In order for a wild olive oil or olive oil to be called unheated and extra virgin it has to have been produced under the specific conditions:
1) From excellent quality olives and the harvest to has taken place at the appropriate time of year.
2) The elaboration of olives must be done at the same day.
3) Product must undergo unheated elaboration, true Cold pressing, and without addition of any water or heat
4) Centrifugation must not exceed the limit of 1.500 spins at any stage of the elaboration, which otherwise in cooperation with warm water, burn the polyphenols and drift them to the waste.
The nutritional value of unheated extra virgin wild olive-oil or olive-oil distinguishes itself from the scent, the color and the flavor and its thick texture. Its acidity is especially low, always below 0,3%.
It is rich in sterols (especially b-sitosterol) and fatty acids, mainly oleic acid (omega-9), linolenic acid ( omega-3 ) and linoleic acid (omega-6 ). Characteristic feature of olive oil is the conciseness of antioxidant substances, such as vitamin E ( tocoferol), vitamin C, carotenoids (b-carotene, xanthophyll), phenols and polyphenols.
A special substance of the virgin olive oil (and mainly of wild oil) named Oleocanthal has proved through researches that it has a wide beneficent effect on diseases like: Alzheimer, Parkinson disease, heart attack and brain stroke, rheumatoid arthritis, diabete type II , and even more at stress.
Unheated olive oil and eminently wild olive oil , is of definitive importance for the proper function of human organization (heart, intestines, stomach, brain).
The unheated wild olive oilthis divine product of nature, definitely contributes to the good health of the person who consumes it. Nowadays, after studies/research, it is used a pharmaceutical product.
To conclude: unheated wild olive oil is the fruit juice of olives and has medicinal properties!
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