With its refined and unmistakable taste, Extra Virgin Olive Oil is to be considered the ideal condiment for our dishes thanks to its complex and balanced composition that gives a high nutritional value and makes it an excellent ally for our health.
Thanks to the high percentage of monounsaturated fatty acids such as oleic acid, it contributes to maintain the normal fluidity of the blood and to reduce the level of bad cholesterol, the one carried by LDL (Low Density Lipoproteins), preventing cardiovascular diseases.
The presence of oleic acid and its high digestibility coefficient make extra virgin olive oil the most digestible of fats. Its positive effects on the digestive system are remarkable. Extra virgin olive oil, in fact, reduces the time of permanence of food in the gastric tract, protecting the mucosa of the stomach and intestine and inhibits excessive gastric secretion in case of ulcers. It also contributes to digestive processes by stimulating the production of bile, promoting calcium absorption in the intestines and improving protein digestibility.
With its high content of polyphenols, the antioxidant substances par excellence, Extra Virgin Olive Oil counteracts the effect of free radicals, responsible for the aging and destruction of cells. Free radicals in our body are formed as a result of factors such as smog, smoke, UV rays, radiation and inflammation and in some cases can lead to the development of serious diseases. With its refined and unmistakable taste, Extra Virgin Olive Oil is to be considered the ideal condiment for our dishes thanks to its complex and balanced composition that gives it a high nutritional value and makes it an excellent ally for our health.
A constant use of Extra Virgin Olive Oil can even reduce by 30% the incidence of cancer diseases. The merit is all of the phenols, squalene and B-sitosterol, which together with tocopherols and carotenoids, are able to realize an effective protective action against cancer.
The Extra Virgin Olive Oil is recommended in the diet of children because thanks to the presence of essential fatty acids (linoleic acid, linolenic acid and arachidonic acid) and vitamins (A, D, E) promotes normal growth and increases resistance to infection.
One of the latest components discovered in Extra Virgin Olive Oil, Oleocanthal, has an anti-inflammatory and analgesic effect similar to ibuprofen.
In order to fully benefit from the nutraceutical and healthy value of Extra Virgin Olive Oil it is important that it is properly stored, protected from light, heat and air and that it is preferably consumed raw in order to keep all its nutrients intact.
How much Extra Virgin Olive Oil should be consumed daily?
There are no specific limits, but the optimal daily dosage is of 3-4 tablespoons per day keeping in mind that 1 gram of oil corresponds to 9 Kcal.