Extra virgin olive oil is a natural product that conserves the flavor, aroma, acidic fats, antioxidants and fruit vitamins, which help to regulate and balance our health.

Contains monoinsaturated fatty acids that have beneficial effects on blood lipids that lower total cholesterol levels and LDL cholesterol (bad cholesterol) and can also increase HDL cholesterol (good cholesterol) in our bodies.

Extra virgin olive oil contains an important number of antioxidants, such as: beta-carotene, tocopherol and flavonoids, which help prevent cellular ageing and the formation of cancerous substances. It is important to note that these components may be lost due to frying and cooking, therefore, the complete absorption of these can only be found in the consumption of raw olive oil.

Monoinsaturated fatty acids are more resistant to heat, when used for frying, the oil does not suffer the oxidation process as do seed based oils because of their polyinsaturated fatty acids. The chemical changes that occur during the frying process with monoinsaturated fatty acids are minimal and slow. If performed properly, the frying process using olive oil will form a crust around the food, causing little oil penetration while conserving the food’s natural constituents.

Helps prevent arteriosclerosis, diminishes the risk of acute myocardial infarctions and reduces the possibility of arterial thrombosis.

Being a natural remedy against ulcers, it improves stomach and pancreas functioning, diminishes gastric acids and acts as a natural anti-inflammatory.

Benefits bone marrow growth; favors the absorption of calcium and minerals, preventing bone troubles during adulthood.

Rich in fat-soluble vitamins A, D, K and E, which have an antioxidant effect on the cellular membrane.

The content of Olive Oil’s fatty acids extensively satisfy all nutritional needs.

Olive oil is especially recommended for infants and seniors due to its high content of vitamin E and the antioxidant effect it has on cellular membranes.

Along with avocado oil, these are the only vegetable oils that can be consumed raw while entirely conserving its vitamins, essential fatty acids, and other important nutrients.

It has numerous cosmetic properties, being rich in essential fatty acids that restore the natural levels of skin moisture. It also contains softening, relaxing and toning properties.