In a healthy and balanced nutrition, 30% of calories should be come from lipids, which supply the body with energy "reserve". In addition to this "energy", lipids also have a function "plastic", because the structures and organs inside cells require their presence to carry out their activities.

But fats are not all equal, extra virgin olive oil is a source of lipids better than others because it is composed in large amounts of monounsaturated fatty acids. And the olive oil is composed largely of oleic acid, which is a monounsaturated fat. This oleic acid prevent the oxidation of specific proteins (LDL), as the chain reaction originated from free radicals present in the blood, responsible for the phenomenon of the gradual thickening of the arteries, that is the prelude for arteriosclerosis. Monounsaturated acids also help to maintain a high level of HDL (the "good" cholesterol), and lower that of 'LDL ("bad" cholesterol). The other vegetable oils (seed oils) are composed essentially of polyunsaturated fatty acids.

A diet rich in monounsaturated fatty acids (present in abundance in olive oil) associated with moderate consumption of carbohydrates and soluble fiber taken with fruits, vegetables and grains and associated with a slight intake of animal protein (meat, milk, eggs ) is an excellent and healthy alimentation for any person. This is the basis of true Mediterranean Diet.

Many good reasons to choose olive oils

- Fattening less than other vegetable oils
- Prevents oxidative processes
- Provides a good intake of vitamins
- Adjusts the cholesterol in the body
- It is highly digestible

Fattening less than other vegetable oils
The fat content and caloric value (9 calories / 1 gram) is the same for all olive oils for all seed oils. But, while all seed oils (soyabean, sunflower, corn, peanuts, canola) are chemically extracted (by solvents) from the corresponding seeds, and next they are purified and refined,(taking away every flavor); on the contrary, the extra virgin olive oil, which is obtained naturally only from the mechanical pressing of the olives, retains its flavor and transmits it, enriching the taste of seasoned foods, but using a smaller amount of oil.

Prevent the oxidative processes
Thanks to the high contents of many antioxidants in the monounsaturated fatty acids (as phenolic compounds, tocopherols and carotenoids), they prevent the formation of free radicals by acting as a real "scavengers" of the body.
These substances are sensitive to heat so the cold pressing of the olives (now applied to almost all of the 100% Italian extra virgin olive oil) guarantees the maximum intake of these antioxidants.

Provides a valuable vitamins
Vitamins A, D, E, K, favor the body growth, muscular activity and increase the resistance to infections. In addition to providing vitamins directly, olive oils also helps to assimilate vitamins given from other foods.

Regulates cholesterol in the body
The regular use of olive oil increases the level of "good" cholesterol (HDL), the only one who cleans the arteries, and helps to maintain a low level of "bad" cholesterol (LDL), that, on the contrary, tends to occlude them. So Olive oils:
- Have Effect on blood pressure
- Protects against coronary heart disease
- Prevents the risk of a second heart attack

The olive oil protects the blood vessels:
- By The risk of atherosclerosis
- By The risks of thrombosis
- By The reduction of cognitive function in old age

Because thanks to its composition prevalent in monounsaturated fatty acids helps to maintain a high level of "good" cholesterol HDL, the sweeper of the arteries, and instead reduces the "bad" cholesterol LDL, which instead tends to occlude the arteries themselves.
It also contains vitamin E and antioxidants that prevent from the oxidation of low-density lipoprotein on the arterial walls, that is prelude to the onset of atherosclerosis.

It is very digestible

Olive oils are the better tolerated fats by the digestive system because:
- They are highly digestible
- Has benefical effects on gastritis and gastro-duodenal ulcer
- Helps to cure constipation
- Plays an emollient effect on the mucous membrane of the intestine and at the same time lubricant

It is a remedy for rheumatoid arthritis

The intake of olive oil reduces the risk of inflammation typical 'rheumatoid arthritis’ due to the antioxidant properties of the fatty acids found in olive oil.

Help the calcification of bones

- Helps mineralization and bones calcification in fetal development and in the growth of the childrens
- Prevents the degrading effects of aging, when osteoporosis threatens our skeletal

The secret of olive oil in this case lies in the "triolina", a component of the oleic acid of which the olive oil is particularly rich (between 55% and 83% of its composition), combined with the fact that olive oil adds a few polyunsaturated fatty acids, which are essential for skeletal development but harmful if taken in excessive amounts (olive oil is composed of polyunsaturated to up to 22%).

Moisturizes the skin

Olive oil has been known since ancient times as an important substance useful for the health of the skin (as a moisturizer and emollient) and hair. It is a valuable base for soaps and cosmetics, as the moisturizers' base ingredient for the body after a bath, prevents aging of the skin and formation of wrinkles.
In particular, experts recommend an emulsion-based of olive oil, vitamin E and almond oil for the delicate skin of children. It can also be used alone, for massages

Prevents obesity

Associated with eating habits increasingly provided by the Western model of nutrition, obesity has assumed the character of a real epidemic is still in a growth phase alarming in This real "disease of affluence" is increasing especially among the younger population, and in less industrialized countries.
The Mediterranean diet is an ideal solution to prevent obesity, also thanks to olive oil in that it is a healthy source of vegetable fat.

And its use:
- Increase the amount of "good" cholesterol HDL, "the cleaner" of the arteries and reduces "bad" cholesterol LDL, which in fact is responsible for the occlusion of arteries
- Covers feeding requirements by providing the right balance of saturated , polyunsaturated and monounsaturated fatty acids.