Week 13 Olives and olive oil

Question 1

Where is mediterranean mostly practiced?

Answer 1

Southern Europe

Question 2

Mediterranean diet pyramid

Answer 2

Question 3

olive tree

Answer 3

hundreds of varieties

• Can live for 300-600 years - one tree in Greece is estimated to be about 2000 years old
• Raw they are impalable but someone figured out how to process it into an oil probably through trial and error
• Native to Mediterranean region and can tolerate some frost but not heavy

Question 4

Olive facts

Answer 4

Question 5

Olive nutrition

Answer 5

• May protect blood lipids from oxidizing
• heart healthy fat - mostly MUFA
• Can be high in sodium because of how they have to be processed

Question 6

Fatty acids

Answer 6

Question 7

Most common omega 9 FA

Answer 7

oleic acid

Question 8

What makes olive oil distinct from other oils?

Answer 8

Relatively high proportion of MUFA in oleic acid and is unique because of the polyphenols compounds it also has, vitamin K and carotenoids (especially extra virgin) lots of other bio active compounds to make it distinct

Question 9

Which country produces the most olive oil?

Answer 9

Spain

Question 10

What are most olives harvested for?

Answer 10

harvested to make oil, with only a minority used for table olives

Question 11

Traditional olive oil consumption

Answer 11

Question 12

Extra virgin olive oil

Answer 12

• no solvents used
• essentially fruit juice

Question 13

What happens of olives are poor quality?

Answer 13

If olives are poor quality for any reason the triglycerides break down and release these free flowing acids so it is an indication of the quality of olive oil

Question 14

Virgin olive oil

Answer 14

Question 15

Refined olive oil

Answer 15

• Usually made from the olives not good enough for extra virgin
• vitamins destroyed

Question 16

Nutritional benefits of EVOO

Answer 16

May protect against a variety of CVD

Question 17

Olive oil myth

Answer 17

You cant fry with EVOO

• It is thermally stable and and fairly resistant to high heat and increases nutritional value of meal

Question 18

Sofrito

Answer 18

Sauce made from frying tomatoes, onions, garlic, and aromatic herbs in olive oil

• Antioxidant cocktail - whole greater than sum of its parts because cooking them with oil increase the bioavailability of its antioxidants. Such as lycopene(non pro vitamin A carotenoid) in tomato’s becomes more bioavailable when cooked with olive oil - hence why nutritionism should not be main focus

Question 19

Dietary pattern vs. single nutrients

Answer 19

Question 20

Food synergy

Answer 20

Foods that work better together

Question 21

Olive trees are dying

Answer 21

Question 22

Olive oil fraud and adulteration

Answer 22

Question 23

DO you have EVOO?

Answer 23