Nutritional Values

Possible benefits and contraindications

Olive oil is an excellent source of molecules with antioxidant activity, in particular phenolic compounds that have been associated with several possible health benefits. Scientific studies suggest that olive oil could help fight cardiovascular problems by influencing blood lipid levels and LDL oxidation, endothelial function, inflammation, coagulation, plasma antioxidant capacity and the response to glucose and insulin. Furthermore, it seems that olive oil helps prevent some forms of cancer (particularly those affecting the digestive system), that it exerts an antibacterial action and that it can be useful in cases of rheumatoid arthritis, as a laxative and, applied to the skin, as an effective emollient in cases of dermatitis.

This is an agricultural product, extracted on site within 8 hours of harvesting in our Alfa Laval mill with a very specific provenance and exclusively produced with our farm grown organic certified olives by the CCPB, and not mixed with olives from other origins. This results in a higher than average presence of polyphenols, offers a fresh and spicy taste with a picante, generally bitter finish. This super-food consumed alone is more like a medicine, but consumed together with other foods gives great flavor to all dishes, including desserts. The high presence of polyphenols also gives a long life to this product, well beyond the 18 months suggested by law on the label. Furthermore, this oil is also suitable for frying, very digestible, being extracted in a very clean way (and not refined), thus having a high smoke point (207 degrees Celsius, 405 F). In the process it maintains a high stability thanks to the low oleic acid content.