Healthy olive oil
In the Mediterranean region, about 15 to 30% of the daily energy requirement is taken in through olive oil, which means that the rate of heart attacks is 2 to 3 times lower than in northern Europe.
Just 2 tablespoons of high-quality olive oil daily cuts the risk of heart attack in half.
Fats are important basic nutrients for humans and consist of saturated and unsaturated fatty acids, ideally in a ratio of 1:2.
Our olive oil from the Mount of Olives Miletus consists of 81% unsaturated fatty acids, which keep cholesterol levels in balance.
High-quality olive oil is particularly easy to break down by the human digestive system and is thus almost completely absorbed by the body.
High-quality olive oil is particularly easy to break down by the human digestive system and is thus almost completely absorbed by the body.
Our premium olive oil is pressed from olives harvested early so that the content of polyphenols is as high as possible. These act as antioxidants (the most important substance is oleuropein) and protect the human organism from the harmful effects of free radicals, which attack cell tissue and can lead to inflammation.
Olive oil polyphenols act as a natural painkiller, they strengthen metabolism and protect against thrombosis.
Polyphenols extend the shelf life of the oil and also make it more heat resistant.
Important: Why only premium olive oil is healthy!
“Its high content of polyphenols, vitamin E and monounsaturated fatty acids makes olive oil a wonder weapon against coronary heart disease, inflammatory reactions, ageing processes, Alzheimer’s and cancer. And indeed: nutritional studies indicate that it can have vasoprotective and anti-inflammatory effects as part of the Mediterranean diet. The prerequisite, however, is that it must be an olive oil of the highest quality class – namely extra virgin (in Italian: extra vergine). Olive oils of this quality level may only be extracted using mechanical methods without heat development (max. 27 degrees) and must not have any off-flavours in terms of taste or smell.
And here lies the problem. Because demand is booming, olive oil often becomes the victim of criminal machinations. For example, counterfeiters mix olive oils of different quality classes – sometimes even with other vegetable oils – and market them as extra virgin. This is how numerous olive oils end up on the shelves that do not meet EU regulations or the quality standards of the German Olive Oil Panel. For laymen, forgeries are hardly recognisable. On top of that, olive oils can also be contaminated with mineral oil components, as tests by Öko-Test show.”
(Quelle: Öko-Test Magazin 11/2020)
