Extra virgin olive cold-pressed oil by inMasseria 2 bottles (1L)
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Extra virgin olive oil is the food that most characterizes the Mediterranean diet. In particular, extra virgin olive oil contains oleic acid, useful for improving levels of 'good' HDL cholesterol, and also contains polyphenols, substances with beneficial properties that science is studying above all from the point of view of cancer prevention. According to the expert's opinion, extra virgin olive oil is better than other oils because of the type of fat it contains and the presence of polyphenols. In fact, extra virgin olive oil is ensuring increasingly promising results with regard to diabetes prevention and liver protection. In addition, extra virgin olive oil reduces the risk of breast cancer, prevents Alzheimer's and colon cancer, is as beneficial as breast milk, protects the heart and arteries, increases the sense of satiety, reduces the risk of stroke and is rich in antioxidants. InMasseria's oil born only from olives grown in the centuries-old olive grove of “Masseria del Duca”. An olive grove covering about 200 hectares with over 40,000 sculptural olive trees. Autochthonous olive trees of the Leccino, Olearola, Frantoio and Coratina varieties cultivated there for over three centuries. The transformation of the olives takes place in the same place of production. And if it is true that to get a quality extra virgin olive must be processed within 24 hours of harvesting, in the Masseria del Duca olives are pressed almost simultaneously to the same. The olives are milled cold, at a temperature of around 27 ° C - less product yield but exceptional organoleptic qualities. Golden green color, fruity aroma, sweet and intense taste. Quality that must be protected from light with the rigorous use of dark bottles and oxidation with the bottles which, before being sealed by the cap, receive a spray of nitrogen which creates the conditions of the vacuum. In this way, the quality of the product remains unchanged over time. Maniacal attention to the product in the interest of the final consumer. Do you know the difference between an extra virgin olive oil and olive oil? The substantial difference and that determines its quality, is to know the degree of acidity of the oil. In fact, the acidity of oil measures just the amount of fatty acids that have separated from glycerol. So fewer fatty acids will be separated from glycerol, the more intact will be the molecule of the oil and therefore its acidity will be lower. An extra virgin olive oil produced from healthy olives harvested at the right level of ripeness, using correct harvesting, processing and preservation techniques, will generally have very low acidity. The more the oil is acidic, the less good it is qualitatively. Attention, however, the acidity is measured only with chemical analysis. For an extra virgin olive oil, a maximum acidity of 0,80 g / 100g is allowed. Our selected oil has an acidity of 0.14 g / 100g index, therefore, of an oil of the highest quality.