Are you familiar with the benefits and properties of the extra virgin olive oil?
What makes it so healthy when taken in right quantities?
It’s a cooking oil extracted from olives only with mechanical methods, characterized by a high content of monounsaturated fats, which are considered “good” fats since they facilitate the replacement of the LDL cholesterol in the blood (often associated to heart attacks and vascular obstructions), with cholesterol HDL, which does not represent a source of danger for our organism.
In Italy the cultivation is widespread especially in the South regions and in the Central regions, thanks to the mild climate. In the Mediterranean diet, the extra virgin olive oil is used as the main added fat. A moderate consumption can be healty. The nutrition experts recommend a daily intake of 2-3 teaspoons per person (1 teaspoon = 10 gr). It has got so many beneficial properties: the ability to lower cholesterol levels and prevent cardiovascular disease, the function to protect the liver, promote digestion and regulate the bowel. Let us not forget, furthermore, the ability to nourish the skin and scalp in a healthy and natural way.