Olive oil has always been appreciated from a culinary, nutritional and therapeutic point of view.
Being a vegetable fat, full of monounsaturated fatty acids and antioxidant substances (polyphenols, tocopherols), it is able to counteract the action of free radicals. It facilitates metabolism, absorption of fats and vitamins.
It helps to prevent many chronic diseases, mainly those cardiovascular. It defends the stomach and the digestive system. It acts on the cholesterol and on the arteriosclerosis, it lowers LDL (bad cholesterol) and it raises HDL (good cholesterol).
It is beneficial in the third age because it facilitates the calcium absorption and its mineralization preventing the osteoporosis. It is essential in childhood and for sportsmen. It is precious for everybody.