They rewarded Us

 

 

 

AGRICOLTURA BIOLOGICA

Azienda Certificata

IT-BIO-004

Why it is called extravirgin olive oil?

Extra virgin olive oil is made simply by crushing olives and extracting the juice. It is the only cooking oil that is made without the use of chemicals and industrial refining. The level of acidity below 0.8%.

It’s simply the juice of fresh, healthy olives which contains, more than any other grade, the health-promoting nutrients that olive oil is famous for.

Extra virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavor of fresh olives.It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil.It's not easy to produce extra virgin olive oil. A producer must use fresh olives in good condition and monitor every step of the process with great care. Extra virgin olive oil doesn't stay that way: Even in perfect storage conditions, the oil will degrade over time, so it's important to enjoy it within its two-year shelf life.

Nutritional profile

Extra virgin olive oil is a particularly valuable of antioxidant and anti-inflammatory phytonutrients. Among these phytonutrients are many standout polyphenols. These polyphenols include tyrosols (oleuropein, tyrosol, hydroxytyrosol), flavones (apigenin, luteolin), secoiridoids (oleocanthal), anthocyanidins (cyanidins, peonidins), hydroxycinnamic acids (caffeic, cinnamic, ferulic, and coumaric acids), flavonols (quercetin, kaempferol), lignans (pinoresinol), and hydroxybenzoic acids (vanillic and syringic acids). Olive oil is a unique plant oil in terms of its fat composition, containing about three-fourths of its fat in the form of oleic acid (a monounsaturated, omega-9 fat). It is a good source of vitamin E and also provides valuable amounts of the antioxidant beta-caroteneas well as squalene, a much less common antioxidant that also plays a special role in skin health.