Olive Oil

Olive oil is a natural juice which preserves the taste, aroma, vitamins and properties of the olive fruit. Olive oil is the only vegetable oil that can be consumed as it is - freshly pressed from the fruit.

The beneficial health effects of olive oil are due to both its high content of monounsaturated fatty acids and its high content of antioxidative substances. Studies have shown that olive oil offers protection against heart disease by controlling LDL ("bad") cholesterol levels while raising HDL (the "good" cholesterol) levels. (1-3) No other naturally produced oil has as large an amount of monounsaturated as olive oil -mainly oleic acid.

Olive oil is very well tolerated by the stomach. In fact, olive oil's protective function has a beneficial effect on ulcers and gastritis.

References:

1. Keys A, Menotti A, Karvonen MJ, et al.:
The diet and 15-year death rate in the Seven Countries Study. Am J Epidemiol 124: 903-915 (1986)

2. Willett WC:
Diet and coronary heart disease. Monographs in Epidemiology and Biostatistics 15: 341-379 (1990)

3. World Health Organization:
Diet, nutrition, and the prevention of chronic diseases. Report of a WHO Study Group. WHO Technical Report Series 797, Geneva 1990