All the benefits of olive oil according to our nutritionist

Nutritional values:

EVOO contains 99% of lipids (composed by the good type of triglycerides composed in turn by fat acids), Vitamin E and Vitamin K, minerals such as potassium, sodium, calcium, zinc and iron.

And more:

EVOO also contains phenols, flavonols and flavonoids, a variety of acids, carotinoids and chlorophyll (those two give the oil its green color), hydrocarbons, glycols, anthocyanin, aldehydes.

HOW IS PRODUCED

Traditional method:

The olives are collected and washed in order to get rid of soil or leaves. During the milling phase the seed is crushed in order to obtain the oil mixed with vegetation water. Then it’s time for grinding: the olive paste from the phase before is further pressed with the result of “separating” the oil from the water.

Mechanical extraction:

The olive must is separated from the vegetation water through centrifugation. Given the turbidity grade of the resulting liquid, the oil is filtered (either with a machine or simply by being left to rest for a while) in order to become clear and shiny.

Decanter centrifugation and selective filtering:

This is the quickest method of extraction: right after the grinding, the olive paste is mixed with water and undergoes a process of centrifugation that separates said paste into three parts: the solid remnants, the vegetation water and the olive oil. Continue reading clicking the below button Next >