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Olive Oil has been appreciated for centuries for its culinary uses, chemical characteristics, biological and organoleptic, and also its preventative and therapeutic properties that makes it an absolutely irreplaceable fat.

Virgin Olive Oil possesses flavour, aroma, vitamins and antioxidants making it the only vegetable fat that can be consumed directly, virgin or raw.

Studies prove that countries where the diet is traditionally rich in Olive Oil, such as in the mediterranean region, have far lower incidence of cardiovascular disease.

Olive Oil is essentiallly a monounsaturated fat, rich in vitamin E and other natural antioxidants (carotene and polyphenol) that help our body defend itself against “free radicals” which are responsible for cell aging. It can also help prevent some of the harmful effects of aging especially with brain function and degrading of tissues and organs.

Olive Oil has a compostion of essential fatty acids that is very similar to breast milk and provides a good supply necessary for a healthy, growing body. 

It is the most digestable of the fats. Having a small dose before eating it protects the mucous from running out and protects against ulcers. Taken as a laxative (1 ou 2 table spoons during a fast, with or withough lemon ou coffee) does not irritate the intestine, the gallbladder and is not addictive. It acts on illness of the bile ducts and gallbladder.

Favouring its oleic acids (which metabolise easily) it is na excellent source of energy, even for a sick heart. Contrary to saturated animal fats it reduces bad cholesterol (LDL) in the blood and maintains a “good” level of cholesterol (HDL).

Olive Oil, with its high monounsaturate fatty acid content, also helps with diabetes, by controlling the levels of sugar and fat in the blood.

In the bones it encourages mineralisation, stimulating the growth and promoting the absorption of calcium.

It can also help protect against certain types of cancer, particularly breast cancer.