What is fresh olive oil?
It is an olive oil produced from unripe-immature, green olive fruits. As a rule, this is also an extra virgin olive oil, but it differs from the rest produced from ripe fruits. It is intensely green in color and tastes more bitter, spicy and fruity. Olive oil is an oil produced relatively early, before the olives ripen, which are unripe and green. The olives are harvested manually in mid-October and processed the same or at most the next day. Not all fresh olive oils are called raw olive oil, except that which is produced from unripe olives.
Healing properties
Raw olive oil, compared to ripe extra virgin olive oil, is more resistant and richer in vitamins, minerals and polyphenols, which protect our cells from free radicals, ie cancer and oxidative stress.
In particular, as scientific research has shown, fresh olive oil contains a higher content of two substances of great medicinal interest, oleasin and oleander. Oleasin is the most potent antioxidant it contains, and oleander is a substance that has been shown to have anti-inflammatory and neuroprotective properties. These two substances do not exist in any other food and the only source of their intake by humans is the extra virgin olive oil and especially the Olive Oil. No other oil, neither seed oil nor even refined olive oil can provide us with these ingredients.
Important for fresh olive oil
Olive oil retains its properties for a few months, which is why it is not available all year round. Its strongest features are evident from its production, in November and until March. As time goes on, fresh olive oil loses its intense flavor but not its nutrients. Pure fresh oregano that has not undergone any treatment or filtration, after some time will show a precipitate at the bottom of the container, which is a natural residue of olive oil and indicates the purity of fresh olive oil.
The ancient Greeks called it omovrives or omfakio. They used it not only in their food but also for medicinal purposes, with excellent results. The Europeans call it first class olive oil, while the last attempt is made to secure it in the category extrassima, to be characterized as "the cream of olive oils", ie the best olive oil there is.
