The extra virgin olive oil contains a high amount of vitamin E, whose antioxidant compounds are the natural defence of the olive fruit and give the oil its green colour and herbaceous scents. Harvesting when the olives are still green and just starting to turn colour preserves this precious component, which decreases as they mature.

Other valuable nutrients are monounsaturated fatty acids, which are the most active fat substances for the prevention of cardiovascular disorders. They are also poor in saturated fat, which is responsible for the increase in blood cholesterol levels. Furthermore, the oil is characterized by a correct ratio between the polyunsaturated fatty acids, omega 3 and omega 6, the best among the different vegetable oils.

Thanks to these characteristics, the extra virgin olive oil is an ally against strokes as it promotes the reduction of atherosclerotic plaques, which cause blood vessels to narrow by limiting the flow of blood to the various organs.

Furthermore, thanks to the high content of polyphenols, which prevent and fight many diseases related to old age, the extra virgin olive oil is an anti-aging food for the brain as it protects the brain tissue from the attack of toxic substances such as neurofibrillary tangles and beta-amyloid plaques, which cause serious diseases, such as Alzheimer's.

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