Olive Oil Composition

The olive oil is the pure olive juice, without any additives or conservants. It contains between 60% and 80% of monoinsaturated fats (particularly, oleic fatty acid). Such concentration helps reduce the bad cholesterol (LDL) and preserve the good cholesterol (HDL). The Olive Oil contains liposoluble vitamins, that is, A, D, K, and especially E vitamins, as well as the other tocopherols which are antioxidant substances that contribute to the cardiovascular flow and help retard the cell ageing process. The Olive Oil facilitates the digestion and favors the calcium absorption.

With 340 thousand hectares of planted olive trees Portugal is the world's fourth largest producer, thanks to the climate which has a mild winter, a rainy spring and autumn, with an intense luminosity – all the favorable characteristics for olive cultivation and oil production. One of the world's best olive oil is produced with the famous Galicia-grown olives, from the Sicó region, that produces an exceptional extra-virgin olive oil, with a maximum acidity of 0.6 degrees, with a special taste and texture. The most important Portuguese regions in olive oil production are Porto, Trás-os-Montes and Beira.