Lupi Olive Oil for a Healthy Diet

Over the last few decades there has been a worldwide explosion in the use of Olive Oil. Research has shown that mono-unsaturated fats, of which Olive Oil has a greater proportion than any other commonly used cooking oil, can help reduce blood cholesterol levels. This in turn helps reduce the risk of heart disease. Not all cholesterol is bad, and the mono-unsaturated fats in Olive Oil only reduce the bad cholesterol (LDL), not the good (HDL).

Most other vegetable oils are high in polyunsaturated fat, which reduces both the bad and the good cholesterol.

Extra Virgin Olive Oil also contains natural antioxidants including vitamin E and polyphenols, which play an important role in maintaining optimum health.

Studies have linked the Mediterranean Diet to a reduced risk of many chronic diseases, including heart disease, diabetes, cancers and allergies. The natural antioxidants in Extra Virgin Olive Oil are believed to play a key role in providing these health benefits.

Olive Oil can be heated to a much higher temperature than other oils without damaging its fatty acid composition. It also forms a seal around food so that less fat is absorbed during cooking.

Olive Oil has 115 calories per tablespoon (9 calories per gram), no more than other oil, but because of its greater viscosity, flavour and aroma, less Olive Oil is needed to enhance the taste of any dish.