La storia del frantoio Olivicoltori delle colline Ardenghesche

Extra Virgin Olive Oil

This denomination refers to a balanced blend of olive oil, containing essential polyunsaturated fatty acids of vegetable origin, extracted exclusively from the fruit of the olive tree by simple mechanical cold pressing, without any modification or additions.

The consumption of olive oil for millennia, widespread in Europe, the Middle East and South America and particularly in the Mediterranean basin, testifies its importance as selected food ingredient by producing strong benefits for our health and wellbeing.
Extra virgin olive oil is characterized by special dietary qualities.

In summary:
- high digestibility (studies prove that olive oil is the most easily assimilated of all edible fats);
- high regulatory effects: it promotes liver function and biliary flow, regulating intestinal functions and the absorption of fat-soluble vitamins;
- lowers cholesterolemia, providing a valuable aid in the prevention of diseases such as myocardial infarction and arteriosclerosis.
- It is an excellent antioxidant with the presence of polyphenols and chlorophylls that collaborate in the prevention of cancer.

Extra virgin olive oil can be defined as a nutraceutical food providing extra health benefits. It has a good resistance to high temperatures and does not deteriorate during cooking. It is the basis of hundreds of recipes including bruschetta, pesto, pinzimonio and carpaccio, raw condiments for first courses, meat, fish, and soups with vegetables.