Everything You Ever Wanted to Know About Extra Virgin Olive Oil

First cultivated in the Middle East, the olive tree boasts an existence of seven thousand years. Beloved 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 public use during the Renaissance: Christopher Columbus himself brought olive oil with him to the Americas. A precious commodity in past eras, oil (especially extra virgin olive oil) remains so today, and beyond being a tonic for the health of skin and hair, it has many beneficial qualities for the body.RICH IN FATS, BUT WITH GREAT BENEFITS:Extra virgin olive oil is made up of 99% lipids, of which 75% are monounsaturated fats (represented by oleic acid). Consumption should be moderated and the daily dose shouldn't exceed three tablespoons, but it's worth remembering the benefits brought by these same monounsaturated fats: they help blood flow; they support good cholesterol (HDL) at the expense of bad cholesterol, and they're useful in preventing amyotrophic lateral sclerosis.The fat-soluble vitamins (E, K, A, D) and polyphenols found in extra virgin olive oil are important in the coagulation process and bone matrix formation; they also have antioxidant properties against cancer and cardiovascular diseases linked to diabetes.EXTRA VIRGIN OLIVE OIL: THE BEST AMONG OLIVE OILSOn our tables, extra virgin olive oil can be consumed raw, in sautés or in fried dishes, as an alternative to other oils. Its very high smoke point (about 210 degrees) makes it the best oil for frying. And it's the best oil in terms of flavor too: intense and enveloping, it wins over every palate. The "tingle" we can feel when we consume it is a sign of the presence of antioxidant substances.