Oleic acid (monounsaturated fatty acid) is the first component of the olive oils. The replacement of saturated fat in your diet with unsaturated fats helps to improve the levels of harmful cholesterol in the blood, which in turn, reduces the risk of coronary heart disease.
Because of its high content in vitamins E and K, EVOO is considered an excellent alternative to prevent premature ageing of the skin as well as repair damaged tissues.
3. Bones System
EVOO has been reported to increase absorption of fat-soluble vitamins A and D. Indispensable food at menopause.
EVOO is a highly prized and much demanded product used in top restaurants and also in more and more households around the world.
Its nuances and varied aromas can bring a sparkle to all your dishes.
For each recipe, a different varietal is used, in the same way we use a specific wine varietal to match a specific dish.
Crude: dressings, seasoning, conserving, emulsifying.
Cooked: stew, sautée, bake, glaze, marinade, fry*.
*At optimum frying temperature of 180ºC, the EVOO is not absorbed into the food and maintains its special properties.
It can be used for frying up to 9 times against other types of oil that can only be used once, with the subsequent cost savings.
Arbequina varietal uses:
• Vegetables (fresh or cooked)
• Fish (steamed or grilled)
• More adequate varietal for confectionery and for other delicate dishes.
• Ideal when eating it raw for breakfast.