Extra Virgin Olive oil, with its intense and distinctive flavour, is an ideal accompaniment to cooked food, salad dressings and mayonaise, and also for drizzling


EXTRA VIRGIN OLIVE OIL
      
Free acidity (oleic acid %)     M 0,8%
Peroxide value (meg 02/kg)     M 20
K232 (in UV)     M 2,5
K270 (in UV)     M 0,22
Delta K (in UV)     M 0,01
Myristic acid     M 0,05
Arachidic acid     M 0,6
Linolenic acid     M 1
Eicosenoic acid     M 0,4
Behenic acid     M 0,2
Lignoceric acid     M 0,2

Olive oil is the cornerstone of the Mediterranean diet — an essential nutritional mainstay for the world’s longest-living cultures. Many of the health-promoting effects of the Mediterranean diet have been attributed to olive oil consumption. live oil is rich in antioxidants, especially vitamin E, long thought to minimize cancer risk. Among plant oils, olive oil is the highest in monounsaturated fat, which doesn’t oxidize in the body, Olive oil is the main source of dietary fat in the Mediterranean diet, which is associated with a low death rate from cardiovascular diseases compared to other parts of the world. Oleocanthal is a type of natural phenolic compound found in extra-virgin olive oil. In laboratory experiments with mice, researchers discovered that oleocanthal helps shuttle the abnormal Alzheimer's disease proteins out of the brain.