Biological Qualities of Olive Oil  

Olive Oil:

Attributes a standard number of calories to the organism, 9,3 cal. for each gram of olive oil.

Along with sesame oil, olive oil is the only other vegetable oil which can be consumed immediately after its collection, without being processed.

By simply pressing the olive crop, olive oil maintains its characteristics – aromatic, tasty, and healthy.

It is rich in monounsaturated fatty acids - 60-80% of its oleic acid.

It has a low consistency of saturated fatty acids – 14%.

It consists of 10% oleic acid.

It provides approximately 10% of the daily recommended vitamin E dosage in each tablespoon.

It has a high consistency of natural antioxidants and nourishing components (e.g. polyphenols, flavonoids, carotenes).

It has a high consistency in squalene, which actively controls the metabolism.

It does not contain water, proteins, gluten, carbohydrates, alkali, or any conservatives.

It is absorbed by the organism to up to 98%, while the absorption of its fat-soluble vitamins, plays an important role.

It has been proved that only the fatty content of maternal milk is absorbed at a greater rate than that of olive oil.

It is digested by the human body ideally, while its composition in fatty acids and the presence of chlorophyll help in the function of the alimentary canal.

It stimulates the pancreatic enzyme, steapsin, decreases bile secretions and favours the metabolism of endogenous cholesterol.