OLIVE OIL
Olive oils are categorized according to the following D.O.P.s (denominations of protected origin): Aprutino Pescarese, Brisighella,
Bruzzio, Colline di Brindisi, Colline DI Salernitane, Penisola Sorrentina, Riviera Ligure, and Sabina. Olive oil from the Chianti
region has the prestigious denomination of controlled origin (D.O.C.) as well as D.O.P. Among the many different olive varieties
used in Italy are Frantoio, Leccino Pendolino, and Moraiolo. Extra virgin olive oil is exported everywhere. The oil, specifically from
Bitonto, is held in highest regard. Demand for Italian olive oil has soared in the United States. In 1994, exports to the US totaled
28.95 million gallons, a 215% increase from 1984. The United States is Italy's biggest customer, absorbing 22% of total Italian
production of 131.6 million gallons in 1994. A 45% increase in 1995-6 is blamed for a drop of 10% in sales in Italy, and a 10%
decline in exports to the US Despite shrinkage in production, Italian experts of olive oil rose by 19.2% in 1995 vs. 1994.
OLIVE OIL HEALTH
A health study in 2005 compared the effects of different sorts of olive oil on arterial elasticity. Probands were given a serving of 60
grams of white bread and 40 milliliters of olive oil each morning for two consecutive days. The study was conducted in two stages.
During the first stage, the probands received polyphenol-rich oil ("extra virgin" oil contains the highest amount of polyphenol
antioxidants), during the second, they received oil with only one fifth the phenolic content. The elasticity of the arterial walls of each
proband was measured using a pressure sleeve and a Doppler laser. It was discovered that after the probands had consumed
olive oil high in polyphenol antioxidants, they exhibited increased arterial elasticity, while after the consumption of olive oil
containing less polyphenols, they exhibited no significant change in arterial elasticity. It is supposed that, in the long term,
increased elasticity of arterial walls reduces vascular stress and consequentially the risk of two common causes of death - heart
attacks and stroke. This could, at least in part, explain the lower incidence of both ailments in regions where olive oil and olives
are consumed on a daily basis.
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