Extra Virgin Olive Oil

Due to its multiple properties, Extra Virgin Olive Oil is a basic component of the Mediterranean diet and of several countries around the world:

• High content in oleic fatty acids: approximately 82% of its composition. It helps to form a more stable cell membrane against oxidation, and to regulate gene expression¹. Scientific studies support the correlation between its intake and the reduction of cardiovascular risks^3,4.
• Rich in polyphenols: indicative of high quality¹. In addition to protecting the oil from auto-oxidation, they play an important antioxidant-protective role in the body⁴.
• Antioxidant properties: significantly reduce the oxidative degradation of lipids¹.
• Excellent ratio of polyunsaturated fatty acids/tocopherols: helps to achieve a more correct dietary lipid profile in line with current nutritional objectives and recommendations².

In addition, Extra Virgin Olive Oil, from Vitobest®, is of high quality because it is obtained directly from green olives of the Picual variety, harvested in the Serranía de Jaén during the first days of the harvest, and processed mechanically (without using any chemical product).

• Early production: several studies show that as the olive matures, the quantity and composition of its phenolic compounds decrease⁴. That's why our oil is produced with early harvested olives.
• Picual variety: it is the most important variety in the world and the distinctive seal of the province of Jaén. It has a medium-high pulp/stone ratio and a high fat yield (it can reach up to 27%). Its oil is very stable and has a characteristic fruity flavor, with a slight bitterness and a slightly spicy taste¹.

Product claims:

• The replacement of saturated fats with unsaturated fats in the diet helps to maintain normal blood cholesterol levels. Oleic acid is an unsaturated fat.
• Vitamin E contributes to the protection of cells against oxidative damage.

Bibliography:

¹“Quality of extra virgin olive oil. Antioxidants and biological function”.  2005. Oliveras López, M.J. University of Granada. Available at: https://digibug.ugr.es/bitstream/handle/10481/746/15519387.pdf?sequence=1&isAllowed=y

²“Olive oil, key of life in the Mediterranean Basin”. 2007. Sánchez-Muniz, F. J. Annals of the Royal National Academy of Pharmacy, ISSN 0034-0618, ISSN-e 1697-4298, Nº. 4 3, pages. 653-692

³“Virgin Olive Oil: Our Food Heritage”. 2001. Mataix Verdú, J. Ed. University of Granada, Puleva Food. Granada.

⁴“Antioxidant and Other Activities of Phenolics in Olives/Olive Oil, Typical Components of the Mediterranean Diet”. 1999. Galli, C. & Visioli F. Lipids; 34, S23-S26.

⁵“Nondestructive Evaluation of Anthocyanins in Olive (Olea europaea) Fruits by in Situ Chlorophyll Fluorescente Spectroscopy”. 2005. Agati, G. et al. Food Chem. 53, 1354-1363.