The beneficial properties of high quality extra virgin olive oil in the Mediterranean diet.

Extra virgin olive oil is the only condiment that truly guarantees us health benefits because it is rich in substances that promote metabolism and reduce bad cholesterol. These healthful characteristics of the oil have also been certified by science. EVO oil can also be used for cooking taking care not to exceed the temperature corresponding to the smoke point of the oil, in this way high quality EVO oil will maintain its beneficial properties for the body. It is also important to know that EVO oil is also a caloric food so you have to regulate the quantities consumed.

The properties of EVO oil

• The monounsaturated fatty acids contained in the extra virgin olive oil protect against breast cancer and are good thermal insulators
• The oleocanthal contained in the extra virgin olive oil is the organic substance responsible for the pungent note of the oil when tasted, important for its anti-inflammatory properties
• Lower the level of "bad" cholesterol
• It prevents numerous cardiovascular diseases and reduces (by over 60%) the risk of heart attack
• Slows down tumor growth
• Delays cellular aging (thanks to its counteracting action on free radicals)
• Boost Organic Immune Responses
• Lower your blood sugar levels;
• Reduces the formation of gallstones;
• It soothes skin redness and irritation, the phenomena of weakness and impoverishment of the skin.
• It is the most digestible condiment;
• It is the one with the best balance between monounsaturated, saturated and polyunsaturated fats;
• It is the richest in antioxidants such as vitamin E and polyphenols;
• It is less caloric than other sources of fat (and therefore, makes you fat less);
• It is one of the oils with the highest smoke point (and therefore, more suitable also for frying);
• It is the one that best enhances the taste and flavor of food
• Extra virgin olive oil is the only condiment that fits into weaning
  infants because it contains essential polyunsaturated fats w6 and w3 in the correct ratio between them
  
• The composition of the olive oil consists of:
  • 70-80% oleic acid (unsaturated fat)
  • 4-12% linoleic acid (unsaturated fat)
  • 7-15% of palmitic acid (saturated fat)
  • 2-6% stearic acid (saturated fat)

Human fat is composed as follows:
• 65-87% of oleic acid
• 17-21% of palmitic acid
• 5-6,5% of stearic acid
The compositional affinity of the two elements explains the ease with which the body assimilates this food which is superior to any other oil or fat.