Extra virgin olive oil, an elixir for health

A typical food of the Mediterranean area, an ancient and valuable product, known and used since ancient times, olive oil is the most used fat in the Mediterranean diet.
There are countless clinical and epidemiological studies that highlight the nutritional qualities of this food, considered the best and the most suitable for human consumption of all widely consumed dietary fats.

A record that arises from a very simple truth: extra virgin olive oil is the only oil to be produced only by pressing the olives, without the help of chemical solvents or other industrial interventions, as is the case with other vegetable oils or fats. Over the years, extra virgin olive oil has remained a genuine and natural product, an olive juice that transfers to the final product all the precious substances contained in the raw material.

In particular, extra virgin olive oil is rich in monounsaturated fatty acids, fatty substances among the most active for the prevention of cardiovascular disorders, and poor in saturated fats, responsible for the increase in blood cholesterol levels, and directly linked to problems such as occlusion of the arteries, arteriosclerosis, myocardial infarction.
These characteristics make extra virgin oil the most balanced dressing when it comes to fats.

It especially abounds in oleic acid, a monounsaturated fat capable of regulating cholesterol levels.
Oleic acid prevents arterial injuries and reduces the risk of heart attack, stroke, thrombosis, and coronary heart disease in general. Furthermore, the monounsaturated fats make extra virgin olive oil particularly resistant to alterations. This means that, if well preserved, it does not go rancid but above all, it well tolerates cooking, reaching even high temperatures, as in frying, without giving rise to the formation of harmful substances.

Italy is the most important country in the world producing quality extra virgin olive oil. Our country boasts a number of producers of great importance and prestige, and make extra virgin olive oil one of the most required and appreciated Made in Italy products on the table of consumers around the planet.
Italy is the only country in the world that produces 500 different varieties of olives that can produce very different and excellent characteristics of extra virgin olive oil. It is therefore necessary to protect Italian extra virgin olive oil.

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