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Olive Oil

Olive oil is one of the oldest vegetable oil and it is obtained from olives, the fruit of olive tree (Olea europae L.). It is a traditional tree crop of the Mediterranean basin. The healthy properties of EVOO were attributed to its high MUFA content, notably oleic acid, accounting for up to 80% of its total lipid composition. The minor components of EVOO, as phenolic compounds and other compounds with antioxidant characteristics, may also contribute to the healthy features of EVOO. These components (squalene, sitosterols, triterpenes, pigments, α-tocopherol, phenolic, etc) make up only 1–2% of EVOO. These components also contribute to the unique flavor and taste of EVOO.
RTR EVOO which is obtained by cold press technique, manually crushing and pressing olives (unprocessed and unrefined), retains its natural antioxidant, vitamins and other nutrients which are often lost during processing. EVOO obtained by coldpress with no heat and chemical used, resulting an oil with forestgreen color, a grassy and peppery flavor and a fruity aroma.
HEALTH BENEFITS OF OLIVE OIL









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