Here are some of the many health benefits of our Extra Virgin Olive Oils!

Many Alzheimer's patients report that they have found Extra Virgin Olive Oil to be beneficial in alleviating their symptoms of memory loss.
Regular olive oil is refined and stripped of important nutrients and antioxidants. In contrast, the natural extraction process used to produce Extra Virgin Olive Oil (EVOO) ensures it retains all the nutrients and antioxidants from the olive fruit. EVOO contains over 30 various types of phenolic compounds, which are powerful antioxidants that help protect the body against free radicals. Free radicals are molecules that cause cell damage and contribute to disease and the aging process. Extra Virgin Olive Oil is primarily made up of monounsaturated fat (approximately 73%), a heart healthy fat that is a major contributor to its healthfulness. Studies consistently link a diet high in monounsaturated fat with positive effects on markers of cardiovascular disease (heart disease and stroke). This includes a reduction in markers of chronic inflammation, blood pressure, cholesterol levels and blood glucose levels.
Heart disease is the number one cause of premature death worldwide studies show populations residing in Mediterranean regions have low rates of mortality (death) from heart disease. While this is due to a combination of factors, their high consumption of Extra Virgin Olive Oil is thought to be a major one. The active compounds in Extra Virgin Olive Oil have powerful cardio-protective properties, such as helping to lower blood pressure and preventing atherosclerosis (hardening of the arteries).One large study, which included data from over 840,000 subjects, found that those who ate the most olive oil were 9% less likely to have heart issues and 11% less likely to die early compared to those who ate the least olive oil.
Stroke is the second largest killer after heart disease. It’s closely linked to heart disease and shares many of the same risk factors, such as high cholesterol and high blood pressure. A French study that compared olive oil use and stroke incidence found that those who consumed the highest amounts of olive oil had a 41% lower risk of stroke. A number of other studies have also found similar results.
Type 2 diabetes is identified by the reduced effectiveness of insulin, the hormone that moves glucose (sugar) out of the blood and into cells to be used as energy. It’s thought that the phenolic compounds present in Extra Virgin Olive Oil aid in glucose metabolism and improve the sensitivity and effectiveness of insulin. A major study found that including olive oil in your daily diet could reduce the risk of type 2 diabetes by 13%. In comparison to a low-fat diet, a diet high in olive oil was also found to help normalize blood glucose in people who already had type 2 diabetes.
When selecting a cooking oil, you must consider the major factors that influence how an oil reacts to high temperatures – oxidative stability and ratio of monounsaturated fats. Extra Virgin Olive Oil is number one. While virgin coconut oil has a similar oxidative stability (due to its high saturated fat content), it’s extremely low in antioxidants. By comparison, Extra Virgin Olive Oil is rich in beneficial antioxidants such as tocopherols and hydroxytyrosol. Keep in mind that if you use an oil regularly you must consider the known health effects of its primary fats. Saturated fat (coconut oil) has zero known benefits while monounsaturated fat (olive oil) appears to significantly benefit heart health. Extra Virgin Olive Oil is also more practical for cooking because it comes in a variety of different flavor profiles and can complement both sweet and savory dishes. We continually offer 6 Ultra Premium EVOO varietals ranging from mild to robust intensity and with varying levels of fruitiness, bitterness, and pungency.
This is because the antioxidants in Extra Virgin Olive Oil are so resistant to high heat that they don’t break down and instead end up being absorbed by the cooked food. EVOO also helps the cooked food to retain some nutrients that are usually lost through cooking. One study showed that when broccoli was cooked with sunflower oil or even refined olive oil, several healthy compounds in the broccoli (such as vitamin C) were reduced. Yet, when the broccoli was cooked in Extra Virgin Olive Oil, the levels of those beneficial compounds remained unchanged.
Early research suggests that a diet high in Extra Virgin Olive Oil may inhibit the compounds responsible for Alzheimer’s disease and dementia, as the phenolic components of Extra Virgin Olive Oil may help clear the compounds that cause brain degeneration.
It makes sense that two of the places where people live the longest – Icaria and Sardinia – residents eat a diet rich in Extra Virgin Olive Oil. Many other observational studies show that those who eat a diet rich in Extra Virgin Olive Oil tend to live longer.