Olive oil

Spanish olive oil

The history of "Artajo" olive oil began in the mid-18th century in Tudela, Spain, when the Artajo family started producing olive oil and wine. Due to market changes and severe frosts, production ceased in 1960 and was only revived in 1998 in Navarre, with the planting of 85,000 Arbequina olive trees. Today, the "Artajo" brand has more than 200,000 olive trees, produces organic, premium olive oil, and has won numerous international awards.

"Artajo" Spanish olive oil, like other extra virgin olive oils, is a valuable source of fat, characterized by a high content of monounsaturated, "healthy" fats due to its rich oleic acid concentration. It is also rich in antioxidant polyphenols. It is a single-varietal extra virgin olive oil, which means that only a specific olive variety is used exclusively for the production of each product. Such oils are a minority in the market.

What are the benefits of olive oil?

Consumption of high-quality olive oil instead of saturated fats is associated with lower blood pressure, lower total and LDL ("bad") cholesterol, and a reduced risk of cardiovascular disease. It is observed that for some people, olive oil can improve insulin and blood glucose control. Regular consumption of olive oil also reduces the risk of developing Alzheimer's and Parkinson's diseases and certain types of cancer.

Indeed, olive oil is not only used for flavoring food and creating subtle tastes, but it is also an indispensable source of health benefits – it ensures much more effective absorption of other fat-soluble vitamins and minerals. Moreover, olive oil for skin and hair also provides many benefits, so its use is very versatile.

What are the health benefits of olive oil?

Extra virgin olive oil is a valuable product with many beneficial, research-backed health properties:

• Cardiovascular system support. Olive oil, when consumed instead of saturated fats, can lower blood pressure, total and "bad" cholesterol, and increase "good" cholesterol. Just two tablespoons of this oil per day reduce the risk of cardiovascular diseases, including coronary heart disease.

• Reduced cancer risk. Daily consumption of olive oil is associated with a lower risk of cancer mortality, especially prostate and breast cancer.

• Weight control. Incorporating extra virgin olive oil into the diet can help manage weight more easily. Obese individuals lose significantly more body fat if they consume olive oil instead of refined vegetable oils (e.g., sunflower, soy, or others). Moreover, this oil, along with food, can help regulate hormones involved in insulin secretion and satiety.

• Blood sugar and insulin regulation. Olive oil can help prevent type 2 diabetes. It also improves glucose control in people already suffering from both type 1 and type 2 diabetes. The oleic acid present in this oil improves insulin sensitivity and lowers blood sugar levels.

• Reduced stomach acidity. A small portion of olive oil after a meal can reduce heartburn symptoms for some people.

• Improved digestive system function. Olive oil stimulates bile production, helps reduce constipation, and supports gut health.

• Liver function support and prevention of fatty liver. Consumption of olive oil reduces the risk of developing metabolic dysfunction-associated fatty liver disease. For those already affected, it helps reduce body mass index.

• Bone strengthening and reduced fracture risk. Older individuals are recommended to consume olive oil, as it can significantly reduce the risk of bone fractures.

• Pain and inflammation reduction. Oleocanthal (one of the phenolic compounds found in olive oil) has a similar anti-inflammatory effect to ibuprofen, but in smaller quantities.

• Improved mood and reduced symptoms of depression. The Mediterranean diet, which includes Spanish olive oil or other extra virgin olive oils, can significantly reduce symptoms of depression.

• Improved memory and cognitive function. Olive oil can slightly improve cognitive function for some people.

• Antioxidant protection. The polyphenols and vitamin E in olive oil act as powerful antioxidants, fighting free radicals and reducing oxidative stress and inflammation in the body. This also helps strengthen the immune system.

• Increased blood testosterone levels. This is relevant for men's reproductive health, energy, and muscle mass.

What are the beauty benefits of olive oil?

Although olive oil is most commonly associated with food and bodily health, its benefits and uses are much wider. The product is also valued in non-food applications: due to its natural, gentle, and moisturizing properties, olive oil for skin and hair also provides many benefits.

Benefits of olive oil for skin

Olive oil is a true elixir of beauty, used not only by women from the Mediterranean region for centuries but also forming the basis of the entire modern cosmetology industry. Due to its abundant antioxidants, vitamins, and fatty acids, it perfectly protects, nourishes, and restores the skin. At the same time, it slows down skin aging processes, improves elasticity, and even soothes minor skin scratches or irritations.

• Acts as a natural moisturizer for dry skin.

• Suitable for makeup removal.

• Suitable for making lip balms or body scrubs (mixed with sugar or coffee).

• Can be used as a nail cuticle softener and nail strengthener.

Benefits of olive oil for hair

Olive oil is a natural remedy that helps you enjoy stronger, healthier, and shinier hair. It deeply nourishes both the scalp and hair. Regular use helps restore damaged hair ends, reduce hair breakage, and get rid of dandruff. Olive oil is an indispensable product both in winter and after intense sun exposure in summer.

• Used as a hair mask or conditioner – nourishes dry, damaged hair, giving it elasticity and shine.

• Can reduce hair loss and promote hair growth.

• Helps reduce frizz, making hair soft and smooth.

• Suitable for moisturizing dry scalp and reducing dandruff.

• Can be used as heat protection before blow-drying or straightening hair.

What determines the price of olive oil?

The price of olive oil depends on several important factors: the olive variety, its country of origin (e.g., Spain, Greece, Italy), the pressing method (first cold pressed oil is more expensive), harvest time, quality of the production process, and certifications. Attention should also be paid to its packaging: dark glass bottles help preserve quality. High-quality "extra virgin" olive oil costs more than refined or mixed oils, but there is no doubt about its quality.

What to look for when choosing truly high-quality olive oil?

Unfortunately, the purity and quality of olive oil are difficult to determine solely from its appearance or taste. It is important to analyze labels or read product descriptions online. First, you should avoid "extra virgin" olive oil whose label states that it is a blend of olive oils from the European Union. Such oil is usually not of high quality, even if it has the "extra virgin" designation. It is better to look for olive oil made from a specific olive variety, marked with Protected Designation of Origin (PDO) and sourced from a single, well-regarded farm.

Look for a certification mark on the product label – it indicates that the oil meets important quality standards. Quality marks are issued by organizations such as USDA, NAOOA, COOC, EVA. Also, choose oil that has the harvest date indicated and is packaged in dark glass or tin containers. This protects it from light and heat. To keep purchased olive oil fresh for as long as possible, store it in a dark and cool place. There is no need to put it in the refrigerator unless you plan to store it for more than a year. Frequent removal and return to the refrigerator can harm the quality of the product.

Some more useful information

• Very high consumption of olive oil (4 tablespoons per day or more) may not be as beneficial as a smaller amount combined with a plant-based diet.

• Olive oil can be used for salads, stews, spreads, desserts, or simply consumed pure, 1-2 tablespoons per day. It is important to avoid high temperatures, as they can reduce the amount of beneficial substances in the product.

• If you still use olive oil for cooking, it is important not to lose its beneficial properties. For this purpose, it is important to adhere to two important principles: choose the lowest possible heating temperature and add the oil in the later stages of cooking.