From herbalists to passionate foodies, the olive plant is widely regarded for both its delicious fare as well as its medicinal properties.
So, how does one identify a good quality olive oil from those of lesser quality? What are the differences between olive oil, olive tapenade and olive leaf and what do these differences mean? What is the current research into olive oil and olive leaf telling us? If you've ever pondered these questions, with the help of Sarah Gray we dive deep into the world of the olive plant and unravel the science that makes this plant a champion when it comes to being a 'food-as-medicine'.
Covered in this episode
[00:19] Welcoming Sarah Gray
[00:30] Today's topic: the phytochemistry of the Olive Plant
[00:51] Not all Olive Oil is created equal: how to identify quality?
[05:21] Oleocanthal: antioxidant and anti-inflammatory benefits
[10:50] Nutrient profile: Olive Oil vs. Olive Leaf
[13:18] Oleuropein and heart health
[15:34] Research limitation: correct terminology
[18:10] Identifying a good from a 'bad' oil
[20:15] Adulteration in the food industry
[23:11] Olive oil derived squalene
[27:25] Anti-inflammatory evidence
[29:17] Evidence for therapeutic dosing
[32:58] Olive leaf and immunity
[37:05] Cooking considerations with olive oil
[41:20] Limitations of the health rating system
[44:07] The Olive Wellness Institute
***Transcript & show notes/ resources coming soon