Extra virgin olive oil, the king of Mediterranean cuisine, has always been considered a valuable health ally. Extra virgin olive oil is an important source of lipids, especially monounsaturated fatty acids, those nutrients that, if introduced in a balanced diet, provide at least 30% of the daily caloric need and create energy reserves; extra virgin olive oil has many beneficial effects on the body:

Helps prevent cardio-vascular diseases.
Helps regulate the content of cholesterol in the body by increasing the level of HDL, the good cholesterol, which cleanses the arteries and helps to maintain a low level of LDL, the bad cholesterol, which on the contrary, tends to occlude them.
Thanks to its antioxidant properties it helps prevent oxidative processes: phenolic compounds, tocopherols and carotenoids prevent the formation of free radicals in the body.
Provides a valuable contribution to protecting the digestive system: more than any other condiment it has an emollient action on the lining of the stomach and intestine.