Extra virgin olive oil

Extra virgin olive oil is high quality oil. It is obtained directly from olives in good condition, and only using mechanised processes, with an “unbeatable” taste and aroma and free of impediments. It cannot exceed a degree of acidity of 0.8 and the organoleptic score given by a qualified tasting panel must be less than or equal to 6.5.

When a diet contains a good amount of olive oil, cells are more resistant to oxidation, do not degrade so much and ageing is slower.

It is rich in vitamin A, D, E and K.
It enhances the absorption of minerals such as calcium, phosphorus, magnesium and zinc.
It is effective in the digestive process, preventing heartburn and facilitating intestinal transit.
It helps control the level of glucose in the blood.
It helps heal and prevent degenerative diseases and acts against ageing.
It reduces the risk of suffering cardiovascular disease by increasing HDK (good cholesterol).
It has protective and toning effects on the skin.

Setrill d'oli