OLIVE OIL FACTS
OLIVE OIL IS TECHNICALLY A FRUIT JUICE.
OLIVE OIL IS COMPOSED OF MONOUNSATURATED FATS WHICH ARE CONSIDERED TO BE HEALTHY AND IS A RICH SOURCE OF NUTRIENTS SUCH AS POLYPHENOLS, ANTIOXIDANTS, OMEGA 3 AND OMEGA 6 FATTY ACIDS, VITAMINS A, E AND K.
MAJOR OLIVE OIL PRODUCERS
SPAIN ACCOUNTS FOR HALF OF THE OLIVE OIL PRODUCTION WORLDWIDE
ITALY EXPORTS THREE TIMES MORE OLIVE OIL THAN IT PRODUCES
GREECE IS THE LARGEST CONSUMER OF OLIVE OIL
olive oil is composed of monounsaturated fats such as omega 3 and omega 6 which are beneficial in a number of ways such as reducing cancer risk.
mufas are good for the heart and help preventing coronary artery disease and strokes. a diet including moderate amounts of monounsaturated fats, replacing trans fats and saturated fats improves lipid profile.
mufas also help the absorption of nutrients such as fat soluble vitamins such as vitamins a, d, e and k.
mufas due to their anti inflammatory properties help relieve pain due to rheumatoid arthritis.
flavenoid polyphenols present in olive oil, responsible for the peppery sting of the oil and its astringency , are natural antioxidants.
along with vitamin e and carotenoids,these phenolic antioxidants help prevent cancer, coronary artery disease, diabetes and inflammation.
these phenolic compounds present in Olive oil act as free radical scavengers, improving blood circulation to the skin and hair follicles. They are responsible for giving a glow to the skin and a bouncy healthy look to the hair.
vitamin e, a fat soluble antioxidant is useful in maintaining integrity of cell and mucus membranes.
vitamin k is the most abundant vitamin present in olive oil. a tablespoon of olive oil contains about 10% daily value of vitamin k, which is important for blood clotting and cardiovascular health.
OLIVE OIL VARIETIES
EXTRA VIRGIN OLIVE OIL
SUPERIOR QUALITY AND TASTE.
0.8% FREE FATTY ACID CONTENT.
PRODUCED ONLY BY MECHANICAL MEANS AT ROOM TEMPERATURE WITHOUT USING CHEMICAL SOLVENTS OR HEAT.
VIRGIN OLIVE OIL
SLIGHTLY LOWER QUALITY THAN EXTRA-VIRGIN OLIVE OIL, HAS SOME TASTE DEFECTS.
1.5% FREE FATTY ACID CONTENT.
LIKE EXTRA VIRIGIN OLIVE OILS, VIRGIN OLIVE OIL IS PRODUCED BY MECHANICAL MEANS.
REFINED OLIVE OIL
LOWER QUALITY OIL. ANY COLOR, FLAVOUR AND ODOR ARE REMOVED.
0.3% FREE FATTY ACID CONTENT.
PRODUCED BY REFINING VIRIGIN OLIVE OILS USING METHODS THAT DO NOT ALTER THE INITIAL GLYCERIDIC STRUCTURE.
LOWEST GRADE PRODUCT. INITIALLY UNFIT FOR CONSUMPTION.
1.0% FREE FATTY ACID CONTENT.
OBTAINED BY TREATING OLIVE POMACE RESIDUE WITH SOLVENTS, MADE PALATABLE BY BLENDING REFINED OLIVE-POMACE OIL WITH VIRGIN OLIVE OILS.