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Traditional Olive Oil Extraction Method..... © detailedexplanation

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Sarahh

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1,190,996 views • 11 months ago •via X (Twitter)

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This is the process of how traditional olive oil is pressed without heat
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This is the process of how traditional olive oil is pressed without heat

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Olive Oil 📍 Palestine 🇵🇸 Palestinian practice of making smoked olive oil dates back over 2,000 years and involves smoking olives over dry grass or straw to infuse them with a rich, smoky aroma. After smoking, the olives develop a slightly charred exterior, enhancing their flavor and preparing them for oil extraction. The softened and smoked olives are then crushed with large stones, a traditional method that preserves the natural integrity of the pulp. Following this, the crushed olives are hand-pressed to extract the oil, yielding a product with a unique, earthy, and robust flavor profile. This labor-intensive process reflects the ingenuity of early communities in enhancing and preserving olive oil, a staple of their diet and economy. Today, this traditional method serves as a cultural and culinary link to Palestine’s rich heritage, offering a rare and artisanal product that is both flavorful and historically significant. Video: @othmanaoil
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Olive Oil 📍 Palestine 🇵🇸 Palestinian practice of making smoked olive oil dates back over 2,000 years and involves smoking olives over dry grass or straw to infuse them with a rich, smoky aroma. After smoking, the olives develop a slightly charred exterior, enhancing their flavor and preparing them for oil extraction. The softened and smoked olives are then crushed with large stones, a traditional method that preserves the natural integrity of the pulp. Following this, the crushed olives are hand-pressed to extract the oil, yielding a product with a unique, earthy, and robust flavor profile. This labor-intensive process reflects the ingenuity of early communities in enhancing and preserving olive oil, a staple of their diet and economy. Today, this traditional method serves as a cultural and culinary link to Palestine’s rich heritage, offering a rare and artisanal product that is both flavorful and historically significant. Video: @othmanaoil

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Dr. Limor Goren is a cancer researcher with a Ph.D. in Molecular Biology. Her research centers on one of the most important anti-inflammatory and anticancer molecules found in medicinal olive oil, oleocanthal. Dr. Goren discovered one of the mechanisms by which oleocanthal is toxic to cancer cells and showed that olive oils that are rich in oleocanthal can effectively kill various types of cancer cells. 🍋 But not all olive oil is created equal. It’s estimated that 80% of Italian olive oil is fake, diluted, or mislabeled. When it comes to real extra virgin olive oil, the variety of olive, the method of harvesting and processing, as well as the age of the oil when you consume it all affect the polyphenol levels. The freshest, most potent medicinal olive oils can have as much as eight times more polyphenols, over 1,000 mg/kg vs. 150 mg/kg in a typical olive oil. 🌿 A peek into what we talk about: • The significance of the mTOR (mammalian target of rapamycin) pathway • Amazing discoveries of the oleocanthal molecule • Oleocanthal prohibited the proliferation of metastatic prostate cancer • Does cooking with olive oil reduce oleocanthal? • Does olive oil degrade over time? • Other beneficial molecules in olive oil • Do olives contain oleocanthal? • The olive oil production process
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Dr. Limor Goren is a cancer researcher with a Ph.D. in Molecular Biology. Her research centers on one of the most important anti-inflammatory and anticancer molecules found in medicinal olive oil, oleocanthal. Dr. Goren discovered one of the mechanisms by which oleocanthal is toxic to cancer cells and showed that olive oils that are rich in oleocanthal can effectively kill various types of cancer cells. 🍋 But not all olive oil is created equal. It’s estimated that 80% of Italian olive oil is fake, diluted, or mislabeled. When it comes to real extra virgin olive oil, the variety of olive, the method of harvesting and processing, as well as the age of the oil when you consume it all affect the polyphenol levels. The freshest, most potent medicinal olive oils can have as much as eight times more polyphenols, over 1,000 mg/kg vs. 150 mg/kg in a typical olive oil. 🌿 A peek into what we talk about: • The significance of the mTOR (mammalian target of rapamycin) pathway • Amazing discoveries of the oleocanthal molecule • Oleocanthal prohibited the proliferation of metastatic prostate cancer • Does cooking with olive oil reduce oleocanthal? • Does olive oil degrade over time? • Other beneficial molecules in olive oil • Do olives contain oleocanthal? • The olive oil production process

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