The olive oil, known for its delicacy and its benefits for the health, is not only a culinary preference but also an excellent product with multiple use qualities:

       The chemical composition of olive oil gives it a unique biological and therapeutic merit. Above all, it contains triglycerides formed by fatty acids. Unsaturated monoacids are dominant in pure olive oil. They constitute 54% to 83% of oil acids, while animal fat contains mainly saturated fat acids and grain oil contains unsaturated poly acids (between 50% and 72% for soy and sunflower seeds). The unsaturated mono fat acids are much more resistant than the unsaturated poly to oxidation which causes rancidity. Olive oil contains very little unsaturated poly (between 3.5 and 22.5%) which are essential fat acids that are not synthesized by the human organism. However, a normal diet is enough to meet adult’s and children’s daily need of these acids. The relationship to the linoleic acids is ideal. The glyceric composition is the same for all olive oils and oil-cakes because they have all the same advantages.

In addition, pure olive oil benefits are found in its mineral components, such as the tocopherols, especially the alpha-tocopherols which have an effect similar to that of vitamin E; the carotene which is like provitamin A and the poly phenols which have antioxidation merits. These ingredients are found especially in extra pure olive oil because the other methods of pressing and refining olive oil change the character of oil and eliminate some of these ingredients.