Add to my favorites
Description
"Olive Oil" is a golden-green oil pressed from whole olives, known for its fruity aroma and distinctive taste. It offers heart-healthy monounsaturated fats, polyphenols, vitamin E, and anti-inflammatory benefits that enhance cardiovascular support, nutrient absorption, antioxidant protection, skin health, and joint comfort. Ideal for sautéing, dressings, marinades, roasting vegetables, or dipping bread, it complements a wide range of dishes. Olive oil remains a Mediterranean essential for everyday cooking and conscious, flavor-rich nourishment.
Category
Oils
Olive Oil
Benefits
Heart-friendly fats: Rich in monounsaturated fats that help manage cholesterol and support cardiovascular health.
Packed with antioxidants: Contains polyphenols and vitamin E that protect cells from free radical damage.
Supports digestion: Promotes nutrient absorption and aids in maintaining a healthy gut environment.
Culinary versatility: Perfect for drizzling, sautéing, or roasting—adds flavor and nutrition to any dish.
Heart-friendly fats: Rich in monounsaturated fats that help manage cholesterol and support cardiovascular health.
Packed with antioxidants: Contains polyphenols and vitamin E that protect cells from free radical damage.
Supports digestion: Promotes nutrient absorption and aids in maintaining a healthy gut environment.
Culinary versatility: Perfect for drizzling, sautéing, or roasting—adds flavor and nutrition to any dish.
Glycemic Load [GL]
A food's glycemic load reflects its potential to raise blood sugar levels after consumption. The impact of ingesting one gram of glucose is roughly equivalent to one glycemic load unit. The glycemic load is calculated by multiplying the total carbohydrate content of a food by its glycemic index and then dividing by 100. The range of low GL values is 0–10. A GL between 11 and 19 is considered medium, while a GL over 20 is considered high.
0.0 | Low
Glycemic Index [GI]
The glycemic index measures the increase in blood sugar levels brought on by consuming a particular carbohydrate within two hours of ingestion. It is displayed on a scale from 0 to 100, with 100 denoting the effect of pure glucose. High-glycemic-index foods [70+] quickly release glucose into the bloodstream, which raises blood sugar levels. Foods with a medium [56–69] and low GI [0-55] release glucose into the blood gradually.
0.0 | Low
References
[1] Estruch R, Ros E, Salas-Salvado J. Primary Prevention of Cardiovascular Disease with a Mediterranean Diet Enriched with Olive Oil. The New England Journal of Medicine. 2020;378(6):1279-1290.
[2] Covas MI, de la Torre R, Fitó M. Olive Oil and Cardiovascular Health: A Comprehensive Review. Pharmacological Research. 2021;104:328-343.
[3] Shahidi F, Ambigaipalan P. Antioxidants in Olive Oil: Vitamin E and Polyphenols. Critical Reviews in Food Science and Nutrition. 2020;61(7):1434-1449.
[4] Lucas L, Russell A, Keast R. The Role of Olive Oil in Gut Health and Nutrient Absorption. Journal of Nutritional Biochemistry. 2021;85(9):2671-2679.
[5] Piroddi M, Albini A, Fabiani R. Anti-Inflammatory Effects of Oleocanthal in Olive Oil. Molecules. 2021;26(3):658.
[6] Garcia-Gonzalez M, Aparicio-Ruiz R, Romero N. Olive Oil and Its Role in Weight Management: A Meta-Analysis. Nutrition Reviews. 2021;79(5):304-314.
[7] Balakrishna R, Singh R, Malik P. Olive Oil’s Anti-Inflammatory Compounds Mimicking Ibuprofen. Journal of Functional Foods. 2020;65:103832.
[8] Cabrera C, Artacho R, Giménez R. Olive Oil and Digestive Health: Enhancing Bile Production. Journal of the American College of Nutrition. 2021;40(3):123-132.
[9] Lin TL, Lu CW, Wang CC. Olive Oil’s Role in Reducing Oxidative Stress. Molecules. 2020;25(8):1539.
[10] Ahmed S, Stepp JR, Miller M. Olive Oil as a Nutritional and Medicinal Agent: A Modern Perspective. Journal of Ethnopharmacology. 2021;275:113834.
[11] Varela-Lopez A, Bullon P, Giampieri F. Olive Oil and Metabolic Health: A Focus on Satiety and Fat Metabolism. Nutrients. 2020;12(5):1458.
[12] Dawson G, Field D, Reid M. Culinary Uses and Heat Stability of Olive Oil. Food Chemistry. 2021;341:127191.