Beneficial properties of the Extra Virgin Olive Oil

Main element in the Mediterranean diet, extra verigin olive oil, as well as giving special fragrance in each dish, it has always been considered excellent as a natural remedy for different diseases: it was once recommended for the conservation of hair and to maintain its natural color; to give relief to the stomach, liver and intestine; to heal burns; It has been used to massage the muscles and joints to releave aches and pains.

Today medical research has recognized the beneficial properties of extra virgin olive oil and recommends its the use in cooking both for its high digestibility and resistance to cooking both for its preventive action and anti-aging and protection of cells and cardiovascular disease.

These beneficial properties are derived by the fact that the extra virgin olive oil is the only oil produced at the touch and crushing of the fruit, without further chemical and physical manipulation; seed oil instead is produced through the use of special equipment and chemicals, such as butane, propane, hexane. It also contains the highest amount monounsaturated fat than any other animal or vegetable fat It is rich in polyphenols, which have been recognized important biological functions, including the antioxidant, anti-inflammatory, anti-allergic, antibacterial and antiviral.

Our oils can boast a wealth of polyphenols which averaged 450 mg / kg and this means that in addition to performing functions useful to our body, also guarantee the stable quality of our products over time.