Cold Pressed Olive Oil

OLIVE OIL (Extra Virgin) – Extra virgin olive oil is nothing but fruit juice extracted mechanically from olive fruit. There is no heat or chemicals used in the extraction process. There are olive varieties known for their mild flavor and olive oil pressed from ripe olives is smooth, mellow and buttery. Olive oil contains vitamins E, K, and A as well as polyphenols, squalene, oleocanthol, triterpenes and hundreds more micronutrients make olive oil a healthy choice.

Oleic acid (omega 9) makes up 55 - 85 percent of the fatty acids in olive oil. Don't confuse this with the amount of free oleic acid which is the main factor used to determine the grade of the olive oil and the lower the better. Oleic acid aids in keeping our arteries supple and helps prevent cancer. Olive oil is not hydrogenated oil. Hydrogenation creates dangerous trans-fats found in margarine and many other packaged foods.

Extra virgin olive oil is high in polyphenols (a powerful antioxidant) and monounsaturated fat which contributes to lowering bad cholesterol. Researchers at the University of Oxford believe that olive oil may be just as effective in the prevention of colon cancer as fresh fruits and veggies. A diet rich in olive oil has been shown to reduce the incidence of Colon, breast and skin cancers.

Studies now indicate that extra virgin olive oil may help to lower blood pressure. Patients were able to reduce or eliminate the need for medications when olive oil was consumed on a regular basis. Alzheimer’s disease is associated with the clogging of arteries caused by cholesterol and saturated fat. Replacing other fats with olive oil will reduce the risk. Olive oil promotes the secretion of bile and pancreatic hormones naturally and lowers the incidence of gallstones.

The first pressing of the fruit yields the highest food grade. Olive Oil is high in mono-unsaturated fatty acid. Study results suggest that mono-unsaturated fatty acids effectively control cholesterol without posing other dangers.



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