the area where the olives grow.
For lovers of olive oil are of course best to buy oil at the producer or in the mill where the oil can try oil and determine whether it meets his needs and tastes.
Groups of olive oil

Label olive oil may be obtained only from the oil that was pressed from the fruit of the olive. Oils by a variety of chemical methods derived from olive pomace, producers should not label with the name of olive oil. With a variety of chemical analyzes we can determine the presence of other oils in olive oil which make oil lower quality. The quality of olive oil we separated in more groups of olive oil:

  1. Virgin Olive Oil:
  • Extra virgin olive oil (no more than 1 percent free fatty acids).
    • Fine virgin olive oil (no more than 2 percent free fatty acids).
    • Ordinary virgin olive oil (no more than 3.3 percent free fatty acids)

Olives used to produce virgin olive oil are washed, crushed, centrifuged and huddled. However, this is all. Level of quality; the best is of course extra virgin which shall be determined according to the organoleptic assessment and free fatty acid content. Acidity is important because it shows how carefully they acted with olive trees during the procedure.
On bottles of extra virgin oil is sometimes written: the first pressing or cold pressing. This literally means that the bottle contains only the oil that has flowed from the first pressing, and mash during the bit heated. The more the oil during compression is heated, the more oil will flow during the process, and therefore it is also less Quality. The oil, which is bottled after the first pressing, maintains the natural flavor.

  1. Refined olive oil.
    3. Olive oil.
    4. Olive-pomace oil.

It is best to consume olive oil in a year, since age is not obtained. Keep it in a dark cool place s in dark glass bottles. If placed on the temperature of below seven degrees centigrade becomes cloudy, but become clear again when it is warmed to room temperature.
Body care with olive oil
When we talk about the healing properties of olive oil should not forget that it may have therapeutic effects even when used otherwise, not only in cooking. Lubrication of the body with olive oil has a soothing effect on the body, cleanses the skin, reduces inflammation, and kills bacteria and fungi.

As we mentioned Croatian Istria has one of the best olive oil on the world. Before you buy it you can try different olive oils from different olive oil producers. Some of them have even ECO certificates.