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Oil and Health
The process of extraction
Oil and Health
The process of extraction
We think it's important to emphasize the natural component and absolutely no chemical process that characterizes the extraction of 'Extra Virgin Olive Oil, as summarized in the table below.
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EXTRA VIRGIN OLIVE OIL- the only one obtained from a fruit
- extracted from olives by mechanical procedures - immediately edible - tolerates much higher temperatures than other oils. - more appropriate than other oils For the frying, infact its fat can be reached without any change up to 180 ° |
Seeds Oils - obtained from seeds;
- extracted using chemicals (usually solvent); - they need a process of chemical rectification; - high temperatures create peroxides and polymers that can cause damages to internal organs. |
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Results The extra virgin olive oil, protagonist of
the Mediterranean diet, is unique among vegetable oils because little elaborate and for this reason rich in polyphenols |
Results It's extracted 99% of oil content but
the content of tocopherolsand lecithine is substantially lowered however they remain in low percentages with little biological activity instead rises the content of fatty acids that are harmful to health |
Here are accounted for in traditional and contemporary production process for extracting oil Extra virgin olive oil
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