Olive tree

Extra virgin olive oil is the noblest of vegetable fats due to its quality and beneficial impacts on health. This oily olive juice is the jewel at the heart of the Mediterranean diet, considered by experts to be one of the healthiest worldwide.

It is therefore the most natural olive juice. In order to make it, the best olives are carefully selected, having been just picked from the tree. They are then mechanically compressed in order to physically extract their precious “liquid gold”.

The extra virgin olive oil is the King of them all. Its organoleptic qualities (aroma, colour and taste) as well as its anti oxidising qualities turn it into the best of olive oils both for use in the kitchen as well as for human health.

Olive oil

Nutritional qualities of virgin olive oil

Extra virgin olive oil cannot be amiss in a healthy diet. It has a very interesting composition from a strictly nutritional point of view, as it prevents a few chronic illnesses.

It is a nourishment with a high content of vitamins and anti oxidising substances, especially vitamin E (Trocopherol). It is also rich in other natural compounds like carotenoids and Polyphenols, whose concentration varies according to how ripe the olive is and the technology used to obtain its oil.

This wealth of nutrients extra virgin olive oil is directly related to its natural development, in which no chemical treatments are used, ensuring that content is preserved complete.

Polyphenols

Polyphenols in olive oil

Extra virgin olive oil, when coupled with a Mediterranean diet, is beneficial in the prevention of cardiovascular illnesses. Many researches have proven that Polyphenols’ anti-inflammatory qualities help prevent arteriosclerosis.

What’s more, olive oil is rich in Oleic Acid (C18:1). This is a type of heart-friendly monounsaturated fat (AGMI), due to the fact that it increases levels of HDL (good) cholesterol, without increasing overall cholesterol levels in the bloodstream.

Its therapeutic qualities don’t end here. Some researches have suggested that diets which are rich in olive oil could protect from some specific forms of cancer, such as breast cancer. In addition, it could help in the fight against obesity and type-2 diabetes, as part of a healthy diet.

Taste

Colour, taste and aroma of olive oil

The colour of olives – as that of any other fruit- is paramount due to the fact that it tells us its stage of ripeness. While younger olives, which have been obtained from greener olives, have a greener colour, a fruity characteristic, a slightly bitter and piquant taste, riper olives produce a yellower oil , sweeter to the tongue and not so bitter.

The density of olive oil is also a characteristic to be considered. It is related to plant variety, type of culture (dry or watered) and the oil producing process.

As for its taste, extra virgin olive oil can add tastes simultaneously containing fruity, bitter, sweet and piquant touches. Olive oils which have a spicy tail to them are very healthy, as they have a high content of anti-oxidising elements.

If you closen your nose to extra virgin olive oil you will be able to experience aromas such as Apple or almond, among other friut and aromatic herbs.

There is no doubt as to the fact that olive oil is something worth keeping in your larder: it enriches and gives taste to many a recipe, as well as being beneficial for your health.