Umbria Olive Oil

Since ancient times, the health benefits of olive oil have been widely recognized in the Mediterranean countries. Greek physicians like Hippocrates and Dioscorides Pedanius were the first to highlight the beneficial effects of olive oil. However, Galen, who lived in the second century AD Marco Aurelio Court, was the first to write a book on medical cures, in which olive oil was the main ingredient for many dishes.

In Ancient Medicine and Popular, olive oil has always been considered good to help relieve stomach aches, to fight against the pain of various origins, to relieve inflammation and itching due to insect etc. bytes modern research has confirmed the therapeutic properties of olive oil and, in particular, its anti-inflammatory and antioxidant.

The olives are rich in monounsaturated fatty acids (oleic acid) and they are a good source of vitamin E. Monounsaturated fats are more stable than polyunsaturated fats, and therefore their presence makes the cell membranes themselves stable against the action of free radicals. Vitamin E is an antioxidant that helps neutralize free radicals.

In addition, olives are rich in polyphenols and flavonoids, phytonutrients that have antioxidant and anti-inflammatory.

Thanks to its antioxidants, olives and olive oil help the body protect against heart disease, colon cancer and other cancers. Olive oil has anti-inflammatory effects help to reduce the severity of symptoms of diseases such as asthma, osteoarthritis and rheumatoid arthritis.

Olive varieties are also called "cultivar." There are a wide range of olive varieties or cultivars in the world, from various Mediterranean countries. Different varieties of olives yield oils with different flavors and colors, too, some varieties are better for oil and not all olive varieties of olives that can be eaten, some of them are only good at making oil.

Each olive cultivar preferences in terms of soil and climatic conditions, and different varieties of olive trees grow better in some places than others, and bear fruit at different times of the year.

The fact that some are olive green and black, depends only on maturity of the olive was when he was chosen: the darker the olive, the riper it is.

On this page we highlight some of the most common varieties of olive cultivar.

Frantoio olives - where it grows: the areas around Rome , including Tuscany and central regions of Italy.

Characteristics of the olive, the fruit is large (it weighs about 2gr) and when it is ripe, it turns red / purple.

Type of oil: olive oil of high quality, fruity and aromatic. Is this a table olive: no

Moraiolo Olives - where it grows: Tuscany, Umbria, in the Mediterranean.

Characteristics of the olive: the olive is small and round and he is black when ripe.

Type of oil: olive oil of very good quality, fruity, green

Belice olives Nocellara - where it grows: the islands of the Mediterranean.

Characteristics of the olive: the olive is large (it can weigh up 7gr).

Oil Type: fruity and light.

Is this a table olive: yes.

Manzilla olives - where it grows: Spain (Andalusia) and Italy.

Features of the Olive: big fruit, it can weigh between 4 and 6 grams.

Is this a table olive: Yes, it is most common in olive brine in supermarkets.

Kalamata Olives - where it grows: Greece.

Characteristics of the olive, the fruit is oval and long term.

Is this a table olive: yes.

Carol Oliver - where it grows: Calabria (southern Italy).

Characteristics of olive oil: olive large.