Live Longer: Eat An Olive Oil-Rich Diet
Anyone who has travelled to the Mediterranean can tell you about the wonderful, healthy food in that region. Much of the health benefits and flavor are due to the generous use of olive oil on salads, pasta, vegetables, fish, and almost anything else. Researchers are learning that people who consume olive oil regularly - especially in place of unhealthy fats such as animal fats, hydrogenated oils, and vegetable oils like corn oil - have much lower rates of heart disease, athersclerosis, diabetes, colon cancer, and asthma. Olive oil is made from the crushing and then the subsequent pressing of olives. It is a natural juice that preserves the taste, aroma, and nutrients of the olive fruit. Extra virgin olive oil - derived from the first pressing of the olives - has the most delicate flavor and the most health benefits.
The Health Benefits
of Olive Oil
- It protects against heart disease. Studies show that two tablespoons of olive oil per day decreases LDL and total cholesterol. It decreases atherosclerosis and protects the lining of our blood vessels, thus preventing high blood pressure.
- It protects against breast cancer. Oleic acid, the primary monounsaturated fatty acid in olive oil, has been shown to reduce the expression of certain oncogenes related to aggressive breast cancer tumor growth.
- It reduces abdominal fat and insulin resistance. Diets high in olive oil, as compared to those high in saturated fat, prevent belly fat accumulation and insulin resistance.
In 1925 James Doukas inherited 1500 olive trees passed down through generations in the Laconia region of Greece in the southern Peloponnesus. He started an olive oil and cheese factory out of the basement of his home. In 1931, Peter Doukas, now producer, was born. By the age of 10, Pete was working with his father in the Oil and Cheese factory. The basement was converted into a factory. They supplied oil and cheese to local villages.
By 1950, after the war, James Doukas was able to triple his orchards from his profits. In 1960 Peter left for the states with his wife to start a business of his own. They had three children. Peter’s goal was to return to Greece and expand the oil business. He sent all his profits from the states to Greece to purchase more land and olive orchards.
In 1976, James Doukas passed away. Peter shortly after returned to Greece to take over the business which was left to him. By 1990 Peter became president of a coalition formed of local villages. They produced the same olive oil from the Koroneiki olive variety. Their pressing factory at that time produced 1,500 metric tons of the best extra virgin olive oil. They exported their oil in bulk, annually to Italy to produce Italian olive oil.
The demand was such that Paul Doukas, the son of Peter Doukas, has imported the bottled olive oil to the United States since 2008. We look forward to future growth here in the US and hope to participate in upcoming Food Shows, Festivals and Tasting Competitions.
