The taste of the olive oil is highly appreciated in many dishes. More and more, its health-giving properties are also appreciated, because it is useful in the treatment of arthrosclerosis, diabetes, hypertension, as well as different types of cancer. It is held to have antiaging qualities.
That is why olive oil is also known as the liquid gold and it is the main ingredient of the Mediterranean diet, which is considered one of the healthiest diets.
The superior taste of extra virgin olive oil is achieved by cold-pressing and mechanical extraction preserve all the olives polyphenols, which natural antioxidant substances that provide a defence mechanism for the human health. Polyphenols contribute to the olive oil taste and flavour and grant it an aromatic potency as well as a spicy and bitter taste.
Extra virgin olive oil has low free acidity (less than 8%), a chemical parameter that has nothing to do with the taste but with the level of the olive oil oxidation.