EXTRA VIRGIN OLIVE OIL

Extra Virgin Olive Oil is the very highest quality of olive oils. It must be obtained solely from the fruit of the olive tree and only by mechanical or physical means. This means that solvents cannot be used and the fruit cannot go through any treatment other than washing, decantation, centrifugation and filtration.

The extraction process must be “cold pressed” : it must be done under thermal conditions that will not alter the oil. The oil must pass a sensory test by a certified panel of tasters and prove itself to be free from all defects and possess desirable attributes ; and it must pass a chemical analysis test at a certified lab to prove an acidity level expressed as oleic acid, of not more than 0.8 grams per 100 grams.

BENEFITS OF USING EXTRA VIRGIN OLIVE OIL

Extra Virgin Olive Oil is loaded with antioxidants. It is naturally non-gmo, cholesterol and gluten free. The benefits of consuming it is numerous : it fights inflammation; helps reduce the risk of stroke; is protective against heart disease by lowering blood pressure, protecting LDL cholesterol from oxidation, improving the function of the lining of the blood vessels; is beneficial in weight loss by the help of increased level of antioxidants; can reduce the risk of developing type 2 diabetes; has anti-bacterial properties, and has been shown to be particularly effective against Helicobacter pylori, a type of bacteria that can cause stomach ulcers and stomach cancer; has beneficial effects on brain function; can help reduce joint pain and swelling from rheumatoid arthritis.