Olive oil is the juice that comes out of the crushing of the olives. Its color is green with no evidence of participation in its quality. One olive oil can be greener than the other and taste is the most important factor.
Negative effects on the olive oil’s quality are the light and heat. It […]
Olive oil is an important source of mono-unsaturated fatty acids and it is less sensible to oxidation from all other edible oils. It is abundant in oleic acid, which protects against oxidation of LDL.
The LDL (Low Density Lipoprotein), which is the bad cholesterol, transfers cholesterol in the arteries. This action results in atherosclerosis. The […]