Why olive oil?
Natural and fresh olive oil has provided the inhabitants of the Mediterranean region with health and longevity for centuries. Its biological and nutritional value is extremely important. Olive oil is among the 10 most beneficial foods. Extra virgin olive oil is the highest quality olive oil.
Extra virgin olive oil is packed with antioxidants and heart-healthy fats. The oil speeds up metabolism and stimulates cell growth. It helps balance cholesterol and diabetes, and improves digestive and gallbladder function. Additionally, extra virgin olive oil protects against chronic diseases such as cancer and cardiovascular diseases.
Extra virgin olive oil also has a positive effect on the growth and development of the brain and central nervous system of newborn infants and children, helping to protect them from stroke in old age.
Extra virgin olive oil also seems to have a mild protective effect against depression. It protects against Alzheimer's disease and ulcerative colitis, helps prevent acute pancreatitis, and protects the liver.
Extra virgin olive oil
Extra virgin olive oil is made from a mix of olives of different colours (green, purple, and black). The oil has a balanced, fruity, and slightly bitter taste, and a golden colour.
Extra virgin olive oil is produced by mechanical cold pressing, without heating the oil or adding chemicals. The temperature during pressing never exceeds 27°C, which ensures that all the vitamins, antioxidants and polyphenols are preserved in the oil.
Extra virgin olive oil is perfect for use in salads, cooking and frying, giving your food a wonderful flavour!
Early harvest extra virgin olive oil
Early harvest extra virgin olive oil differs from classic extra virgin olive oil in that it is made exclusively from **green olives harvested from mid-October to mid-November**. For this reason, it is also only available in limited quantities.
Early harvest extra virgin olive oil has a more intense, stronger, and slightly sharper taste compared to classic extra virgin olive oil. The acidity is low, remaining between 0.25% and 0.45%.
Early harvest extra virgin olive oil contains high levels of oleocanthal, a powerful antioxidant, and oleacein, with extraordinary anti-inflammatory properties. These two compounds are extremely important for human health, vitality, and longevity.
Oleacein may be perceived as a pleasant bitter taste on the tongue, and oleocanthal is felt as a mild stinging sensation at the back of the throat after swallowing.
Scientific studies have shown that they protect against Alzheimer's disease and strokes, and also appear to have a mild protective effect against depression and inflammation.
Olive oil in Mediterranean cuisine
Olive oil is central to Mediterranean cuisine. Approximately 2-4 tablespoons of olive oil are used daily in cooking.
Olive oil is suitable for use in salads, cooking, and frying, bringing out flavours and aromas more.
Olive oil also has the ability to keep fish, meat and vegetables tender when roasted. In desserts, the oil keeps cakes moist and gives biscuits a wonderfully crispy texture. Olive oil is suitable for use in salads with lemon juice or vinegar. Bread can also be dipped in olive oil, as is done in Mediterranean countries.