This post is also available in: Italiano (Italian)
Extra virgin olive oil is a food oil extracted from olives, or the fruits of the olive tree (Olea europaea). The extra virgin type is obtained from the first mechanical pressing of the olives. The extra virgin olive oil is now considered both by nutritionists and by operators in the food and catering field a food in all respects. By now the idea of olive oil as a pure and simple seasoning has been overcome. The extra virgin olive oil is made up of Trigligerides, that is Lipids, for more than 98% (saponifiable part) and for the remaining part (unsaponifiable) from over 200 important chemicals such as Hydrocarbons, Fat-soluble vitamins, Phenols. They are the components nutritional oil. Extra virgin olive oil is rich in vitamin E. This vitamin makes our immune system even stronger and, by counteracting free radicals, it protects us from aging cells.
ORIGIN OF THE PRODUCT: ITALY