The olive oil

Olive oil is the oil that comes from the fruit of the olive tree. It is a fundamental element of Mediterranean cuisine and a healthy food product due to its high content of monounsaturated fats. The consumption of olive oil has been scientifically linked to significant benefits for the human body, including:

1. Contributing to the prevention of cardiovascular diseases.

2. Reducing total cholesterol, “bad” (LDL) cholesterol, and triglycerides.

3. Strengthening the human body and its immune system.

4. Providing antioxidant protection against free radicals.

5. Exhibiting anti-inflammatory properties similar to certain medications.

6. Lowering high blood pressure.

7. Supporting the proper functioning of the pancreas, among other benefits.

The production of olive oil using mechanical methods without chemical additives, and its high monounsaturated fatty acid content, make it a beneficial food product for human health. Additionally, olive oil demonstrates greater resistance to oxidation during cooking, such as frying, compared to seed oils that contain polyunsaturated fatty acids. This means that olive oil does not break down into harmful free radicals when heated, contributing to its positive effects on health.

Since 1982

The characteristics of olive oil that determine its quality are divided into:

1. Physicochemical
2. Sensory (organoleptic)

These characteristics allow us to classify them into Quality Categories.