Olive oil, main food of the Mediterranean diet, is the most preferred condiment either raw and for cooking. Thanks to its nutritional qualities, Organic Calabrian extra virgin olive oil can be considered as a critical component to a healthy balanced diet, satisfying all tastes and offering countless gastronomic possibilities.

Its many beneficial qualities are due to its structure: it is particularly rich in polyphenols, vitamin E and carotenoids that perform a natural anti-aging skin effect, helping to fight free radicals with its antioxidant properties.

Thanks to the content of monounsaturated fats, especially oleic acid is indicated for cardiovascular problems and promotes the reduction of HDL cholesterol and the simultaneous increase of the good one protecting from inflammation and gastritis.

The presence, moreover, of unsaturated fatty acids (among others omega 3), of which our body needs but is unable to synthesize, allows oil to help prevent cardiovascular diseases (atherosclerosis and heart attack).

Limits the loss of bone calcium, is highly digestible, regulates intestinal activity, promotes the absorption of fat-soluble vitamins in particular those. Finally, the decoction of leaves and bark is used to combat rheumatism, fever, gout, high blood pressure, hemorrhoids and to disinfect wounds and injuries.

The presence in a "unique" product of all these health benefits of extra virgin olive oil is a an actual food-medicine is essential to everyone's life and in the various stages of life from weaning, adulthood, old age .

Its high smoke point (210 ° C for the extra virgin olive oil) makes it one of the toppings more suitable for frying.

The Organic Calabrian extra virgin olive oil is at its best after 4-6 months of maturation and keeps the chemical-physical and organoleptic charateristics up to 18 months when bottled but fears particularly light, heat, contact with oxygen and smells, so it is appropriate to keep it in stainless steel tanks or in dark glass bottles tightly closed and keep it at a temperature between 14C ° and 16C °.