1 l = 15.00 €
Olive oil is a monounsaturated fat composed almost entirely of triglycerides; the most represented fatty acids are oleic, linoleic and palmitic. Food with multiple virtues, it contributes to body growth, the process of myelination of the brain and the formation of bones.
Characteristics of olive oil Olive oil is obtained from the fruits (drupes) of the olive tree, which belongs to the Dicotyledonous, family Olacee, genus Olea, species Olea Europaea L. The olive oil is obtained by pressing cold from the pulp of olives and, as we all know, it is a fluid-looking oil with a characteristic scent and a color ranging from golden yellow to green.It is one of the richest in oleic acid (about 62%), most abundant among the long-chain monounsaturated fatty acids present in our body, with great nourishing and emollient properties for the skin.In addition to oleic acid, olive oil contains about 15% linoleic acid, 15% of palmitic acid and 2% stearic acid.
It also contains an unsaponifiable fraction ranging from 1 to 2% and which provides this oil with a significant concentration of antioxidant active ingredients including: phenolic compounds, chlorophyll, Vitamin E, phytosterols with restorative and anti-inflammatory action and squalene, one of the main components of the skin surface.
Properties of olive oil Olive oil is a monounsaturated fat composed almost entirely of triglycerides; the most represented fatty acids are oleic, linoleic and palmitic. It is a food with multiple virtues.Indispensable during childhood as it contributes to body growth, the process of myelination of the brain and the formation of bones, the oil is also an adjuvant in resistance to infections. adult is effective in the prevention of arterial and heart disorders, and lowers the level of cholesterol in the blood. In addition to reducing the risk of heart disease, it has an anti-aging function for the skin and bones as it is rich in vitamin E, which protects against decalcification, osteoporosis and fractures. Among the constituents, together with vitamin E, beta-carotene (provitamin A) and a whole series of antioxidant substances such as phenolic compounds.
The oil harvesting process goes through very delicate phases: from placing the olives in special racks to washing, up to pressing. The two finest olive oils come from the first pressing: the extra virgin olive oil and the superfine virgin olive oil. From the second pressing of the same olives, fine virgin olive oil and virgin olive oil are obtained. The phases of oil extraction are instead three: pressing, kneading, extraction.