The health benefits of virgin olive oil

Virgin olive oil is a pure fruit juice obtained through processes that do not alter the quality of the oil naturally present in the olives. The health benefits of consuming virgin olive oil are based on its unique composition. Nutritional value : the nutritional interest of virgin olive oil comes from 2 characteristics unique to it: - it is rich in mono unsaturated fatty acids and particularly oleic acid - it contains other beneficial ingredients in non negligible concentrations such as vitamin E, provitamin A, phenolic compounds.

Virgin olive oil can not only be used cold in seasonings, but can also be heated up and used for cooking and even frying whilst retaining its health benefits due to its chemical characteristics and in particular its smoking point which enables it to resist perfectly well at high temperatures.

The consumption of virgin olive oil plays a primary role in the prevention of cardio vascular diseases. It reduces the amount of LDL cholesterol in blood, known as “bad cholesterol”; it prevents the formation of blood clots and reduces blood pressure.

Virgin olive oil is also recommended for people suffering from gastric and digestive disorders.

Consuming this type of oil also improves bone mineralisation and growth, increases bone density and may play a part in preventing the onset of osteoporosis.

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