Olive oil has many organoleptic qualities when the natural production process has been preserved using mechanical procedures. It is also the only vegetable oil that can be consumed raw, as it is extracted from the olives without the need for any subsequent refining process. Olive oil thus preserves all the properties, vitamins and fatty acids it has that are highly beneficial to the organism.
Virgin olive oil is one of the foods with the most preventive and healing properties existing in nature. It prevents aging by fighting free radicals with its high antioxidant content, it prevents hypertension, protects against ulcers, prevents constipation, improves the functioning of the pancreas and the liver, prevents arthritis, promotes calcium absorption and bone mineralisation, it is excellent for skin and hair care … all of this mainly due to its high content of monounsaturated fatty acids, especially oleic acid and vitamins A, D, K and E, as well as the presence of tocopherols and polyphenols responsible for their antioxidant activity. The vitamin E in virgin olive oil is in the form of alpha-tocopherol and its antioxidant activity is ten times greater than the tocopherol range, a natural form of vitamin E in other oils and foods
An exceptional bastion for our health …