Extra virgin olive oil is different from other vegetable oils.
It does not come from seeds, but is juice of the olive fruit.
Also, extra virgin olive oil is not subjected to any treatment.
Thus, a ‘juice’ retains a plurality of beneficial substances.
It is 100% natural.
Free acidity no more than 0.3 gram per 100 grams
According the international trade standards applying to olive oil,
Extra Virgin Olive Oil is:
The oil obtained from the fruit of the olive tree solely by mechanical or
other physical means under conditions, particularly thermal conditions,
that do not lead to interactions in the oil, and which has not undergone any treatment
other that washing, decantation certification, and filtration.
It is rich in monounsaturated fatty acids, which belong to the “good” fats that must recruit every day.
It helps in the absorption of fat-soluble vitamins (A, D, E) from the body.
The antioxidants, unsaturated fatty acids and vitamin E which contains, protects against oxidative damage.
So help slow aging, as these elements prevent oxidation and free radical generation.