Extra virgin olive oil is the only vegetable oil that is consumed as it comes - freshly pressed from the olive immediately after picking. Our olives are carefully hand picked and ‘cold pressed’ to retain all the taste and health benefits, essential fatty acids and antioxidants. It seems remarkable that changing from one fat to the other can have such an impact on health. Extra virgin olive oil has many health benefits too numerous to mention. Here are some of interest:

High in monounsaturated fat

Extra virgin olive oil is a complex mixture of components made up of 74% monounsaturated fats. Of all the oils, extra virgin olive oil outweighs all others when it comes to its health benefits. The high monounsaturated fat content of extra virgin helps to lower the levels of low density lipoproteins and triglycerides (LDL’s) in the blood – i.e. it lowers cholesterol. Extra virgin olive oil seems to be clever enough to do this without lowering the good density lipoproteins (HDL’s)

Antioxidants and phenols

We maximise the amount of these amazing health promoting components of olive oil by harvesting the olives when just ripe and before they darken when the concentration begins to decrease .Hence the stronger astringent and peppery taste that comes from the concentration of polyphenols.

The Mediterranean Diet

Longevity, low incidence of cardiovascular disease and some cancers, these statistics are well documented in the literature following research into the diets of people of the traditional Mediterranean regions. The Mediterranean traditional diet is rich in fresh vegetables from every season of the year, fruits, nuts , fish, a little predominantly grass fed meat, and of course the freshest Extra Virgin Olive Oil.