You read that right: extra virgin olive oil is obtained only through a mechanical extraction process, while in the past it was obtained by dripping or pressing.
Frantoio D'Orazio uses only the mechanical extraction process .
With cold pressing we obtain a superior quality extra virgin olive oil, the acidity is between 0.0% and 0.8%.
Only in this way is it possible to obtain a real fruit juice: extra virgin olive oil.
As mentioned above, in fact, extra virgin olive oil, compared to other types of oil, is produced without the use of chemical processes or excessive heat treatments.
Characterized by a unique and intense flavor, extra virgin olive oil is a very high-quality food also because it is rich in monounsaturated fatty acids, antioxidants, and vitamins and is also known for its nutritional and health properties.
What are monounsaturated fatty acids ?
They are a type of fat that are defined as good fats and we find them naturally in some foods such as olive oil but also nuts or avocados.
Among their most important characteristics we find the prevention of some chronic diseases and the help in maintaining good cardiovascular health.
Compared to saturated fatty acids, which have multiple molecular bonds, monounsaturated fats have a molecular structure of only one double bond in the carbon chain: this makes them less susceptible to oxidation, cellular damage, and are also less likely to be deposited in the arteries and thus cause cardiovascular disease.
Antioxidants, on the other hand, are chemical compounds that play a role in protecting the body's cells from damage caused by free radicals.
Antioxidants act like true scavengers: they neutralize free radicals before they can cause damage. Where do we find them?
- synthesized by the body
- in food sources: fruit, vegetables, nuts, oilseeds, extra virgin olive oil
It can be used for cooking, in many recipes as a substitute for butter or in the preparation of recipes and products that require oil, such as our beloved Apulian taralli with extra virgin olive oil .
But its most recommended use is as a raw ingredient: a drizzle of oil after the dish is finished and it will have a completely different flavor, in fact it is typically used as a condiment for pasta, rice, side dishes, salads and other dishes.
Extra virgin olive oil is the best edible fat in terms of nutritional values, but be careful not to overdo it: it contains 9 kcal per gram, so it is very high in calories.
For example, we recommend using it to prepare a healthy pasta and chickpeas , a traditional Apulian dish, or some delicious orecchiette with turnip tops .
Why extra virgin olive oil is good for you
There are many reasons to integrate extra virgin olive oil into our daily diet !
In addition to its richness in monounsaturated fatty acids and antioxidants, extra virgin olive oil:
- helps prevent and reduce blood cholesterol levels
- acts as an important anti-inflammatory (thanks to the antioxidants)
- reduces the risk of cardiovascular disease
Even the FDA (Food and Drug Administration), the government agency that deals with food and medicines in America, has declared it no longer a simple food but a medicine since the end of 2018.
According to the FDA, it is sufficient to ingest 2 tablespoons of raw EVO oil per day to obtain all its benefits .
and for this reason we can affirm that the use of extra virgin olive oil within the Mediterranean diet is a healthy practice.
We always refer to Italian extra virgin olive oil, meaning it is grown, produced, and controlled in Italy to maintain its distinctive organoleptic qualities.
Extra virgin olive oil is an extraordinarily effective nutraceutical food for protecting our health.
Nutraceutical foods are all those that have the purpose of promoting the body's physiological processes.
They are substances of natural origin, particularly vegetal, but vitamins, mineral salts and other chemically synthesised substances can also be found.
In addition to extra virgin olive oil, other nutraceutical foods include fresh fruit, cruciferous vegetables, dried fruit, and green tea.
The benefits of extra virgin olive oil
Extra virgin olive oil is a versatile, tasty, and healthy product that offers numerous health benefits when used daily in cooking and enhancing the flavor of meals.
The oil must be of high quality, such as Frantoio D'Orazio's single-variety or blended oils . For example, oil, among the various substances essential to the human body, contains polyphenols.
What are polyphenols? Natural organic molecules that have antioxidant properties and react with free radicals present in the human body, eliminating them.
Polyphenols also have beneficial effects such as anti-inflammatory, antimicrobial and anti-tumor.
Their name changes depending on the sources they are contained in.
We can find these chemical compounds in many plants, such as fruits, vegetables, but also tea, wine and spices.
Polyphenols are more abundant in premium oils: the richer the oil, the more valuable and high-quality it is! This type of polyphenol is called oleocanthal.
Let's look at the benefits of using extra virgin olive oil daily in our diet:
- In the Mediterranean diet it is used as a condiment to flavour and make dishes unique: it is no coincidence that it has become part of the UNESCO heritage
- It increases life expectancy : in the countries where it is most used, people live longer, namely in Italy and Greece.
- It is rich in vitamins (especially vitamin E), fights aging and makes the skin brighter
- keeps cholesterol at bay : the correlation between oil and cholesterol is often misunderstood and people think it's bad, on the contrary, oil is good for you!
- It helps cardiovascular health : it is rich in monounsaturated fatty acids, lowers blood pressure and also reduces the risk of diseases such as thrombosis, strokes, heart attacks and cancer.
- A good extra virgin olive oil fights diabetes and reduces blood sugar spikes after meals.
- thanks to the oleocanthal molecule it acts on the body as an analgesic and anti-inflammatory
- It is a highly digestible food that helps the intestine
- prevents osteoporosis by promoting the absorption of calcium in the body
- delays the development of Alzheimer's : according to a Chemical Neuroscience study, it is oleocanthal, the prodigious polyphenol that reduces the onset of the disease.
But how much extra virgin olive oil can you consume per day?
While these are only general guidelines and may vary depending on whether you are under the care of a nutritionist or are following a specific diet, we recommend using 2 to 4 tablespoons of extra virgin olive oil per day , which should be accompanied by a healthy and active lifestyle.
According to the World Health Organization (WHO), total daily fat consumption should amount to less than 30% of total calories, of which less than 10% should come from saturated fat.
Consumption of extra virgin olive oil becomes excessive and is considered excessive when it exceeds 100 g per day: high consumption, as with any food, is not recommended because it would lack the excellent properties listed above.
And these are just some of the benefits of using extra virgin olive oil in your daily diet.
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