Olive oil is the basis of the Mediterranean diet. Its chemical composition and, mainly, its fatty acid content, makes it especially beneficial to our health and the better functioning of our body. Its high content of monounsaturated fats and antioxidants protect from oxidative stress, which causes ageing. Monounsaturated fats are considered “good fats” and are connected to a decrease in cardiovascular illnesses, as they lower the levels of “bad cholesterol” (LDL) and triglycerides. They help with digestion of other fatty substances, stimulating the secretion of pancreatic lipase.
It contributes to the synthesis of vitamin F, it helps in the intake and absorption of other vitamins, such as A, D, E, and K, and that is why it is such a rich source of energy.
It strengthens the body’s defence, it contributes to the good function of the Central Nervous System, and the smooth development of our body during childhood. It prevents certain liver diseases, arteriosclerosis, and other cardiovascular illnesses. It contributes to the treatment of diabetes. It slows the ageing of the skin.
Systematically consuming olive oil reduces arterial blood pressure and protects the liver from damage to the cells related to oxidative stress.
The olive groves surrounding the Convent provide a high quality olive oil that is produced through cold pressing, using exclusively modern mechanical methods.
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