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olive oil quality of olive oil and olive oil

The olive oil is a food typical of the Mediterranean, an ancient and valuable product. The quality of olive oil depends on several factors. First of all the natural factors as the variety of olives, the area of \u200b\u200bolive production and climatic conditions. These factors particularly affect the flavor and fragrance oil. Other factors such as degree of ripeness of the olives, harvesting techniques, extraction, storage and processing of the fruit determine the specific qualities of the oil.

The extra virgin olive oil is obtained by touch alone, without manipulation or chemical additives, unlike seed oils and other vegetable oils.

Olive oil is composed of vitamins E, A, K, D, which have antioxidant properties and fatty acid linoleic acid, polyphenols, vitamin E and beta carotene. The presence of antioxidants in olive oil, thus lower the bad cholesterol (LDL) and raising the good (HDL).

The extra virgin olive oil by its composition is healthy because it helps to prevent cardiovascular disease, arteriosclerosis and cancer.

The extra virgin olive oil, cooked and raw, you an easily digestible by the body as its percentage of fatty acids is very similar to breast milk. Its high smoke point (210 ° for the extra virgin olive oil) makes it one of the most condiments suitable for frying.

The extra virgin olive oil is an essential food for people of any age
- for children as it is rich in oleic acid;
- for those who practice the sport for its energy (899 Kcal per 100 grams);
- for the elderly since it limits the loss of calcium in the bones.

Olive oil is used as a valuable food and seasoning in a dish on which transfers its flavor, enhancing the flavor.