Why olive oil and not some other kind of oil?
The pure natural juice of olives is clearly superior to every other
fatty substance, whether this comes from animals (lard, butter) or vegetables
(corn oil, soy oil, palm oil, sunflower oil). Its taste, aromatic, nutritional
and biological elements make it unique.
- Olive oil, especially extra virgin, is the natural juice that is
produced from the olive tree fruit by physical means (crushing, pressing,
centrifugation, sinolea), without the addition of chemical refinements
or further processes. It can be immediately consumed, like all natural
juices.
- Olive oil has important aromatic substances and trace elements that
make it the tastiest of all fatty substances.
- Its calorie value doesn’t exceed that of any other fatty substances.
- Thanks to its increased content of polyphenols and tocopherols,
olive oil has a special resistance to rancidity and oxidization
- It is ideal for frying food, more than any seed oil, because it
is rich in monounsaturated fatty acids and natural antioxidizing substances
- The chemical composition of olive oil is ideal. Olive oil is enriched
with natural antioxidizing substances that are of the utmost importance
for human health, as is shown by the latest medical studies..