Health
Oils rich in vitamins A, D, E and K
Extra Virgin Olive Oil is regarded as an exemplary dietary fat from a nutritional perspective. Its high content of monounsaturated fatty acids, especially oleic acid, gives it significant health benefits. Oleic acid helps increase HDL cholesterol (“good” cholesterol) and reduce LDL cholesterol (“bad” cholesterol), helping to lower the risk of thrombosis and cardiovascular disease, such as heart attacks.
The oils covered by the Aceite de Lucena Protected Designation of Origin are Extra Virgin Olive Oils, produced mainly from the Hojiblanca variety. They are characterised by their high nutritional value, being rich in vitamins A, D, E and K, as well as monounsaturated fats, natural antioxidants and bioactive compounds. They also have an excellent organoleptic assessment, ensuring a high-quality oil in both aroma and flavour.
Although Extra Virgin Olive Oil contains a lower proportion of polyunsaturated fatty acids and omega 3 than some other oils, it provides the amount needed to meet minimum daily requirements. Its high resistance to heat also makes it less susceptible to oxidation than other vegetable oils, especially seed oils. This thermal stability allows it to withstand higher temperatures during cooking.
Thanks to these properties, Extra Virgin Olive Oil is ideal for frying, as its fatty acids remain stable without degrading or producing harmful compounds, as occurs with other fats. It is therefore considered the best culinary fat both for raw use and everyday cooking.
Extra Virgin Olive Oil also stands out for its content of vitamin E, carotenoids, tocopherols, phytosterols, phenolic compounds and flavonoids, substances with a powerful antioxidant effect. These components play a key role in cell protection, contributing to the proper functioning of the body’s organs and systems.
This product is the result of a careful process of cultivation, selection and production, in which olives from healthy trees are transformed into a truly natural olive juice. Regular consumption is associated with positive effects on the circulatory and digestive systems, making it an essential food in a balanced, healthy diet.
Exceptional nutritional value
Nutrition
The very high nutritional value of Extra Virgin Olive Oil makes its consumption recommended and beneficial at every stage of life, from childhood through adulthood and old age, as a natural part of a balanced, healthy diet.
An important milestone in the international recognition of its benefits came on 1 November 2004, when the United States Food and Drug Administration (FDA) officially recognised its preventive properties against cardiovascular disease. In its statement, the FDA said that limited, although not conclusive, evidence suggests that consuming two tablespoons of olive oil daily may reduce the risk of coronary heart disease because of its monounsaturated fat content.
To obtain this possible benefit, the FDA stresses that olive oil should replace other saturated fats, without increasing total calorie intake. This approach reinforces the importance of maintaining healthy eating habits, in which diet and responsible consumption of quality fats are a priority for promoting health.
In this context, Extra Virgin Olive Oil is established as a recommended and effective food within a balanced diet, particularly for preventing cardiovascular disease, supported by Mediterranean tradition and leading international organisations.