Cold pressed extra virgin olive oil is a valuable source of:

  • antioxidants (e.g.: vitamin E, K and beta carotene) and anti inflammatory phytonutrients – polyphenols
  • The polyphenols consist of nine different categories including hydroxytyrosol(HT), which function both as antioxidants and anti inflammatories
  • These phytonutrients help protect the cells that line our blood vessels from being damaged by overly reactive oxygen molecules (oxidative stress), which can increase the risk of atherosclerosis, which contributes to cardio vascular disease
  • Phyto-sterols competitively inhibit cholesterol absorption in the gut and thereby can reduce cholesterol levels
  • consists of saturated, mono unsaturated and polyunsaturated fats in healthy proportions
  • 75% of olive oil fat is in the form of oleic acid (a monounsaturated, omega-9 fatty acid)
  • contains linoleic (omega-6) and linolenic acid (omega-3) essential fatty acids at 8:1 ratio