Roasted Asparagus

It uses less oil and it's quicker, cleaner and easier.

Place the asparagus spears in a single layer on the cookie sheet.

Spray or brush olive oil on the asparagus.

Sprinkle with salt and pepper. I like to mix sea salt and fresh peppercorns half and half in a little grinding mill and keep it right near the stove.

Roast in a 425 degree oven for 10 -15 minutes.

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Olive Oil Grades / Olive Oil Ratings

If you?re looking for complete information about olive oil grades or olive oil ratings, you?re in the right place. If on the other hand you are searching for actual product reviews, I'm still searching for some sources and I'll list them here on the site when I find some.

There are officially nine grades, but you will also see terms like stone ground, cold pressed, first pressed, raw, unfiltered, organic, premium, and estate or estate blend. I gathered the following information at the International Olive Oil Council and Sonoma County UCCE website (University of California Cooperative Extension).

The International Olive Oil Council lists the olive oil grades under one of two main categories. They are 1.Olive Oil and 2.Olive-Pomace Oil

The oils must meet certain criteria for each category. They cannot be mixed with any other type of oil, must pass a sensory analysis by a certified panel of tasters, and meet the analytical criteria. The standard indicates all the tests used to determine genuineness and purity as well as the legal requirements for the label.

Olive oil is defined as oil obtained solely from fruit of the olive tree. Virgin oils are extracted only by mechanical means that do not lead to alterations in the oil. The numerical sensory values for each of the first three grades (extra virgin, virgin, and ordinary virgin) come from olive oil ratings by a qualified taste panel that has been officially recognized by the IOOC. The majority of the tasters, usually 5 of 8, must agree statistically on the olive oil ratings indicating the same defect, if any is present and similar intensity for fruitiness, bitterness, and pungency.

1.Olive Oil - These olive oil grades are obtained solely from the fruit of the olive tree and do not include oils extracted using solvents, re-esterification processes or any mixture with oils of other kinds (seed or nut oils). Virgin Olive Oils (first three listed below) are obtained solely by mechanical or physical means under thermal conditions that do not lead to alterations in the oil; using only treatments such as washing, decantation, centrifugation, and filtration.

A: Extra Virgin Olive Oil - This oil has zero defects and greater than zero positive attributes. The majority of the tasters indicated that it is not defective and has some fruitiness. Extra-virgin oil has a free acidity of less than 0.8 % and conforms to all the standards listed in its category. This is the highest quality olive oil grade. Extra virgin olive oil should have clear flavor characteristics that reflect the fruit from which it was made. In relation to the olive variety, fruit maturity, growing region, and extraction technique, extra virgin olive oils can be very different from one another.

B: Virgin Olive Oil - This is oil with a sensory analysis rating from 0 to less than 2.5, a free acidity of less than 2%, and conforms to all the other standards in its category. These are oils with analytical and sensory indices that reflect slightly lower quality than extra virgin olive oil.

C: Ordinary Virgin Olive Oil - Oil with a lower organoleptic (sensory) rating of 2.5 to less than 6.0, a free acidity of less than 3.3%, and conforms to all other standards within its category. It is inferior oil with notable defects and is not permitted to be bottled under European Union (EU) laws, so it is sent for refining. The EU has eliminated this category and other regulating agencies are likely to follow. It will simply be absorbed into the lampante category.

D: Lampante Oil - Oil with severe defects (greater than 6.0) or free acidity of greater than 3.3%, and meets with the other standards in its category. It is not fit for human consumption and must be refined. These olive oil grades come from bad fruit or from improper handling and processing.

E: Refined Olive Oil - Oil obtained from virgin oils by refining methods that do not alter the initial glyceride structure. It has a free acidity of less than 0.3 % and must conform to the other standards within its category. The origin of refined olive oil must not come from the solvent extraction of pomace. The refining process usually consists of treating bad virgin oil/lampante with sodium hydroxide to neutralize the free acidity, washing, drying, odor removal, color removal, and filtration. In the process, the oil can be heated to as high as 430oF (220oC) under a vacuum to remove all of the volatile components. Refined olive oil is usually odorless, tasteless, and colorless. It is not fit for human consumption in many countries including the EU.

F: Olive Oil - Oils that are a blend of refined and unrefined virgin oils. It must have a free acidity of not more than 1% and conform to the other standards within its category. This grade of oil actually represents the bulk of the oil sold on the world market to the consumer. Blends are made in proportions to create specific styles and prices. Olive oil grades in the US labeled as ?Extra Light? would most likely be a blend dominated by refined olive oil. Other blends with more color and flavor would contain more virgin or extra virgin olive oil.

2.Olive-Pomace Oil - Oil obtained by treating olive pomace with solvents. It does not include oils obtained in the re-esterification processes or any mixture with oils of other kinds (seed or nut oils).

A: Crude Olive-Pomace Oil - This is the solvent extracted crude oil product as it comes out of the pomace extractor after distillation to separate and recover most of the solvent. EU law also defines any oil containing 300-350 mg/kg of waxes and aliphatic alcohols above 350 mg/kg to be crude pomace oil. It is not fit for human consumption, but is intended for refining.

B: Refined Olive-Pomace Oil - Oil obtained from crude pomace oil by refining methods that do not alter the initial glyceride structure. It has a free acidity of not more than 0.3% and its other characteristics conform to the category standard. Refining includes the same methods used for ?refined olive oil? except that the source of the raw product comes from pomace by means of solvent extraction. It is not fit for human consumption in many countries and under EU laws.

C: Olive-Pomace Oil - A blend of refined olive-pomace oil and virgin olive oil that is fit for human consumption. It has a free acidity of not more than 1% and must conform to the other standards within its category. In no case shall this blend be called ?olive oil.?

So, those are all of the olive oil grades as set out by the IOOC, but what does that mean to you? Learn more about the characteristics of Extra Virgin, Virgin, Ordinary Virgin, and Refined Olive Oil.

Click here for information about the USDA olive oil grade standards

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nutrients in olive oil

The complete chemical make-up of olive oil is pretty technical and we won't get that in-depth here. Let's look at the main nutrients in olive oil as well as other components that make it a healthy choice.

On the label:
Cholesterol - None, that's a good thing, there's enough cholesterol in other fats. If you're looking for a product to help lower your cholesterol, you may want to try Cholesto-Rite - a 100% natural, safe and proven herbal formula especially designed to help the body maintain healthy levels of LDL and HDL cholesterol.Cholesto-Rite also acts as a cardiovascular tonic and promotes the body's natural ability to fight harmful free radicals.
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Mono-unsaturated fat - that's a good thing too. Mono-unsaturated fats are healthy fats.
Poly-unsaturated fat - A good fat too.
Saturated fats - Not so good. We need saturated fat, but we get way too much of it.
Trans-fat - None and that's great! In no way are trans-fats beneficial to your health. More info about hydrogenated and trans-fats here.
Sodium - None - Another good thing. Again, sodium is added to so many foods that we usually get more than we need. Did you know that a can of condensed soup has more than half of your recommended daily amount?
Carbohydrates - None, we need them but there just aren't any in olive oil.Protein - None, we need it too, but not from olive oil.

Not on the Label:
Tocopherols (vitamin E), beta-carotene (vitamin A), phytosterols, pigments, terpenic acids, flavonoids (luteolin, quercetin, squalene), and phenolic compounds ( oleuropein, tyrosol) are all found in olive oil.

Vitamin E - There are 1.6 mg of vitamin E (a natural anti-oxidant) in 1 tablespoon of olive oil. That represents 10.6% of your recommended daily allowance.

Vitamin K - Found in green leafy vegetables. Vitamin K is associated with chlorophyll and the darker green, the richer in vitamin K. Vegetable and olive oils are also a good source of vitamin K.

Phenols - Extra virgin olive oil is rich in polyphenols which are known to be anti-inflammatory, anti-oxidant and anticoagulant. Antioxidants help to neutralize free radicals and repair damage to cell membranes caused by exposure to things like cigarette smoke, pollution, alcohol and radiation.

Oleocanthal - I found this very interesting. Freshly pressed extra virgin olive oil causes a distinct bitter sort of sting in the throat. Oleocanthal is what causes that sensation. Researchers recognized the sensory affect as familiar and very similar to that of ibuprofen. As it turns out, oleocanthal is a non-steroidal anti-inflammatory and anti oxidant. Again, without getting too technical, it's like ibuprofen or aspirin and may work like small daily doses of aspirin if consumed daily. It's a non-selective inhibitor of cyclooxygenase (COX) that causes relief of inflammation and pain.Oleocanthal may be partly responsible for the lower incidence of heart disease in the Mediterranean population.

Squalene - A natural organic compound used in cosmetics as a moisturizer. It is taken from the liver of sharks, but also found in olive oil - a more environmentally friendly source. Squalene helps to regulate sebum. Sebum is produced by the sebacious glands in our skin and is secreted through our pores. It forms a coating on the skin that acts as a barrier, inhibits the growth of microrganisms and lubricates our skin and hair.

Chlorophyll - A photosynthetic pigment found in plants and algae. It is an anti-aging substance that promotes the healing of skin conditions and wounds.

Some may argue that other oils such as canola are more healthy, but the way I see it, you have to look at the big picture. Canola oil may be lower in saturated fat, but it is refined using heat and chemicals and doesn't come close to offering the benefits of the nutrients in olive oil.
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Olive Oil for Frizzy Hair

I found a product that apparently works wonders on frizzy hair. It comes in a 7oz (200g) tube and costs $26.50 USD. It sounds wonderful, boasts olive oil as an ingredient and must be good stuff for that price. Right? Not likely! I get so angry by manufacturers who divert your attention with a claim like ?with pure olive oil? or ?with botanitcal extracts?. Give me a break!

Most of these products have all the same regular garbage in them as usual, but since they added a tiny pinch of something that was, at one point, a good thing, they play it up and we (the consumer) fall for it.

Have a look at the ingredients in this glossing/de-frizzing product. I don?t know about you, but I?m not even going to attempt to pronounce some of them.

Water (Aqua), Dimethicone, Cyclopentasiloxane, Dimethiconol, Propylene Glycol, Polyacrylamide, Olea Europaea (Olive Oil) Fruit Oil, Phenyl Trimethicone, C13-14 Isoparaffin, PEG 8 Methicone, Ricinus Communis (Castor) Seed Oil, Bismuth Oxychloride (CI 77163), Laureth-7, Sodium PCA, Panthenol, Cinnamidopropyltrimethyl Ammonium Chloride, Dimethicone PEG-8, Meadowfoamate, Fragrance/Parfum, Methylisochloroisothiazolinone, Yellow 5 (CI 19140)

The point is, most of the ingredients you see here are synthetic. They make their way into your blood stream and your body doesn't know what to do with them. They build up and may be responsible (at least partly) for cancer and all sorts of health issues. My question is ?why? Why spend the money and expose yourself to this array of chemicals when you could just use olive oil for frizzy hair?

Check out these recipes and methods using all natural, nourishing, and inexpensive olive oil. I don't use it for frizzy hair, my hair is straight and fine, but I do use it to deep condition my hair and control static. Here are a few different methods using olive oil for frizzy hair and all sorts of things.

Control Static and Frizz - Just a few drops of olive oil rubbed into the palms of your hands and then run through your hair. It's that simple and you can apply it when your hair is damp or dry, experiment to find what works best for you.

Condition - I've heard of people using mayonnaise in hair treatments and if you mix egg and olive oil together...you get mayonnaise. The egg provides protein while the olive oil adds a good dose of vitamin E. So here's another way to use olive oil for frizzy hair.

Use a whisk or stick blender to mix 1 egg with 1/2 to 1 cup of olive oil. (depending on how much hair you have) Apply the mayo to your hair, work it in and then cover with an old towel or shower cap and let it sit for 10-30 minutes. Check your e-mail, lay down with some cucumbers or tea bags over your eyes, or pour a cup of tea and read a book. Some of us need a reason like this to force ourselves to relax for a few minutes. If you're one of us, here's your chance - take it. When you're ready, just wash your hair as usual.

Hot Oil Treatment - I give my hair a hot oil treatment once a week or so. Actually, that's wishful thinking - It's more like every two-three weeks. I would like to give my hair a hot oil treatment once a week, but I don't spend my money on packaged treatments. A couple tablespoons of just plain olive oil (extra virgin is all I buy) works fine for me.

All I do is warm two-three tablespoons of olive oil in the microwave for about 15 seconds and then pour it into the palm of my hand and massage it into my hair until it is fairly well saturated. I pay special attention to the ends and rub it into my scalp too. Then, slip on a shower cap to help hold in some heat and let it sit for 30 minutes. I have to wash my hair twice to get the oil out. Even if you don't need to use olive oil for frizzy hair, it makes a good inexpensive deep conditioner.
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Simply Delicious Salad Dressing

I use this salad dressing recipe 3-4 times a week. It's so simple yet so delicious, especially on fresh spicy greens.

1 cup 250 mls) Extra Virgin Olive Oil
1/4 cup (60 mls) unfiltered apple cider vinegar
1/2 tsp (2-3 mls) seasoning salt
Fresh ground pepper to taste

Pour all the ingredients into your favourite dressing container or mister , shake it up and enjoy. I store any leftovers in the fridge and then take it out a half hour or so before I want to use it again. Olive oil becomes solid when cold, so it just needs a little time to warm up before you can pour or spray it.

Sometimes I add minced garlic, fresh dill or basil. Toss in a little of whatever your taste fancies, but don't try to spray it through a mister.

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Drink Olive Oil

Drink Olive Oil: How much is too much?
The numerous benefits that olive oil brings to the human body are not a question anymore. Medical researches and studies in relation to the beneficial effects of this nourishing oil has clearly been established and welcomed by many individuals.

There is however a small question that clings to mind when talking about this oil; is it really safe to drink olive oil? When you say drink, the first idea that comes to mind is a glass. But with the thought that olive oil contains fatty acids one would wonder how much?

There are indeed lots of basis about the digestive system benefits when you drink olive oil. The most common are relieving constipation, prevention of stomach ulcers and easy digestion and absorption of food that promotes faster metabolism.

The reason why many experts recommend cooking with olive oil instead of using other hydrogenated oil like margarine. While butter also tastes good on food, still nothing can commensurate the health benefits that olive oil brings. Some prefer to drink olive oil daily in order to experience the beneficial gains when it comes to the preservation of health and reduction of certain illnesses that can be fatal at times.

However, when experts say drink olive oil you shouldn’t overdo and take it literally. A teaspoon of olive oil once a day is enough to supply the nourishment that you might need and thus get from this humble kitchen oil. If you love salads, you can just use it as your dressing.

Consuming olive oil need not be overdone or you might suffer other consequences since it is still oil no matter how much benefit you receive. Drink too much and you might end up going to and from the bathroom. As much as olive oil relieves constipation, too much might give it to you, so just a teaspoon will do.
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A Natural Secret for Beauty: Olive Oil Gorgeous Skin

Upon seeing a woman passing by, you suddenly got envious of the naturally gorgeous skin that she possesses. Yes, it is indeed true that a skin that radiantly glows has the capability to capture any attention. In fact, glowing skin minus imperfections can really spell beauty.

 While it can be an innate attribute, you can also achieve a skin that spells beauty; olive oil can help you achieve this. Are you convinced? If you are not, read on to learn what olive oil can offer you in your journey to achieving a natural radiantly glowing skin. It’s a proven beauty secret. This also makes this natural item to be regarded as beauty olive oil.

You might be wondering how your aunt or a neighbor managed to keep younger looking skin even if they are in the late forties of their lives. While it has been mentioned earlier that it can be an innate gift; still there must be a reason, most probably a secret to maintain this beauty.

Olive oil could be a perfect choice when looking for a beauty secret product for younger looking skin even as you age. Remember this, if you want to feel good and confident in showing your beauty and your body as well, you’ve got to have good-looking and healthy skin.

 The secret doesn’t stop by exfoliating your skin to remove stubborn dirt and dead skin cells that may hamper the surfacing of new healthy skin cells. The next and more important step to this secret for beauty? Olive oil to supply and encourage the natural moisture essential to the skin. This is because a moisturized skin eliminates the possibility of dull and unhealthy skin appearance.

Massage olive oil with special attention to areas which are prone to dryness such as the elbows, knees, ankle, and the whole foot. This is to ensure that olive oil penetrates under skin layers enough to leave the inner and outer layer moisturized for that soft and young-looking skin.


Follow this old-fashioned secret for beauty. Olive oil is an ideal suggestion if you want to have soft and supple skin that can contribute to your overall physical beauty. You won’t regret you did!
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