4 Gallons (four 1-gallon jugs)
This Olive Oil is not only inexpensive, it is 100% expeller-grade, cold-pressed, extra virgin olive oil.
This oil is clear, gold-green to rich green color, and has a characteristic mild flavor with olive fruitiness, and a characteristic olive-like aroma. It is from the first pressing of olives, which contains the highest nutrition levels.
Olive oil has been consumed in abundance (often 35 percent of calories) in some of the healthiest populations of the world for thousands of years. Studies have documented that those eating a Mediterranean diet with olive oil, raw vegetables, and poultry had a huge advantage—50% lower mortality risk!—over those eating lots of pasta, meat, bread and wine.
Greek research published in Clinical Cardiology found that those using only olive oil (forgoing other fats) had 47 percent less heart disease than the control group, whereas those using other, refined fats as well had no protection against heart disease.1 At least one very large study (20,000 subjects) even isolated the factor making the biggest difference in the Mediterranean diet’s exceptional effect in lowering blood pressure: virgin olive oil.
Olive oil is a monounsaturated fat that leads to breaking down stored fats in the body, and published research shows both animals and humans losing weight when other oils are replaced in the diet with olive oil, even with caloric intake remaining constant.
Olive oil is rich in the antioxidant classes polyphenols and carotenoids, and in chlorophyll and Vitamin E. Many studies over several decades have documented that those who eat olive oil regularly (instead of other fats) have dramatically lower rates of diabetes, colon cancer, asthma, and heart disease. Olive-oil-rich diets lower blood sugar, and prevent diseases as diverse as atherosclerosis, inflammation, and bone loss. So significant were the findings of a French study on olive oil’s effect on bone health that a Brazilian company is now developing patented olive polyphenol supplements and teas for anti-osteoporosis effects. More than one group of researchers has documented a much lower risk of breast cancer in populations eating olive oil daily.
Even small amounts of olive oil have been found to kill helicobacter pylori, an antibiotic-resistant bacteria that causes chronic inflammation, peptic ulcers, and gastric cancer, because it contains antimicrobial properties.
Always use extra-virgin olive oil, which comes from the first pressing of the olives, as it is unrefined and highest in polyphenols. It is a longer-chain fatty acid, and while 2 Tbsp. daily has been studied as a good amount to reduce heart disease risk, large amounts of this oil (more than 2 Tbsp. per meal) can lead to weight gain. Instead of sauteing food in oil, dress vegetables or grains in olive oil immediately after steaming or sauteing in vegetable broth. This preserves the compounds mentioned above that are found in the raw oil.
You need no more than 1-2 Tbsp. of olive oil daily. And that’s instead of, not in addition to, the bad fats in animal flesh and processed foods.