Olive oil is a basic foodstuff and indispensable part of the Mediterranean diet. Not all olive oil is the same quality. The quality is influenced by many factors: raw materials, method of harvesting, storage of olives, processing method, temperature, the process of filling, packaging and storage…
Special extra quality has Diamond extra virgin olive oil obtained by cold pressing of olive fruits, high in vitamin E and oleic acid.
ANTIOXIDANT – olive oil is the best source of natural antioxidants: vitamin A, vitamin E, phytosterols, and avenasterol polyphenols that help neutralize free radicals that are created by adverse factors, such as radiation, pollution, cigarette smoke and alcohol.
BEST USED BEFORE – as oil is younger, the better. Use it while it is fresh and aromatic, preferably within one year, because its features drastically weaken over time.
CANCER CELLS – the substance oleocanthal in olive oil kills cancer cells and it is scientifically proven.
CHLOROPHYLL – it also contains chlorophyll, which is very effective in treating skin psoriasis and eczema and contains some anti-aging substance.
COLOR – depends on the type and time of harvesting olives and varies from light yellow to dark green.
DIET – olive oil is the basis of the Mediterranean diet, which is considered one of the best diets to prevent the occurrence of the disease of the modern era (increased blood pressure, increased triglycerides, cholesterol, obesity, diabetes).
EXTRA VIRGIN OLIVE OIL – is the healthiest of all kinds because it is the least processed. It is produced by the first cold pressing of quality, undamaged olives and has a specific smell. It is rich in vitamins and natural antioxidants.
HAIR, SKIN – it softens the hair, makes it more elastic, giving shine, contains vitamins A and E and has anti-inflammatory effect. Ancient treasure for a radiant complexion, moisturizes and nourishes the hair and skin.
HEALTH – olive oil is very beneficial for health because it contains unsaturated fatty acids that regulate cholesterol levels in the blood, and thus protects the heart and blood vessels. It is rich in antioxidants, especially vitamin E and phenols
HEALTH BENEFITS – in folk medicine is widely used for the treatment diabetes, ulcers, burns, constipation, high blood pressure, skin disorders, sore throat and gums, herpes…
HEART AND BLOOD VESSELS – reduces cholesterol (LDL) in the blood and increases levels of good cholesterol (HDL) and thus prevents clogging of blood vessels and the occurrence of heart attacks.
NUTRITIVE VALUE – 1 tablespoon of olive oil contains 119 calories, no protein or carbohydrates, fats in total of 13.5 grams.
OBESITY – although the high calorific value, moderate intake helps the weight loss process.
OLIVE FRUIT – is classified as fruits and grow on trees that grow best in areas with Mediterranean climate.
ONE SPOON OF OLIVE OIL – with a little lemon in the morning is a real benefit for the body.
PHENOLS – are most responsible for the recyclability of olive oil in the frying process thanks to the stabilizing role. They also have a significant antioxidant effect in the body.
PRICE – depends on the quality of the oil.
REGULAR VIRGIN OLIVE OIL – is obtained by squeezing without chemical processing but has 3.3% residues of fatty acid expressed as oleic acid.
SMELL – quality olive oil smells like grass and olives and has bitter taste.
STORING – is always stored in a dark, cool place because heat, light and air are the three greatest enemies.
TASTE – Extra virgin olive oil is characterized by flavors that can be fruity, bitter and even pungent. Because of this diversity, especially pungent taste many who try for the first time are disappointed. Today there is a wide selection and you can taste from different vendors and decide which you like the best. We recommend the Diamond extra virgin olive oil.
TEMPERATURE – The recommended optimal temperature for storage is 14°C. If you do not have a suitable place, keep it in the fridge. Although it will become partially condensed and obscure at room temperature it will again be clear and ready for use. Temperatures during cooking with olive oil, which will not change its nutritional values, depend on it’s quality.
TYPES – There are extra virgin, virgin and refined olive oil.
VIRGIN OLIVE OIL – obtained from the fruit of the olive tree solely by mechanical or other physical process, under conditions that do not lead to changes in the oil and which was not undergone any treatment apart from washing, grinding, decantation, centrifugation and filtration.