In Antiquity, Greeks and Romans worked the land to produce olives and olive oil. Since then, these products are used in cosmetics, gastronomy, food preserving, industry, health, etc. All these useful possibilities come from the multiple properties of olive oil.

The olive oil has a very high percentage of triglycerides. One of these is the oleic acid, which constitutes the 75% of olive oil. This acid contributes to benefit health, more specifically the cardiovascular and hepatic systems. This component is known as one of the essential acids which are basic for the development of life. Unfortunately, our body is not able to synthesize it and, consequently, it is very important for us to include it in our dairy food consumption. Continue reading →