  
From ancient times up to now, pure olive oil has been famous for its therapeutical and organoleptic qualities. Galeno, greek medician of the II century d.C., recognized its value as a treatment against "stomach diseases", moreover it was often used in unguents' preparation, as a cosmetic remedy for withering, dandruff and hair falling out, moreover it has been usefull as a treatment against arthritis, gout and rheumatism. Nowadays the most famus oil excellences are those regarding feeding. It helps preventing digestive apparatus illness, bony aging, cardiovascular diseases, arterio-sclerosis and some types of cancer. It has bees prooved that a rich of olive oil diet helps in mantaining LDL levels (those of "bad" cholesterol) low, while it doesn't reduce HDL levels (the "good" cholesterol, nicknamed "arteries ú sweeper"). Its caloric contribution is 9 Kcal pro gram. Pure olive oil is one of the main component of the famous mediterranean diet, with big quantities of pasta, fish, fruits and vegetables and which avoids saturated fats (butter, lard, red meat). Epidemical studies have verified in those countries subjected to this diet a lower percentage of coronary diseases than in other nations. Another property of olive oil is its higher resistance to high temperatures, in this way during the overheating, it isn't submitted to alterations which are noxious for organism; differently from other types of oil, infact, it keeps its properties unchanged until 300° and for an extended cooking time. About its conservation: oil contains some antioxidant substances which protect it from rancidity, however it is suggested to be eaten in 12 months from its production, because could incur deteriorations casued from a bad conservation or from natural decrease in antioxidant action. These are some symple but essential rules, however, you have to follow to keep a right conservation of the product: protect oil from direct light and heat, keep the stopper perfectly closed and, once the bottle has been opened, consume oil in an enough short period, remembering to close the bottle to avoid that air be in contact with the product and starts the oxidation process. |
| (Notizie tratte dalle pubblicazioni dell'Associazione Nazionale Città dell'Olio) |
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