old extracted: an extra virgin olive oil obtained at less than 27 degrees Celsius by centrifuging the olive paste.
The legendary olive tree and the oil obtained from its fruit have been a constant throughout the history of humanity. Olives were being grown in the Middle East as early as 8000 years ago, and were probably first cultivated in Syria or Crete. The Phoenicians then spread the tree all around the shores of the Mediterranean, followed by Africa and southern Europe.
Extra virgin olive oil is idea for those who love strong flavours. Its dense consistency and slightly spicy after-taste give this oil a very decided characterand are the features that denote an excellent, natural product. An infinite variety of colours are possible, from bright green to deep gold.
“Regular inclusion of extra virgin olive oil in the diet reduces the amount of LDL cholesterol, or “bad cholesterol” in the blood and increases the percentage of “good” cholesterol. It reduces the risk of heart attack by about 30% and lowers the blood pressure. The antioxidant poly phenols and vitamin E in the oil help to prevent arteriosclerosis and slow down the rate at which cells age.”*
Extra virgin olive oil is acknowledged to the best of all vegetable oils for use in cosmetics, since its composition is very similar to that of the sebum naturally found in the epidermis (moisturising, protective, emollient, anti-ageing)
IN THE KITCHEN:
It is an excellent cooking ingredient, used as a condiment on foods of all kinds (meat, fish, etc.): it is an excellent salad dressing and the basic ingredient of mayonnaise. Easy to digest, it is central to many dishes, hot and cold, since it enhances their aromas and flavours.
*Texts taken from the literature.
Available in sizes 0,75 lt – 1 lt – 3 lt