Benefits of the olive oil

The quality of the olive oil from Andria

The extra virgin olive oil from Andria stands out for its spicy taste, a synonym of genuineness and authenticity of the olive oil. The high degree of polyphenols that gives the spicy touch improves the resistance to oxidation, making this olive oil the one with longest life.
This particular feature together with a lower degree of palmitic and linoleic acid and a higher degree of oleic acid than other varieties of olive oils gives it a new name: “fruity olive oil from Andria”. Since long time the extra virgin olive oil from Andria has gained this name because of its strong aroma, its fresh taste and its light green colour, in addition to its resistance to go rancid.
Why olive oil is healthy
The extra virgin olive oil from “Coratina” variety is the cornerstone of the Mediterranean diet. More and more scientific studies show the benefits of the extra virgin olive oil for human health. The extra virgin olive oil is good against inflammation and has emollient, protective and stimulating properties:
- on the pancreas for producing more digestive enzymes
- on the gall bladder that releases bile into the intestine
- on the liver for producing more bile
- on the mucosa that surrounds internally stomach and intestine
- on the gastritis and the peptic ulcer because it acts as an efficient protection
- on the body defending it from cutaneous inflammations; on the nervous system because it is good for the brain
Therefore, olive oil is used:
- to heal burns on skin and protect the skin from sunlight
- for feeding babies because its acid composition makes it similar to the fat of breast milk
- for its easy digestibility because it stimulates gastro-secretions for a better digestion
- for a better absorption of fat-soluble vitamins and calcium
- against wrinkles; it can regenerate the skin if taken between meals
- for the prevention of degenerative diseases
- for its property of high absorption of vitamins, in particular vitamin E
- as an energy booster, for the growth of the organism
- for stimulating secretions in case of biliary tract diseases
- to produce the right quantity of linoleic acid for the body
- for regulating the peristalsis in the intestine
- during frying; it maintains the critical temperature of the molecules (220 °C) without altering the fatty-acid composition
- for reducing the risk of myocardial infarction
- for lowering the level of cholesterol in blood, increasing the good cholesterol HDL
- as a protection against tumours
- as an antioxidant because it contains vitamins K, A, E and D, carotenoids and phenolic compounds
- in muscle and joint massages as an essential element

Therefore, olive oil is used: