Project Description

OLIVE OIL

Olives and different kinds of seeds are precious gems from which it is possible to create a real treasure: cold-pressed oil.

seed oils
seed oils

Organic Extra Virgin Olive Oil

Olive oil is a symbol of the European (and Mediterranean) culinary style. Extra virgin olive oil from the Organicity network is obtained from the cold (below 27° C) and soft pressing of healthy olives from organic farming, collected directly from the tree during the optimum period ripening.

Although the taste of extra virgin olive oil can change according to the area where it is produced and the kind of cultivar, it’s  always balanced and harmonious, fruity, slightly bitter, with a pleasant mild spicy aftertaste. Plus, extra virgin olive oil is suitable for both cooking and dressing all kinds of food.

Nutritional properties

Extra virgin olive oil has a natural content of phenolic components and vitamin E which, when combined, are thought to be effective in blocking the possible damage done by free radicals, consequently slowing down the oxidation of cells which causes inflammation and the aging of the human body.

Extra virgin olive oil is a delicious condiment with monounsaturated fat. It is perfect against bad cholesterol.

It deserves to be used “raw” with clear frequency, but in commensurate amounts with the real caloric needs of the subject. Plus, note that extra virgin olive oil provides vitamins, antioxidants, phytosterols and monounsaturated fatty acids; therefore, in order to replace the lipid portion of saturated animal fat (present in cheese, meat and fat derivatives, eggs etc.), it can have a significant nutritional advantage.

Extra virgin olive oil is a very healthy food, with a high digestibility which helps the liver, regulating both gastric function and thereby diminishing the risk of duodenal ulcer.

Extra virgin olive oil is also distinguished as it bears high temperatures much more than other edible oils: it’s absolutely the most suitable for frying, preserving its properties without deterioration, resisting temperatures up to 180 °C.

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