Extra Virgin Olive Oil

Health and Wellness

As the Liquid Gold of the culinary world, olive oil is a natural juice which preserves the taste, aroma, vitamins and properties of the olive fruit. Olive oil is also the only vegetable oil that can be consumed as it is – freshly pressed from the fruit.

Being the basic component of the Mediterranean diet, olive oil is the oil for excellence and its nutritional characteristics make it a good for our health.

In particular the olive oil:

Helps to protect the mucous membrane of the stomach and intestine and also stimulates the stomach secretions facilitates the digestion.
Acts in the pathologies of the biliary ducts and gall-bladder.
Helps to reduce the level of LDL cholesterol in the blood by enhancing the factor HDL, cholesterol "good" able to sweep the arteries from plaque of LDL-cholesterol accumulation.
Favors the system of fixation of calcium and therefore suitable for the development of skeletal system of children and to slow down the process of weakening and descaling bone in the elderly.
Slows down the aging process in particular for its action on the nerve cells in the brain through the antioxidant action of some of its constituents such as monounsaturated fatty acids, the tocopherol (vitamin E), and the phenolic compounds.
Bears very well the fries: its critical temperature and about 210/220 °. Does not change, if not in small part, its composition of fatty acids after a heat treatment also for a period of 3 hours at 200 °, while vegetable oils "generics" must be meeting to the formation of peroxides and polymers potentially harmful to health.

Now it’s time to add some “Liquid Gold” to your diet, to enjoy its flavor, aroma, and health beneﬁts!

Your delicious guide to healthy and youthful

Olive Oils Classification

Olive oil has been cherished as a gift from the gods since ancient times, it is not only healthy, but also delicious and is being the popular part for Italian and Mediterranean cusine. In the market, you can find dozens of olive oil on the shelf to confuse you, how can we classify different kinds of olive oil? Which is best for cooking and for our health?

When we speak broadly of olive oil, we refer to a variety of products made by different processes and that have different chemical-physical and organoleptic characteristics. Therefore, the need to regulate the matter by providing criteria for the classification and naming (EC Reg No 1234/2007) and to establish the characteristics of olive oil (EC Reg 2568/91).

According to the European regulation of 2007, the definition of Virgin Olive Oil is as the following:

"Oils obtained directly from olives and solely by mechanical or other physical means under certain thermal conditions that do not cause alterations in the oil, and have not treatment other than washing, decantation, centrifugation or filtration."

Virgin Olive Oils are distinguished according to the following headings:

Extra Virgin Olive Oil: Virgin olive oil whose free acidity, expressed as oleic acid of not more than 0.8g per 100g, and its other characteristics correspond to those fixed for this category. Extra virgin Olive oil is the highest quality olive oil and it is richest in taste and colour.
Virgin Olive Oil: Virgin olive oil whose free acidity, expressed as oleic acid, is a maximum of 2g per 100g, which has above any other characteristics correspond to those fixed for this category. Virgin olive oil is high quality and great taste, have minimal defects,
Lampante Olive Oil: Virgin olive oil whose free acidity, expressed as oleic acid, is greater than 2g per 100g, which has all its other characteristics correspond to those laid down for this category. It is not fit for consumption and require refining.

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