In ancient Greece, when philosophy, mathematics, geometry, and medical science were born, people had identified, among other things, the pharmaceutical actions of olive oil. The oil possessed a special place in the diet, but it was also considered a medicine by the ancient Greeks. And not only that, they had deepened so much, that they knew, which type of oil has more active pharmaceutical properties to protect health, and which does not. Today 2.500 years later, people are once again discovering these qualities.
Olive oil is characterized by the oil obtained from the European Olea (Olea europea), with exclusively mechanical means and processes or natural treatments at temperatures that do not cause oil alteration.
Constitution and nutritional value
The composition of olive oil is unique and differs significantly from that of other fatty food, plant and animal oils. More specifically, olive oil:
- It is a completely natural product without any impurities and no food additives – it has no preservatives, dyes, artificial fragrances, etc.
- It consists of about 99% fatty acids found in it in the form of triglycerides.
- It is rich in monounsaturated fatty acids, especially oleic acid (omega-9 fatty acid).
- Contains 6-8% linoleic acid, one of the basic ω-6 fatty acids (polyunsaturated).
- It has a very low content of saturated fatty acids.
- It has a high content of various antioxidants and phytonutrients (carotenes, vitamin E, polyphenols, flavonoids, squalene, etc.).
- Does not contain water, proteins, gluten, carbohydrates, cholesterol or sodium (salt).
Due to its content in all the above, olive oil acquires relaxing properties and contributes to the revitalization of the skin.