A pure and fresh squeezed olive juice, associated with the people of the Mediterranean and the Mediterranean diet for centuries that has been recognized as a Cultural Heritage of humanity. A true gift of nature with unrivaled health-promoting properties and exceptional gastronomic qualities.
A temptation made of exciting flavors waiting to be discovered every day at your table where you can play with the different types of olives from various origins.
HEALTH BENEFITS AND NUTRITION FACTS
- Due to the presence of monounsaturated fatty acids, especially oleic acid, it reduces total and low-density lipoprotein (LDL or “bad”) cholesterol levels in the bloodstream, while maintaining unchanged high-density lipoprotein (HDL or “good”) cholesterol levels
- High quality extra virgin olive oil, in particular, provides a high content of antioxidants, like polyphenols. Antioxidants are key to strengthening the immune system and protecting the body from the damaging effects of free-radical molecules. Among the most important poyphenols there are the hydroxytyrosol and oleocanthal (gives a peppery taste) and oleuropein (gives a bitter taste)
- The presence of vitamins E, K and D and provitamin A protects the organs and tissues of the body
- Decreases the risk of various types of cancer, like breast cancer, intestinal cancer and colon cancer
- Helps maintain hypertension under control
- In countries where olive oil is widely used there is a smaller rate of obesity
- Helps the digestive functions and the absorption of beneficial substances
- The composition of the fats, especially the Omega 6 and Omega 3 ratio is very similar to the one of breast milk, which makes olive oil essential in the children’s diet from the early beginning
- It helps absorb the calcium better reducing the risk of osteoporosis
- Many studies show that olive oil protects the brain lowering the risk of Alzheimer disease
- Very important in skin care, helps cure psoriasis, acne and eczema
OLIVE OIL, A PERFECT SEASONING: LEARN HOW TO USE IT PROPERLY
Whether used raw or cooked, olive oil complements every recipe and enriches the taste.
OLIVE OIL WITH RAW RECIPES
Enhance the taste of your recipes with a drizzle of olive oil and let it do its best work. Combine delicate oils with delicate food and intense oils with full-bodies recipes. The best mixture is yours to discover so feel free to play with the different intensities.
COOKING WITH OLIVE OIL
Olive oil can take the heat without sacrificing the nutrition. It can also be used for deep frying: the smoke point (the temperature at which cancer – causing compounds are created) is 220 degrees while other oils go between 160 and 190 degrees. Good olive oil makes your food crunchy and light and still preserves your health.
A DIFFERENT TASTE FOR EVERY OCCASION
MILD – these types of oils have a delicate reminiscence of fresh fruit and vegetables with a smooth taste and a slightly bitter peppery finish.
MEDIUM – medium intensity oils with a well balanced bitter and spicy taste and a medium reminiscence of fresh fruit and vegetables
ROBUST – a robust olive oil offers bold flavor, a balanced bitterness, with a very prominent peppery finish and a strong reminiscence of fresh fruit and vegetables.