Nutritional Benefits
Throughout the world the health and nutritional qualities of olive oil have long been recognised. Populations who consume olive oil as their major fat are shown to have low serum cholesterol levels and a low incidence of coronary heart disease.
Olive oil is high in monounsaturated fatty acids and also contains a variety of valuable antioxidants which prove beneficial to many health problems including some types of cancer and various effects of ageing on the body’s tissues.
Olive oil, unlike seed oils, remains stable even at high frying temperatures because of it’s antioxidant and high oleic acid content, making it less vulnerable to oxidation and subsequent formation of toxic products.