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PGI Tuscan Organic Oil

14.00 26.50  VAT included

il Capofamiglia

I am strict, superior, regal-looking. I have a strong and determined character. I am persistent and harmonic. I smell of artichoke, in the mouth I am bitter on the entry and moderately spicy on the finish. My colour is golden green.

In the kitchen, I am used exclusively raw to enhance meat dishes, tartare or particularly tasty fish dishes.

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Description

Denomination: extra virgin olive oil
Cultivar: Prevalence Moraiolo with Frantoio and Leccino
Aroma: Artichoke
Taste: Bitter on entry and moderately spicy in the finish. Persistent and harmonious.
Colour: Golden green
Serving suggestions: Exclusively raw, to enhance meat dishes, tartare or particularly tasty fish dishes.
Production area: Monsummano Terme (PT)
Harvesting method: Picking by hand
Extraction system: Cold extracted on the same day as the olive harvest and naturally filtered.
Harvesting period: October

Nutritional values

Nutritional values

Nutritional values per 100 g

Energy 3696 kj / 899 kcal
Carbohydrates 0 g
Fats 99 g
Protein 0 g
Fiber 0 g
Water 0 g
Iron 0,2 mg
Copper 0,01 mg
Sodium traces
Potassium traces
Magnesium traces
Zinc traces
Vitamin E 21,42 mg
Retinol equivalent 36 mg
Beta-carotene equivalent 216 mg
(fonta bda-ieo)

Health benefits

Health benefits

Prevents diabetes
Extra virgin olive oil is able to regulate blood sugar levels by controlling the secretion of insulin by the pancreas, and by regulating the sensitivity of cells to the action of insulin itself. In this way, olive oil takes on fundamental importance in the prevention of diabetes.

Fights hypertension
Numerous scientific studies show that extra virgin olive oil can play a key role in preventing hypertension and reducing blood pressure in hypertensive patients, thanks to the action of phenolic compounds.

Counteracts the onset of neurodegenerative diseases
Once again, it is the polyphenols contained in olive oil that determine its beneficial effect on the brain. A diet based on the consumption of EVO oil as a condiment helps lower the risk of developing neurodegenerative diseases such as Alzheimer’s and Parkinson’s disease.

Improves lipid profile
Metabolic syndrome, characterised by a combination of disorders such as hypertension, insulin resistance, overweight and an altered lipid balance, increases the risk for the development of serious cardiovascular diseases. Scientific studies have shown that olive oil, due to its fatty acid composition, is also able to improve lipid balance by eliminating one of the important risk factors characterising metabolic syndrome.

Helps against high cholesterol
Olive oil is very rich in monounsaturated fatty acids. 100 grams of olive oil contain more than twice as much as sunflower oil. Precisely because of its fatty acid composition, it is one of the most suitable seasonings for those suffering from high cholesterol. In fact, extra virgin olive oil helps to keep LDL (the bad one) cholesterol levels under control, without adversely affecting the amount of HDL (the good one) cholesterol.

Beneficial effects on the intestine
Not only does extra virgin olive oil have emollient and soothing effects on the gastrointestinal tract due to the natural action of oleic acid, but the polyphenols it contains give it anti-inflammatory properties, especially in the case of disorders such as irritable bowel syndrome and colitis. These polyphenols are said to act on the molecules of oxidative reactions and inflammatory cytokines, exerting antioxidant effects. In addition, olive oil has a mild laxative effect. To use it for this purpose, it can be drunk one or two tablespoons in the morning on an empty stomach.

Antioxidant, prevents ageing
The role of extra virgin olive oil in modulating cellular ageing processes is well known, due to its content of monounsaturated fatty acids and various bioactive compounds, including polyphenols, which have antioxidant action. Indeed, it seems that these molecules can act directly on inflammatory reactions by selectively blocking certain molecules involved in the inflammatory response, which is often responsible for cellular ageing, the cause of many inflammatory and non-inflammatory diseases.

Protects the immune system
As well as having a fat content that makes it excellent for the prevention of many diseases, extra virgin olive oil is also rich in polyphenols and antioxidants, which exert an anti-inflammatory action on the body. In fact, it has been shown that in addition to preventing cardiovascular diseases, olive oil also has a protective role in the immune system and thus in the prevention of many autoimmune diseases such as rheumatoid arthritis and lupus erythematosus, as well as inflammatory diseases such as psoriasis and irritable bowel syndrome.

Helps bones
The polyphenols contained in extra virgin olive oil, such as ferulic acid, caffeic acid, and coumaric acid, are able to stimulate the proliferation of osteoblasts, the cells that build the matrix of bone tissue, thus counteracting the phenomena of osteoporosis and in general the phenomena of ageing and bone degeneration.

Good for children
Olive oil is an indispensable food in children’s diets and should be introduced from the early stages of weaning, i.e. around 6 months. Extra virgin olive oil contributes to bone formation, the myelinisation process of the brain and growth. It is also an excellent aid for the immune system.

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Tenuta Querciamatta apre le porte al pubblico per la 3ª Edizione del WPQM.