Top 6 Health Benefits of Olive Oil:
It is fundamental to be able to distinguish between Premium Olive Oil and Extra Virgin Olive Oil:
Premium Olie Oil Health benefits:
1) Cardio-vascular deseases prevention
2) Olive Oil Diet Reduces Risk of Type 2 Diabetes
3) High content of antioxidants (anti-aging)
4) Olive Oil Joins the Fight Against Osteoporosis
5) Olive Oil Found to Help Prevent Cancers (skin, breast,...)
6) In body cosmetics such as elimination scalp itchiness, dryness and hair falls...
Olive oil truly is liquid gold with its many health benefits and it is considered the most important component of the traditional Mediterranean diet. The health benefits of olive oil are extensive with new positive attributes discovered all the time. Cardiologists recommends at least two tablespoons (35gr) of extra virgin olive oil each day to enjoy the many ways olive oil can be beneficial to your health and well being. In addition to bolstering the immune system and helping to protect against viruses, olive oil has also been found to be effective in fighting against diseases such as cancer. The phytonutrient in olive oil, oleocanthal, mimics the effect of ibuprofen in reducing inflammation, which can decrease the risk of breast cancer and its recurrence. Squalene and lignans are among the other olive oil components being studied for their possible effects on cancer.
If you want to get full and easy understanding on Antioxidants we reccomend this link:
http://www.oliveoiltimes.com/olive-oil-health-benefits
Tocopherols are a family of compounds that include vitamin E, one of the body’s most important fat-soluble antioxidants. In extra virgin olive oil, alpha-tocopherol is the predominant form and plays a key role in protecting cell membranes from oxidative stress.
Olivottoil naturally contains meaningful levels of tocopherols and vitamin E, thanks to early harvesting, rapid milling and careful protection from light and heat. These practices help maintain the delicate antioxidant fraction that can otherwise be lost during aggressive processing or long storage.
When consumed regularly as part of a balanced Mediterranean-style diet, the vitamin E in Olivottoil works together with polyphenols to support the integrity of your cells, contribute to normal immune function and complement the action of other dietary antioxidants.
Olivottoil is designed to be both flavorful and rich in natural vitamin E:
- The vitamin E content is regularly monitored through external lab tests.
- Early harvesting and rapid cold extraction preserve the delicate tocopherols.
- Dark glass bottles and oxygen management help minimize oxidation over time.
- Used daily, Olivottoil can contribute to your overall intake of vitamin E within a varied and balanced diet.
Behind every bottle of Olivottoil there is a chain of decisions designed to protect polyphenols and tocopherols at every step. It starts in the groves of Salento, where we select naturally resilient cultivars and manage the soil without synthetic pesticides. This creates a healthier ecosystem for trees that can develop a rich phenolic profile.
Harvesting takes place early, when olives are still firm and green and their antioxidant content is at its peak. The fruits are transported quickly to the mill and pressed within a short time window, using cold extraction under strict temperature control. Finally, the oil is stored under inert gas, in stainless steel tanks, and then bottled in protective packaging to minimize exposure to oxygen and light.
This “from grove to bottle” attention is what allows Olivottoil to offer you a nutraceutical extra virgin olive oil with stable, measurable antioxidant levels, harvest after harvest.
To benefit from the nutraceutical profile of Olivottoil, consistency matters more than large, occasional doses. Many people aim for around 20–30 g of extra virgin olive oil per day (about 1.5–2 tablespoons), spread across meals, as part of a balanced Mediterranean-style diet.
For maximum antioxidant preservation, we recommend using Olivottoil primarily raw: on salads, vegetables, soups, pulses, fish and white meats after cooking. You can also enjoy it on whole-grain bread or in simple breakfast and snack ideas inspired by Southern Italy.
If you cook with Olivottoil, gentle heat is preferable: avoid overheating the oil, and combine raw additions (for example, a drizzle of fresh oil at the end) to preserve part of the polyphenol and vitamin E content.
To document the nutraceutical profile of Olivottoil, we work with independent, accredited laboratories that regularly test our oils. These analyses typically include: total polyphenol content, tocopherols, free acidity, peroxide value, acid oleic and the absence of pesticide residues.
Each production lot is traced and sampled, so that analytical data can be linked to a specific harvest and batch. This traceability allows us to compare different years, fine-tune agronomic practices and provide our customers and partners with transparent, verifiable information.
On our Awards & Certifications page you will find an overview of key certificates and summaries of lab results. For professionals, healthcare practitioners, we are happy to share more detailed reports on request.