WHAT IS EVO OIL? THE BENEFITS OF OIL
EVO Oil is none other than Extra Virgin Olive Oil.
ExtraVirgin Olive Oil(EVO) is cold-pressed or organically extracted, meaning it is obtained by pressing only healthy olives and exclusively by mechanical methods and is measured by the degree of its acidity.
That extra virgin olive oil was good for you was known by the ancient Greeks, Pliny, Cato.
By the 1970s mankind had put aside this millennia-old acquisition: seed oils, many more polyunsaturated fatty acids and much more industrial, had been invented. They were said to be much better for health. Then it turned out that this is not the case at all. It is olive oil that is good for you, particularly extra virgin olive oil that contains many beneficial substances such as the minor phenolic components , tocopherols, beta-carotene, squalene, beta-sitosterol.
Today it is becoming increasingly clear that extra virgin olive oil has beneficial substances with anti-cancer, anti-cholesterol, anti-inflammatory, anti-arthritic, digestive, hypotensive, anti-thrombotic, and neuroprotective actions.
In addition to the physiological effects measured by nutritionists, it should be added that the satisfaction of taste and smell, the sense of satiety, and the stimulation of gastric functions that extra virgin produces, are things that are not easily measured and may also affect our more general psycho-physical well-being.
But what is so special about extra virgin olive oil?
Like all oils and fats, extra virgin olive oil consists of 98 percent triglycerides. These are characterized by containing fatty acids among which oleic acid predominates (65-80%), a monounsaturated fatty acid that gives our blood lipoproteins and cell membranes fluidity and functionality. Extra virgin oil also contains, in small amounts, numerous natural components from the fruit of the olive, which are found in the oil due to the special low-temperature extraction technique. Some of these components have been attributed hypotensive and anti-inflammatory functions.
From a health perspective, extra virgin olive oil has no comparison: it oxidizes less because it is rich in low unsaturated fats and is the only edible oil extracted by physical procedures (pressure, centrifugation): Not everyone knows that seed oils are industrially refined after being extracted with organic solvent, which is usually hexane (hydrocarbon). The oil stripped of the solvent, is deacified with basic substances, decolorized and then vacuum deodorized pushed to temperatures around 200°.
For this reason, extra virgin olive oil is spreading all over the world. Unfortunately, partly because of its cost, it is still considered a condiment oil, to be used raw and in small quantities.
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Alfio Lo Conte
Tecnico ed esperto degli oli extravergini di oliva, iscritto nell’Elenco Nazionale sezione Campania.
Maestro di frantoio con diploma, conseguito presso International Extravirgin Agency.
Read more articles by: Alfio Lo Conte
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