Positive effects of organic olive oil extra virgin
Oleic acid is said to be the most important mono-unsaturated fatty acid. It lowers LDL cholesterol levels and because of that it reduces deposits in blood vessels.
Here is an unusual name behind which a powerful substance is hiding: polyphenol. This secondary plant compound reduces the risk of type 2 diabetes and overweight as well as for illnesses of the cardiovascular system. Apart from that, polyphenol blocks oxidation processes in the body.
A lot of the antioxidant vitamin E is contained in native olive oil. With 12 milligrams per one hundred grams this oil is one of the most important foodstuffs that contain this vitamin. Vitamin E is a free radical scavenger and protects cells from harm because of this.
Uses for organic, cold-pressed olive oil
No other oil is so popular with gourmets and professional chefs than olive oil. If it is native, as it is in Pödör olive oil, nothing stands in the way of a true taste experience. This cold-pressed olive oil can be used for many foods: for instance in a classic way for salads and dressings, but also to enhance soups and pasta dishes. Olive oil should not be heated if possible because heat destroys the health-supporting substances. That is why native olive oil is less suitable for frying than other oils.
