Extra-virgin olive oil
Extra virgin olive oil is obtained by crushing or cold-pressing olives and extracting the fresh juice. It is unrefined and the highest-quality olive oil you can buy. Because of the way extra-virgin olive oil export, it retains the true flavour of olives, and has a lower level of oleic acid than the other varieties. It has a higher concentration of natural vitamins and minerals found in olives.extra virgin olive oil, have properties that mimic the effects of caloric restriction on the body, specifically by affecting the activity and levels of sirtuins, a family of proteins that regulate cellular health. Caloric restriction in humans has shown many beneficial effects, like prolonging lifespan and reducing the risk of age-associated diseases.
Olive oil is an all-round food, remarkably versatile and usable raw or in cooking, from appetisers to dessert, with a positive result. It is not, therefore, a simple condiment but an ingredient rich in flavour, which influences the very perception of the food it is accompanied with. There are three distinctions of olive oils: light fruity oils, medium fruity oils and intense fruity oils. The softer and sweeter the first, the tastier and slightly pungent the last.Olive oil export offers many beneficial properties for our health: first of all, it is particularly rich in monounsaturated fatty acids, which prevent the appearance of cardiovascular disorders, and poor in saturated fatty acids, responsible for the occlusion of the arteries. Olive oil contains oleic acid, a monounsaturated fat that can regulate blood cholesterol levels
For health conscious, discerning food lovers across all cultures and culinary backgrounds, Morocco Gold is a natural, unfiltered, ultra premium, polyphenol rich extra virgin olive oil, whose exquisite taste and health enhancing qualities are guaranteed by our rigorous testing, provenance and authenticity, and strict adherence to single estate sourcing, with no blending or mixing Olive oil is exporter the healthiest fat. While some people suggest never consuming oils of any kind, the evidence is clear that when choosing a food oil for marinating, dressing, and cooking, extra virgin olive oil is always the healthiest choice.
This oil is made from fresh olives that are extracted from the fruit with the use of mechanical means. The oil is extracted with the use of cold pressed method. In this oil, no solvents are used and oils from seeds, pomace and nuts are not added. This oil is unrefined having the highest quality of olive oil. It possesses more true olive taste and contains low content of oleic acid in comparison to other olive oils. It has more natural minerals and vitamins. This oil is not treated with chemicals and altered with temperature. The oil is golden to green in color containing about 1% of oleic acid only. It has light peppery finish and distinct flavor. It has low smoking point and burns at lower temperature. It is useful for cold dishes, dips, dressing, dipping bread, baking as well as cooking.According to Consultant Nutritionist, Dr. Rupali Dutta, "Extra Virgin Oil has been subjected to zero processing, and has no additives which makes it bright green in colour and has a strong olive flavor. It also contains only 1% of Oleic Acid and is able to retain all its antioxidants. Regular olive oil exporter , on the other hand, is commercially produced and processed just like any other oil. It contains at least 3-4% of Oleic Acid
