First cultivated in the Middle East, the olive tree has been around for seven thousand years. Loved by the Romans for the beneficial effects of its fruit, with the fall of the Western Roman Empire, it became the property of monks and returned to the public domain during the Renaissance: Christopher Columbus himself brought olive oil with him to the Americas. A precious commodity in times gone by, oil (especially extra virgin olive oil ) continues to be so today and, in addition to being a tonic for healthy skin and hair, has many beneficial qualities for the body. RICH IN FAT, BUT WITH GREAT BENEFITS: Extra virgin olive oil is made up of 99% lipids, 75% of which is composed of monounsaturated fats (represented by oleic acid). It is best to moderate its consumption and not exceed a daily dose of three tablespoons, however it is important to remember the benefits provided by monounsaturated fats : these, in fact, contribute to blood fluidity; they support good cholesterol (HDL) at the expense of bad cholesterol and are useful in the prevention of amyotrophic lateral sclerosis. The fat-soluble vitamins (E, K, A, D) and polyphenols present in extra virgin olive oil are important in the coagulation process and formation of bone matrix; furthermore, they have antioxidant properties against neoplastic and cardiovascular diseases related to diabetes. EXTRA VIRGIN OLIVE OIL: THE BEST OF OLIVE OILS On our tables, extra virgin olive oil can be consumed raw, in sautés or frying, as an alternative to other oils. Its very high smoke point (around 210 degrees) makes it the best oil for frying. And it's also the best oil in terms of flavor: intense and enveloping, it conquers every palate. The "tingle" we feel when drinking it indicates the presence of antioxidants.
