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Extra virgin olive oil is considered to be the healthiest type of olive oil. It’s extracted using natural methods and standardized for purity and certain sensory qualities like taste and smell.
Olive oil that is truly extra virgin has a distinct taste and is high in phenolic antioxidants, which is the main reason why it’s so beneficial.
Extra virgin olive oil is fairly nutritious.
It contains modest amounts of vitamins E and K and plenty of beneficial fatty acids.
One tablespoon (13.5 grams) of olive oil contains the following :
- Saturated fat: 14%
- Monounsaturated fat: 73% (mostly oleic acid)
- Vitamin E: 13% of the Daily Value (DV)
- Vitamin K: 7% of the DV
Notably, extra virgin olive oil shines in its antioxidant content.
Antioxidants are biologically active, and some of them can help fight serious diseases (2, 3Trusted Source).
The oil’s main antioxidants include the anti-inflammatory oleocanthal, as well as oleuropein, a substance that protects LDL (bad) cholesterol from oxidation
INCI: Olea Europeae
Appearance: Yellow Viscous Liquid
Storage: Avoid direct sunlight, Avoid heat & fire, Cool & dry storage.
Caution: For external use only. Do not use on children. Perform a patch test on your skin to check for an allergic reaction. Do not make contact with eyes and open wounds.