Extra-virgin olive oil has an alimentation and dietic virtue which is well recognised and valued by scientists all around the world. Indeed, extra-virgin olive oil is the most easily assimilable food fat since it is perfectly physiological for humans; it has an excellent effect on the liver functions, it favours biliary flow and it regulates the intestinal functions; it produces a lowering of dangerous cholesterol levels, and helps prevent the so-called 'good-living diseases' such arterio-sclerosis, diabetes, and obesity. These brief considerations are enough to define extra-virgin olive oil as a product which is naturally made to measure for man.
Use: In all types of cuisine, whether cooked or raw.
Best before 1 years since packaging.
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