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Tecnico Economico: Amministrazione, finanza e marketing – Turismo
Tecnico Tecnologico: Informatica e Telecomunicazioni
Project: “Mare nostrum: an identity, multiple cultures” THE OLIVE TREE IN THE MEDITERRANEAN CULTURE
SUMMARY
INTRODUCTION.............................................................................................................................. 2 MITH AND LEGEND ....................................................................................................................... 4 HISTORY ........................................................................................................................................... 6 Olive Press Machinery ............................................................................................................... 6 Amurca: Olive Oil Byproducts ......................................................................................................... 7 Industrialization ................................................................................................................................. 8 OLIVE TREE ................................................................................................................................. 9 OLIVES............................................................................................................................................. 10 CLIMATE......................................................................................................................................... 11 OLIVE OIL IN SICILY .................................................................................................................. 12 TYPES OF OLIVES IN ITALY ..................................................................................................... 13 OLIVE OIL CLASSIFICATIONS ................................................................................................. 14 HARVESTING ................................................................................................................................. 15 PRODUCTION METHODS ........................................................................................................... 16 MARKETING .................................................................................................................................. 17 OLIVE OIL AND FOOD ................................................................................................................ 18 HEALTH BENEFITS ...................................................................................................................... 19 OLIVE IN THE ART ..................................................................................................................... 20 EGYPTIAN ART ............................................................................................................................. 20
INTRODUCTION
Σοφοκλής Οιδίπους επί Κολωνώ εστιν δε οἷον ἐγὼ γᾶς Ἀσίας οὐκ ἐπακούω οὐδ᾽ ἐν τᾷ μεγάλᾳ Δωρίδι νάσῳ Πέλοπος πώποτε βλαστὸν φύτευμ᾽ ἀχείρωτον αὐτόποιον, ἐγχέων φόβημα δαΐων, ὃ τᾷδε θάλλει μέγιστα χώρᾳ, γλαυκᾶς παιδοτρόφου φύλλον ἐλαίας• τὸ μέν τις οὐ νεαρὸς οὐδὲ γήρᾳ συνναίων ἁλιώσει χερὶ πέρσας• ὁ γὰρ αἰὲν ὁρῶν κύκλος λεύσσει νιν μορίου Διὸς χἀ γλαυκῶπις Ἀθάνα. ( vv. 695-706)
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English traslation Sophocles
Oedipus at Colonus A tree in Asian soil unnamed, By Pelops' Dorian isle unclaimed, Self-nurtured year by year; 'Tis the grey-leaved olive that feeds our boys; Nor youth nor withering age destroys The plant that the Olive Planter tends And the Grey-eyed Goddess herself defends.
Traduzione italiana
Sofocle
Edipo a Colono E cresce qualcosa che è ignota all’Asia e alla grande isola dorica di Pelope, un albero spontaneo indistruttibile, terrore delle armi nemiche; fiorisce splendidamente per tutta la terra, il verde ulivo che nutre i fanciulli. Nessuno, né giovane né vecchio,lo potrà distruggere di sua mano; l’occhio perenne di Zeus lo guarda, e l’occhio glauco di Atena.
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MITH AND LEGEND
Numerous episodes in the Iliad and in the Odyssey written by Homer have had the olive tree and oil as their themes: Ulysses' bed, obtained from a large olive tree, which after removing foliage, gave shape to a bed, without being uprooted. Ulysses built a house around it. Ulysses was sprinkled and washed with oil... The Cyclops had trunks of wood and clubs made from the olive tree; even the trunk that was as big as a ship's mast, which was hurled into the eye of the Cyclops was made of olive wood.
Even in the Olympic games, which were held in honour of Zeus at Olympia, athletes received jars of oil; the athletes' bodies were also rubbed and massaged with olive oil. The head of the winner was adorned with a crown of olive leaves.
Cecrops, a demigod, on founding the city of Athens, requested that his city be protected by the gods; so a competition was started, under the auspices of Zeus, between Poseidon, god of the sea and Athena, god of wisdom; Poseidon, with his trident, struck rock, made salt water flow and a horse, as a sign of domination over the seas. Athena simply created the olive tree, that for millennia has given mankind a "precious juice" for food, health care, beauty and body massage, and a source of light. Athena had victory in the palm of her hand, and became the protector of the city thus called Athens. 4
THE SACRED SCRIPTURES
The olive was one of three trees (the others being the cypress and cedar) that sprang from seeds from the Tree of Knowledge sown by Adam’s son. As far back as 1000 B.C. the citation taken from the Bible of the dove that returns to Noah's ark with a fresh olive branch in its beak, signifying renewed peace between God and mankind. The Bible mentions the anointing of kings, princes, altars and liturgical objects. Myrrh a gift offered by the Magi to Jesus, referred to as "the anointing of the Lord", it was nothing other than oil enriched with spices. In the Basilica of the Holy Sepulchre in Jerusalem a large stone is preserved (the anointing stone) on which Christ's body was covered with balm. On this stone "oil lamps" burn, each representing a religious confession. Olive branches were used to acclaim the Lord on his entry into Jerusalem, and the same are blessed and exchanged on Palm Sunday, in a sign of peace.
Oil is still used for the sacraments: Catechumenate for baptisms, chrism for confirmation, the anointing of the gravely ill, and there is also one for anointment for priestly ordination. An oil lamp lit on an altar indicates the presence of the Lord.
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HISTORY
Olives were likely first domesticated in the Mediterranean basin some 6.000 years ago or so. It is thought that oil from the olive was one of several attributes that likely made the bitter fruit attractive enough to result in its domestication. However, the production of olive oil, that is to say, the deliberate pressing of oil out of olives, is currently documented no earlier than ~2500 BC. http://archaeology.about.com/od/foodsoftheancientpast/qt/Olive-Oil.htmOil was used for variety of purposes, including lamp fuel, pharmaceutical ointment and in rituals for anointing royalty, warriors and others. The term "messiah", used in many Mediterranean-based religions, means "the anointed one", perhaps (but of course, not necessarily) referring to an olive oil-based ritual. Cooking with olive oil may not have been a purpose for the original domesticators, but it began at least as long ago as the 5th-4th century BC, as described by Plato. Olive Press Machinery Artifacts found at archaeological sites associated with making oil include milling stones, decantation basins and storage vessels such as mass-produced amphorae with olive plant residues. Historical documentation in the form of frescoes and ancient papyri have also been found at sites throughout the Mediterranean Bronze Age, and production techniques and uses of olive oil are recorded in the classical manuscripts of Pliny the Elder and Vitruvius. Several olive press machines were devised by the Mediterranean Romans and Greeks to mechanize the pressing process, and are called variously trapetum, mola molearia, canallis et solea, torcular, prelum, and tudicula. These machines were all similar, and used levers and counterweights to increase the pressure on the baskets, to extract as much oil as possible. Traditional presses can generate about 200 liters of oil and 450 liters of amurca from one ton of olives.
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Amurca: Olive Oil Byproducts
The leftover water from the milling process is called amurca in Latin and amorge in Greek, a watery, bitter-tasting, smelly, liquid residue. This liquid was collected from a central depression in the settling vats. Amurca, which had and has a bitter taste and an even worse smell, was discarded along with the dregs. Then and today, amurca is a serious pollutant, with a high mineral salt content, low pH and the presence of phenols. However, in the Roman period, it was said to have had several uses. When spread on surfaces, amurca forms a hard finish; when boiled it can be used to grease axles, belts, shoes and hides. It is edible by animals and was used to treat malnutrition in livestock. It was prescribed to treat wounds, ulcers, dropsy, erysipelas, gout and chilblains. According to some ancient texts amurca was used in moderate amounts as a fertilizer or pesticide, repressing insects, weeds and even voles. Amurca was also used to make plaster, particularly applied to the floors of granaries, where it hardened and kept out mud and the pest species. It was also used to seal olive jars, improve the burning of firewood and, added to laundry, could help protect clothing from moths.
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Industrialization The Romans are responsible for bringing about a significant increase in olive oil production beginning between 200 BC and AD 200. Olive oil production became semi-industrialized at sites such as Hendek Kale in Turkey, Byzacena in Tunisia and Tripolitania, in Libya, where 750 separate olive oil production sites have been identified. Production estimates of oil are up to 30 million liters (8 million gallons) per year from Tripolitania, and up to 40 million li (10.5 million gal) from Byzacena. Plutarch reports that Caesar forced Tripolitania's inhabitants to pay a tribute of 1 million li (250,000 gal) in 46 BC. Oileries are also reported from the first and second centuries AD in the Guadalquivir valley of Andalusia in Spain, where average annual yields were estimated between 20 and 100 million li (526 million gal). Archaeological investigations at Monte Testaccio recovered evidence suggesting that Rome imported approximately 6.5 billion liters of olive oil over the period of 260 years.
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OLIVE
TREE
The olive is a species of small tree in the family Oleaceae ( Olea europaea; family Oleaceae),, found in much of Africa, the Mediterranean Basin from Portugal to the Levant, the Arabian Peninsula, and southern Asia as far east as China, as well as the Canary Islands, Mauritius and RĂŠunion. The species is cultivated in many places. The tree is evergreen. Olive trees are one of the world's oldest cultivations: they are sturdy and can typically withstand many of nature's elements, but colder temperatures, rain and/or ice can wreak havoc on fruit production and overall tree health. Regular pruning and seasonal fertilizing is required to maintain ongoing olive production.
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OLIVES
While an olive begins as a green fruit, the ripening process causes it to darken, or turn black. When the olives are deemed ripe, harvesting begins. (More seasoned farmers will settle their nets long before the harvest, usually at the beginning of the season.) Nets and pickers will proceed into the grove for several days of picking and stripping olives from their natural habitat. Since many families refuse to modernize the process of harvesting olives, this ritual is completed by hand until the last succulent piece of fruit has been picked or shaken from the tree onto the awaiting nets. Olive oil Olive oil is a fat obtained from the olive. The oil is produced by pressing whole olives and is commonly used in cooking, cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps. Olive oil is used throughout the world and is often associated with Mediterranean Countries.
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CLIMATE
The olive oil tree flourishes in Mediterranean-type climates (between 30-45th latitudes) with hot dry summers and cool winters. The trees are sensitive to the cold during the growing season, but are able to tolerate drought and heat. Olive oil production is still mostly centered in the Mediterranean region, although in recent years we are beginning to see olive oils from regions throughout the world. The countries bordering the Mediterranean sea produce most of the world's olives, nearly all of which are crushed for oil, and the rest - about 10 per cent - are preserved for eating. These countries possess an estimated 800 million trees, with 500 million in the European Community. The leading producer is Spain, followed closely by Italy, then Greece and Tunisia. The leading consumers per head of population are, in descending order, the Greeks (especially the Cretans), the Spaniards and Italians, the Libyans, the Syrians, the Portuguese, the Turks, the Tunisians and the French. The olive tree will tolerate poor, rocky soil and so thrives in mountainous parts of Spain, Italy and Greece which are otherwise unsuitable for crop planting, even though it yields more fruit in undulating or lowland sites. It will not tolerate frosts below - 7째C (18째F), prolonged cold weather or excessively high annual rainfall but needs a stable cycle of hot, dry summers, short, wet springs and autumns and mild winters, with plenty of sunshine throughout the year. It will, however, withstand the high winds often experienced in this part of the world. When trees are apparently killed by cold, as happened in Tuscany in 1985, the base and roots will throw up fresh shoots, but it will be some years before these are mature enough to flower and fruit. The mean annual temperature range for olive cultivation is 16-23째C (61-74째F).
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OLIVE OIL IN SICILY
In the beginning . . . Sicily's olive varieties trace their origins on this island from time immemorial, with the first oleasters and (much later) the Greek kalamata, probably the first domesticated cultivar brought to Sicily – preserved today as a single ancient tree in the eastern part of our island. Sicilian olive oil is among the world's most fragrant and appetizing. To categorize it generically among "Italian olive oils," as though you were filling out a customs declaration, is to overlook its unique qualities. It is believed that Sicily's particularly fertile soil, which in eastern regions is volcanic, produces some of the world's best olives. The ancient Athenians preferred Sicilian olive oil to their own, though some of the varieties grown in Sicily and Greece were actually the same. A Question of Colour: The question of color should be put to rest. A persistent perception holds that the greener its color, the purer the olive oil. This is generally true for most varieties of olive oil, but it must be said that certain varieties of olive yield a slightly more golden oil. Like grapes, olives come in different colors. Olives may be green, grey or black when ripe, depending on the variety. Curing does not alter the basic color of the olives, but only deepens it. Certain types of olive tree grown in Calabria's Aspromonte region are tall and thin, producing a small dark fruit from sparse branches. The Sicilian trees are usually shorter with somewhat dense foliage. This makes it easier to pick the olives by hand, which causes less damage to the trees than mechanical harvesting..
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TYPES OF OLIVES IN ITALY There are many types of olive cultivation in Italy. It is estimated that there are more than 500 varieties types of olives in Italy. You Are about 250 million plants (olive Italian), many of them centuries old, or are located in areas where they contribute to the landscape and the environment. Italy is the second largest producer of olive oil production with a national average of more than 6 million tons, of which two thirds virgin.
Regioni Abruzzo Basilicata Calabria Campania Lazio Liguria Lombardia Marche Molise
Puglia
Sardegna
Sicilia
Toscana Umbria Veneto Friuli Venezia Giulia
Principali cultivar diffusi sul territorio Italiano Cucco, Dritta, Gentile del Chieti, Intosso, Morella, Nebbia, Raja, Toccolana, Castiglionese Maiatica, Ogliarola del Bradano, Fasolina, Rapollese Carolea, Cassanese, Ottobratica, Tonda di Strongoli, Grossa di Gerace, Ciciarello, Roggianella, Sinopolese, Dolce di Rossano, Borgese, Pennulara, Roggianella, Rossanese, Sinopolese,Zinzifarica Pisciottana, Carpellese, Ogliarola, Ravece Canino, Itrana, Carboncella, Rosciola Taggiasca, Mortina, Razzola, Colombaia, Pinola Grignan, Sbresa, Casaliva, Gargnano, Negrel, Ascolana tenera, Sargano, Olivastra di Montenero, Rosciola di Rotello Cerasuolo, Cerasa e Olivastra di Montenero, Gentile e Saligna di Larino, Coratina, Cellina di Nardò, Ogliarola barese, Bella di Cerignola, Sant'Agostino, Pizzuta, Leccese, Marinese, Nasuta, Peranzana, Pisciottana (chiamata anche Picholine), Cipressino, Coratina, Leccese, Marinese, Massafranese, Monopolese, Peranzana, Pisciottana Sant'Agostino, Cellina Barese, Bosana, Pizz'e carroga, Tonda di Cagliri , Nera di Gonnos , Semidana, Cariasina, Cipressino, Corsicana, Nera di Oliena, Pizz'e carroga Semidana Biancolilla, Nocellara del Belice, Nocellara etnea, Santagatese, Minuta, Nocellara Messinese, Ogliarola Messinese, Tonda Iblea, Verdello, Brandofino, Buscionetto Carolea, Calamignara, Cerasuola, Giarraffa, Mandanici, Moresca Frantoio, Leccino, Ogliarola Seggianese, Pendolino, Belmonte, Ciliegino, Coreggiolo, Leccio del Corno, Maremmano, Melaiolo, Pesciatino, Piangente, Pitursello, Punteriolo, Scarlinese Moraiolo, Pendolino, Dolce agogia, San Felice Casaliva, Grignan, Favarol, Fort, Grignano, Rossanel, Leccio del Corno, Razza Rondella Bianchera (Belica), Carbona, Leccio del Corno, Buga 13
OLIVE OIL CLASSIFICATIONS
Following the press, the resulting olive oil is considered "non-filtered" or "cold pressed:" both nomenclatures simply identify what is the first, less refined result of olives pressing. Because of its purity and integrity, cold press olive oil is often more expensive than others. Some may also refer to cold pressed olive oil as "virgin" since the oil has not been filtered, modified or altered in any way. However, to be classified as virgin, it cannot contain more than 2% of acidity, where the acidity refers to the presence of oleic acid, a monosaturated fatty acid). Interestingly, virgin olive oils, naturally more aromatic than their highly refined counterparts, often contain unique taste characteristics, which associate them to their own region of origin. Extra virgin olive oil classification mirrors that of virgin olive oil: to be considered extra virgin, olive oil must not contain more than 1% acidity. (Some purists specify acidity should not exceed 0.8%.) "Ordinary" or "pure" virgin olive oil contains not more than 3.3% acidity. Then there is refined olive oil, a derivative of virgin olive oil. Anything beyond virgin and extra virgin classification requires specific processing treatment. How to classify Olive Oil by its flavour: Olive oil flavor is not only determined by its degree of acidity. External factors, such as soil, fruit maturity, climate and extraction process, can influence it, too. The most common terms used to describe and characterize its flavor are fruity, fresh, buttery, astringent, peppery, sweet or green. Having an olive oil tasting experience is an easy and interesting way to understand and get to know this special nectar and its multitude of flavors and aromas: simply pour a small amount of olive oil (usually about a tablespoon) into a small, clear glass (a cordial glass is the perfect size). Carefully swirl the oil around the glass to coat the entire surface. Hold the bowl of the glass in your hand to delicately warm the oil, thus releasing the oil's natural aroma, and then inhale its fragrance. To actually taste the oil, you may sip it directly from the glass, or dip a small piece of unsalted bread into it.
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HARVESTING
Olive trees flower at the end of the winter and in the spring and the fruit develops very slowly, turning from green to pink and purple and finally to black when fully ripe. The tree produces flowers and fruit on the previous year's wood, and a good year tends to be followed by a less fruitful one. Black olives are usually harvested from November until February or March, while green olives are picked earlier, beginning in October. There is considerable variation in the times and techniques of harvesting. Growers in some countries allow the olives to fall of their own accord on to nets or on to cleared, prepared ground, while others beat or shake the fruit off the branches, with sticks and poles, rakes or mechanical shakers, or climb up ladders to pick them by hand before they are ripe enough to fall spontaneously. Whatever the method, it is usually exhausting and tedious work, undertaken in inclement weather, but it does bring communities together to perpetuate an unbroken chain linking them with their earliest ancestors. The percentage of oil in the olive increases with ripeness, and oil pressed from ripe olives is golden, while less ripe olives tend to produce more peppery, pungent oils with a pronounced green colour. There are scores of different varieties - Spain alone has twenty-two - of which some of the most famous eating varieties are the Greek Kalamata, the Spanish Man-zanilla (also very successfully cultivated in California) and the Italian early fruiting Ascolona which also yields very good oil. The age of the tree and the variety determine the yield. Immature trees up to twenty years old will produce far less than trees in their prime, with an age of thirty to over 100 years. Really ancient trees, over 150 years old, also yield little and have begun their slow decline into death, although some trees attain a great age of some 200 years.
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PRODUCTION METHODS
The only methods that ensure the quality of olive oil are those using only mechanical processes to extract oil from olives. After harvest in Autumn, olives are washed to remove leaves, earth and other unwanted materials that could transfer a bad taste to the final product. With the traditional methods olives are than ground (molitura) with large millstones. The resulting olive paste is then malaxed (gramolatura) in special containers. Many believes that oil is extracted from olive seeds but in fact is in the flesh, contained inside micro-cells that need to be broken up to release it. The mixing process that follows grinding helps the release and aggregation of oil droplets. After mixing, olive paste is spread on nylon filtering disks (fiscoli) that are piled to form a sort of column that is then put in an hydraulic press that extracts a mixture of oil and water. Olives contain around 50% of water and and around 20-25% of oil. Olive oil is separated from vegetation water with a centrifugation process Modern methods use steel drums or hammers to crush olives and after mixing, olive oil is extracted only with a centrifugation process. Production methods influence the taste of final result. Olive oil produced with traditional methods tends to be fruitier but bitter while olive oil produced with modern method tends to be milder but with a less fruity taste. Soon after extraction olive oil is slightly cloudy due to solid particles that are still in it. Filtering olive oil will remove these particles to give olive oil a perfectly transparent look, but will also reduce flavour intensity. Some producers bottles unfiltered olive oil often reporting this characteristic on the label. These are the basic steps in the production of olive oil, what you will see when visiting a small, traditional olive oil mill. Bigger, industrial producer will use also different and more modern methods, adding different substances in various steps of the production in order to control production and ensure an uniform taste to olive oil. Temperature is also fundamental for the quality of olive oil. Traditional methods ensure that during grinding, stirring and pressing, olive paste temperatures never go above 27 째C (80째F). Industrial, faster methods tends to produce higher temperatures that damage olive oil flavours. The final result will of course be different, less complex and intense. Time is fundamental for the quality of olive oil. Stocking harvested olives for long time will cause fermentation and the development of mould. In order to ensure high quality, olives must be processed within 24-48 hours from harvest. This can be obtained only if olive groves are close to the mill so that transport time is reduced to a minimum. Big industrial mills collect olives from many different growing areas, sometimes even from abroad, therefore increasing the time span between harvest and processing. Final result is dramatically different. 16
MARKETING
Olive oil represents 3% of all fats and oils consumed in the world. The main olive oil producers are also the main consuming countries. European Union accounts for 82% of world consumption. Mediterranean basin countries represent 90% of world consumption. Other consuming countries are United States, Canada, Australia and Japan. The second largest producer with 24% of worldwide production is Italy. The types of olives grown in Italia are the coratina in Puglia (Bari) , Ogliarola Barese in Puglia and Basilicata , Carolea in Calabria , Leccino in Toscana and Umbria , Frantoio and Moraiolo in the centre of Italia , Taggiasca in Liguria. Italians who consume 10 quarts of olive oil per person per year do not produce enough oil for their domestic consumption, yet they are one of the largest exporters of olive oil in the world. Much of their oil is imported, bottled and exported as an Italian product. Spain Greece and Tunisia are their major suppliers.Olive oil is a relatively expensive oil compared to other kinds of oil since it needs a special production treatment: olive crop is a long process (olives are produced only after the maturity of the tree; that means after five years). Harvest is still made by hand in most of the regions. Finally, processing needs an advanced technology, particularly in large producing areas(see technology). Prices paid to producers are quite unstable, mainly due to the change in the quantities produced from one year to another and the level of stocks. However, it is difficult to assess the price formation mechanism. Refined olive oils are generally less expensive than virgin oils. A possible explanation would be an insufficent amount of lampante oil to meet demand of refining industry given the good quality of produced virgin oil and as a result an increase in lampante oil prices. The producer prices paid on three representative markets of the Europeen Country – Bari (Italy), Heraklion/Messinia (Greece) and JaÊn (Spain). And also market of Sfax (Tunisia); their movements influence the prices paid in other regions of the European Community and have an impact on pricing in other producing countries, especially of exports. 17
OLIVE OIL AND FOOD
For those curious, here is some advice on how to most effectively pair olive oil with food and cooking. •
•
•
• • •
•
Always use quality olive oil. (Think of olive oil and wine as following the same rule: we are told to never cook with a wine we would not drink on its own. The same practice holds true for olive oil). Extra virgin or cold pressed olive oil is the highest quality olive oil available and it is used widely among restaurant chefs. Keeping price and quality in mind, this oil is used more sparingly. Extra virgin olive oil variety is best used over salads or for dipping bread. Virgin olive oil contains less flavor and aroma than extra virgin, and is best used for frying, grilling and oven roasting. Ordinary olive oil contains even less flavor and aroma than virgin olive oil, and may be used in recipes where flavor from the oil itself is not desired. Olive oil is not wine! Many think that it gets better with age, but it is not like that at all. It is a fresh product and must be consumed quickly once you open the bottle. Olive oil bottles must be kept in a cool, dry storage place. Your cupboard is fine, the ledge of your sun-drenched window is not. Good extra virgin olive oil is a very healthy food, but never forget that it is a kind of fat and contains a lot of calories. Its fat is however better than other kind of vegetal or animal fat, because of its high content of monounsaturated fatty acids, as well as antioxidative substances. Olive oil helps lower bad cholesterol and increase good cholesterol. Ask your doctor if and how include it in your diet.
While olive groves and oil production have reached as far west as the United States, Italy is still considered the foremost producer of high quality olive oil. Some of the same groves and estates of Italy have been producing olive oil for hundreds of years, continuing a time-honored family tradition, appreciated throughout the entire world. It is easy to taste the difference.
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HEALTH BENEFITS
‘Olive Oil as Medicine: the Effect on Lipids and Lipoproteins’, the first report in a series released this month by the UC Davis Olive Center, makes three key findings on the use of extra virgin olive oil to prevent chronic diseases. • • •
Daily intake of two tablespoons of extra virgin olive oil improves blood lipid profile, which may reduce risk of heart disease. To attain the health benefits of extra virgin olive oil, select EVOOs that are rich in phenols. Although food labels do not list EVOO phenol content and quality, choose high-quality EVOOs that are packaged in dark containers with a harvest date closest to the most recent season.
Authors of the report, researchers Mary Flynn and Selina Wang, reviewed data from human studies carried out from January 1998 to December 2014 to determine if extra virgin olive oil intake affected circulating levels of low-density lipoproteins (LDL), very low-density lipoproteins (VLDL), and high-density lipoproteins (HDL). SEE MORE: UC Davis Report: Olive Oil as Medicine. Unable to dissolve in the blood, cholesterol travels through the bloodstream bound to protein carriers called lipoproteins, which may be LDL, HDL and VLDL based on the amount of lipids they contain. LDL contains high amounts of cholesterol, which it delivers to the cells in the body. Although essential for normal functioning of the cells, at high concentrations low-density lipoproteins may deposit in the arteries, decrease blood flow to the heart and increase the risk of a heart attack. Maintaining healthy LDL levels is, therefore, essential to maintaining heart health.
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OLIVE IN THE ART
EGYPTIAN ART
GREEK ART
ETRUSCAN ART 20
Vulci – 500 a.C.
ROMAN ART
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Ercolano 79 after Christ
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MEDIEVAL ART
Noah on mosaic at St Mark’s in Venice
Assisi- Basilica di San Francesco
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Siena- Madonna dell’ulivo
Simone Martini- Annunciazione 24
MODERN AND CONTEMPORARY ART
Sandro Botticelli (1499)
(1570) – Paolo Veronese
Noël Hallé ( 1711-1781) 25
T. Signorini (1885)
Guerrazzi
Guerrazzi
Olive Trees, 1889 Vincent van Gogh
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