Organic Oil, extra virgin olive oil

Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Meditteranean basin. The oil is produced by pressing whole olives and is commonly used in cooking, cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps. Olive oil is used throughout the world and is often associated with Mediterranean countries.

Olive oil consumption is thought to affect cardiovascular healthand blood cholesterol levels. Although epidemiological studies indicate that a higher proportion of monounsaturated fats in the diet may be linked with a reduction in the risk of coronary heart disease, a cquse-effect relationship has not yet been established with sufficient scientific evidence.

It has been suggested that long-term consumption of small quantities of this compound from olive oil may be responsible in part for the low incidence of heart disease associated with a Mediterranean diet but this effect remains inadequately supported by clinical research.

How to use and nutritional properties:

Nutritional properties, compared to any fat for garment, are much better; assuming that it is a food widely appreciated thanks to the typical taste and palatability, the extra virgin olive oil deserves to be used "raw" with clear frequency but in amounts proportionate to the real caloric needs of the subject. Finally, note that the extra virgin olive oil provides vitamins, antioxidants, phytosterols and monounsaturated fatty acids, therefore, to replace the lipid portion of saturated animal (fat content in cheese, meat and fat derivatives, eggs etc.) can have a significant nutritional advantage.

Fundamental food of the Mediterranean diet, the olive oil is now considered a key element in the treatment and prevention of various diseases. Various studies conducted on several occasions, have been demonstrated several beneficial properties of extra virgin olive oil: decreases by about 30% the chance of heart attack and lowers blood pressure. The polyphenols and vitamin E present in olive oil extra virgin, thanks to their antioxidant action, help to prevent arteriosclerosis and slow down the aging of cells. As reported by several studies, there are data that relate the use of extra virgin olive oil with a reduction of certain types of cancer, primarily the breast. In addition, the specific mortality is higher in northern Europe than in countries of the Mediterranean area.

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

The extra virgin olive oil is distinguished from other edible oils as bears much of the other high temperatures. It 'absolutely the most suitable for frying, preserving its properties without deterioration, resisting temperatures up to 180 °.

EXTRA VIRGIN OLIVE OIL

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.
Balanced and harmonious taste. Fruity with typical taste of the olives. Slight bitter oral/tactile sensation with a pleasant mild spicy aftertaste.

Suitable for both cooking and dressing of all kind of food.
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.

FLAXSEED OIL

Obtained by the cold pressure of flax seeds from organic agriculture.
Fairly plain taste with typical taste of flax seeds, wheat germ, grassy. Fresh oral/tactile sensation with a pleasant nutty aftertaste.

Ideal to dress white meat and vegetables. Can also be added to yogurt and orange juice at breakfast.
It is the richest source of Omega 3, the “good” and essential fatty acids that are missing from the standard diet. It can reduce pain, inflammation and the levels of cholesterol and triglycerides in the blood as well as helping to maintain the brain and nerve functions.

 SESAME OIL

Obtained by cold pressing of sesame seeds from organic agriculture.
Mild sesame taste. Predominant initial sweet. Slightly astringent oral/tactile sensation with a hot aftertaste.

Ideal to add an Asian touch to cooked foods and fresh salads.
Rich in calcium, phospholipids, lecithin, vitamins A, B and E. It helps maintain healthy bones and teeth. Protects the body against heart disease and strengthens the immune system.

HEMPSEED OIL

Obtained by the cold pressure of Cannabis Sativa seeds from organic agriculture.
Grassy taste with typical taste of hempseed. Fresh oral/tactile sensation with a pleasant herbaceous aftertaste.

Ideal to dress vegetables, pastas. Great on grilled fish.
Rich in omega-6 and omega-3 in proper proportion. More than 65% of the product consists of polyunsaturated fatty acids essential for a healthy balanced diet. It also contains important vitamins, E and those of B group. Helps the body to fight cardiovascular disease, inflammation and reduce the level of cholesterol in the blood.

PUMPKIN OIL

Obtained by the cold pressure of Pumpkin seeds from organic agriculture.
Typical of natural Pumpkin seed. Intense and strong taste.

Ideal to dress soups and salads.
Rich in magnesium, phosphorus, selenium and zinc "bioavailable". In addition to tangible benefits to the heart, liver and immune system, it helps fight diabetes, strengthen the bladder, preventing diseases of the prostate and relieve suffering from arthritis.

SUNFLOWER OIL

Obtained by the cold pressure of sunflower seeds from organic agriculture. Purified in water steam stream.
Light and delicate flavour.

Ideal for preparing delicate sauces. Great for cooking and frying.
High oleic acid content, rich in minerals, such as selenium, copper, phosphorus, iron, zinc, magnesium, manganese and source of vitamins E and B. Helps to maintain a healthy immune system and proper muscle functioning.

SOYBEAN OIL

Obtained by the cold pressure of soybean from organic agriculture.
Distinctive taste of raw soy, intense and strong.

Ideal as a dressing for vegetables and pasta.
Rich in omega 3 fatty acids, isoflavones and antioxidants. Thanks to the low glycemic index, it is very used in slimming diets. Many women consume soy products because they help regularly in the hormonal cycle, decrease the discomfort caused by menopause and fight osteoporosis.

CANOLA OIL

Obtained by the cold pressure of rape seeds from organic agriculture.
Aromatic taste, typical of rape with a finish a little bitter.

Ideal for vinaigrettes. Recommended for dressing fresh and grilled vegetables.
It has a high content of monounsaturated fatty acids (57%) and polyunsaturated (29%) able to positively change the ratio of good cholesterol and bad cholesterol. Besides, it is one of the vegetable oils with lower saturated fats content.