Olive oil is one of the most important produce
of the Mediterranean agriculture; it is highly
nourishing thanks to its chemical composition
and to its organoleptic features. Olive oil is
easily digestible and aids digestion: its qualities
aid the system of any-aged people.
As to its chemical composition, the olive oil
is mainly made up of trygliceride (98-99,5%).
It contains carotene, tocopherals, phospholipids
and substances such as acids and proteins which
protect and aid the body. Today the medical research
recommends the use of olive oil because it protects
heart and arteries, slows the brain aging down,
prevents arteriosclerosis thanks to its high oleic
acid content. In addition olive oil lowers the
level of LCL cholesterol (the "bad"
cholesterol) whereas it raises the level of HDL
cholesterol (the "good" cholesterol).
Nutritionists prescribe extra-virgin olive oil
because both cooked and raw, it is easily digestible
as it contains almost as many fat acids as mother's
BUY OLIVE OIL
OLIVE OIL TYPES: Varieties depend upon the aroma,
colour, degree of acidity, taste and form of production.
- Natural Olive Oil
- Extra Virgin Acidity Max.1.00%
- Virgin Acidity Max.2.00%
- Ordinary Acidity Max.3.30%
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