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You are here: Experts > Food/Drink > Italian Cuisine > Italian Cuisine > olive oil
Expert: Joan - 10/26/2009
Question
Hello Joan,
I like you, had grandparents who came here from Northern Italy, I'm second generation..I also grew up with grandparents, mother aunts & uncles all cooking italian food.
Not sure this is in your line but thought I'd ask. I was with some friends and we got to talking about our italian roots..my mother who died not long ago at 94, and her sister at 96, always said their longevity was due to the can of berio olive oil,that was always present in the home. Berio because my grandfather was born where berio is made. one in the group said she heard that extra virgin olive oil is what we should use because of its
antioxidents,and that the yellow isn't really worth anything nutritionally.. So that started an argument. We say all olive oil is good. It was also brought up that cooking with olive oil isn't beneficial because we lose the nutrients. I've cooked many dishes with olive oil, along with garlic, so both together I thought was a good combination re; antioxidents.
As i said maybe this isn't in your line of expertise, but thought I'd try to see what your thoughts are on this.
thank you
Answer
Hi Jan,
It is so nice to hear from another 2nd generation Italian from the N.Italy area. You came to the right place. I have a science background and with this I have learned that all chemical compounds whether organic or not; olive oil being one, will loose molecular structure when heated. Elements in the compound do break down and are release into the atmosphere. Not all elements and decomposed with heat, therefor making olive oil one of the most beneficial oils to cook with. In its natural form, olive oil is rich in anti-oxidants and proven to lower "Bad Cholesterol" levels.
I have included a link below for your reference:
http://www.oliveoilsource.com/oliveoildr-polyphenols.htm
My mother is 87 and my Aunt recently passed away at age 90. They both use nothing but Berio Olive Oil. So there must be something said for the product. As for the yellow color, I just read the Berio label and it states, "All Natural Ingredients". Therefor there is no Yellow dye in the product. The color of the Extra Virgin Olive Oil is created when the Olives are "cold pressed". It is the natural color of the Olives that comes through...Also, Olive Oil is the purest "fat Free" of all Oils therefor making it best in reducing the risk of heart attack and stroke.
So both you and your friends are correct. I hope this serves as a new dinner conversation!
Let me know if it helps?
Always,
The Italian Mama
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