The aroma of food sizzling in a frying pan depends on a number of factors. First, the type of food and ingredients used. Frying requires use of either animal or vegetable oil. After scientific comparisons of vegetable oils, experts found olive oil tick for most food preparations yielding benefits.

Reducing coronary heart diseases

Rene Tabaro, a nutritionist at King Faisal Hospital, explains how unlike ordinary oils, olive oil remains rich in monosaturated and polysaturated fats essential in reducing risks of coronary heart diseases.

"Olive oil is excellent when frying vegetables and meats because it contains fats which replace the bad cholesterol associated with coronary heart diseases,” says Tabaro.

In addition, he explains that the human body needs oils like other nutrients to develop and replenish cells.

Also, a significant percentage of the body is made up of fats, which sometimes are burnt to provide energy and providing olive oil in the diet would be an added advantage.

According to Tabaro, polyunsaturated fats present in olive oil are good sources for fat-soluble vitamin E to the diet.

"Vitamin E is an antioxidant, that works to fend off cancer causing free radicals,” he adds.

Normalising blood clotting

Mayo Clinic reports that because the main type of fat found in olive oil that serves the role of replacing both saturated and trans saturated, a pile of nutritional benefits are enjoyed.

For instance, from a series of processes, good fats normalise blood clotting. This is after lowering your risk of heart diseases through reducing related factors and lowering total cholesterol and low-density lipoprotein cholesterol levels.

Relieving diabetes

Dr Donald D Hensrud, an associate Professor of nutrition in the US, points out that monounsaturated fats are likely to benefit insulin levels and blood sugar control.

"This can be especially helpful if you have type 2 diabetes,” he explains.

He, however, warns that despite such amazing health benefits, healthier fats like olive oil are high in calories and should only be used in moderation.

"Choose foods rich in monounsaturated fats such as olive oil in place of other fatty foods particularly butter and stick margarine but you can’t make unhealthy foods healthier simply by adding olive oil to them,” he adds.

Controls aging

The European Journal of Nutrition documents that nutrients found in olive oil counteract the aging process. In supplementation to related medical studies, diets deficient in vitamin E accelerate the breakdown of certain fatty acids, a process that habitually leads to aging.

The vitamin E content in olive oil is thought to provide a defense against such effects, and thus help maintain mental faculties and muscular control longer and better. Among other benefits, the vitamin A helps prevent and minimize the development of skin wrinkles, according to the journal.

Joseph Mbabazi, a nutritionist based in Kigali, points out that olive oil forms base of most cosmetics because of its ability to resist cell destruction.

"There are antioxidants in the oil of course and naturally when applied on the skin, there is a smooth sensation for a more youthful appearance. Olive oil also has the ability to moisturise and soften dry skin,” he says.

He adds that hair conditioners made out of olive oil can help deal with dry and brittle hair.

"Even when selecting hair products it is important to look at the ingredients. Those containing such unsaturated vegetable oils are likely to provide better results,” he adds.

Evolution of olive oil

Olive oil is obtained from pressing olives. The true origin of the olive is not known although speculations point to Syria or sub-Saharan Africa. The plant has been cultivated for more than 6,000 years and within that period developed alongside Mediterranean civilizations and is now commercially produced on more than 23 million acres (9.4 million ha) in the Mediterranean basin.

Other areas such as California, Chile, Argentina, South Africa, and Australia are now growing olives and various non-scientific selection processes created a multitude of different cultivars. Many villages in Europe, the Middle East, and North Africa feature distinct varieties.