Extra virgin olive oil

Description

Extra virgin olive oil is a natural source of monounsaturated fatty acids and phenolic compounds with powerful antioxidant and anti-inflammatory properties. Regular consumption is associated with cardiovascular, metabolic, and digestive benefits, and it is a fundamental pillar of the Mediterranean diet.

Properties

Rich in oleic acid (omega-9) and natural polyphenols
Stability and quality guaranteed by cold pressing
High bioavailability of antioxidant compounds
Excellent lipid profile, suitable for long-term consumption

Benefits

Contributes to maintaining normal cholesterol and triglyceride levels, helping to lower LDL cholesterol and increase HDL cholesterol.
Supports cardiovascular health and endothelial function, and helps reduce appetite (satiating).
Supports digestive function and may relieve heartburn and improve gut health
It has anti-inflammatory effects thanks to its phenolic compounds (such as oleocanthal and oleuropein).
It is a natural antioxidant that protects against cellular oxidative stress, promotes metabolic longevity, and improves the appearance of the skin.