The fact that olive oil (the extra vergine, not the raffinated ones!) is, except from being tasty and improving your cuisine, a fantastic source of healthy substances is quite known - what is not quite so known is that different varieties (cultivars) vastly vary in their properties.
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| Different shapes, different taste, but also different inherent qualities! |
I had the pleasure of attending recently to a lecture about such variances which is now available on the web (for the technically inclined readers, the link is at the bottom of this post). I'll try to sum up the study which I think highlights a number of facts the consumer should be aware of.
For starters, some of the most important healthy properties of the extra vergine are:
- the high level of unsaturated fatty acids (which are good for you because of their effects on LDL cholesterol, in primis)
- again, the high level of alpha tocopherol, or vitamin E (antioxidant par excellence)
- polyphenols (again, antioxydants and antiinflammatories)
Now, the study takes in consideration four diffent cultivars: one introduced (the Leccino), and three autochtonous cultivars (Buza, Bianchera and Rossignola). Why exactly those varieties? The Leccino because of its popularity as a variety, whilst the three locals are also well spread in the region amongst producers. The Leccino and the Buza give gentler oils (say a chardonnay), whilst the Bianchera and Rossignola are oils with a kick (syrah?) Oh, thanks for asking - all of them are well represented in our groves...
Now, what are the findings? Speaking of oleic acid, all the varieties had more than 75%, with a total of average 85% of unsaturated fatty acids, which is well above regulation requirements from health authorities to state the health benefits of its consumation.
And now the interesting bits: should you wish for a higher content of vitamin E, go for Leccino or Rossignola, with the Buza in a honorable and close third place. The Bianchera is well behind the first three, but still above health requirements for foods to be labelled as natural source of vitamin E.
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| Author: O.Koprivnjak et al, 2012 |
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| Our vitamin E winner - the Leccino! |
If polyphenols are what you are after, the Bianchera is the clear winner, with values well above the other contesters - notwithstanding this fact, all of them are again well above regulations requirements for being labelled as natural source of antioxydants. I'd like to give you a tip here: check whether the groves your olive oil comes from are irrigated, and if so there is no contest at all - the sometimes high polyphenols level in the other three varieties are almost certainly the consequence of a stressful, dry year.
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| Author: O.Koprivnjak et al, 2012 |
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| Kicking not only in taste, but in polyphenols too... |
So, next time you choose a single variety olive oil, you may want to think about the specific health benefits in addition to the diffent tastes they have!
Part of the data for this post was sourced from an article by O.Koprivnjak et al, "Characteristics of Nutritive Value of Virgin Olive Oils from Buža, Istarska bjelica, Leccino and Rosulja Cultivars", 2012, which can be found
here.
