Curiosities about Extra Virgin Olive Oil

L’extra virgin olive oil is a staple of the Mediterranean diet, precisely due to the fact that it is rich in nutritional properties, it is good for the health and is the ideal ingredient for seasoning foods, even raw, and making them even more appetizing. These are the best-known qualities of theextra virgin olive oil, however there are many others that only a few people know about.

Here are some of the most important curiosities:

The PDO mark(Protected Designation of Origin) is a recognition of the European Community, so any product with the above mark can be considered of quality in all countries of theEuropean Union.

L’extra virgin olive oil is a great ally of our body, in fact it is good for our health, as its properties help fight free radicals and lower cholesterol levels;

Not allolive oil is of the same quality. In order not to make a mistake, you need to choose theextra virgin olive oil which is classified as the highest quality oil, recognized by level certifications. Our extra virgin olive oil Congedi for example, has been awarded the highest rating by Gambero Rosso magazine, as well as having received numerous prizes and awards;

L’extra virgin olive oil keeps you young because it slows down brain aging;

The color of the oil does not determine its quality: to determine it, you need to identify the type of olive used, the degree of ripeness and the extraction process used. Therefore, if you see an oil from beautiful green color, it will not necessarily be a good oil;

According to recent studies, theextra virgin olive oil is a formidable ally for women undergoing chemotherapy for breast cancer;

The daily use of extra virgin olive oil within one’s diet prevents the onset ofatherosclerosis;

The FDA, the U.S. Food and Drug Administration , has officially recognized the beneficial properties for the health of theextra virgin olive oil;

To choose theextra virgin olive oilbest and most beneficial for the body, you must select the one produced from olives harvested at the beginning of ripening, because they are the richest in antioxidant properties and therefore are better for your health;

Extra virgin olive oil should be consumed within 12 to 15 months after harvest, although a good oil, if properly stored and harvested at the right time, can retain its organoleptic qualities for up to a year and a half;

To produce just 1 kilogram ofolive oil requires about 5 kilograms of olives. On average, in fact, the oil obtained corresponds to about 20 percent of the weight of the olives, although this percentage may vary depending on the variety of olive used;