Quranic Foods

Quranic Foods
Quranic Food

Sunday, 29 December 2013

Minyak Zaitun Boleh Merawat Penyakit Berikut






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Jika anda tidak suka makan ubat dan ingin sihat secara SIHAT amalkan Pati Minyak Zaitun


Bismillah wal hamdulillah..

Tahukah anda Minyak Zaitun Asli mampu merawat .. mengawal .. serta memulihkan pelbagai masalah kesihatan tubuh?

bermula dari luaran hinggala ke masalah dalaman .. bermula dari zahir sampailah ke batin.

ini kerana Minyak Zaitun ini bukan formulasi kimia oleh manusia.. tetapi Allah telah formulasikannya sebagai minyak terbaik! di sebut secara terus sebagai minyak yang berkat bersinar di dalam alQuran.

di sebut secara langsung dalam hadis-hadis rasul SAW antaranya.. 

RASULULLAH s.a.w bersabda, “Makanlah MINYAK ZAITUN serta berminyaklah dengannya, kerana ia dapat merawat 70 penyakit termasuk kusta” (Attib – Abu Nu’aim)

 dalam kajian moden pelbagai penemuan.. kajian kes serta pelbagai keajaiban di temui dalam minyak zaitun.. view http://oliveasli.blogspot.com/2013/12/new-and-beneficial-about-extra-virgin.html

pelbagai teknik dan kaedah boleh digunakan untuk rawatan dengan minyak zaitun.

betulkah Minyak Ini mampu memulih dan merawat?

ya.. memang sangat betul kerana dengan mengamalkan minyak zaitun badan kita akan menyerap banyak.... zat zat serta bahan aktif terbaik yg pelbagai jenis spt : omega 3, 6, 9 vitamin E , K dll.. http://oliveasli.blogspot.com/2013/12/omega-3-dan-omega-9-dalam-pati-asli.html

TAPI.. pastikan dapatkan MINYAK ZAITUN yang ASLI.. EXTRA VIRGIN.. UNFILTERED ... TIDAK BERCAMPUR..

yang dikawal kualitinya dari Proses pemetikan buah.. perahan serta pembotolan..

*Syarikat Olive House pergi sendiri kpd pengeluar serta menentukan sendiri tahap kualiti yang terbaik setelah mendapat nasihat pakar Nutrisi Dunia Dr. Mohamed Faiq. 
Oleh itu, Minyak Zaitun Olive House ada "special reserve" dan mempunyai kualiti terbaiK.

*Pihak syarikat juga sentiasa memeriksa kualiti Minyak Zaitun yang diimport serta membuat ujian makmal dari sampel-sampel minyak yang sampai.


Jom dapatkan segera Pati Asli Minyak Zaitun dan bermalah dengannya.. agar kita bertambah sihat.. ceria dan bahagia!

Kami boleh membuat penghantaran ke seluruh Malaysia.

Harga RM39.90
Kos Pos RM 6

Belian berjamaah atau borong akan dapat special price :

RM 34/ botol dengan syarat belian 1 DOZEN (12 Botol) 

Free postage!

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Saturday, 28 December 2013

Minyak Zaitun Olive House dan Fungsi Kognitif (Kegiatan Mental/Otak) : Unfiltered Olive Oil

Bismillah.

Pengamalan diet minyak zaitun boleh mencegah kehilangan ingatan pada orang tua yang sihat. Penurunan kognitif melibatkan sejumlah besar lemak monotaktepu telah diperhatikan dalam kajian yang dijalankan ke atas orang tua yang diberikan diet pemakanan minyak zaitun.

Sejumlah besar kuantiti lemak menghalang penurunan kognitif tidak diketahui. Walau bagaimanapun, kesan ini dipercayai berlaku kerana asid lemak monotaktepu boleh membantu untuk mengekalkan struktur membran sel otak kerana perembesan asid berkembang semasa penuaan(tua).

Kajian yang sama juga mendapati bahawa, kuantiti yang digunakan minyak zaitun adalah berkadar songsang dengan umur yang berkaitan dengan penurunan kognitif/kehilangan ingatan, demensia dan penyakit Alzheimer.

Waallahu'alam.




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Wednesday, 25 December 2013

Antara kegunaan Minyak Zaitun (sesetengahnya adalah anjuran Sheikh Nazim al Haqqani)

Minyak zaitun untuk tujuan perubatan:

Minyak zaitun yang tulen adalah ekstrak pertama buah zaitun tanpa penggunaan bahan kimia atau haba bagi mempastikan kadar asid yang rendah. Hanya minyak zaitun tulen mempunyai serangan terhadap penyakit. Minyak ini dikenali di pasaran sebagai 'Virgin Olive Oil'. Minyak zaitun dara atau ekstrak pertama..
Antara kegunaan minyak zaitun (sesetengahnya adalah anjuran Sheikh Nazim al Haqqani):

1) Untuk awet muda, anti penuaan dan menyerikan wajah: Disapu di wajah sebelum tidur:

2) Untuk mengatasi masalah kulit muka berjerawat, parut atau melecur. Sapu pada jerawat dan parut.

3) Untuk pesakit lutut, athritis dan sendi-sendi yang sakit: Diletakkan di kapas lalu dibalut pada lutut (atau mana-mana anggota atau sendi yang sengal) sebelum tidur:

4) Leukimia: Dibaca ruqyah saratan diminum satu sudu satu jam sebelum makan apa-apa selama paling kurang 40 hari.

5) Kanser: Dibaca ruqyah saratan dan sentiasa di sapu pada anggota terkena kanser contohnya; kanser otak: kepala, kanser payudara: payudara dsb...

6) Gastrik: Dibaca ayat syifa' dan diminum sesudu satu jam sebelum makan apa-apa.

7) Masalah penghadaman, usus,sakit perut, cacing dan angin (gas dalam perut): Sama seperti di atas.

8) Gangguan jin, sihir, saka, santau: Zaitun ruqyah disapu di anggota sujud / anggota wuduk / tempat sakit / sendi-sendi utama.

9) Dengan campuran sedikit garam, boleh menjadi ubat mujarab bagi penyakit gigi dan gusi.

10) Anti semua kanser,sakit jantung dan 1001 penyakit: Digunakan sebagai minyak masakan utama...(pernah tengok channel masak afc astro: semua minyak zaitun!!!!)

11) Urut: Minyak urut utama. Elok dicampur dengan ma' warad atau air mawar!!!

12) Melebatkan rambut: Dijadikan minyak rambut utama: Tahukah anda minyak zaitun adalah minyak rambut utama nabi saw!!!! Antara sifat nabi adalah rambutnya sentisa berminyak (dengan minyak zaitun)!!!

13) Tenaga batin yang power dan membantu melicinkan proses persetubuhan.... Disapu pada anggota kelamin untuk menjaga kesihatan batin dan dicampur di dalam masakan. Disapu pada anggota kelamin lelaki dan wanita untuk proses kelamin yang menakjubkan.....

CARA MEMAKAN MINYAK ZAITUN

1. Mengambil secara berterusan sekurang-kurangnya sesudu 2 kali (23 gram) sehari (pagi sebelum sarapan,  dan malam sebelum tidur).
2. Campurkan dua sudu makan minyak zaitun ke dalam setiap masakan.
3. Untuk menghilangkan parut bekas jerawat di muka, ratakan campuran dua sudu teh minyak zaitun pada muka, biarkan selama dua atau tiga jam dan kemudian barulah dicuci.
4. Untuk menghilangkan parut pada anggota lain di badan, ratakan campuran tiga sudu teh minyak zaitun pada anggota terlibat, biarkan selama dua jam,kemuadian barulah dicuci.
5. Jika boleh gunakan dalam masakan menggantikan minyak masak kelapa sawit.
6. Tambahkan dua sudu makan minyak zaitun ke dalam masakan berminyak, bersantan, berlemak/kolesterol tinggi (kambing, lembu, kerbau atau udang). Kesemua lemak akan menjadi sisa tanpa diserap ke dalam badan.

*Petikan dari : http://alshiffa.blogspot.com
 
Olive Oil Asli dapat membantu Kesihatan tubuh dalam banyak aspek. 
TAPI PASTIKAN dapatkan yg UNFILTERED dan DIMAKAN SECARA TERUS tidak dimasak untuk mendapat khasiat MAXIMUM.

more info Sms, Whatsapp 017 5750810
www.OliveAsli.blogspot.com or 
 

Saturday, 21 December 2013

Quranic Foods : Grapes

    
One Super Quran fruit!!!
Grapes.

Grapes are low calorie, sweet and wonderful in texture. Aside from providing a good amount of manganese, these gems are packed with flavonoids. Flavonoids have been found to protect blood vessels, enhance Vitamin C uptake, and even control inflammation. Generally, the more purple/red the grape is, the more flavonoids they contain. A one cup serving is just 60 calories. Add this fruit to your must-eat-organic list.

*Halal Foods in Texas - Foods of Islam - Mesquite



Anggur (Grape):
Di dalam surah Ar-Rad, ayat 4 Allah berfirman: "Dan di bumi terdapat bahagian-bahagian yang berdampingan, kebun-kebun anggur, tanaman-tanaman, pohon kurma yang bercabang dan yang tidak bercabang; disirami dengan air yang sama, tetapi Kami lebihkan tanaman yang satu dari yang lainnya dalam hal rasanya. Sungguh, pada yang demikian itu terdapat tanda-tanda (kebesaran Allah) bagi orang-orang yangg mengerti" Anggur dikatakan mempunyai pelbagai khasiat, antaranya mengurangkan keradangan, mencegah penyakit nyanyuk, melancarkan perjalanan darah dan membersihkan perut.





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Quranic Foods : Kurma (Dates)

The wide variety of nutritious elements in dates makes it hunger-resistive!  We know that the Cause behind Obesity is a persisting feeling of hunger and an appetite for food which drives a person to consume larger amounts of fats and sugar when they eat their meals. So treatment by eating few dates when feeling hungry helps reduce hunger and is fulfilling. Dates provide the body with the necessary sugar and stimulate the intestine which reduces hunger greatly, and eventually, reduce food consumption. The miraculousness of the prophet's saying shows as he said, A household that has dates doesn't feel hunger. Try a date diet and loose weight , best of all you won't even feel hungry all day !!! Best way to treat Obesity!

*Halal Foods in Texas - Foods of Islam - Mesquite

References from Holy Quran
In the earth there are diverse regions side by side and gardens of grapes and cultivated fields, and date‐palms sharing one root and others with individual roots, all watered with the same water. And We make some things better to eat than others. There are Signs in that for people who use their intellect. (Surat ar‐Ra’d: 4)
 
 A voice called out to her from under her: ”Do not grieve! Your Lord has placed a small stream at your feet. Shake the trunk of the palm toward you, and fresh, ripe dates will drop down to you. Eat and drink and delight your eyes …” (Surah Maryam: 24‐26)
 
 
References From Ahdith
Hazrat Abdullah bin Umar (Radiyallahu Anhuma) narrated that The Rasulullahsaid, ”There is a tree among the trees which is similar to a Muslim (in goodness). Its leaves do not fall. What is that tree? The Prophet (Sallallahu Alayhi Wasallam) himself said, “that is the date palm
tree.”
 
Hazrat S’ad bin AbiWaqas (R.A) narrated that Rasulullah  said, ”He who eats seven dates of Madina (Ajwa dates) everymorning, will not be affected by poison and magic on the day he eats them.”
 
 Hazrat Abdullah bin Abbass (Radiyallahu Anhuma) narrated that the Prophet ) said, “The ‘Ajwah is from Paradise and it is an antidote against poison. The Kamah (truffles) is a type of Manna and its water (extract) cures the eye.
 
Abdullah ibn Jaafar radiyallahu anhu says, “I saw Rasulullah eating *Qith’a (cucumbers or snake cucumber) with fresh dates.”
 
Hazrat Aisha (Radiyallah Anha) reports that, “Rasulullah  ate watermelon with fresh dates.”
 


Kurma (Dates):
Sarat dengan serat yang tinggi, gula semulajadi, vitamin (A, B-Kompleks, dan lain-lain), asid amino dan mineral (kalium, kalsium, magnesium, dan lain-lain) yang diperlukan untuk mengekalkan kesihatan dan prestasi puncak kedua-dua minda serta badan. Dari Ibnu Qayyim dalam Tib An Nabawi, Nabi S.A.W. berkata: "Kurma dapat menguatkan perut, hati, ingatan, untuk mengembangkan pembangunan badan, menyembuhkan penyakit dan bertindak sebagai makanan dan minuman."



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Quranic Food : Buah Tiin ( Fig )

Figs and its leaves are great for treating diabetes, but there are many other medicinal uses for the figs like  treating bronchitis, genital warts, liver cirrhosis, high blood pressure, skin problems and ulcers. Fig leaves are not used as much as they should be. Most of the remedies for the fig leaves use the sap or the milk of the tree of Paradise.

The Great news about  the use of fig leaves is that they have anti-diabetic properties. The diabetic needs less insulin when on a treatment of using the fig leaf extract. The diabetic should take the extract with breakfast, first thing in the morning. An additional  way to treat your diabetes is to boil the leaves of the fig in some freshly filtered water and drink this as a tea.
Benefits of Figs for Female Health
Figs are an ancient fruit; they originated in the Middle East, are mentioned in our Quran. Now available worldwide, figs are finally being recognized as the important fruit not just for their sensuous curves, sweet taste, and delectable nature but also for real health benefits.

BENEFITS OF FIGS FOR FEMALE HEALTH.

Figs are a Quran food that is a powerful tool for female health. Fresh figs  should be an integral part of diet, figs are especially potent in nutrients and minerals that help balance the woman’s body and mind. Figs possess many characteristics that make them an important addition to the female diet. Here some health benefits of figs:

BENEFITS OF FIGS #1:
Figs are a fantastic source of vitamin B6. B6 is responsible for producing mood-boosting serotonin, lowering cholesterol and preventing water retention.

BENEFITS OF FIGS #2:
Figs are very high in dietary fiber, which makes them an ideal weight-loss aid. Fiber creates a feeling of satiety, or fullness, which means that you will feel more full and eat less. Fiber also regulates the digestive system and alleviates the symptoms of Irritable Bowel Syndrome, a common female ailment.

BENEFITS OF FIGS #3:
Fruit fiber from figs and other fruits has been shown to help prevent breast cancer in pre-menopausal women and also protects against age-related macular generation that leads to vision loss.

BENEFITS OF FIGS #4:
The high calcium content of figs promotes bone density and can guard against osteoporosis, another common female ailment.



BENEFITS OF FIGS #5:
Figs are one of the most alkaline fruits; alkalized foods and water are important for a balanced system since most of us consume a highly acidic diet in an acidic environment.

BENEFITS OF FIGS #6:
One serving of figs (three large figs) provides 14% of your daily value of manganese, a very important trace mineral that most women are severely lacking in their diets.

BENEFITS OF FIGS #7:
Figs are an excellent source of potassium, a necessary mineral for the active woman to insure than her muscles work well and are cramp-free.

HOW TO ADD FIGS INTO YOUR DIET
Besides all of the health benefits, figs are also delicious with a unique texture, sweet taste, and crunchy little seeds. It is easy to incorporate figs into your diet:
Dried figs are readily available and easy to store, but make sure you choose ones that are sulfite-free otherwise you will negate the fruit’s positive health characteristics by consuming sulfites.
Choose fresh figs that are tender, plump and bruise-free, and wash them only right before you eat them.
Add fresh or dried figs to oatmeal or any other whole grain breakfast porridge.
Fresh figs stuffed with goat cheese and chopped almonds make fabulous hors d'oeuvres.
Add figs to baked goods like muffins and scones.
Enjoy figs alone and savor their taste, texture and shape.



Buah Tiin (Fig):
Buah yang mempunyai kandungan mineral keseluruhan tertinggi di kalangan semua buah-buahan. Ia kaya dengan serat, tembaga, mangan, kalsium, vitamin K dan sumber yang baik flavonoid dan polifenol termasuk asid Gallic, asid chorogenic, asid syringic dan rutin. Dari Sahih Al-Bukhari, Nabi S.A.W. bersabda: ”Kalau aku perkatakan tentang buah yang diturunkan dari syurga, nescaya aku katakan inilah dia. Kerana buah-buahan syurga tidak berbiji. Oleh itu makanlah buah ini. Sesungguhnya dia menghentikan penyakit buasir, serta bermanfaat untuk sakit-sakit badan.”





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Quranic Food : Olives Zaitun


Olives .
How do they keep you healthy?
Olive oil and monounsaturated fats have been associated with everything from lower rates of heart disease and colon cancer to a reduced risk of diabetes and osteoporosis.

On this web site I am introducing to you the secret of all ages .

The benefits of olive leaf !! Olive leaf  has been around for thousands of years, to ensure you know how good for your health it can be, and how to get the maximum benefit from the oilve leaf, here are the things you need to know.

                                         Lowers Cholesterol
The potentially lifesaving benefits of olive leaf is that it can naturally lower the bad or LDL cholesterol while maintaining the good or HDL levels. With our poor diets today, more of us are clogging up our arteries making this another killer disease to avoid.The olive leaf can considerably lower your risk of a stroke or heart attack, relaxing the arteries and keeping them clear, and thereby being beneficial to your circulation at the same time.
                                 
                                     Increased Energy Levels
Many people have discovered that after taking it, they experienced high levels of energy and endurance. Even some professional athletes take it to keep up their energy levels naturally for increased performance.
                                  
                               Lowers Blood Pressure

High blood pressure or hypertension is a deadly and silent killer with many people not realizing they have it. So one of the most important benefits of olive leaf is that it can lower your blood pressure and help to maintain it at a normal level.

                               Immune System Booster
Due to it antioxidant powers, like many other plants of Paradise, it can boost your immune system and effectively fight off infection, helping you to avoid many of the common ailments like colds and the flu, without resorting to antibiotics. Look to take it in the most simplest of ways as I do, so you can benefit from all the other synergistic natural nutrients for most of the benefits.
There are many more benefits of olive leaf left to discover but as we already know so much, why not make a point to include it in your daily routine, and help to avoid many of the serious illnesses in the future.

Try our home made olive leaf tea or just order our certified organic olive leaf to make your own, either way drinking the tea has tremendous cancer curing properties and prevention.  Join in this revolution and live a diseases free life by drinking this tea each day. Share this information with as many as you can.
*Halal Foods in Texas - Foods of Islam - Mesquite





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Olive
References from Holy Quran
Allah says :
 ”Allah is the Light of the heavens and the earth. The parable of His Light is as (if there were) a niche and within it a lamp, the lamp is in glass, the glass as it were a brilliant star, lit from a blessed tree, an olive, neither of the east (i.e., it neither gets sun‐rays only in the morning) nor of the west (i.e., nor does it get sun‐rays only in the afternoon – but it is exposed to the sun all day long), whose oil would almost glow forth (of itself), though no fire touched it. Light upon Light! Allah guides to His Light whom He wills. And Allah sets forth parables for mankind, and Allah is All‐Knower of everything.” [al‐Nur 24:35]
 In Surat al‐Mu’minun, Allah says (interpretation of the meaning): ”And a tree (olive) that springs forth from Mount Sinai, that grows oil, and (it is a) relish for the eaters.” [al‐Mu’minun 23:20]
 And thereby he brings forth crops and olives, palms and vines, and all the fruits. surely, in this there is a sign for a nation who think. (11)
(Chapter 16: AN‐NAHL (THE BEE)

َ
References From Ahdith
Abu Asid said: ”The Prophet  (peace and blessings be upon him) said: ”Eat the oil and use it on your hair and skin, for it comes from a blessed tree.” (Reported by al‐Tirmidhi, 1775; see also Sahih al‐Jami’)

Zaitun (Olive):
 
Adalah sumber vitamin, mineral dan asid amino yang terbaik. Polifenol semulajadi dalam Zaitun membantu untuk mengurangkan tekanan oksidatif dalam otak. Dari Abu Hurairah, Nabi S.A.W. bersabda, " Makanlah minyak zaitun dan berminyaklah denganny
a, kerana ada penawar untuk tujuh puluh (70) penyakit di dalamnya, dan salah satu daripadanya adalah kusta."

Quranic Food Delima (Pomegranate)


 References from Holy Quran
He produces gardens, both cultivated and wild, and palm‐trees and crops of diverse kinds, and olives and pomegranates, both similar and dissimilar. Eat of their fruits when they bear fruit, pay their due on the day of their harvest, and do not be profligate. He does not love the profligate. (Surat al‐An’am: 141)

Antioxidants provide our bodies with numerous health benefits, and it’s only logical to include fruits and foods that contain antioxidants in our daily diet.

Pomegranates have just that… a high level of antioxidants. Aside from its rich flavor and the number of ways to eat and drink it, studies have shown that pomegranate contains more antioxidants than many other fruits .

By including pomegranate in your daily diet you can improve your blood flow and, in so doing… help prevent heart diseases such as heart attacks, stroke or clogged arteries.

Pomegranate also promotes healthy blood pressure levels and low cholesterol. Pomegranate juice can be helpful for men as well… as studies have concluded that it may help prevent prostate cancer and growth.

The pomegranate fruit contains many antioxidants for our bodies and eating it daily is beneficial for your health.

*Halal Foods in Texas - Foods of Islam - Mesquite

Delima (Pomegranate): 
Adalah salah satu buah yang paling padat nutrien untuk kesihatan yang baik secara keseluruhan. Anti-oksida yang kuat sebatian fitonutrien di dalamnya bukan sahaja amat baik untuk jantung dan saluran darah, tetapi juga telah terbukti untuk menghalang pelbagai pelbagai sel-sel kanser. Dari Ibn 'Adiyy Al-Kaamil, Nabi SAW bersabda: "Tidak ada benih tunggal delima yang memasuki perut seseorang kecuali ia menerangi hatinya dan menangkis bisikan syaitan selama 40 hari."



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Quranic Foods

We believe in Islam as a way of life and therefore strive to present our view to mankind as a whole. - We address individuals and communities based on their needs and aspirations. - We make every effort to convey the shared values and high moral standards, while calling for due respect of each other. - We believe our success is inspired by our deep rooted conviction in Islam. - We stand ready to reach out to people globally to interact with those who incline towards good deeds and moral excellence.

Quran food  was chosen as our name because of its high-profile mission which is to act as a guiding light to mankind and to help Muslims and non Muslims  have a better understanding of Islamic foods from a Quranic verses stand point and health. Quran mentions certain foods to be above in Quality and our Restaurant only adopts them as a way of healthy life.

Quran food restaurant offers a high nutrition delicious food experience key to optimal health.We serve more then just delicious food and deserts, we provide a religious experience with foods mentioned in Quran essential for a healthier life.Walk through our front door and you will experience an emotional connection and a journey that returns us to the source of pleasure. After all these are not our words they are Allah's words of wisdom and specialized knowledge. Our menu only offers food mentioned in the Quran and beneficial to all humans.





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Friday, 20 December 2013

5 Pemakanan Sunnah Dalam Al-Quran Quranic Food : Makanan Terbaik Dunia

Delima (Pomegranate):
Adalah salah satu buah yang paling padat nutrien untuk kesihatan yang baik secara keseluruhan. Anti-oksida yang kuat sebatian fitonutrien di dalamnya bukan sahaja amat baik untuk jantung dan saluran darah, tetapi juga telah terbukti untuk menghalang pelbagai pelbagai sel-sel kanser. Dari Ibn 'Adiyy Al-Kaamil, Nabi SAW bersabda: "Tidak ada benih tunggal delima yang memasuki perut seseorang kecuali ia menerangi hatinya dan menangkis bisikan syaitan selama 40 hari."

Buah Tiin (Fig):
Buah yang mempunyai kandungan mineral keseluruhan tertinggi di kalangan semua buah-buahan. Ia kaya dengan serat, tembaga, mangan, kalsium, vitamin K dan sumber yang baik flavonoid dan polifenol termasuk asid Gallic, asid chorogenic, asid syringic dan rutin. Dari Sahih Al-Bukhari, Nabi S.A.W. bersabda: ”Kalau aku perkatakan tentang buah yang diturunkan dari syurga, nescaya aku katakan inilah dia. Kerana buah-buahan syurga tidak berbiji. Oleh itu makanlah buah ini. Sesungguhnya dia menghentikan penyakit buasir, serta bermanfaat untuk sakit-sakit badan.”

Kurma (Dates):
Sarat dengan serat yang tinggi, gula semulajadi, vitamin (A, B-Kompleks, dan lain-lain), asid amino dan mineral (kalium, kalsium, magnesium, dan lain-lain) yang diperlukan untuk mengekalkan kesihatan dan prestasi puncak kedua-dua minda serta badan. Dari Ibnu Qayyim dalam Tib An Nabawi, Nabi S.A.W. berkata: "Kurma dapat menguatkan perut, hati, ingatan, untuk mengembangkan pembangunan badan, menyembuhkan penyakit dan bertindak sebagai makanan dan minuman."

Anggur (Grape):
Di dalam surah Ar-Rad, ayat 4 Allah berfirman: "Dan di bumi terdapat bahagian-bahagian yang berdampingan, kebun-kebun anggur, tanaman-tanaman, pohon kurma yang bercabang dan yang tidak bercabang; disirami dengan air yang sama, tetapi Kami lebihkan tanaman yang satu dari yang lainnya dalam hal rasanya. Sungguh, pada yang demikian itu terdapat tanda-tanda (kebesaran Allah) bagi orang-orang yangg mengerti" Anggur dikatakan mempunyai pelbagai khasiat, antaranya mengurangkan keradangan, mencegah penyakit nyanyuk, melancarkan perjalanan darah dan membersihkan perut.

Zaitun (Olive):
Adalah sumber vitamin, mineral dan asid amino yang terbaik. Polifenol semulajadi dalam Zaitun membantu untuk mengurangkan tekanan oksidatif dalam otak. Dari Abu Hurairah, Nabi S.A.W. bersabda, " Makanlah minyak zaitun dan berminyaklah dengannya, kerana ada penawar untuk tujuh puluh (70) penyakit di dalamnya, dan salah satu daripadanya adalah kusta."

Waallahu'alam.

Olive Oil Asli dapat membantu Kesihatan tubuh dalam banyak aspek. TAPI PASTIKAN dapatkan yg UNFILTERED dan DIMAKAN SECARA TERUS tidak dimasak.. more 




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Thursday, 19 December 2013

KENAPA PERLU MENCARI MINYAK ZAITUN YANG TIDAK DITAPIS ?



Eksperimen makmal yang dilakukakan oleh Fransisco Perez Jimenez, daripada Hospital Universiti Reina Sofia, Cordova, Sepanyol dan kumpulannya, menunjukkan bahawa phenol dapat memperbaiki pembuluh darah jantung dan memberikan perlindungan sempurna kepada jantung.
Jimenez dan kumpulannya pernah membandingkan kesan mengambil minyak zaitun yang kaya dengan phenol (tidak ditapis) dengan minyak zaitun yang sedikit kandungan phenol ke atas 21 orang yang mempunyai kadar kolestrol yang tinggi.

Kajian tertumpu kepada kemampuan pembuluh darah mereka untuk dilihat tindak balas perubahan segera di dalam aliran darah setelah memakan makanan yang kaya dengan lemak; yang mengandungi minyak zaitun yang kaya dengan phenol atau yang sedikit phenol.

Pengkaji ini membuat kesimpulan bahawa tindak balas dan fungsi pembuluh darah meningkat selepas 4 jam setelah mengambil makanan yang mengandungi minyak zaitun yang kaya dengan komposisi phenol ! 

Akan tetapi, tidak ada perbezaan pada fungsi pembuluh darah sesudah mereka mengambil makanan yang mengandungi minyak zaitun yang sedikit phenol.

Pengkaji juga membuat kesimpulan bahawa oksida nitrat mengalami peningkatan dlam melebarkan pembuluh darah dan menurunkan partikel oksidasi setelah mengambil makanan yang mengandungi minyak zaitun yang tinggi phenol.

Jimenez mengatakan bahawa para pengguna hendaklah mencari mencari minyak zaitun yang mengandungi komposisi phenol yang tinggi !

(Adaptasi daripada tulisan Prof. Dr. Sa'id Hammad)



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Wednesday, 18 December 2013

Minyak Zaitun dan Kanser : Majalah Q&A

Minyak Zaitun dan Kanser : Majalah Q&A



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Minyak zaitun Penawar untuk Penyakit Ekzema dan Masalah Kulit

Alhamdulillah  pelbagai Kajian penemuan serta testimoni berkait Minyak Zaitun... antara penyakit yang boleh diubati dengan minyak zaitun ialah ekzema :




Antara Penyakit Berkaitan Kulit
  1. penyakit ekzema
  2. penyakit psoriasis
  3. gatal-gatal, kurap
  4. kudis, kudis buta
  5. ruam
  6. kulit menggelupas
  7. jangkitan kulat pada kulit
  8. tumit kaki merekah
  9. dan pelbagai masalah kulit

Kebaikan dan Khasiat Pati Minyak Zaitun Untuk Kulit:

    Pati Minyak Zaitun amat baik untuk digunakan sebagai minyak urut dan pelembab kulit. Ia bertindak sebagai pelembab yang berkesan pada semua jenis kulit termasuk kulit kering.

    Pati Minyak Zaitun membantu mengelakkan kulit menjadi kering dan mengelupas.

    Jika di sapu Pati Minyak Zaitun akan membantu membentuk hambatan kimia pada kulit. Untuk mengurangkan infeksi dan mencegah garis garis halus.

    Merawat pelbagai masalah kulit seperti psoriasis, ekzema, dermatitis dan lain-lain jangkitan kulit.

    Melembut dan mengurangkan kekeringan serat kekenduran pada kulit.

    Bertindak sebagai perisai tambahan terhadap bahaya sinaran ultra violet (UV)(keremajaan kulit lebih lama) dan penghalang infeksi kuman (mengelakkan jangkitan penyakit kulit) disamping mempercepat pembentukan sel baru(keanjalan dan kelembutan kulit lebih ketara.

    Menghilangkan kesan rekahan pada perut selepas bersalin dengan berkesan

    Memulihara retak pada tumit kaki. Pati Minyak Zaitun mengandungi khasiat penjanaan semula dan pelembab yang berperanan menyembuhkan kulit, mengembalikan keremajaan pada kulit dengan menanggalkan sel-sel luaran kulit yang mati. 

Minyak Zaitun akan meresap jauh hingga ke lapisan bawah kulit dan akan menguatkan lapisan tisu berkenaan. Akhirnya kulit anda akan menjadi lembut serta sihat ‘bercahaya’, amat berkesan terutama pada tumit yang merekah, kematu dan keras.




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Tuesday, 17 December 2013

TESTIMONI PATI MINYAK ZAITUN OLIVE HOUSE : KANSER Payudara



Salah seorang pesakit KANSER payu dara tahap 3 telah mengamalkan PATI MINYAK ZAITUN OLIVE HOUSE.
Dengan kuasa Tuhan, Kanser tersebut telah sembuh setelah beramal dengan

Pati Zaitun Olive House. Ditaqdirkan beliau mengandung dan memperolehi

anak serta mampu menyusu badan kepada anak tersebut.
Untuk maklumat lanjut boleh hubungi Puan Shidah 019-5123739 untuk

bertanya tentang pesakit kanser payu dara yng sembuh dengan Khasiat dari

Pati Zaitun Olive House
olivehouse.my 
 
 
 

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Jom Dengarkan Pati Minyak Zaitun Olive Hoise di Radio Perak FM

Jom Dengarkan Pati Minyak Zaitun Olive Hoise di Radio Perak FM setiap Rabu 12.15 tengahari.

Olive Oil Asli dapat membantu Kesihatan tubuh dalam banyak aspek. TAPI PASTIKAN dapatkan yg UNFILTERED dan DIMAKAN SECARA TERUS tidak dimasak.. more info Sms, Whatsapp 017 5750810 www.OliveAsli.blogspot.com or www.facebook.com/OliveOilAsli

New and Beneficial about Extra Virgin Olive Oil

Anyone coming from the Mediterranean region of the world would tell you about the health benefits, as well as the wonderful flavor, of a good dose of olive oil on salads, pasta, fish and almost anything else. Fortunately, it is available throughout the year to satisfy taste buds and promote good health.

 

What's New and Beneficial about Extra Virgin Olive Oil

  • The quality of olive oil production—especially the stage of pressing—really does make a difference when it comes to health benefits. Recent studies have compared the anti-inflammatory benefits of extra virgin olive oil (EVOO) obtained from the first pressing of the oil to the anti-inflammatory benefits of virgin olive oils (non-EVOO) obtained from later pressings. What researchers found was an ability of EVOO to lower inflammatory markers in the blood when non-EVOOs were unable to do so. (Study measurements included blood levels of thromboxane A2, or TXA2, and leukotriene B2, or LBT2.) This ability of extra virgin olive oil to help protect against unwanted inflammation is not surprising, since EVOO is known to contain stronger concentrations of phytonutrients (especially polyphenols) that have well-known anti-inflammatory properties.
  • Mediterranean Diet studies have long associated olive oil intake with decreased risk of heart disease. However, a recent group of studies has provided us with a fascinating explanation of olive oil's cardioprotective effect. One of the key polyphenols in olive oil—hydroxytyrosol (HT)—helps protect the cells that line our blood vessels from being damaged by overly reactive oxygen molecules. HT helps protect the blood vessel cells by triggering changes at a genetic level. The genetic changes triggered by HT help the blood vessel cells to enhance their antioxidant defense system. In other words, olive oil supports our blood vessels not only by providing antioxidants like like vitamin E and beta-carotene. Olive oil also provides our blood vessels with unique molecules like HT that actually work at a genetic level to help the cellular walls of the blood vessels remain strong.
  • Olive oil has long been recognized for its unusual fat content. This plant oil is one of the few widely used culinary oils that contains about 75% of its fat in the form of oleic acid (a monounsaturated, omega-9 fatty acid). In terms of monounsaturated fat, the closest common culinary oil to olive is canola oil, with about 60% of its fat coming in monounsaturated form. By contrast, the fat in soybean oil in only 50-55% monounsaturated; in corn oil, it's about 60%; in sunflower oil, about 20%; and in safflower oil, only 15%. When diets low in monounsaturated fat are altered to increase the monounsaturated fat content (by replacing other oils with olive oil), research study participants tend to experience a significant decrease in their total blood cholesterol, LDL cholesterol, and LDL:HDL ratio. Recent research studies have taken these heart-healthy effects of olive oil one step further. Olive oil's monounsaturated fat content (specifically, its high level of oleic acid) has now been determined to be a mechanism linking olive oil intake to decreased blood pressure. Researchers believe that the plentiful amount of oleic acid in olive oil gets absorbed into the body, finds its way into cell membranes, changes signaling patterns at a cell membrane level (specifically, altering G-protein associated cascades) and thereby lowers blood pressure. To our knowledge, this is the first time that the monounsaturated fat content of olive oil has been linked not only to cholesterol reduction, but also to reduction of blood pressure.
  • Cancer prevention has been one of the most active areas of olive oil research, and the jury is no longer out on the health benefits of olive oil with respect to cancer. Twenty-five studies on olive oil intake and cancer risk—including most of the large-scale human studies conducted up through the year 2010—have recently been analyzed by a team of researchers at the Mario Negri Institute for Pharmacological Research Institute in Milan, Italy. Firmly established by this research team were the risk-reducing effects of olive oil intake with respect to cancers of the breast, respiratory tract, upper digestive tract and, to a lesser extent, lower digestive tract (colorectal cancers). These anti-cancer benefits of olive oil became most evident when the diets of routine olive oil users were compared with the diets of individuals who seldom used olive oil and instead consumed diets high in saturated added fat, especially butter.



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Nutrients in
Olive Oil
1.00 tbs (14.00 grams)
Nutrient%Daily Value

Calories (120)6%


This chart graphically details the %DV that a serving of Olive oil, extra virgin provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Olive oil, extra virgin can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Olive oil, extra virgin, featuring information over 80 nutrients, can be found under the Food Rating System Chart.

Health Benefits

Thanks to its status as a spotlight food in the Mediterranean Diet, and thanks to extensive research on its unique phytonutrient composition, olive oil has become a legendary culinary oil with very difficult-to-match health benefits. Among its extensive list of phytonutrients, no single category of nutrients is more important than its polyphenols. The polyphenol content of this delicious oil is truly amazing! The list below shows some of the key polyphenols found in olive oil, organized by their chemical category:
  • Simple Phenols
    • tyrosol
    • hydroxytyrosol
  • Terpenes
    • oleuropein
    • ligstroside
  • Flavones
    • apigenin
    • luteolin
  • Hydroxycinnamic acids
    • caffeic acid
    • cinnamic acid
    • ferulic acid
    • coumaric acid
  • Anthocyanidins
    • cyanidins
    • peonidins
  • Flavonols
    • quercetin
    • kaempferol
  • Flavonoid glycosides
    • rutin
  • Lignans
    • pinoresinol
  • Hydroxybenzoic acids
    • vanillic acid
    • syringic acid
Most of the polyphenols in this list have been shown to function both as antioxidants and also as anti-inflammatory nutrients in the body. The very number and variety of polyphenols in olive oil helps explain the unique health benefits of this culinary oil.

Anti-Inflammatory Benefits

It's unusual to think about a culinary oil as an anti-inflammatory food. Plant oils are nearly 100% fat, and in a general dietary sense, they are typically classified as "added fats." Intake of too much added dietary fat can be a problem for many reasons—including reasons involving unwanted inflammation. So it's pretty remarkable to find a culinary oil that's repeatedly been shown to have anti-inflammatory properties and provide health benefits in the area of unwanted inflammation. Yet that's exactly the research track record that describes extra virgin olive oil.
The anti-inflammatory strength of olive oil rests on its polyphenols. These anti-inflammatory compounds include at least nine different categories of polyphenols and more than two dozen well-researched anti-inflammatory nutrients. Research has documented a wide variety of anti-inflammatory mechanisms used by olive oil polyphenols to lower our risk of inflammatory problems. These mechanisms include decreased production of messaging molecules that would otherwise increase inflammation (including TNF-alpha, interleukin 1-beta, thromboxane B2, and leukotriene B4); inhibition of pro-inflammatory enzymes like cyclo-oxygenase 1 and cyclo-oxygenase 2; and decreased synthesis of the enzyme inducible nitric oxide synthase.
In heart patients, olive oil and its polyphenols have also been determined to lower blood levels of C-reactive protein (CRP), a widely used blood measurement for assessing the likelihood of unwanted inflammation. They have also been found to reduce activity in a metabolic pathway called the arachidonic acid pathway, which is central for mobilizing inflammatory processes.
These anti-inflammatory benefits of extra virgin olive oil do not depend on large levels of intake. As little as 1-2 tablespoons of extra virgin olive oil per day have been shown to be associated with significant anti-inflammatory benefits.

Cardiovascular Benefits

Many different cardiovascular problems—including gradual blocking of the arteries and blood vessels (called atherosclerosis)—have their origin in two unwanted circumstances. The first of these circumstances is called oxidative stress. Oxidative stress means too much damage (or risk of damage) from the presence of overly reactive oxygen-containing molecules. One of the best ways to help avoid oxidative stress is to consume a diet that is rich in antioxidant nutrients. The second of these circumstances is ongoing (chronic) and undesirable low-level inflammation. Undesirable and chronic inflammation can result from a variety of factors, including unbalanced metabolism, unbalanced lifestyle, unwanted exposure to environmental contaminants, and other factors. One of the best ways to help avoid chronic and unwanted inflammation is to consume a diet that is rich in anti-inflammatory nutrients. Any food that is rich in antioxidant and anti-inflammatory nutrients is a natural candidate for lowering our risk of heart problems, because it contains the exactly right combination of nutrients to lower our risk of oxidative stress and chronic, unwanted inflammation. Many foods contain valuable amounts of antioxidants and anti-inflammatory compounds, but few foods are as rich in these compounds as extra virgin olive oil, and this fact alone accounts for many of the research-based benefits of this culinary oil for health of our cardiovascular system.
In terms of antioxidant protection for our blood vessels, olive oil has been shown to lower risk of lipid peroxidation (oxygen damage to fat) in our bloodstream. Many of the fat-containing molecules in our blood—including molecules like LDL—need to be protected from oxygen damage. Oxygen damage to molecules like LDL significantly increases our risk of numerous cardiovascular diseases, including atherosclerosis. Protection of the LDL molecules in our blood from oxygen damage is a major benefit provided by olive oil and its polyphenols. Equally important is protection against oxygen damage to the cells that line our blood vessels. Once again, it's the polyphenols in olive oil that have been shown to provide us with that protection.
One process we don't want to see in our blood vessels is too much clumping together of blood cells called platelets. While we want to see blood platelets clump together under circumstances like an open wound, where their clumping together acts to seal off the wound, we don't want this process to occur in an ongoing way when there is no acute emergency. Several of the polyphenols found in olive oil—including hydroxytyrosol, oleuropein and luteolin—appear to be especially helpful in keeping our blood platelets in check and avoiding problems of too much clumping (called platelet aggregation). There are also two messaging molecules (called plasminogen activator inhibitor-1 and factor VII) that are capable of triggering too much clumping together of the platelets, and the polyphenols in olive oil can help stop overproduction of these molecules.
Olive oil is one of the few widely used culinary oils that contains about 75% of its fat in the form of oleic acid (a monounsaturated, omega-9 fatty acid). Research has long been clear about the benefits of oleic acid for proper balance of total cholesterol, LDL cholesterol, and HDL cholesterol in the body. When diets low in monounsaturated are made high in monounsaturated fat (by replacing other oils with olive oil), research study participants tend to experience a significant decrease in their total blood cholesterol, LDL cholesterol, and LDL:HDL ratio. Those are exactly the results we want for heart health. In addition to these cholesterol-balancing effects of olive oil and its high oleic acid content, however, comes a new twist: recent research studies have shown that olive oil and its oleic acid may be important factors for lowering blood pressure. Researchers believe that the plentiful amount of oleic acid in olive oil gets absorbed into the body, finds its way into cell membranes, changes signaling patterns at a cell membrane level (specifically, altering G-protein associated cascades) and thereby lowers blood pressure.
Interestingly, a recent laboratory animal study adds one note of caution for anyone wanting to bring the unique cardiovascular benefits of olive oil into their diet. This study found that cardiovascular benefits from olive oil and its polyphenols were not realized when the laboratory animals consumed too many calories and too much total food. This result suggests that olive oil—outstanding as it is in polyphenol protection of our cardiovascular system—needs to be integrated into an overall healthy diet in order to provide its expected benefits.

Digestive Health Benefits

Benefits of olive oil for the digestive tract were first uncovered in research on diet and cancers of the digestive tract. Numerous studies found lower rates of digestive tract cancers—especially cancers of the upper digestive tract, including the stomach and small intestine—in populations that regularly consumed olive oil. Studies on the Mediterranean Diet were an important part of this initial research on olive oil and the digestive tract. Protection of the lower digestive tract (for example, protection of the colon from colon cancer) is less well-documented in the olive oil research, even though there is some strongly supportive evidence from select laboratory animal studies. Many of these anti-cancer effects in the digestive tract were believed to depend on the polyphenols in olive oil and their antioxidant plus anti-inflammatory properties. One particular category of polyphenols, called secoiridoids, continues to be a focus in research on prevention of digestive tract cancers.
Recent research has provided us with even more information, however, about olive oil, its polyphenols, and protection of the digestive tract. One fascinating area of recent research has involved the polyphenols in olive oil and the balance of bacteria in our digestive tract. Numerous polyphenols in olive oil have been shown to slow the growth of unwanted bacteria, including bacteria commonly responsible for digestive tract infections. These polyphenols include oleuropein, hydroxytyrosol, and tyrosol. Some of these same polyphenols—along with other olive oil polyphenols like ligstroside—are specifically able to inhibit the growth of the Helicobacter pylori bacterium. This effect of the olive oil polyphenols may be especially important, since overpopulation of Helicobacter bacteria coupled with over-attachment of Helicobacter to the stomach lining can lead to stomach ulcer and other unwanted digestive problems.

Bone Health Benefits

Support of overall bone health is another promising area of olive oil research. While most of the initial study in this area has been conducted on laboratory animals, better blood levels of calcium have been repeatedly associated with olive oil intake. In addition, at least two polyphenols in olive oil—tyrosol and hydroxytyrosol—have been shown to increase bone formation in rats. A recent group of researchers has also suggested that olive oil may eventually prove to have special bone benefits for post-menopausal women, since they found improved blood markers of overall bone health in female rats who had been fed olive oil after having their ovaries removed. Taken as a group, the above studies suggest that bone health benefits may eventually be viewed as an important aspect of olive oil intake.

Cognitive Benefits

Improved cognitive function—especially among older adults—is a well-known feature of the Mediterranean Diet. As the staple oil in that diet, olive oil has been of special interest for researchers interested in diet and cognitive function. In France, a recent study large-scale study on older adults has shown that visual memory and verbal fluency can be improved with what the researchers called "intensive use" of olive oil. In this case, "intensive use" meant regular use of olive oil not just for cooking, or as an ingredient in sauces and dressings, but in all of these circumstances.
Equally fascinating to us in the area of cognition has been recent research on olive oil intake and brain function. In laboratory animals with brain function that had been compromised by lack of oxygen, consumption of olive oil helped offset many different types of brain-related problems, including unbalanced water content, unbalanced nervous system activity, and too easy passage of molecules across the blood brain barrier. This animal research has given scientists many further clues about the ways in which olive oil might provide us with cognitive benefits. The ability to help protect our brain during times of imbalance may turn out to be one of the special health benefits offered by this unique culinary oil.

Anti-Cancer Benefits

The polyphenols found in olive oil are a natural for helping us lower our risk of certain cancer types. Many types of cancer only get initiated when cells are overwhelmed by oxidative stress (damage to cell structure and function by overly reactive oxygen-containing molecules) and by chronic excessive inflammation. Since the polyphenols in olive oil act both as antioxidants and anti-inflammatory molecules, they are perfectly suited for lowering our cells' risk of oxidative stress and chronic unwanted inflammation. Research studies have shown that as little as 1-2 tablespoons of olive oil per day can lower our risk of certain cancer types, including cancers of the breast, respiratory tract, upper digestive tract, and to a lesser extent, lower digestive tract (colorectal cancers). In some research studies, the anti-cancer benefits of olive oil do not show up until the diets of routine olive oil users are compared with the diets of individuals who seldom use olive oil and who instead consume added fats that are more saturated in composition (for example, butter).
While most of the anti-cancer research on olive oil has focused on its polyphenols and their antioxidant and anti-inflammatory properties, several studies have uncovered other fascinating ways in which olive oil provides its anti-cancer benefits. These other ways include the improvement of cell membrane function in a way that lowers risk of cancer development and the altering gene expression in cells in a way that enhances their antioxidant defense system. A final important mechanism linking olive oil intake to decreased cancer risk involves protection of our DNA. The antioxidants in olive oil appear to have a special ability to protect DNA (deoxyribonucleic acids)—the key chemical component of genetic material in our cells—from oxygen damage. DNA protection from unwanted oxidative stress means better cell function in wide variety of ways and provides a cell with decreased risk of cancer development.
There is also encouraging research on the potential for olive oil to help with control of certain cancers once they have already developed. For example, improvement of breast cancer status has been an area of particular interest in olive oil research. Here some of the research has focused on the secoiridoids in olive oil (especially oleocanthal), and its ability to help keep breast cancer cells from reproducing. Another example involves the ability of hydroxytyrosol (HT) in olive oil to trigger programmed cell death (apoptosis) in colon cancer cells. HT may be able to accomplish this anti-cancer effect by helping block the enzymatic activity of fatty acid synthetase (FAS). These cancer-controlling properties of olive oil and olive oil constituents are generally referred to as the "antiproliferative" properties of olive oil. We expect to see more future research in this area.

Description

Olive oil is made from the crushing and then subsequent pressing of olives. The fact that olives are rich in oil is reflected in the botanical name of the olive tree—Olea europea—since the word "oleum" means oil in Latin. Olive oil is available in a variety of grades, which reflect the degree to which it has been processed. Extra virgin olive oil is derived from the first pressing of the olives and has the most delicate flavor and strongest overall health benefits. See How to Select and Store for more information on these different grades of olive oil.

History

Olives, one of the oldest foods known, are thought to have originated in Crete or Syria between five and seven thousand years ago. Since ancient times, the olive tree has provided food, fuel, timber and medicine for many civilizations, and has been regarded as a symbol of peace and wisdom. The venerable oil of the olive has been consumed since as early as 3,000 B.C.
It's not clear exactly how olive trees arrived in the U.S., but it's clear that the time frame was much later, during the 1500-1700's. Spanish colonizers of North America definitely brought olive trees across the Atlantic Ocean during the 1500-1700's, and while some may have been brought directly to the region which is now California, olive trees may also have been brought to the region from Mexico, where cultivation by the Spanish was already underway.
Olive oil has been and still is a staple in the diet of many Mediterranean countries. The recent discovery that the Mediterranean diet, which features this prized oil, may be linked to a reduced risk of heart disease and other health conditions has caused olive oil to become very popular in the United States in the past few decades. Today, much of the commercial cultivation of olive oil is still centered in the Mediterranean region in such countries as Spain (36% of total production), Italy (25%), and Greece (18%). These countries—along with the remaining European countries—also consume about two-thirds of all olive oil that is produced. Regions of the world with quickly-increasing consumption and production of olive oil include South America (especially Chile) and Australia.

How to Select and Store

Since olive oil can become rancid from exposure to light and heat, there are some important purchasing criteria you should follow to ensure buying a better quality product. Look for olive oils that are sold in dark tinted bottles since the packaging will help protect the oil from oxidation caused by exposure to light. In addition, make sure the oil is displayed in a cool area, away from any direct or indirect contact with heat.
When you shop for olive oil, you will notice a host of different grades are available, including extra-virgin, virgin, refined and pure:
  • Extra virgin is the unrefined oil derived from the first pressing of the olives and has the most delicate flavor Virgin olive oil is also derived from the first pressing of the olives but has a higher acidity level than extra virgin olive oil (as well as lower phytonutrient levels and a less delicate taste). Chemically, the difference between extra virgin olive oil and virgin olive oil involves the amount of free oleic acid, which is a marker for overall acidity. According to the standards adopted by the International Olive Oil Council, "virgin" can contain up to 2% free acidity (expressed as oleic acid), while "extra virgin" can contain up to 0.8% of free acidity. (For more technical information on olive oil, you may want to visit the International Olive Oil Council website at: www.internationaloliveoil.com.)
  • "Pure olive oil" is a phrase that is somewhat confusing, and perhaps also somewhat misleading. If you see the term "pure" on the label of an olive oil container, it typically means that the oil is a blend of refined and unrefined virgin olive oils. "Refined olive oil" is obtained from unrefined virgin olive oils, and it's only allowed to contain up to 0.3% of free acidity. However, while lower in free acidity than extra virgin or virgin olive oils, refined olive oil loses some of its unique nutrient content through the refining process. For this reason, we recommend the purchase of extra virgin olive oil over all other olive oil types, including "pure olive oil."
When considering these International Olive Oil Council (IOOC) standards, it is also important to know that the United States has refused to adopt IOOC standards for olive oil. For this reason, it is not nearly enough to see the words "extra virgin olive oil" on the label of a bottle purchased in the U.S. That wording, by itself, simply does not guarantee that you are getting extra virgin olive oil.
Instead, you have to look a little further on the label for other reassurances that you are truly obtaining extra virgin olive oil. One such assurance is the presence of a COOC logo on the label. "COOC" stands for the California Olive Oil Council. This organization (and all of its members) have voluntarily agreed to adopt the strict IOOC standards for labeling of their oils. So if you see the COOC logo on an extra virgin olive oil bottle, you can feel confident that you are getting true extra virgin oil.
You can also look for the initials "A.O.C." or "D.O.P." or "D.P.O." or "D.O" on the bottle. "A.O.C." stands for the French term "Appellation D'origine Controlée." "D.O.P." stands for the Italian "Denominazione d'Origine Protetta" (note that D.O.P. is also written as "D.P.O." in some other European countries). In Spain, a similar designation is "D.O." which stands for "Denominacion de Origen." Any of these initials provides assurance of quality with respect to extra virgin olive oils.
Another term that you may see on a bottle of olive oil is "cold pressed." This term means that minimal heating was used when mechanically processing the olives to make oil. We like the idea of cold pressed extra virgin olive oil, because we believe that minimal use of heating, combined with the phytonutrient-rich first pressing of the oil, provides the strongest possible nutrient composition from an extracted oil.
Proper storage techniques for olive oil are very important, not only to preserve the delicate taste of the oil, but also to ensure that it does not spoil and become rancid, which will have a negative effect on its nutritional profile.
Even though olive oil's monounsaturated fats are more stable and heat-resistant than the polyunsaturated fats that predominate in other oils (especially the easily damaged omega-3 fatty acids found in flax seed oil, which should always be refrigerated and never heated), olive oil should be stored properly and used within 1-2 months to ensure its healthy phytonutrients remain intact and available. Research studies have shown compromise in the nutritional quality of olive oil after two months' period of time, even when the oil was properly stored.
Proper storage of olive oil includes protection from light. There is debate about the ideal type of storage container. Tinted glass bottles are one of the best storage options for preventing unwanted contamination of the olive oil with packaging materials (as might occur, for example, with the use of dark plastic bottles in which very small amounts of plastic might migrate from the bottle into the oil). However, depending upon the degree and type of glass tinting, exposure to all light might not be prevented with the use of tinted glass. Metal containers for olive oil storage are also an option, although it is unclear about the potential for olive oil to be affected by the metal elements in the container. The transfer of olive oil to a sealed ceramic container is also an option. If you decide to purchase olive oil in a tinted glass bottle, we recommend that you store it in a lightproof area, like a cabinet with solid doors or closed pantry. If you decide to purchase in either plastic or metal containers, you may want to take the additional step of moving the oil into a ceramic container that can be sealed. If you aren't sure how quickly you will be using your olive oil, you may want to buy it in small-size amounts to avoid the problems that can arise with longer-term storage.
Purchase only as much as you will use in one to two months and store away from light and heat. Protect your olive oil's flavor and antioxidants by transferring 7 to 10 days' worth of oil to a smaller bottle to lessen the oxidation that occurs when the oil is exposed to air. Leave this small bottle at room temperature for easy use, but refrigerate the rest. When chilled, olive oil will solidify slightly and turn cloudy, but once restored to room temperature, it will regain its normal appearance, and its quality will be better maintained. Although it may be convenient, definitely don't store your olive oil near the stove as the heat will damage it.
While we haven't seen research that discusses declines in carotenoids and vitamin E for extra virgin olive oil, we have seen it for virgin oil. While this is not the type of oil we recommend, we still thought to include this interesting information here:
Research conducted at the University of Lleida in Spain and reported in the Journal of Agriculture and Food Chemistry found that levels of chlorophyll, carotenoids and antioxidant phenols dropped dramatically after virgin olive oil had been in storage 12 months-even under the best controlled conditions.
Chlorophyll content dropped by as much as 30%; beta-carotene by 40%, and vitamin E (alpha-tocopherol) by 100%!
Phenols, which are not only the main antioxidants in virgin olive oil, but are also responsible for its distinctive rich flavor, also dropped precipitously after 12 months storage.
Research published in New Scientist magazine has confirmed that light destroys many of the antioxidants in olive oil. Researchers at the University of Bari, in southern Italy, compared oils stored in the light or in the dark for 12 months. Oils stored in clear bottles under supermarket lighting lost at least 30% of their tocopherols (vitamin E) and carotenoids.
After just two months' exposure to light, peroxide (free radical) levels had increased so much that the olive oil could no longer be classified as extra virgin.

Tips for Preparing and Cooking

Tips on Preparing Extra Virgin Olive Oil

We suggest using extra virgin olive oil in dressing salads and a variety of cooked foods. We don't recommend cooking with extra virgin olive oil (see below). One of our favorite recipes featuring extra virgin olive oil, which can be used on both salads and cooked vegetables, is our Mediterranean Dressing:
  • 3-5 TBS extra virgin olive oil
  • 1 TBS fresh lemon juice
  • 1 clove garlic chopped
  • Salt and pepper to taste
The Healthiest Way of Cooking Extra Virgin Olive Oil: A Word About Heating
Different manufacturers list different smoke points for their olive oils, and some manufacturers list a temperature very close to smoke point as their maximum limit for safe heating of the oil. While these temperatures might be correct for avoiding large amounts of some harmful substances that can be created through heating of the oil, they are not correct limits for preserving the unique nutrients (especially polyphenols) found in high-quality, extra virgin olive oil. Oxidation of nourishing substances found in extra virgin olive oil, as well as acrylamide formation, can occur at cooking temperatures very closer to the 300F/148C range. For these reasons, we don't recommend cooking with extra virgin olive oil. For more details, see Is it OK to cook with extra-virgin olive oil? and George's video "Why I Don't Cook with Extra Virgin Olive Oil".
Research studies on the heating of olive oil are fairly extensive, and some of the issues involved with olive oil heating are difficult to summarize in a single paragraph. For this reason, we've created a special article on our website entitled, " Is it OK to cook with extra-virgin olive oil?"

How to Enjoy

A Few Quick Serving Ideas

  • Use extra virgin olive oil in your salad dressings.
  • Puree minced garlic, cooked potatoes and extra virgin olive oil together to make exceptionally delicious garlic mashed potatoes. Season to taste.
  • Drizzle extra virgin olive oil over healthy sautéed vegetables before serving.
  • Puree extra virgin olive oil, garlic and your favorite beans together in a food processor. Season to taste and serve as a dip.
  • Instead of putting the butter dish out on the table, place a small cup of extra virgin olive oil out instead to use on your bread or rolls. For extra flavor, try adding a little Balsamic vinegar or any of your favorite spices to the extra virgin olive oil.

WHFoods Recipes That Feature Extra Virgin Olive Oil

You'll find that many of our recipes feature extra virgin olive oil. For example, we like to add it to vegetables after they have been lightly cooked, either on its own, or as part of our Mediterranean Dressing.

Individual Concerns

Olive oil is not a commonly allergenic food and is not known to contain measurable amounts of oxalates or purines.

Nutritional Profile

Extra virgin olive oil is a particularly valuable source of antioxidant and anti-inflammatory phytonutrients. Among these phytonutrients are many standout polyphenols. These polyphenols include tyrosols (oleuropein, tyrosol, hydroxytyrosol), flavones (apigenin, luteolin), secoiridoids (oleocanthal), anthocyanidins (cyanidins, peonidins), hydroxycinnamic acids (caffeic, cinnamic, ferulic, and coumaric acids), flavonols (quercetin, kaempferol), lignans (pinoresinol), and hydroxybenzoic acids (vanillic and syringic acids). Olive oil is a unique plant oil in terms of its fat composition, containing about three-fourths of its fat in the form of oleic acid (a monounsaturated, omega-9 fat). It also provides valuable amounts of the antioxidants beta-carotene and vitamin E, as well as squalene, a much less common antioxidant that also plays a special role in skin health.
The unique fat composition of olive oil is one of the many reasons we recommend it as a World's Healthiest Food. However, since virtually all of the calories in olive oil come from fat, its total calorie content is high in comparison with the amount consumed. (Just one tablespoon of olive oil contains 126 calories.) The high calorie content of olive oil prevents ratings of "excellent," "very good," or "good" for the nutrients in olive oil in our ranking system, because our ranking system compares nutrient amounts to calorie amounts in its calculations. However, even though our ranking approach prevents nutrients like beta-carotene and vitamin E from showing up as "excellent" or "very good" in olive oil, this culinary oil definitely provides valuable amounts of these two nutrients and many others.
For an in-depth nutritional profile click here: Olive oil.

In-Depth Nutritional Profile

In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Olive oil, extra virgin is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.

Introduction to Food Rating System Chart

In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food's nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling." Read more background information and details of our rating system.
Olive Oil
1.00 tbs
14.00 grams
120.00 calories
NutrientAmountDV
(%)
Nutrient
Density
World's Healthiest
Foods Rating
World's Healthiest
Foods Rating
Rule
excellentDV>=75% OR
Density>=7.6 AND DV>=10%
very goodDV>=50% OR
Density>=3.4 AND DV>=5%
goodDV>=25% OR
Density>=1.5 AND DV>=2.5%
In-Depth Nutritional Profile for Olive oil, extra virgin

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