EXTRA VIRGIN OLIVE OIL

As we all know olive oil is obtained from olives, but the difference between a wonderful oil and a shoddy one is the consequence of several factors: The best olive oil is obtained from olives selected according to their adaptability to the ground of the host, it allows to cultivate olives that require little human intervention and thus of a limited or no use of products which we inevitably find  in the oil. The handly collection of olives directly from the tree, without the touch the ground, and their squeezing within 12 hours from their collection guarantee a scented oil with an intense colour, rich in vitamins as the time between the olive collection and their squeezing is very short. The cold pressing then, by mechanical methods at low temperatures only, does not undermine the nutritional values. The extra virgin olive oil is the only element, together with the fat of breast milk, to contain the fatty linoleic acid (omega 6) and the fatty linolenic one(omega 3), both essential elements as regulators of cholesterol metabolism that our body is not able to produce. The cold pressed extra virgin olive oil also contains an high percentage of monounsaturated fatty acids (oleic acid) which slow the sedimentation of LDL cholesterol (bad cholesterol) without lowering HDL cholesterol (good cholesterol). In conclusion, this ancient and wonderful food is not only good, fragrant, moisturizing and tasty, but also:

•  it helps intestinal transit
•  it helps to regulate cholesterol
•  it helps to prevent vascular and cardiac diseases
•  it has an analgesic and anti-inflammatory action thanks to the oleocantale which is also responsible for the spicy scent
•  It enhances the functionality of the pancreas
•  It provides calcium and minerals and therefore prevents cell aging

Make sure the oil you use has these characteristics, and your food will transform from calorie foods in delicacies rich in medicinal properties.