Health benefits of extra virgin olive oil

Extra Virgin Olive Oil (EVOO) has always been a characteristic of our Mediterranean diet and is one of the main players in the prevention of non-communicable diseases (NCDs) such as cardiovascular diseases, cancer, and other inflammatory diseases.

Its consumption has been linked to a lower incidence of diseases, thanks to its fats, mainly monounsaturated, and its contribution of antioxidants such as polyphenols and Vitamin E, which have an anti-inflammatory effect.

Extra virgin olive oil is rich in omega-3, an essential fatty acid, meaning we can only obtain it through diet, and it is part of important body structures such as the brain and the immune system, just like omega-6.

In our body, there is an omega-6/omega-3 ratio that should be 1:1 or lower. However, today, due to poor diet, it averages 16:1, resulting in a higher prevalence of chronic diseases. The main reason is that omega-3 is anti-inflammatory and omega-6 is pro-inflammatory. This imbalance is related to an increased risk of cardiovascular diseases, diabetes, Alzheimer's, metabolic syndrome, cancer, and other chronic diseases. To maintain balance, it is important to increase the consumption of omega-3 rich foods such as Extra Virgin Olive Oil, oily fish, nuts, seeds, eggs, etc., and reduce foods very rich in omega-6 such as industrial pastries, refined flours, refined vegetable oils, etc.

Therefore, EVOO will always be your best ally in the kitchen, as most other oils are refined, rich in omega-6, and therefore, pro-inflammatory.

At Llàgrimes de Canigó, we have been working to add value to the inherent benefits of our oil, which has been produced with the best selection of olives (90% are of the Argudell variety, native to the Albera area, Alt Empordà), without adding any chemical products and also carefully controlling the processing temperature to preserve all its properties to the maximum.