During a person’s first months of life we are through milk only introduced to animal origined fat, and only subequently with the mixed diet, to vegetable lipids.

The properties of Extra virgin olive oil

The proportion between animal and vegetable fats varies in different populations: the Nordic people assume almost exclusively the animal ones, the Mediterranean people mainly the vegetable ones. Epidemiological studies have shown that some fishermen, despite consuming a high amount of extra virgin olive oil, had fewer cardiovascular problems than other populations who consumed less fat but of another nature. Research has shown that the oleic acid of olives (monounsaturated acid), although less active than polyunsaturated fatty acids in reducing hypercholesterolemia, has the advantage of not lowering good cholesterol (HDL-cholesterol), rather than raising its rate.

Quality oil from the Sapigni oil mill in the Rimini area

In addition, the high content of natural antioxidants such as polyphenols and tocopherols (vitamin E) present in extra virgin olive oil, gives this oil high stability, limiting the formation of peroxides and free radicals. Thanks to the careful selection of Italian olives and the cutting-edge technological extraction system, Sapigni Extra Virgin olive oil maintains all the organoleptic properties for your well-being, as well as of course a unique aroma and taste, for the pleasure of the palate.

Olive oil in the Mediterranean diet

The rediscovery of the Mediterranean diet took shape when we realized the profound link between the way of eating and the worrying increase of certain diseases typical of the modern Western society, the so-called diseases of well-being or civilization such as obesity, diabetes, arteriosclerosis and hypertension. The Mediterranean food model has always been based on the use of olive oil, lots of vegetables, fruit, cereals and a few products of animal origin. Following this dietary model simply means using the foods of our tradition regularly, those foods that are easily available and that can be prepared and cooked in a simple way.

In summary, extra virgin olive oil has these important properties:

• It has a protective action against the risks of cardiovascular diseases thanks to the content of oleic acid and the balanced ratio of saturated and unsaturated fats.
• It is rich in essential elements for our body such as linoleic acid and vitamins A, D, E.
• Contains antioxidants (polyphenols) that protect cells from free radicals.
• It is easily digestible (especially if raw) even by the 4-5 month old infant, so much so that it is recommended in baby food and soups. It has a protective action against the gastric mucosa.
• It promotes the mineralization of children's bones and helps the development of the nervous system.