olive oil- extra virgin cold pressed in Australia

  •  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

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

  • antioxidants- (e.g.: vitamin E, K and beta carotene) and anti inflammatory phytonutrients-
  • 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

pale –yellow or greenish colour

delicate flavour