The body needs to consume fats and oil in order to function normally, since they provide energy, vitamins and other nutrients, while at the same time they add taste to our food. However, both the type and quantity consumed are particularly important for our health.
Extra Virgin Olive Oil is different than the other vegetable oils, being rich in monounsaturated fatty acids, which belong to the “good” fats that we should consume on a daily basis. It does not originate from seeds, but is actually the juice of the olive tree fruit, which retains a multitude of beneficial substances, since it is not subjected to any other processing.
- is a source of energy and monounsaturated “good” fats
- is a rich source of antioxidants, especially Extra Virgin Olive Oil
- helps absorb fat-soluble vitamins (Α,D,E) from food
- contributes to a lower risk of cardiovascular diseases
- contributes, as part of the Mediterranean diet, to the better management of other diseases, such as: diabetes mellitus type 2, cancer, neurodegenerative diseases, Alzheimer’s disease
- provides antioxidant substances and many of the fats that are necessary for proper development during babyhood and childhood