As for other types of alimony, also the oil has various categories (according to REGULATIONS (CE) N. 1019/2002):

• The Extra Oil Vergine of olive “oil of directly obtained olive of advanced category from the olives and only by means of mechanical procedures”
  it is what it derives from the direct working of the olives and is considered the best type of oil. For being defined extra vergine, the oil must have one percentage of inferior acidity to 0.8%.
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• The Vergine Oil of olive “oil of olive obtained directly from the olives and only by means of mechanical procedures”:
  it differs from that extra for the percentage of acidity (max 2%). It can seem little, but in reality to gustativo level the difference appears endured obvious.
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• The Oil of olive “containing oil exclusively olive oils that have endured a process of refining and oils obtained directly from the olives”:
  it derives from the mixture of an oil, that it has been rectified, and from an oil vergine of olive for giving a little taste. The maximum acidity is of 1.5%.
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• The containing oil Oil sansa “exclusively coming from oils from the treatment of sansa of olive and oils obtained directly from the olives”:
  it derives from the mixture of an oil that has been extract, through chemical processes, from sansa and an extra oil the vergine of olive. The maximum acidity is of 1.5%.

The beneficial property that the extra oil vergine of olive has on the organism are innumerevoli:

• It reduces the percentage of Ldl cholesterol (considered bad cholesterol)
• It reduces the risks of occlusion of the arteries
• It reduces the arterial pressure
• It reduces the sugar rate in the blood
• It increases the bile secretion
• It increases the contribution of Vitamins To, D and and
• It facilitates the absorption of the other vitamins
• It prevents the arteriosclerosis
• It prevents the infarct of the myocardium

Our organism is not in a position to synthetizing in independent way the linoleico acid (most important under the nutrizionale profile), therefore, it must be ingested through the alimony. The assumed acid amount such cannot be advanced to the measure of the 10-15%, in how much the surplus comes immediately eliminated from the human organism. The linoleico acid content of the oil of extra olive vergine is medium of 10%, an optimal relationship that renders it particularly adapted to the human feeding. Other characteristic of the oil of extra olive vergine is the contained sparsity of of fat acids polinsaturi, than arranged with the presence of natural anti-oxidants it renders it particularly resistant to the high temperatures. The oil of extra olive vergine is rich of following the important substances:

• natural anti-oxidants
• liposolubili vitamins
• oleico acid (digestive enzymes)
• betasisterolo (antagonist of the ematico cholesterol)
• cicloartenolo squalene
• essential fat acids
• fat acids insaturi and polinsaturi

Instead extremely poor E' of cholesterol and, between the products to high lipid content, is without a doubt the food that of it introduces the rate more low. Its acidica composition is optimal for what it regards the assimilation from part of our digesting apparatus. The oleico acid tenor of the extra oil vergine of olive oscillates between 70 and l'80%, arriving until 85%.