Native olive oil is a primary source of monounsaturated fatty acids:
Olive oil helps to reduce the “bad” cholesterol levels (LDL’s) and increase the “good” cholesterol levels (HDL’s) in the blood.
It can help to prevent arteriosclerosis and therefore also prevent heart and circulatory problems. It stimulates digestion and helps to prevent gastric and duodenal ulcers.
It supports the immune system and has a beneficial effect on the central nervous system.
It is beneficial in the prevention of cancer.
It acts as a balancing component in a diabetic’s diet, helping to regulate the blood sugar levels.
It is particularly heat-stable even when heated to high temperatures as it contains a high level of anti-oxidants. Native olive oil changes colour when repeatedly heated indicating a loss in quality – something which does not happen with other vegetable oils.
Olive oil contains many health-promoting aromatic substances und essential components such as sterols, vitamins and minerals.
It can help to prevent arteriosclerosis and therefore also prevent heart and circulatory problems. It stimulates digestion and helps to prevent gastric and duodenal ulcers.
It supports the immune system and has a beneficial effect on the central nervous system.
It is beneficial in the prevention of cancer.
It acts as a balancing component in a diabetic’s diet, helping to regulate the blood sugar levels.
It is particularly heat-stable even when heated to high temperatures as it contains a high level of anti-oxidants. Native olive oil changes colour when repeatedly heated indicating a loss in quality – something which does not happen with other vegetable oils.
Olive oil contains many health-promoting aromatic substances und essential components such as sterols, vitamins and minerals.
Ambrosia olive oil
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