{"id":3524,"date":"2018-04-05T12:00:37","date_gmt":"2018-04-05T12:00:37","guid":{"rendered":"https:\/\/fxnutrition.com\/?p=3524"},"modified":"2025-08-28T15:05:09","modified_gmt":"2025-08-28T15:05:09","slug":"olive-you","status":"publish","type":"post","link":"https:\/\/www.fxnutrition.com\/blog\/olive-you","title":{"rendered":"Olive You!"},"content":{"rendered":"

For thousands of years and across myriad cultures and mythologies, the olive tree has been synonymous with \u201cpeace\u201d and \u201cprosperity\u201d. And thus, so are the fruits and oils from this tree.
\nI think of olive oil as one of our most potent pain relieving and anti-inflammatory agents.
\nIn fact, freshly pressed extra-virgin olive oil contains a compound that has the same pharmacological impact as ibuprofen. That\u2019s right! One tablespoon of olive oil may be a better curative for those spasms and tenderness that typically leave you reaching for the plastic white bottle of NSAIDs.
\nThis same molecule, called oleocanthal<\/em>, is what\u2019s said to be at the heart of the superior health benefits of the Mediterranean Diet.
\nAnd while olive oil has been used for medicine and beauty for millennia, like all foods, there are some guidelines for keeping your good efforts in check and ensuring that you\u2019re inviting the most potent health benefits.
\nIn other words, the wrong choices could turn your good intentions into ignorant impairment.
\nThe Hebrew word for \u201colive tree\u201d is es shemen<\/em>. This translates to mean \u2018tree of oil.\u201d The root meaning is \u201cto shine.\u201d It connotes \u201crichness, fruitful, ointment.\u201d It\u2019s related to the word shemesh,<\/em> \u201cto be brilliant.\u201d
\nFollow these 3 key rules as a guide for choosing and using olive oil so you can shine your brightest light.<\/p>\n

Origin<\/h2>\n

Fresh is Best.<\/em>
\nWhile it\u2019s true that certain foods and beverages improve with time and age, olive oil is not among them. Olive oil is, in fact, perishable.
\nDid you know that olive oil can be made from over 700 different kinds of olives?<\/em>
\nLook for an olive oil that has not been sitting for a long time in storage. Again, think fresh! (Remember, olive oil is coming from a fruit.)
\nTo ensure that your olive oil is fresh, select oils that have been stored in a cool, dark place with a fast turnover.
\nIn the store, choose oils bottled in dark glass or containers that are otherwise protected from the sun. I always like to look at where in the store, in relation to the windows, the oil is shelved.
\nCheck the \u201cbest by\u201d date, or even better, if you\u2019re buying from a smaller-batch supplier, look for the harvest date.
\nEven at home, the smaller the bottle the better. The more time it has sitting exposed to air (even within the bottle itself), the more of a chance it has to go rancid and spoil. Rancidity, in a nutshell, means not so healthy after all.
\nGo find your cool dark place to store your olive oil now!<\/em><\/p>\n

Quality<\/h2>\n

Quality is key.<\/em>
\nChoosing olive oil is another one of those cases where reading labels matters. The health advantages of oil can be delivered within every bite or processed out before the bottle has even made it into your grocery cart.
\nDoes labeling matter?<\/em>
\nIt does!
\nThe label \u201cvirgin\u201d implies that the oil was made through a physical process. Back in the time of the Romans, this used to be by pressing olives with rocks. Nowadays it means just pressing, mechanically, not using any chemical processing to alter and extract the oil and its constituents.
\n\u201cExtra virgin\u201d is a term implying that it\u2019s the best, the first pressing, with the most extraordinary health benefits.
\nThe oil with superior benefits is going to come from the freshest picked fruit that is mechanically and cold pressed (not using heat above 80.6 degrees Fahrenheit). Pressing should happen fairly quickly after picking, with the oil stored as noted above.
\nThe difference, and the place where things can get tricky and not so favorable, is when the oil is chemically processed, mixed and blended with lower grade seed or soy oils or deodorized due to the use of overripe, not fresh picked, fruit; fruit that\u2019s been harvested or swept right from the ground.
\nTom Meuller, in his book \u201cExtra Virginity<\/strong>\u201d<\/em> calls this a \u201cdefrauding of the health benefits\u201d.
\nWhen it comes to olive oil, \u201cextra virgin\u201d is the highest quality with \u201cvirgin\u201d following close behind. \u201cLampante\u201d is the lowest quality (meaning lamp oil, which was another traditional use of olive oil not meant for consumption). Anything that is \u201clight\u201d falls into the category of \u201clampante\u201d. Use it for your oil lamps, not for your food.<\/p>\n

Usage<\/h2>\n

Put it to good use!<\/em>
\nAnother place where the defrauding<\/em> of the health benefits of olive oil can happen is right on your stove top. That\u2019s right! You can be spending a pretty penny on your olive oil and impairing its value without even knowing it.
\nFrom a culinary perspective, using good-quality olive oil at a high heat is a waste of money and flavor. From a health perspective it’s downright menacing.
\nOlive oil has a relatively moderate heat point. It\u2019s not meant to be used at high temperatures. In cooking this is referred to as the oil\u2019s smoke point. The smoke point is literally when the oil begins to produce a pungent smoke.
\nWhen an oil reaches its smoke point it\u2019s become rancid and oxidized, simply meaning that it invites oxidative stress and free radical damage at any site of internal inflammation.
\nYour body naturally produces free radicals as a part of normal metabolism. In an ideal world they\u2019re neutralized by the antioxidants like we get from our fruits, vegetables and unheated olive oil!
\nUnfortunately we often have more free radical activity than we do antioxidants to keep things in check. This leads to the oxidation and inflammation that becomes the breeding ground for many of our chronic diseases.
\nI like to use my olive oil unheated or mildly heated. Often times I\u2019ll stir fry veggies in a broth or in an oil conducive to higher heat and then add my olive oil at the end, for flavor.
\nAnd flavorful it is!<\/strong>
\nAll those different olives yield myriad flavor profiles and consistencies \u2013 from cloudy to clear. In this regard, one is not better than the other. Follow your taste buds. They<\/em> know a good thing.<\/p>\n

what to buy?!<\/h2>\n

Let\u2019s turn to the expert.<\/em>
\nHere I\u2019ll share some of Tom Mueller\u2019s recommendations. Afterall, he\u2019s a master on the subject, has done extensive research in Italy, Spain and here in the states, tasting the richness of oils from continent to continent.
\nOf course, like him, I\u2019m one of those people who loves a really good olive oil from a small batch press. I could sample olive oils like some people sample wine. (I just need a good head of steamed broccolini for dipping instead of the bread.)
\nBut we don\u2019t all have the time or local resources to do that kind of sampling.
\nSo where does that leave us at the store? Check this out. There are still some good options.
\nCorto Olive Oil<\/a><\/strong>
\nCalifornia Olive Ranch<\/a><\/strong>
\nAnd here\u2019s Mueller\u2019s easy-to-find supermarket picks.<\/a><\/strong>
\nOlive oil contains a cocktail of hundreds of beneficial and anti-inflammatory agents. Today\u2019s action step is simple\u2026consume it!
\n(Truth be told, I even have some clients eat it right off the spoon!)
\nOlive oil is just one of the anti-inflammatory foods that has a starring role in my pantry. We\u2019ll be exploring more foods that ease inflammation, along with a special opportunity to put an anti-inflammatory diet into practice during the next few weeks. Stay tuned for more!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

For thousands of years and across myriad cultures and mythologies, the olive tree has been synonymous with “peace” and “prosperity.” And thus, so are the fruits and oils from this tree.
\nAnd while olive oil has been used for medicine and beauty for millennia, like all foods, there are some guidelines for keeping your good efforts in check and ensuring that you’re inviting the most potent health benefits.
\nIn other words, the wrong choices could turn your good intentions into ignorant impairment…
\nI think of olive oil as one of our most potent pain relieving and anti-inflammatory agents.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[133],"tags":[169,167],"class_list":["post-3524","post","type-post","status-publish","format-standard","hentry","category-diet-lifestyle-support","tag-immune-health","tag-nutrition"],"_yoast_wpseo_sitemap-include":"-","_yoast_wpseo_canonical":null,"_yoast_wpseo_redirect":"","_yoast_wpseo_opengraph-description":null,"_yoast_wpseo_opengraph-title":null,"_yoast_wpseo_focuskeywords":null,"_yoast_wpseo_meta-robots-noindex":null,"_yoast_wpseo_meta-robots-nofollow":null,"_yoast_wpseo_title":"Olive You! - A guide to olive oil | Functional Nutrition Alliance","_yoast_wpseo_metadesc":"Freshly pressed extra-virgin olive oil contains a compound that has the same pharmacological impact as ibuprofen. 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