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Beneficial effects of

The main fatty acid of olive oil is oleic acid, a monounsaturated fatty acid. It also contains acids saturated fat (8% -14%), polyunsaturated fatty acids (4% -20%) and other important elements, especially antioxidants. The beneficial effects of olive oil should be for both the high content of monounsaturated fatty acids and high content of antioxidants. When saturated fatty acids-lifting of bad cholesterol, are replaced by monounsaturated fatty acids contained in olive oil reduce the concentrations of both total cholesterol and LDL or bad cholesterol without lowering levels of HDL or good cholesterol. To which, as we say, we must add the fact that olive oil has lots of vitamins A, E and polyphenols that, besides its antioxidant, have beneficial effects on skin and mucous membranes. And thanks to sterols which also contains blocks absorption of bad cholesterol from the intestine directly. Among the main qualities of virgin olive oil we highlight the following:
is proven Virgin Olive Oil is ideal for frying because withstand high temperatures and so we can use a greater number of times in our kitchen.
authentic olive juice is healthy, completely natural, no additives or preservatives. Has not suffered any refining process, its beneficial properties for health and for food amply justify the price of this product gift of nature

Virgin Olive Oil: Completely Different
Virgin Olive Oil is, no doubt, the most natural of all oils, it is a protective and regulating the balance of our health. Scientific research confirms that virgin olive oil:
Reduces cholesterol.
reduces the risk of myocardial
reduces the chance of arterial thrombosis.
Decreases stomach acid.
effective action offers protection against ulcers and gastritis.
stimulates the secretion of bile, and is better absorbed by the intestine.
regulates bowel movements. Benefits
our bone growth and allows excellent bone mineralization.
is most suitable to prevent deterioration of age effects on brain function and especially the aging of tissues and organs in general.

Types
Olive Oil Olive oil is obtained by pressing ripe olives, of course. But not all the oil we consume comes from the direct pressing of the olives. The first press gives rise to so-called virgin or extra virgin oil and has an acidity of between 0.4 º and 1. After this first cold pressed, the resulting liquid has a higher acidity and unique flavors specific to certain aromatic components present in the fruit.
is then subjected to a refining process with chemicals to neutralize acidity and reduce its foreign flavors. The resulting oil is almost transparent, with little flavor and a very low acidity so for marketing virgin oil is added (normal or extra) in a ratio of between 10% and 20%.
Even after the second pressing the remains of bones and skin that are subjected to a third pressing and refining new chemical processes: hence will called olive pomace oil which also requires an addition of the same proportions of virgin olive oil for marketing. Taste Oil, on the other hand, has nothing to do with the degree of acidity but with the time of the olive harvest. At the beginning of the campaign, when the fruit is not quite ripe, the flavor is stronger and rough while the olives harvested at the end, more mature oil provides a milder taste.