Extra Virgin Olive Oil is the highest-grade olive oil with excellent aroma and flavor.
Extra virgin oil results from the first cold pressing of the olive fruit within 24 hours of harvesting.
It is comparatively heavy and viscous and thus ideal for dressing, flavorings and condiments.
Late studies show that the EV oil is a better element for the prevention of heart disease.
The olive oil also is used in a very natural way and not as a pharmaceutical product.
Since the 80s, studies about the poly-unsaturated omega 3 and omega 6 fatty acids, coming from fish oils in reference with the heart disease and mainly arteriosclerosis
