Extra Virgin Olive Oil Wins


Olive oil wins out over all others. A recent research from Harvard Medical School confirms this: It reduces the risk of cardiovascular disease.

Between coconut oil and olive oil it is the second to win the challenge of the healthiest. This is the conclusion of a work published on the Harvard Medical School blog, where the researcher Emily Gelsomin reviewed some of the most recent scientific studies, that put in comparison the two products in the spotlight.

Harvard Medical School

In another work, published recently in the “Journal of American College of Cardiology” it emerges that the replacement of margarine, butter or mayonnaise with olive oil is related to a lower risk of cardiovascular disease. According to the analysis, the consumption of half a tablespoon per day would reduce the risk of developing this type of pathology.

With regard to these extraordinary studies, if you want to recognize the real extra virgin olive oil, please, read this post (Extra virgin olive oil, which is the best?), which lists the tricks to not make mistakes.

Coconut Oil

Furthermore, a third research published in the review “Circulation“, would demonstrate how coconut oil does not benefit the reduction of waist circumference or body fat, compared to other vegetable-based fats. In the work, however, reference is made to the increase in ‘bad’ cholesterol, the LDL, associated with an increase in the risk of heart disease. A previous work published in the British Open Medical Journal examined the extra virgin coconut oil which however, put in comparison with the extra virgin olive oil for 4 weeks, did not produce that precise increase in LDL cholesterol.

Conclusively, the benefits of not using tropical vegetable oils remain very promising, making olive oil a natural choice in the kitchen, according to mentioned medical magazines.

“Leucolea”, the historical white olive of Calabria


Not many people know of the existence of so-called “white olives“. This ancient variety has been recovered in Rossano. The plant, which at the time of the Magna Graecia was widespread throughout Calabria, especially near the Basilian monasteries, was called “leucolea“, which means white olive, due to the characteristic of its external peel which remains white even when they reach the full maturation.



The Leucolea is an ancient olive cultivar that survives as a wild variety especially in Calabria and has the particularity of presenting white fruits.

Rossano, S. Maria del Patire Church

Before maturation the olives appear to be of a beautiful green color, like those of other varieties, but subsequently the exocarp does not become pigmented, it remains white.

Olea Leucocarpa

Usually, in fact, at the time of veraison (botanic term for maturation) within the fruits there is a degradation of chlorophyll and an increase in the production of anthocyanins which give the olives the characteristic black-blue color. In the case of this white olive, called Leucocarpa, instead, the synthesis of pigments is blocked and in the face of a decrease in chlorophyll there is no correspondent increase in anthocyanins.

Rossano, S. Marco Church


As many historical sources report, the Basilian monks since 800 A.D. the time gave a strong impulse to some crops in Calabria and probably took care of these olive trees to use them in liturgical rites.

Saint Basil

The oil of the leucolea, in fact, was also called “crisma’s oil” and was used in religious functions to anoint the priests and the high Byzantine imperial officials, in the ceremonies for the crowning of the emperors, and above all as a sacred oil in holy sacraments such as baptism, confirmation and anointing of the sick.