Extra virgin olive oil being naturally rich in monounsaturated fats and polyphenols is an excellent food ingredient, useful in counteracting cell aging, high blood pressure and more generally preventing cardiovascular diseases. Scientific studies and epidemiological researches have shown that regular consumption of extra virgin olive oil in the diet reduces the risk of stroke.

The presence of monounsaturated fatty acids contained in olive oil has beneficial effects on the heart. In fact, this type of monounsaturated fats reduce the presence in the blood of “bad” cholesterol (LDL).

The presence of polyphenols in extra virgin olive oil helps to reduce the oxidative effect on the cells and the presence of oleurepine helps to increase insulin levels in the blood, thus contributing to the prevention of diabetes: several studies have shown that the consumption of olive oil lowers post-meal blood sugar levels in both healthy and diabetic subjects. Daily use of extra virgin olive oil helps absorb the nutrients of food, facilitating digestion and allowing the absorption of fat-soluble vitamins.

It contributes to having beneficial effects on the aesthetic care of the person. For example, it acts as a moisturizing and emollient conditioner that counteracts the effect of dry hair as well as reducing dandruff in predisposed subjects. It also has antibacterial properties that help reduce and / or eliminate skin infections, including acne. Extra virgin olive oil helps protect sun-damaged skin by increasing its water retention capacity and counteracting the oxidative effect caused by stress and atmospheric agents. It can be used as a natural make-up remover as it does not clog the pores of the skin and also facilitates the removal of waterproof mascara without irritating the eyes.