Oleic Acid and Free Fatty Acids
To achieve “extra virgin” status (internationally recognised as the highest quality olive oil), olive oil has to:
- contain oleic acid levels (a mono-unsaturated fat) between 55 and 83% (higher the better)
- contain Free Fatty Acid (FFA) levels of less than 0.8% (lower the better)
- be free from faults
ASHBOLT Olive Oil has consistently had some of the highest levels of oleic acid in Australia (between 80 and 83%) year in year out; and some of the lowest levels of undesirable FFA (less than 0.1 to 0.13%). It also has high polyphenol levels, (around 200 mg/ Kg) and is nutritionally superior to oils with lower oleic acid content. It is rich in anti-oxidants, in Omega-3 and Omega-6. Our oil is therefore a super-premium oil in the extra virgin olive oil category.
Olive oil is an excellent source of mono-unsaturated fat and a wide variety of antioxidants. There are some general indicators that the addition of olive oil to a diet can help in the treatment of diabetes, and may also delay the onset of the disease.
An olive oil rich diet also leads to greater and longer lasting weight loss than a low fat diet and helps to lower blood pressure and cholesterol levels. It's beneficial in the prevention of cardio vascular diseases and olive oil bolsters the immune system against external attacks from micro-organisms, bacteria or viruses.
Olive oil is good for the digestive system. It is beneficial to consume olive oil during pregnancy and it helps with anti-aging, osteoporosis, cognitive function and skin damage. Studies suggest that olive oil has a protective effect against the types of cancer most closely associated with diet, including colon-rectal, prostate and breast cancer.