Beneficial properties

Extra Virgin olive oil is a vegetable fat full of beneficial properties which are peculiar to this specific food. These properties depend on the fact that extra virgin olive oil is the only oil that undergoes the procedure of cold pressing; a mechanical procedure without any further chemical manipulation.

Olive oil is rich in vitamin D which promotes the intake of calcium; therefore, it is strongly recommended in the diet of elderly people as well as in the one of pregnant women. It is very easy to digest and for this reason also indicated in the diet of very young children in which the assumption helps a healthy development thanks to the balance of polyunsaturated fatty acids similar to the ones present in the breast milk.

To this type of oil are recognized both an important antioxidant action because it contains substances such as vitamin E, polyphenols, phytosterols, chlorophylls and carotenoids, which help to counter the activity of free radicals by slowing down the aging of cells, and an action of protection of the entire digestive system (esophagus, stomach, small intestine, colon and biliary tract), even at the level of cancer prevention and, in general, an anti-inflammatory effect and reduction of blood glucose.

Moreover, the unsaturated acids contained in the olive oil help to prevent problems of hypertension and coronary diseases such as atherosclerosis and myocardial infarction by contributing to the maintenance of normal blood levels of LDL – the so called “bad” cholesterol – without modifying the levels of HDL – the so called “good” cholesterol – that cleans the arteries.

Extra Virgin olive oil has always been used as a cure, as an ointment and as a natural cosmetic. In fact, it is rich in beneficial substances for the health of skin, hair and nails: it is emollient, toning, protective and antioxidant.

This oil is indeed not only the best fat that nature offers us, for its marvelous scent and unique flavor, but it is also the healthiest for human consumption and a fundamental food of the Mediterranean Diet.