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

Main benefits that this amazing product has on our body are:

Chemical composition of olive oil
Olive oil is almost entirely composed of triglycerides, fatty acids are the most represented oleic, linoleic and palmitic acid. Rich in the right proportions of unsaturated fatty acids, as required by the modern dietetics, contains one of the minor constituents, but no less important, in addition to beta-carotene (provitamin A) and tocopherols (vitamin E), a variety of antioxidants ( phenolic compounds, etc..) important for keeping the oil from the work on nutrition and anti-aging (free radical antagonists). Phytosterols are also important for their regulatory action on the absorption of cholesterol. The extra virgin olive oil, for its unique qualities and its low acidity, is the best type of dressing to be used raw. Olive oil and pomace olive oil, being mixtures of refined oils and virgin oils, present some typical components of virgin olive oil in lower percentages.

The quality of olive oil
As with any product excellence, superb quality extra virgin olive oil comes from the quality of raw material (olives) and that of the production process, from cultivation of the fruit to pressing for oil extraction.
Hence arises the need for careful upstream selection of the fruit, place all their fault will directly affect the outcome of the pressing, thanks to the preventive 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, follow then a cleaning with forced circulation of water, which eliminates waste and vegetable and mineral impurities.
Of course, the product must be free of contaminants such as pesticides, plant hormones, pesticides, hydrocarbon solvents and chlorine derivatives.

Health food
At the base of the new food pyramid, developed by Dr. WC Willet of the Harvard Medical School, one of the most famous epidemiologists in the world, has been placed olive oil, recognized for its antioxidant and protective properties against various diseases, particularly cardiovascular and degenerative diseases. This means that 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, between foods to be consumed with caution. In the feeding of the adult, the fat should provide 20 to 30% of total calories.
Monounsaturated fat (as oleic acid, which prevails in the olive oil) may also cover up to 15% of total calories, as they reduce levels of bad cholesterol (LDL) without lowering the "good" (HDL). Saturated fats, animal, however, should remain below 10% of total calories. The same applies to polyunsaturated, which prevail in certain seed oils such as corn, sunflower, soybean. Indeed, the latter are indeed able to reduce levels of LDL cholesterol in the blood, but can reduce, albeit slightly, also the HDL. The "promotion" of olive oil as a  "good fat" by American scientists is a recognition that it should also encourage, and markedly, the export of oil to the United States.