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The overwhelming goodness of the Fruit of Health
Extra Virgin Olive Oil
A food that is an excellent source of exclusive components beneficial to healthNutritional properties: Extra virgin olive oilExclusivity of Wellbeing.
Extra virgin olive oil, a great strength of modern agricultural production, is the result of the opportunities that combine the environment, a heritage of genetic varieties, agronomic leadership and commercial preferences to obtain a product that is “Unique” and “Authentic”.A product of nature, the transformation to “excellent food” blends a “mixture of lipids” with “antioxidant compounds” that offer the benefits of superb taste and scent, and nourish the body with highly bioactive and exclusive properties conducive to health.
All our selections guarantee these beneficial features. The “mixture of lipids” obtained from unique, selected fruits such as that cultivated from olives is distinguished by the high oleic acid value (>79%), which as a compound that is “difficult to oxidize”, has beneficial effects on the lipoprotein profile and on the diet.
The alimentary combination with extra virgin olive oil with a high oleic content is a result of the simultaneous reduction of the absorption of saturated fatty acids, and, overall, of a better metabolism of Omega 3 and a more effective reduction of “bad” cholesterol in the blood. The health-giving effect of the first pressing of the extra virgin olive oil obtained from our plants with a high content of “oleic acid” is supplemented by the presence of other molecules with specific “antioxidant properties” - “phenols”. At sensitive values (>300 ppm) of “phenols” and “tocopherols”, there is a beneficial synergy in the oil that stimulates enzymes responsible for enhancing the immune response, controlling the production of free radicals, delaying the aging of the cells, and, finally, protecting the DNA, thus making the body healthier.
A product of nature, the transformation to “excellent food” blends a “mixture of lipids” with “antioxidant compounds” that offer the benefits of superb taste and scent, and nourish the body with highly bioactive and exclusive properties conducive to health.
The alimentary combination with extra virgin olive oil with a high oleic content is a result of the simultaneous reduction of the absorption of saturated fatty acids, and, overall, of a better metabolism of Omega 3 and a more effective reduction of “bad” cholesterol in the blood. The health-giving effect of the first pressing of the extra virgin olive oil obtained from our plants with a high content of “oleic acid” is supplemented by the presence of other molecules with specific “antioxidant properties” - “phenols”. At sensitive values (>300 ppm) of “phenols” and “tocopherols”, there is a beneficial synergy in the oil that stimulates enzymes responsible for enhancing the immune response, controlling the production of free radicals, delaying the aging of the cells, and, finally, protecting the DNA, thus making the body healthier.
A food that is an excellent source of exclusive components beneficial to healthNutritional properties: Extra virgin olive oilExclusivity of Wellbeing.
Extra virgin olive oil, a great strength of modern agricultural production, is the result of the opportunities that combine the environment, a heritage of genetic varieties, agronomic leadership and commercial preferences to obtain a product that is “Unique” and “Authentic”.A product of nature, the transformation to “excellent food” blends a “mixture of lipids” with “antioxidant compounds” that offer the benefits of superb taste and scent, and nourish the body with highly bioactive and exclusive properties conducive to health.
All our selections guarantee these beneficial features. The “mixture of lipids” obtained from unique, selected fruits such as that cultivated from olives is distinguished by the high oleic acid value (>79%), which as a compound that is “difficult to oxidize”, has beneficial effects on the lipoprotein profile and on the diet.
The alimentary combination with extra virgin olive oil with a high oleic content is a result of the simultaneous reduction of the absorption of saturated fatty acids, and, overall, of a better metabolism of Omega 3 and a more effective reduction of “bad” cholesterol in the blood. The health-giving effect of the first pressing of the extra virgin olive oil obtained from our plants with a high content of “oleic acid” is supplemented by the presence of other molecules with specific “antioxidant properties” - “phenols”. At sensitive values (>300 ppm) of “phenols” and “tocopherols”, there is a beneficial synergy in the oil that stimulates enzymes responsible for enhancing the immune response, controlling the production of free radicals, delaying the aging of the cells, and, finally, protecting the DNA, thus making the body healthier.
A product of nature, the transformation to “excellent food” blends a “mixture of lipids” with “antioxidant compounds” that offer the benefits of superb taste and scent, and nourish the body with highly bioactive and exclusive properties conducive to health.
The alimentary combination with extra virgin olive oil with a high oleic content is a result of the simultaneous reduction of the absorption of saturated fatty acids, and, overall, of a better metabolism of Omega 3 and a more effective reduction of “bad” cholesterol in the blood. The health-giving effect of the first pressing of the extra virgin olive oil obtained from our plants with a high content of “oleic acid” is supplemented by the presence of other molecules with specific “antioxidant properties” - “phenols”. At sensitive values (>300 ppm) of “phenols” and “tocopherols”, there is a beneficial synergy in the oil that stimulates enzymes responsible for enhancing the immune response, controlling the production of free radicals, delaying the aging of the cells, and, finally, protecting the DNA, thus making the body healthier.
Nutritional properties: Extra virgin olive oil
Extra virgin olive oil, a great strength of modern agricultural production, is the result of the opportunities that combine the environment, a heritage of genetic varieties, agronomic leadership and commercial preferences to obtain a product that is “Unique” and “Authentic”
Unique
This refers to the different types of oil that are produced, carefully choosing between the natural biological resources, such as our selections. Extra virgin olive oil is recognized as a “unique” product when the elements that characterize it provide certain specific substances, not in the “commercial range” but with excellent levels that enhance the specific healthy properties of this food.
Authentic
This is the result of compatibility with the agrarian system and with the territory, but also with the choice of management of the plants with adaptable cultivation techniques, in a way that is in balance with the ecosystem.
Mobile +39 339 1648250 Massimo - massimobusdraghi@gmail.com