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Olive oil is an integral part of the “Mediterranean diet” which is associated with sensible tasty portions and slower, more enjoyable eating. People who eat a “Mediterranean diet” have been shown to have a remarkable variety of health benefits. Olive oil can quickly satisfy hunger and lead to fewer total calories ingested at mealtime.
Studies suggest that olive oil decreases rates of cardiovascular disease and cancer. It is unclear if any single component of olive oil is responsible for these health benefits or if it is a combination of olive oil and a diet high in vegetables, fruit and fish.
A light green, unripe fruit with pit has 15-35% oil and is the best for consumption, while fully ripe, black olives are used for the production of olive oil. From 20 kg of olives (the average yield) we get 3-5 liters of oil it is important that not more that 2 days pass from harvesting to pressing.
Olives along with their pits are pressed and the best method is the so-called “cold pressing”, meaning mechanical pressing without adding substances and heating. In this way, the natural characteristics remain unchanged. Olive oil produced by “cold pressing” is called “virgin oil”
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