Olive oil is extracted from ground olives (Olea europaea).
A tablespoon of olive oil contains 14 g of fat (mainly monounsaturated oleic acid), equivalent to 120calories.
Olive oil is rich in oleic acid, a monosaturated fatty acid, and phytochemicals oleurpein and hydrooxylorosol, potent anti oxidants. Olive oil can lower blood levels of an undesirable form of cholesterol,
LDL, while raising the level of HDL, the desirable kind of cholesterol and help keep LDLcholesterol from being converted to a toxic or oxidized form, thus protecting arteries from the fatty plague. Olive oil can also reduce blood pressure and help regulate blood sugars. Oleuropein and hydrooxylorosol in oliveoil help fight cancers, especially braest cancer.
Use olive oil for salads and cooking.
