Extra Virgin Olive oil contains predominantly monounsaturated fatty acids, is rich in antioxidant substances, such as high rates of vitamins A, E, & K, polyphenols, selenium, metals, chlorophyll, as well as trace elements such as iron, sodium, and potassium.
Ancient wisdom, modern science and common knowledge consider this 'liquid gold’ to be one of the best allies to our health which
- Helps reduce 'bad' (LDL) cholesterol and helps maintain the LDL greatly reducing the risk of heart disease,
- Reduces blood pressure and helps with treatment of hypertension
- Protects the cells of the body and skin from premature ageing
- Protects cells from any lesions and helps prevent various types of cancer.
- Contributes to the smooth functioning of the brain and protects against deterioration of the central nervous system.
- Helps in absorption of calcium from bones
- Strengthens the digestive system
- Helps to improve bowel function,
- Prevents liver disorders
- Promotes the proper functioning of the metabolism,
- Relieves from the sting of insects,
- Protects and suspends development of eczema,
- Helps in the absorption of liposoluble vitamins A, D, E, K and many others.
- Supplements breast milk, as it has the same composition of glycerides and helps correct development of the juveniles’nervous system
- Pediatrics regard Olive Oil as an important factor of balanced metabolism and development of the brain and bones.
- Geriatrics regard it as essential in the diet of elderly people because of vitamin E which slows ageing down
- It is exceptionally stable, even at frying temperatures, where other vegetal oils decay dangerously as it contains high levels of antioxydants. The Virgin Olive Oil gives us a warning by changing colour after many fryings, something which does not happen with other seed oils that keep their colour misleadingly and dangerously