Extra virgin olive oil is a staple food of the Mediterranean diet, which is inscribed on UNESCO's Intangible Cultural Heritage list.
Medical studies and research have confirmed that extra virgin olive oil has important nutritional and health-beneficial properties:
- It reduces blood cholesterol levels: thanks to its monounsaturated fatty acids, it lowers "bad" cholesterol (LDL) while increasing "good" cholesterol (HDL).
- It reduces the risk of cardiovascular disease and arteriosclerosis.
- It reduces high blood pressure thanks to polyphenols and oleic acid.
- It improves digestion by protecting against excess gastric acid.
- It helps the body better absorb calcium and magnesium.
- It improves the pH of our body.
- It prevents constipation.
- It facilitates the digestion of nutrients: olive oil stimulates the secretion of bile by the gallbladder, which prevents slow or heavy digestion caused by fats.
- It improves cognitive functions thanks to polyphenols and monounsaturated fatty acids.
- It has an anti-inflammatory effect comparable to that of ibuprofen.
- It is recommended during menopause.
- It is a powerful antioxidant that slows down aging.
- It provides a feeling of satiety and is very suitable for diets.
- It improves skin elasticity, repairs hair, and nourishes nails and eyelashes.