The olive oil as the basis of the Cretan and by extension of the Mediterranean diet, is proven at all levels higher than other cooking fats. The superiority of olive oil is not only found in its taste, but in its beneficial nutritional properties.
Research has shown that daily use of olive oil is linked to low rates of cardiovascular disease and cancer. Rich in unsaturated and polyunsaturated fats and at the same time with low saturated fat content, olive oil contributes to the reduction of bad cholesterol (LDL) and triglycerides, while at the same time it increases the levels of good cholesterol (HDL).
With high content of polyphenols and antioxidants such as vitamin E, olive oil helps strengthen the immune system and protect the cells of the central nervous system, protects against free radicals and It reduces the likelihood of developing various cancers. Olive oil is also recommended for diabetics as it contributes to the stabilization of low blood glucose levels.
Olive oil is easily digestible, Tasty and suitable to be consumed both raw and in cooking. It retains its properties even at high temperatures (frying) without oxidizing or forming harmful compounds, unlike other cooking fats.