Recent scientific studies have suggested that olive oil contributes to the prevention and control of cardiovascular diseases, digestive system problems, diabetes and can aid cellular oxidation.
Oleic acid, the main component of olive oil, increases levels of good cholesterol (HDL) by carrying the bad cholesterol deposited in the arteries, to the liver where it is removed, so that the risks of arterial thrombosis and heart attacks are reduced.
In addition, given its content of POWERFUL ANTIOXIDANTS, including sterols, tocopherols and vitamins (especially vitamin E), olive oil helps to eliminate free radicals and strengthen the cell membrane. Its consumption is recommended especially during childhood and old age.
It is the perfect oil to use in salads and sauces. It is also a very good alternative for cooking. It is an important ingredient in sauces and mayonaises because of its unique flavor thanks to its ideal nutritional profile.
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