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Organic Extra Virgin Olive Oil

The Organic Coratina Extra Virgin Olive Oil from Oilalà is obtained from organic Coratina olive trees cultivated without any pesticide or other chemicals.

Coratina olives are one of the most ancient Italian olive tree cultivated in the Italian  Puglia region and this unique organic extra virgin olive oil is rich in nutrients and has very high polyphenols and tocopherols that, among other things, allow it to remain unchanged for a long time  on taste of extra virgin olive oil; the olive tree is also a perfect tree to grow organically.

Daily consumption of high quality extra virgin olive oil is a core component of a healthy, low inflammation lifestyle.  Olive oil is not only anti-inflammatory, it is also widely recognized as the major health-promoting factor of the Mediterranean diet

Choose this multi awarded  organic extra virgin olive oil  (EVOO) and treat yourself to an healthy diet that is close and attentive to the rhythms of nature.

MORE INFORMATION ON HEALTH BENEFITS

Extra Virgin Olive Oil contains a variety of compounds (phenols, oleic acid and Vitamin E) which lower inflammation and improve health by counteracting the toxic effects of compounds such as linoleic acid and palmitic acid.  Linoleic acid is a common component of pre-prepared or processed food that most people eat every day.

Linoleic acid is an omega-6 fatty acid that is required by the human body in order to create inflammation and was consumed by primitive humans when they ingested the plants as part of their diet.  Unfortunately, today around the world we are consuming in excess of 20-30 times the necessary amount of linoleic acid.

Extra virgin olive oil (EVOO) contains a variety of chemicals that help directly block the toxic effects of linoleic acid but further improve our health and protect our bodies from other sources of inflammation.

What is the Difference between Extra Virgin Olive Oil and Plain Olive Oil?

Extra virgin is the highest quality and most expensive olive oil classification with superior physiochemical and sensory properties. It should have no defects and a flavour of fresh olives. Virgin olive oil is classified into EVOO according to the degree of acidity, which is the ratio of free fatty acids to total oleic acid. 

It is recognised by the peppery sensation when you swallow it due to an important polyphenol called oleocanthalwhich is a powerful, natural anti-inflammatory agent that operates in a fashion similar to ibuprofen (Advil, Motrin) but without the side effects.