Healthy nutrition stands as a foundational pillar of preventive medicine. A thoughtful and, in some cases, personalized approach to diet can counteract portions of our genetic predisposition. It plays a role in the development of conditions like obesity, diabetes, cancer, and cardiovascular disease.
Healthy eating also matters when someone is already unwell. Nutrigenomics, the science aiming to tailor diets to individuals by studying the genome, holds promise for precision nutrition. Supporters highlight findings on the health benefits of extra virgin olive oil, produced without heat or chemical extraction. The oils with the strongest bitterness and gentle spiciness are often associated with greater health advantages, though results can vary with harvests and yearly conditions. Agronomist Victor Perez works the groves at Finca La Torre, harvesting green olives from varieties such as arbequina, hojiblanca, cornicabra, and picudo. These varieties have grown on the same soil in Malaga for more than two millennia, contributing to a storied tradition of premium olive oil production.
Cow horns filled with manure: the olive grove secret behind one of the world’s finest oils
The oleocanthal component found in these olives can trigger a throat itch. This polyphenol provides natural antioxidant and anti inflammatory effects and is associated with anti cancer activity, according to studies from Rutgers University in New Jersey and Hunter College in New York, published in the journal Molecular and Cellular Oncology.
Only oils of exceptional quality
That throat itch is linked to oleocanthal, a marker of superior extra virgin olive oil produced with meticulous care. It is important to note that oleocanthal degrades with exposure to air and light. Pérez recommends consuming the oil within twelve months of extraction to preserve its beneficial properties, as oxidation accelerates the loss of value every week that passes. The oil itself does not spoil, but its advantages fade over time.
This summer’s drought and heat are expected to cut olive production, potentially by more than half, keeping prices elevated. Still, Pérez continues to place cow horns pointing skyward to channel what he believes is cosmic energy at La Finca La Torre in Antequera, Malaga. The farm, spanning about 380 hectares, holds a legacy dating back to Roman times when the region yielded the precious liquid.
From ancient olive trees to new growth on the same site, a vibrant, green juice emerges that is rich in beneficial polyphenols. This type of extra virgin oil brings antioxidants and anti inflammatory nutrients that support immune function, help reduce bad cholesterol, combat free radicals, and may slow premature aging while potentially impacting brain health. Its monounsaturated fats and oleic acid act as a balm for heart-related conditions.
What daily consumption helps extend the life of olive oil?
Olive oil also assists in the digestion of meals and the absorption of fats and sugars. A daily spoonful, whether in salads or on bread, positions extra virgin olive oil as a healthy ally for both wellness and beauty. It is a natural product associated with Spanish heritage, noted by Borja Adrián, a representative of the brand, who observes the challenges of drought. The harvest has begun earlier due to five years with little rainfall in the region.