Benefits of Olive Oil
Olive oil is the most representative food of the Mediterranean diet due to its use in the gastronomy of this area, both for cooking and for eating raw.
Many studies have demonstrated their great amount of nutritional properties and their benefits for the prevention of cardiovascular diseases and diverse types of cancer or diabetes.
There are several types on supermarkets, but certainly when we talk about nutritional properties, the best and healthiest is the Extra Virgin Olive Oil, which is obtained after the first olive pressing, unrefined and without the use of solvents.
Its high content of phenolic compounds like vitamin E provide a great antioxidant capacity which protect the cardiovascular and neurological system.
On the other hand, its large amount of oleic fatty acid makes it a strong anti-inflammatory, also it lowers LDL (“bad” cholesterol) and increases HDL (“good” cholesterol).
In addition to all this, olive oil helps us improving our blood circulation and lowers blood pressure.
Other beneficial properties: it has a great laxative power, which makes it a fantastic ally to combat constipation.
The Mediterranean Diet Foundation and the SENC (Spanish Society of Community Nutrition) recommend consuming 3 to 6 tablespoons daily.
For all this, olive oil has been called in the world of gastronomy the “Liquid Gold”.