Do you know if the olive oil you are buying is pure or not? Many olive oils are made with cotton-seed oils mixture. The pure olive oil holds great health benefits for everyone. If the olive oil is pure the oil is pale and a greenish yellow. If the oil is mixed with cotton seed oil the oil consists partly of an indigestible gum. The cotton seed oil tends to produce kidney trouble and heart failure.

A  simple test for purity of your olive oil is to sample the oil by oiling your wood floors or furniture. If the oil is pure it will leave a beautiful polished shine minus the grease. But if the oil contains cotton-seed oil mixed with the olive oil part of the oil will evaporate leaving behind a gummy portion.

 When pure olive oil is shaken in a half filled bottle the bubbles formed will disappear rapidly. If the olive oil is mixed with cotton seed oil the bubble formed will take time to burst and disappear.

 Another test for the purity of olive oil is done with nitric acid. The olive oil mixed with equal parts of nitric acid and shaken together in a flask and will produce a greenish or orange tinge and remains unchanged after standing for 10 minutes. If cotton seed oil is mixed with the olive oil the mixture is reddish in color and after 10 minutes becomes brown or black in color.

 Olive oil maybe used as a laxative and therefore useful for suffers of constipation. In the late 1890’s to early 1900’s olive oil was used in the treatment of gall stones. One study done on 21 patients in the early 1900’s showed that 19 of the 21 people  recovered completely by drinking olive oil each day (2 tablespoons)  for an extended period of time.

 Health Benefits:

 The greatest exponent of monounsaturated fat is olive oil and the prime component of the Mediterranean diet. Olive oil is a natural juice that preserves its taste, aroma, vitamins and properties of the olive fruit. Olive oil is the only vegetable oil that can be consumed as it is when freshly pressed from the fruit.

 Olive oil is the only oil that is tolerated by the stomach in pure form. Olive oil protective functions have a beneficial effect on ulcers and gastritis. The oil in pure form activates the secretion of bile and pancreatic hormones much more naturally than prescribed drugs.

 Benefit for your Heart:

 Studies using olive oil on a group of people with high cholesterol showed that in consuming 25 milliliters of pure olive oil each day (which is equal to 2 tablespoon) for 1 week lowered their oxidations of LDL cholesterol. Each person showed higher levels of antioxidant compounds phenols in the blood.

 All types of olive oil are sources of monounsaturated fat. Extra Virgin olive oil which is obtained from the first pressing of the olives contains higher levels of antioxidants, The oil contains high levels of vitamin E and phenols in pure form because it is less processed.

 Olive oil is considered one of the good oils or healing fats. Most people do quite well with the oil since it does not upset the critical omega 6 to omega 3 ration in your system. Most fatty acids in olive oil are omega 9 oils which is monounsaturated oils.

 Studies have been done using olive oil to reduce the risk of colon cancer. Studies showed the diet supplemented with olive oil had lower risk of colon cancer than the diet supplemented with safflower oil. Diets supplemented with fish oil have very low colon cancer risks; the study concluded that the olive oil matched the results of fish oil in the lowering risk of colon cancer.

 Different types of olive oil:

 Olive oil is extracted by pressing or crushing the olives. There are different varieties of olive oil depending on the amount of pressing involved. The different varieties:

  1.  Extra Virgin is considered the best, least processed, comprising of oil from the first pressing of the olives
  2. Virgin oil is obtained from the second pressing of the olives
  3. Pure olive oil undergoes some processing such as filtering and refining
  4. Extra light olive oil undergoes considerable processing and only retains a very mild olive flavor

 When purchasing olive oil you should obtain the high quality extra virgin oil. The oil that comes from the first pressing of the olives, extracted without using heat, no chemicals, and has no off flavors. The less the oil is handled, the closer to its natural state, the better the oil.

 Pure or light olive oil is made by adding a little extra virgin olive oil to refined olive oil. It is a lesser grade oil that is labeled “olive oil” in many countries. If your label is “Light” this is a marketing strategy and not a classification of olive oil grades. The light olive oil is unregulated by any certification and has no real precedent to what its contents should be. Many times the olive oil is cut with other vegetable oils.

 How to care for your olive oil:

 Never place your bottle of olive oil in a windowsill exposed to sunlight and heat. Light and heat are the number one enemy of any oil. Keep your olive oil in a cool dark place tightly sealed. Oxygen promotes rancidity of any oil and especially olive oil. Olive oil can easily become rancid when exposed to air, light or high temperatures.

Olive oil versus canola oil:

 Do not fall into the hype today that canola oil is superior due to its concentration of monounsaturated fatty acids. Olive oil is far superior and has been around for thousands of years. Canola oil is relative new and developed when the original crops were unfit for human consumption due to their high content of dangerous fatty acids called euric acid.

 If you have a problem with the taste of olive oil, frying or sautéing food, then you should consider coconut oil. Many people are misinformed and consider it unwise to use coconut oil when cooking due to content of saturated fat. This is not the case; coconut oil is mostly saturated fat which is less dangerous to heat. The heat will not cause the oil to transition into dangerous trans fatty acids.