A superfood with two thousand years of wisdom, olive oil.

Phoenicians, Syrians, Jews, Egyptians, Greeks … They started agriculture and after centuries of wisdom, we are able to enjoy a thousand-year-old product like olive oil on a daily basis, a product whose origin dates back to 2500 BC . 

With the passage of time, this so-called liquid gold has become sacred and highlights the Mediterranean diet and its health benefits, and has been catalogued as a superfood available to all consumers.

Nutrition specialists say that regular consumption of olive oil helps regulate blood pressure, balance the pH level, favour the absorption of nutrients and reduce cholesterol. It is also an antioxidant and controls the level of glucose in the body. And olive oil can also help avoid gastric problems, fight breast cancer or is a good skin moisturiser.

NUTRITIONISTS ADVISE TAKING AT LEAST 40 ML OF CRUDE OIL EVERY DAY

The benefits that olive oil brings to health have their origin in the fatty nutrients offered to the organism, both the saturated -to a lesser extent- and the monosaturated and polyunsaturated.. For all these reasons, experts recommend taking 40 ml of extra virgin olive oil, straight or mixed, on a daily basis. In addition, its pleasant flavour enriches the different gastronomic dishes that are part of the Mediterranean diet, especially those that contain vegetables, pasta and fish. 

THE MOST EXPENSIVE OIL IN THE WORLD COMES FROM A LIVING MONUMENT 

The imprint of the trees cultivated by farmers thousands of years ago still survives today in the area of Bajo Maestrazgo, in the province of Castellón, where the Oleomile family business maintains the largest concentration of millenary olive trees and bimillenary trees of the Farga variety. These are unique in the world, protected by law, the trees considered as living monuments.

Experts say that the climate of the area and the characteristics of the land have led to the incredible longevity of a species unique Spain. The enormous dimensions of these trees make it difficult to harvest the fruit, which is done manually, so that the yield is reduced to the few kilos of olives, limiting the oil production drastically. However, the flavour is exceptional, unique and unmistakable 

La variedad FARGA es rica en ácido oleico, ácido linoleico (Omega 6) y vitamina E (antioxidante natural) que le otorgan altas propiedades beneficiosas para la salud (problemas cardiovasculares y antienvejecimiento).

Share this

Share on facebook
Share on google
Share on twitter
Share on linkedin

Related news