What is the only vegetable oil that can be consumed when freshly pressed? Olive oil. I fell in love with this fantastic oil when I changed my diet from one of processed foods to one of healthy foods. This delicious oil is full of great benefits for our bodies.

It offers protection against heart disease by controlling bad cholesterol levels while raising good cholesterol levels. The chance of developing gallstones is lessened. A diet that includes olive oil also lowers chances of colon cancer.

I was reading from my container of olive oil the other day. It said extra virgin olive oil, first cold pressing. Hmmm. That made me curious about the different types of olive oil and how the oil is obtained. First cold pressing - was heat actually used to obtain some of the oil?

The first step in making olive oil is to pick the olives. The olives must be rushed to the olive mill as quickly as possible. If too much time passes the acidity level in the olives will rise and make the oil bitter. The olives are then cleaned to remove dirt, leaves and twigs. The olives are then made into a paste, and the oil extracted from the paste.

Extra virgin olive oil (EVOO) is the best available. It is the least processed and closest to its natural state. This oil comes from the first cold pressing of the olive paste. No heat or chemicals have been used in extracting the oil. This oil contains high levels of antioxidants, especially vitamin E. This is also the only type of olive oil that is guaranteed not to have solvents used as part of the extraction process.

After the first cold pressing, hot water or steam is mixed in with the remaining paste. It is then pressed again to remove more oil. The resulting oil is virgin olive oil (VOO). The quality of this oil is not as good because heat has removed some of the delicate flavor.

Pure olive oil has gone through some processing, such as filtering and refining. Then it has a bit of extra virgin olive oil added to it.

The manufacture of light olive oil totally unregulated. A marketing concept, this oil, possibly cut with several other vegetable oils, has only a very mild olive flavor.

Olive oil is sensitive to light and heat, so it should be stored tightly sealed in a cool, dark place. Since light reduces both the quality and life of the oil, it should not be bought in plastic containers. Even if you store it in the dark once you have it home, it has been exposed to light while sitting on the grocery shelf. Instead it should be purchased in tins that light cannot penetrate. When stored properly, your olive oil should keep for 24 months.

I've always heard that when olive oil is heated enough to use for frying foods that its health benefits are lost. This is not true - its health benefits stay intact, only some of the flavor is lost. Frying foods in olive oil will not lessen their nutritional value. Cooking at high heat, no matter what oil you use, is what lessens the nutritional value of the food.

Below is a link to Amazon.com for the type of extra virgin olive oil that I use. This is a delicious olive oil.

Zoe Extra Virgin Olive Oil, 1-Liter Tins (Pack of 2)