EVOO*
- Olive oil is the only vegetable oil that can be consumed directly from the fruit without the need for refining.
- Extra virgin olive oil contains over 30 different polyphenols, which are natural antioxidants that protect the body against chronic diseases.
- Olive oil has a low glycemic index, meaning it does not cause spikes in blood sugar levels.
- Olive oil has been used since ancient times as a natural remedy for a wide variety of ailments, from headaches to digestive disorders.
- Spain is the largest producer of olive oil in the world, followed by Italy and Greece.
- Olive oil has a long shelf life, and if stored properly, it can last up to two years without losing its quality.
- Although olive oil is rich in monounsaturated fats, which are beneficial for heart health, it is also high in calories, so it should be consumed in moderation.
- Olive oil is used not only in cooking but also in the production of cosmetics and personal care products due to its moisturizing and softening properties.
- The process of harvesting olive oil is called “harvest,” and it is traditionally done by hand to avoid damaging the fruit.
- To produce one liter of olive oil, about 5-6 kg of olives are needed, which equates to around 4-5 olive trees.
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