The extra virgin olive oil is good! And it could still do better if you use it regularly in the kitchen, accompanied by a healthy lifestyle, by appropriate physical and mental activity. The extra virgin olive oil, raw or heated, is the more suited fat for feeding, not only for its aroma and its flavor, but also for all of its properties, including in particular its fatty acid composition with predominance of monounsaturated fatty acids and a perfect balance of polyunsaturated fats, its content of vitamin E, provitamins A and antioxidants, the protective effect on health.

The main benefits that this unique product has on our body are:
•    Fights free radicals
•    Protects the heart and arteries
•    Slow down the brain aging
•    Prevents arteriosclerosis and lowers blood cholesterol level

Chemical composition of the olive oil
Olive oil is nearly composed by triglycerides; fatty acids the most represented are the oleic, the linoleic and the palmitic. Rich in the right propositions of unsaturated fatty acids, as required by modern dietetics, contains between minor constituents, but no less important than beta carotene (provitamina A) and tocopherols (vitamina E), a variety of antioxidants (phenolic compounds, etc…) is important for the conservation of the olive oil, the work on nutrition and anti aging, (antagonists of free radicals).
Phytosterols are also important for their action in regulating the absorption of cholesterol.
The extra virgin olive oil, for its unique qualities and for its low acidity, is the best type of dressing to be used  raw.
The olive oil and olive pomace oil as mixtures of refined oils and virgin oils, present some typical components of virgin oils in lower percentages.

The quality of the olive oil
Like any other product of excellence, the extraordinary quality of the extra virgin olive oil comes from the quality of raw material (olives) and from the productive process, from cultivation of the fruit to the pressing for oil extraction.
Hence follows the need for a careful selection upstream the fruits, since all their fault directly will affect the result of squeezing, with prior elimination of crops damaged by pests or affected by frost.
The olives are transported to the mill as soon as possible and before the extraction stage, the olives are separated from the remaining leaves and dirt through automatic suction, then follows a washing with forced circulation of water, that eliminates waste and vegetables and mineral impurities.
Naturally, the product must be free of contaminants, such as pesticides, plant hormones, pesticides, hydrocarbon solvents and cloroderivates.

Healthy eating
At the base of the new food pyramid, Developed by the famous epidemiologist W. C. Willet of the Harvard Medical School, the olive oil has been placed for its recognized antioxidants properties and protective against various diseases, in particular cardiovascular and degenerative diseases. This means that the U.S. scientists recommend be taken daily olive oil as the main source of fat, relegating the butter to the top of the pyramid, that is, among foods to be consumed with caution. In the adult feeding, the fat should provide from 20% to 30% of total calories.
Monounsaturated fats (as the oleic acid, which prevails in olive oil) may also cover up to 15% of total calories, as they reduce levels of bad cholesterol (LDL), without lowering the “good” one. (HDL).
Saturated fats of animal origins, however should remain below 10% of total calories. The same applies to polyunsaturated which prevail in certain seeds oils such as corn, sunflower, soybean. These are able to reduce the levels of LDL cholesterol in the blood, but can reduce, albeit slightly, also the HDL cholesterol.
The promotion of the olive oil with “good fat” by American scientists is a recognition that should also encourage markedly the exportation of the olive oil to the United States.

Extra virgin olive oil and diabetes
Diets with extra virgin olive oil have shown a beneficial effect for the treatment of insulin resistance, usually associated with abdominal obesity. These factors enter into the pathogenesis of type II diabetes, a disease which, in industrialized countries, is taking on epidemic proportions and constitutes a major risk factor for ischemic cardiovascular diseases. The dietary guidelines for patients with type II diabetes usually provide for an increase intake of complex carbohydrates and fiber and a decrease in fat, especially saturated fat. However, recent studies show that a diet in which the predominant monounsaturated fatty acids and relatively high in fat (40% of energy) can not only be easier to accept, but it can improve balance and reduce blood glucose, insulin requirements .

The Food and Drug Administration recommends extra virgin olive oil
The FDA, the U.S. agency which carries out checks on food safety and drugs, has officially recognized the beneficial health properties of extra virgin olive oil, due to its unsaturated fat that may reduce the risk of heart attacks and cardiovascular problems. The institution has in fact allowed oil producers to indicate on the label that "eat two tablespoons of olive oil daily may reduce the risk of coronary damage." This is an implicit invitation to American consumers but it is practical to replace the olive oil with saturated fats usually consumed, revolutionizing their eating habits that led to the exponential growth of the spread of diseases due to improper diet. Just think of the records of cases of obesity in the United States affecting one in four adults, a ratio three times higher than that of the Italians. The label can indicate the therapeutic properties of the oil, scientifically proven, it is an absolute novelty in the world market, which could soon be extended to Europe together with an indication of country of origin of the olives used, the current requirement for a long time U.S. to import oil. The news has aroused great interest in all countries exporting olive oil, for which this decision represents an important chance to establish itself in a market of great importance, as the U.S.. The Italian producers are considering the most appropriate strategies to maintain and possibly strengthen the position that sees the oil made in Italy dominate the U.S. market with a market share close to 70% and exports in the first half of 2004 has touched 67mila t (+9.3%) for a total of over 196 million euros (+27%).

Olive oil helps women's health
According to recent studies conducted in the United States on women undergoing chemotherapy for breast cancer, the extra virgin olive oil may improve the effectiveness of therapy, thus preventing the triggering of drug resistance. Oleic acid, of which olive oil is rich, in fact, will drop by 46% the levels of the gene Her-2/neu, a leading cause of breast cancer oncogenes, while stimulating the functioning of the drug "Herceptin" which precisely target this oncogene. American Studies at the University of Chicago researchers have also found that oleic acid stimulates the activity of a gene that acts as a natural brake on the growth of the tumor, producing the protein p27Kip1. This molecule is also important because it prevents the woman undergoing chemotherapy all'Herceptin become resistant. Oleic acid, therefore, acts on multiple fronts in the protection of women's health.