Nutricreta | Olive Oil
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Olive Oil

The high standard of the Mediterranean Diet

THE SIGNIFICANCE OF OLIVE OIL

According to international scientific organisations, the extra virgin olive oil surpasses all seed oils, animal fat and other fats while at the same time having a beneficial effect on people’s health by combating many illnesses and by protecting particularly the heart and nervous system from diseases.

OLIVE OIL PROPERTIES AND BENEFITS

Besides its high nutritional value, olive oil works as an antioxidant protecting the human body from developing free radicals. The extract from the olives has an excellent aroma and fruity taste but most importantly it contains biological, nutritional, preventive and therapeutic properties with beneficial effects towards the development and protection of the human body.

BACK IN TIME

According to mythology the olive was introduced to Ancient Greece by Egypt during the time of Cecrops. For the Ancient Greeks it represented peace and wisdom. It is well known that Olympic medallists were crowned with the ‘Kotino’ otherwise known as an olive wreath and were thus connected to its religion and culture.

Greek Olive Oil

400000

tons per year

150

million olive trees

82

% extra virgin

100

varieties

Truly Unique

Rich in monounsaturated fatty acids (MUFA), it supplies energy to human cells.

Natural Extract

The extract from the olives has an excellent aroma with an extremely rich, fine, velvety, fruity taste.

Nutritional Benefits

The extract from the olives contains valuable biological, nutritional, preventive and therapeutic properties with beneficial effects towards the development and protection of the human body.

In a Class of its Own

The olive oil excels against all seed oils, animal and other types of fat, protecting especially the heart and central nervous system.

Frying

Due to its high percentage of monounsaturated fatty acids and natural antioxidants, it can handle high temperatures.

Benefits

It improves the development of the human body, slowing down the aging process all because of its fatty acids and high percentage of vitamin E