Olive oil is obtained from the fruits (drupes) of the olive tree, which belongs to the Dicotyledones, family Olaceae, genus Olea, species Olea Europaea L.
HOW IS IT OBTANEID ?
The extra- virgin oil is obtained by cold pressing from the pulp of the olives. The appearance is fluid with a characteristic aroma and a colour ranging from golden yellow to green.
It is one of the richest in oleic acid (about 62%), the most abundant of the long-chain monounsaturated fatty acids present in our body, with great nourishing and emollient properties for the skin.
In addition to oleic acid, olive oil contains about 15% linoleic acid, 15% palmitic acid and 2% stearic acid.
It also contains an unsaponifiable fraction ranging from 1 to 2% and which provides this oil with a significant concentration of antioxidant active ingredients including: phenolic compounds, chlorophyll, Vitamin E, phytosterols with reparative and anti-inflammatory action.
OLIVE OIL PROPERTIES
Olive oil is a monounsaturated fat composed almost entirely of triglycerides.
The most represented fatty acids are oleic, linoleic and palmitic. It is a food with multiple virtues.
BENEFICIAL CHARACTERISTICS FOR THE ORGANISM
L’olio d’oliva risulta indispensabile durante l’infanzia in quanto contribuisce all’accrescimento corporeo, al processo di mielinizzazione del cervello e alla formazione delle ossa. È anche un coadiuvante nella resistenza alle infezioni.
Olive oil is essential during childhood as it contributes to body growth, the myelination process of the brain and bone formation. It is also an adjunct in resistance to infections. During adulthood it is effective in preventing arterial and heart disorders, lowering blood cholesterol levels. In addition to reducing the risk of heart disease, it has an anti-aging function for the skin and bones as it is rich in vitamin E, which protects against decalcification, osteoporosis and fractures.
At the same time it is:
- Cholesterol free.
- Extremely rich in monounsaturated fatty acids (over 77%): oleic acid 76%.
- It provides 8% of polyunsaturated fatty acids: linoleic acid 7.1% and linolenic acid 0.7%.
- Low in saturated fats (about 15%): palmitic acid 11%, stearic acid 3.2% and arachidonic acid 0.8%.