Drops of Wellness


Extra Virgin Olive Oil is composed of 99% lipids.



The quality of the fatty acids in Olive Oil determines  its physicochemical properties, and in practical terms, the relative suitability to different culinary preparations.


Simultaneously, the unsaponifiable portion of Extra Virgin Olive Oil supplies many essential micro-molecules (fat-soluble vitamins, tocopherols and B-carotene) or regardless, many micro-molecules which are useful for the human organism (phytosterols and polyphenols). Several of these molecules, together with typical fatty acids, contribute to determining  physicochemical properties of the finished product (anti-oxidants).


In addition, it protects the stomach, the liver and the arteries, besides being a source of vitamin A, D and E and a natural  antioxidant. It is also widely know for its anti-cancer role and prevents cholesterol in the blood.


Among other properties, Olive Oil is also blandly laxative and analgesic. The prevalence of oleic acid confers Olive Oil incomparable properties.


A recent study of La Sapienza University in Rome has demonstrated Olive Oil’s anti-diabetic effects. Researchers in the University in Rome have shown that eating according to the principles of the Mediterranean diet and adding Olive Oil, had such beneficial effects to actually reduce the incidence of this illness. Experiments were then carried out on a group of people already suffering from diabetes and the initial results were very encouraging, paving the way for treating diabetic patients with natural, Olive Oil-based drugs.


This chemically mono-unsaturated fatty acid determines a smoke point which is the most suitable for frying.

Scientific articles benefit EVO oil