Olive oil — vegetable oil made from the fruit of the European olive. On the fatty acid composition is a mixture of triglycerides of fatty acids with a very high content of esters of oleic acid. The earliest evidence of olive oil production belong to the era of Ancient Egypt, Ancient Israel, Ancient Greece and Phoenicia.
As one of the basic components of the Mediterranean diet, olive oil has a positive effect on the digestive system. The secret is in the high content in the product of monounsaturated fatty acids, particularly oleic acid, which lowers the level of cholesterol in the blood. Olive oil is easily absorbed by the body, reduces appetite, speeds up metabolism and beneficial effect on the stomach.
Most drugs that lower the pressure created on the basis of olive leaf. In addition, olive oil has beneficial effects on bone, preventing the loss of calcium that makes the product particularly valuable for children.
Perhaps the only drawback of the oil is the short shelf life. Therefore, when buying must pay attention to the timing of the release and use it throughout the year. But compared to the huge benefits of olive oil, the flaw is inconsequential.