Virgin olive oil is an essential pillar in the Mediterranean diet and a food with numerous benefits. Protects against cardiovascular diseases. It has a high antioxidant power on tissues, delaying aging. Regulates cholesterol levels, improves the functioning of the digestive system and helps purify the liver and brain development. According to numerous investigations it has anticancer effects. But as with all food, excesses or deficiencies are never good; therefore its consumption should be moderate and preferably raw, in order to preserve its excellent qualities. Since its caloric intake is high, it is advisable not to exceed four tablespoons of daily consumption. In this way we will take all its nutrients, maintaining a healthy body weight.
Among all the uses that are given to olive oil, its culinary use is the most widespread. Highly appreciated in haute cuisine and increasingly in homes. Raw, virgin olive oil preserves all the aroma and flavor of fresh fruit juices. In sautéed and stews, over low heat, the oil continues to maintain all its properties, especially with legumes and vegetables. And in frying and roasting it is the most stable vegetable fat. Improving the qualities of food. Since when frying, it forms a thin layer around them that prevents it from absorbing more oil, thus maintaining all its juices.
Olive Oil is the oldest food oil after sesame oil. It is difficult to determine where the olive tree appeared but it is believed that it appeared on the shores of the Mediterranean, between Syria and Greece. Its cultivation began on these coasts more than 6000 years ago and was used immediately for food and medicinal purposes. As well as in religious ceremonies.