This precious oil is a proprietary product of the Mediterranean basin, but is known worldwide since ancient times for its medicinal properties, currently there are few households that do not have this natural juice extracted directly from olives, and … not for less! The virtues that owns this oil are incomparable.
Olive oil “Virgin”
Completely natural product obtained directly from the olive by purely mechanical procedures.
Its rich vitamin E slows down aging, not to mention the vitamin A and D, containing naturally.
Medical institutions around the world specializing in nutrition and dietetics, confirm the nutritional value of virgin olive oil in food, demonstrating their excellent properties to our hearts, protecting against heart and circulatory disease if eaten raw.
Moreover, Virgin Olive Oil “does not produce cholesterol” and is highly digestible, nutritious and despite being “not fat”.
Unfortunately, refined olive oil comes from the refinery through chemical processes of olive oil of high acidity. These oils have lost their characteristic color, smell, taste and most importantly its natural properties, so the recommendation is always prefer “Virgin Olive Oil.”
We importantly the culinary properties of virgin olive oil are much higher than other edible oils.
Being a natural fat, has excellent taste raw and fried is irreplaceable, because it has a boiling point higher than the rest of the oil, fry the truth and not let cooked foods as often occurs with other oils.
Its powerful taste and smell makes it essential ingredient in stews and other culinary preparations.
Yes but … Virgin olive oil is too expensive!
No, not true, being a product obtained by mechanical means is a natural fat on heating temperature reaches 180 degrees, growing in the frying pan and made in less time than other oils, the best fried and not soak , has fewer and may recover more quantity than any other new frying oil.
