Olive oil, known for its beneficial properties for thousands of years, is a traditional part of Mediterranean cuisine, which is generally considered as one of the healthiest. In Italy, centuries-old tradition of the olive cultivation and processing is maintained guaranteeing the oil of highest quality worldwide. Each area is characterized by a specific kind of olive oil. Its quality is influenced by soil properties, climatic conditions and by the use of traditional varieties.
THE BENEFICIAL PROPERTIES OF EXTRAVIRGIN OLIVE OIL
Extravirgin olive oil contains antioxidants, minerals and vitamins. Particularly, it is very rich in the content of unsaturated fatty acids, mainly of oleic acid. Thanks to this composition it is one of the best means for maintaining low levels of ``bad`` LDL cholesterol in the blood, thus reducing the risk of cardiovascular diseases. It also has a positive effect on the liver and digestive tract. According to the latest findings it also works as a prevention against breast and pancreatic cancer. Olive oil in our diet is favourable also for proper growth and development of our children.
USE IN THE KITCHEN
Extravirgin olive oil is ideal for highlighting the flavor and aroma of vegetable dishes, fresh salads, mozzarella, delicious appetizers, and meat and fish carpaccio. It is an excellent ingredient for pasta, soups, grilled meat, fish, seafood and fried foods.