Extra virgin olive oil
Extra virgin olive oil is obtained after the first pressing of healthy olive fruit and the acidity (free fatty acids) does not exceed 0.8 percent. In addition to meeting the chemical parameters, the oil must also undergo organoleptic testing. And must not have any odor that is not characteristic of oil. Thus, for example, “extra virgin olive oil with rosemary twig” is not actually an extra virgin olive oil.
The most healthy of all types of olive oil is extra virgin olive oil. Due to the simple pressing and filtration of fatty acids during production.
Nutritional Extra Virgin Oil of olive is extremely healthy in nutrition because it is rich in chlorophyll, lecithin (a natural antioxidant that stimulates the metabolism of fat, sugar, and protein), carotene, a polyphenol (antioxidant) and essential vitamins A, D and K and vitamin E.
Olive oil is easily digestible and helps in the fight against cancer as well as in a growth of children and slows aging due to the high content of antioxidants that block free radicals. It is good for bones and joints, skin, liver and intestines. It also helps with diabetes and stomach ulcers.
The greatest feature of this oil is the beneficial effect on the heart and blood vessels. Due to the high content of mono-unsaturated acids, olive oil protects HDL cholesterol (good cholesterol) and reduces bad cholesterol (LDL).
Low content of unsaturated fatty acids makes olive oil much more resistant to high temperatures than other oils. So it is better for cooking and frying.