|
Everything
about olive oil
 „OLIO
EXTRA
VERGINE D`OLIVA
DI
TOSCANA "
"COLD
PRESSED OLIVE OIL"
"NATIVE
OLIVE OIL EXTRA"
- the special of the
olive oil
- the naehrwert of
the
olive oil
- a valuable food
- the welfare
strength of
the
olive oil
THE
SPECIAL...
On
all hills of the
Toskana one finds olive cultures, in those the
fruits for that excellent "OLIO
EXTRA VERGINE
D`OLIVA"
grows. If the optimal Ripe condition is
reached, that is
beginning to
in the middle of November, becomesthese with that Hand picked and
immediately to the oil gun brought. Still on the same day become
theolives according to the traditional method by the weight of
Muehlsteinen zerkleinert. This is a condition,cut up around a product
of such erlesener quality to attain. The paste developed in such a way
is paintedon mats and then under large pressure pressed. Only this oil,
which down-drips with first presses, is that "COLD PRESSED OLIVE OIL -
OLIO EXTRA VERGINE D`OLIVA" (one calls it
now also
"NATIVE OLIVE OIL EXTRA"), it has fatty acid
content of less as 0.6% and the originality constitutes. One permits
the oil to serve, naturally over
avoid that the wohlgeruch is lost through filtering. Only then it
becomes in Bottles filled up. Analyses
of different food laboratories showextremely low values of fatty acid.
By the pleasant fragrant and the taste of freshness belongs this OILto
the most valuable ones. In the kitchen it becomes the taste refinement
from neutral, little aromaticcourts uses. Here itself the
characteristic taste can do this outstanding tuskans "OLIO EXTRA
VERGINED`OLIVA" unfold full. This olive oil is the best and Healthiest
one, because to its production only olivesmature pressed and on closing
to be filtered. Differences in color and taste result from
differrentlyground condition, climatic differences, the distance of the
trees to Sea, from the age of the trees andthe respective sun exposure.
THE FOOD
VALUE...
The oil,
which is won from olives, is with distance the
best foodfat.
Even those Americans, who have even no important oil production, have
that food value and the
therapeutic qualities of the oil discover. In the year 1977 confirmed
Professor Angel key from the University of
Minnesota after research of many years those prvently effectiveness of
the olive oil for vorbeugung
against Arteriosklerose and cardiac infarct. He was a first modern
physician, that the meaning
"mediterranen Diet" confirmed, in which the olive oil plays a large
main role. First the olive oil is
the only fat, that with simple pressing of the fruit - one wins without
chemical or other additives -. Seed oil
becomes against it extracted. For this special devices and chem.
additives become such as butane,
propane and Hexane uses. Our body needs fats, in order to hold its
temperature of 37 degrees Celsius.
This fats should be neutral, are however easily acid in reality.
Crucially for our organism are
Oleinsourness, linseed oil acid and peanut oleic acid. For a while it
was maintained that seed oil was more
valuable than olive oil, since it contains more linseed oil acid. Neure
studies resulted in however that the human
body only 10-12 % linseed oil acid to assimilate can. Olive oil bears
very high temperatures, without
it in its chem. structure is destroyed.It does not increase the
Cholesterinmirrow. The acid of the Olive oil has rather the
characteristic, thecontent of LDL (that is harmful) too reduce and the
Cholesterin HDL too received, which the danger ofArterien blockage
prevents. The olive oil does not only reduce the acid of the gastric
juices, it affectsitself also positively the gall out (decreased risk
of gallstone). It supports even the bone growth ofinfants. Why should
one do therefore thus without olive oil?
A
VALUABLE
FOOD...
Vegetable
oils are rich
at insatiated fatty acids. These fatty acids
are for our organism indispensably, there only it certain metabolic
procedures possible make. In order to
take up the optimal quantity of insatiated fatty acids, one should take
at least 4 spoons olive oil on
the day to itself. There is no contraindication for the consumption of
fresh olive oil. It is
important, the correct oil for the respective To select kind of
preparing. During cooking the oil changes by warmth and oxygenation in
its characteristics. For example and will work linseed oil
acids
thereby health-endangering. For this reason it is necessary, with To
consider roast with oil some general
rules:
- the flame/heat may be to high never,
- the oil may not be heated up longer than 20 min.,
- the oil may be never used several times.
Under
diaetly criteria the
olive oil extra Vergine is an extremely
valuable food, richly at chlorophyll, carotin (the liquid protects
against oxidizing and before
will be ancid), at Lecithin (the admission of fats, sugars stimulates
and Proteins), at Poliphenolen and
vitaminen
A and D.
THE WELFARE
STRENGTH....
In
that Antique one was
usual it, itself after a recreating bath or
before a sportly match with aromatizedolive oil mass to let. Also today
it gives some places, at those physicians a "flavour therapy" for the
healthand beauty of the Body offer. The therapy sits down however from
several treatment fields together:
- the Massage with
aromatic oils (shifts u with Essenzen from the sheets.
Fruits of the
olivenbaumes, those always with oil to be
again freshly mixed;
After instruction of
the physician excerpts become of
Bergamotte, Basilikum,
chamomile, Kampfer, Eukalyptus and other Plants added).
-
baths and inhalation;
- special herb
parliamentary allowance and
herb teas.
With
this kind of the
Massage the oil is given on the
skin. Thus it
into the body penetrates,neuromusculartechniques are applied, to the
nervous system and the meridiane influence. As reaction to the
Massagethe nerve ends communicate with the internal organs, the glands,
the cycle and over the blood with the brain, the heart impact, blood
pressure, respiration, Libido and the anti-stress reactions. The pure
oils stimulate the skin, ease and bring energy, even if it with water
are diluted. The trailers of naturalwelfare methods see more in the
olive oil thus as only one food. Also the water for a relaxing bath can
beenriched with oil (one can add also lavendel or chamomile excerpt).
Who has fragile fingernails, shouldthe fingertips into lukewarm oil
bath. Not least lindern massage with olive oil jokes with Arthritis.
But the ranges of application of olive oil pass still much on. Even in
the household the olive oil showsits versatility. For example one can
Salad dishes made of wood with lukewarm water without detergentsclean
and fastened. grease also little oil; even moving shoes made of leather
remain soft and for waterun permeable, if one rubs
it in
with oil; likewise iron pans and pots, which one to used, should be
alwaysgreased before clearing with oil.
|
