Extra virgin olive oil, a source of monounsaturated fats, polyphenols and vitamin E, is the main condiment for a healthy diet.
Production of Extra Virgin Olive Oil
The main condiment of the Italian peninsula, Extra Virgin Olive Oil, already in ancient times, it flavored dishes throughout the Mediterranean basin. The oil supply chain is distributed throughout the country, offering the possibility of finding, throughout the boot, different varieties of the Olea europaea plant.
Between october and november the fruits are collected and transferred to the mill, where the pressing of the extra virgin olive oil, obtained exclusively cold, begins.The mission is to protect the composition of the fresh fruit, i.e. to preserve all the compounds that give unique sensory characteristics and health benefits.
Nutritional aspects of extra virgin olive oil
The extra virgin olive oil is made up of about 70% of monounsaturated fatty acids, including oleic acid. On the contrary, the intake of saturated fatty acids is limited.
Its effects on health are also attributable to polyphenols and vitamin E. 5 soup spoons of extra virgin olive oil cover almost the entire daily requirement.
Food science
Among the polyphenols , the oleocanthal, the flavonoid responsible for the itch in the throat that is perceived when tasting fresh extra virgin olive oil, deserves attention. Some studies have shown that this compound acts on the same molecular targets as ibuprofen, the active ingredient of some anti-inflammatories used in the clinical setting.
The benefits of consuming extra virgin olive oil are many. Confirmed by numerous studies, the role in promoting cardiovascular health, the role of extra virgin olive oil in the prevention of oncological diseases is still being investigated. Finally, the role of regular consumption of extra virgin olive oil in the control of overweight and the prevention of diabetes was proven.