Extra-virgin olive oil is a pure fruit juice extracted from olives by physical processes that do not alter the qualities of the oil initially present in the olives. This virginity gives olive oil unique nutritional and organoleptic (aromas and flavours) characteristics that demonstrate the advantages of using this type of fat as opposed to others.
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Nutritional value: COMPOSITION Phenol composition................ 100 mg/Kg Olive oil and cardiovascular diseases |
Olive oil and the digestive system
Olive oil is also recommended for people who suffer from gastric or digestive problems. A diet based on olive oil reduces the secretion of gastric acid and assists the digestion of heavy meals by stimulating bile secretion.
Olive oil and osteoporosis
Olive oil consumption encourages the fixing of minerals and the development of bones. It also increases bone density and could play a role in preventing the appearance of this disease, as it protects the bones from loss of calcium linked to the menopause and ageing.
Other benefits
Rich in E vitamins and pro-vitamin A, it prevents ageing by constructing and maintaining the nervous and muscular system. It enhances the skin, hair, nails and gums. Olive oil is also thought to be oestrogen-rich, which makes it particularly suitable for women going through the menopause.
Le Moulin du Calanquet has obtained HVE certification which is an environmental certification for farms particularly committed to the implementation of environmentally friendly approaches.