Extra virgin olive oil is the natural juice extracted directly from olives, meaning that it retains all of the healthy ant nutritional attributes of this exceptional natural product. This oil is known for the wide variety of benefits that it provides our bodies, as it reduces the risk of cardiovascular diseases, and heart and liver conditions, among others.
Benefits of olive oil
BENEFITS Nutritional and Culinary
It provides foods with an unparalleled flavour, and additionally has a high vitamin E content, essential for the human body. Thanks to extra virgin olive oil being obtained only through physical procedures, consumption of this oil while uncooked is much healthier than with other oils.
BENEFITS Therapeutic
It provides oleic and linoleic fatty acids, essential for human life. Oleic acids are very beneficial for regulating cholesterol, increasing HDL or good cholesterol, and providing protection, helping to reduce LDL or bad cholesterol, thus reducing the risk of arterial thrombosis and heart attacks. Furthermore, the oil is good for:
- The Digestive System: It improves the function of the stomach and pancreas, the hepatobiliary level and the intestinal level.
- The Circulatory System: It helps to prevent arteriosclerosis and its consequences.
- The Endocrine System: It improves metabolic functions
- Skeletal System: It stimulates growth and helps the absorption of calcium and mineralisation
- Skin: Protective and energising effect for the epidermis.
Variety OF OLIVES
Picual
Typical of Jaén, has some particular characteristics that make an oil with smell and fruity flavor, grass green, bitter...
Lechín
Arbequina
Olives of early ripening, symmetrical and spherical shape. The oil is aromatic, sweet and mild-tasting
Empeltre
Elongated, asymmetric and slightly pumped on the back, its oil is delicate and sweet, very pleasant to the mouth without bitterness or itching.
Cornicabra
Characteristic of Toledo, gives the oil a taste of ripe fruits, fresh, although slightly bitter.
Gordal
Better for table olives than oil production due to its low yield. Grown mainly in Seville and Granada.