Olive oil has been greatly appreciated since ancient times, due to its gastronomic virtues, its chemical, biological and organoleptic characteristics and also because its preventive and therapeutic properties ensure no other fat can provide a substitute for it..
Virgin olive oil has the ability to preserve its flavour, aroma, vitamins and antioxidants, being the only vegetable oil that can be consumed directly in a virgin and raw state. Research proves that countries where the traditional diet is rich in olive oil, as seen throughout the Mediterranean, have a far lower rate of cardiovascular illness.
Olive oil is the most easily digestible of fats.
When consumed before a good meal, it provides protection for the stomach’s lining and helps prevent ulcers. It also has a beneficial effect on illnesses associated with the biliary tracts and gall bladder. It provides an excellent source of energy, not least for a weak heart. Unlike saturated animal fats, olive oil reduces ‘bad’ cholesterol (LDL) in the blood while maintaining the level of ‘good’ cholesterol (HDL). It is also highly recommended for diabetics, having a positive influence on sugar and fat levels in the blood.
