Discover a variety of olive oils, then try them in your kitchen every day, for the benefit of your health, longevity and, of course, taste! Bon appetite and good health!

Olive oil has been around since ancient times. In the year 3000 BC, Greeks and Romans used olive oil in cooking and in the composition of cosmetic products. Generally attributed to the Mediterranean cuisine, olive oil consumption has increased during the last decade, from 35% in southern Europe and more than 100% in America. Focus is on a product with beneficial properties for health and on the art of living!

Olive Oil as a Factor of Longevity

You may remember Jeanne Calment, this French native of Arles, in Provence, who d at age 122. The former dean of humanity is regarded as "forgotten by God." She did not hesitate to reveal the secret of her youth: She said that olive oil had safely preserved her body because of daily application, and admitted she took in a high consumption of olive oil. It is difficult to find such an exceptional case, still there is an increased presence of centenarians in populations that consume lots of olive oil, especially among followers of the Mediterranean and Cretan t.

Prevention of Heart and Circulatory Diseases

According to Dr. Luigi Fontana, an expert in longevity at the University of Washington, olive oil, with a balanced content of linoleic and arachidonic acids, facilitates the elimination of cholesterol through the intestines, while reducing LDL ("bad" cholesterol) intake, by lowering the potential of sclerosis of the arteries and causes a decrease in the incidence of heart circulatory system diseases.

Olive Oil to Prevent Cancer

Several scientific stus have shown that it prevents heart disease, reduces the levels of "bad" cholesterol in favor of "good" cholesterol, and prevents cancer, in addition to acting on blood pressure, diabetes, obesity and cell aging.
Several stus, including one that was unveiled by the European Journal of Cancer Prevention in 2004 showed that cases of mortality ociated with these diseases are less prevalent in Mediterranean countries that have a t based on olive oil. The abundance of various antioxidants, which are anticancer agents, is the cause of this phenomenon. Priority should be given the olive picual, which is the most common oil in Spain, because it contains the highest antioxidant levels.

"Extra virgin" please!

Opt for “extra virgin “olive oil because it is the best in terms of quality and most flavorful of all olive oils. A recent study in the journal Annals of Internal Medicine showed that people who added one or two tablespoons of extra virgin olive oil in their daily t showed an increase of 1.74 mg-dl "good" cholesterol (HDL). Another study shows that a one-point increase in HDL results in a decrease of two to three per cent in the risk of contracting cardiovascular disease.

Enjoy your Olive Oil!

This oil can be fresh and spicy, fruity with bitterness, blackberry, green or black, with notes of apple or tomato, there is something for every palate and every dish. Try several to identify the one you prefer. Like the flavor of wine, that of olive oil depends on several factors: The land where the olives are grown, the variety of olives and their degree of maturity when picked. Enjoy oils from different regions (Italy, Spain, Greece, California, France and even Chile) to take a culinary trip with your buds.

Just like the wine and grape varieties, each variety of olive differ in aroma and taste, but one cannot identify the flavors in different countries. One could do against a link between the aroma of green apple with Arbequina Esp agne Koroneiki and Greece.

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