EXTRA VIRGIN OLIVE OIL: MUCH MORE THAN A FOOD
Olive oil is the basis of the Mediterranean diet and has won unanimous recognition in the field of modern food science. But olive oil is much more than a food, it is one of the archetypes of Mediterranean and Near Eastern cultures. In its millennial history it has taken on multiple meanings: symbol of fertility and rebirth, of resistance to the ravages of time, of peace and of value, finding its highest consecration in the Bible as a sign of the end of the flood.

WHAT MAKES EXTRA VIRGIN OLIVE OIL SPECIAL?
Extra virgin olive oil is a healthy food that we consume every day and knowing it means knowing how to choose it and protect the health of one's family. The very high therapeutic qualities of olive oil and the prevention of aging disorders make it an essential food for anyone aiming for a healthy and positive lifestyle and the merit of its beneficial properties can be attributed to its peculiar composition.

WHY IS EXTRA VIRGIN OLIVE OIL GOOD FOR YOUR HEALTH?
Several studies in humans have shown that consumption of extra virgin olive oil is associated with a reduction in mortality, particularly mortality due to cardiovascular events. Extra virgin olive oil contains a small amount of vitamins E and K and is made up of 99% fat and specifically: monounsaturated fatty acids (63-83%), especially Oleic Acid; saturated fatty acids, of which 7-17% palmitic acid and 1.5-4% stearic acid; polyunsaturated acids, of which about 13% Linoleic Acid and about 1% Linolenic Acid. An extraordinary set of beneficial compounds.

THE BENEFICIAL PROPERTIES OF EXTRA VIRGIN OLIVE OIL
In addition to the high content of fatty acids, extra virgin olive oil contains a series of compounds capable of positively influencing health by carrying out important functions within the body (bioactive compounds).
Most of these compounds are responsible for the flavour, the bitter aromas and the spicy sensation of the oil, giving it its extraordinary organoleptic properties.

NOT ALL EXTRA VIRGIN OILS ARE THE SAME
The amount of these compounds depends on several factors, such as the species (cultivar) of olives used, the ripening phase of the fruits, some environmental factors such as altitude, cultivation practices and irrigation quantities, the extraction conditions such as heating, addition of water, extraction systems used to separate the oil from the residue that remains after pressing the olives (olive paste) and storage conditions.
For these reasons, oils can be extremely different from each other.

The minor constituents of extra virgin olive oil are represented by about 220 different substances hydrocarbons, tocopherols, polyphenols, alcohols, sterols, pigments, equal to 1-2% of the total. They are what make extra virgin olive oil different from other liquid fats. Some confer the aromatic note of the oil (perfumes-flavors), others are effective natural antioxidants capable of providing the product with resistance to aging and rancidity.

EXTRA VIRGIN OLIVE OIL MONOCULTIVAR LICINUS
I have carefully analyzed the MONOCULTIVAR LICINUS extra virgin olive oil and the test report n. 373/22 of 04.07.2022 of the qualified laboratory Geo Labo s.r.l. of Castrocielo. This extraordinary oil has in its components all those chemical parameters that make it unique.

What makes it truly special is its content of phenolic antioxidants which with the cardioprotective action preserves the endothelial function of the blood vessels and prevents the formation of thrombi responsible for heart attack and stroke, and the action against inflammation, one of the causes of many modern diseases, such as heart attack, cancer, metabolic syndrome, diabetes, Alzheimer's, arthritis and other degenerative diseases.

OLIO EXTRAVERGINE DI LICINUS EXTRA VIRGIN OLIVE OIL FOR CHILDREN: WHY USE IT?
Due to its particular qualities of oil it is suitable for all constitutions and all age groups and is a panacea for young children and babies and can be used both raw and cooked. But why is it so important and beneficial for the toddlers? Scientific research has shown that the composition of extra virgin olive oil is very similar to that of breast milk, especially for the quantity of fatty acids present, which are essential for good brain development. The presence of vitamin D also offers the child what he needs for strong bone formation, preventing osteoporosis in later life. Extra virgin olive oil is highly digestible and useful for regulating intestinal functions to prevent and treat problems in children.

WHICH QUANTITY OF OIL SHOULD BE INTRODUCED IN THE DIET?
The recommended amounts of oil consumption depend greatly on the dietary plan followed by each person. In principle, the recommended doses are between 20 grams (g) (2 tablespoons) and 40-50 g per day (4 tablespoons).

CONCLUSIONS
The LICINIVS extra virgin olive oil is obtained from one of the oldest varieties: the MONOCULTIVAR AURINA and the olives are harvested while still green, selected and cold pressed within a few hours. A procedure that reduces the quantities for the benefit of an extraordinary quality. The careful selection and processing, the transparency and the right balance of the compounds are the secret of the virtues of LICINIVS oil and make it a main food of the Mediterranean diet.

Dr. Carmelo Geremia Palombo 
Specialist in hematology and allergy.