Blending a World of Flavors
 

Studies have shown that people who consumed 25 milliliters (mL) - about 2 tablespoons - of virgin olive oil daily for 1 week showed less oxidation of LDL cholesterol and higher levels of antioxidant compounds, particularly phenols, in the blood.

Extra virgin is the highest quality and most expensive form of olive oil. It comes from the first pressing of the olives. It is the least acidic and has the fruitiest flavor.

 

The olive tree is native to the Mediterranean, where olive oil has been an important part of life for thousands of years.

The greatest exponent of monounsaturated fat is olive oil, and it is a prime component of the Mediterranean Diet. Olive oil is a natural juice which preserves the taste, aroma, vitamins and properties of the olive fruit. Olive oil is the only vegetable oil that can be consumed as it is - freshly pressed from the fruit.

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