Extra Virgin Olive Oil 初榨橄欖油 1L

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.

Disclaimer

特級初榨橄欖油被認為是最健康的橄欖油類型。它是用自然方法提取的，並對純度和某些感官質量如味道和氣味進行標準化。

真正的特級初榨橄欖油具有獨特的味道，並含有大量的酚類抗氧化劑，這是它如此有益的主要原因。

特級初榨橄欖油是相當有營養的。

它含有適量的維生素E和K以及大量的有益脂肪酸。

一湯匙（13.5克）的橄欖油含有以下內容:

飽和脂肪：14
單不飽和脂肪：73%（主要是油酸）。
維生素E：13%的每日價值（DV）
維生素K：7%的DV
值得注意的是，特級初榨橄欖油在其抗氧化劑含量方面非常突出。

抗氧化劑具有生物活性，其中一些可以幫助對抗嚴重的疾病（2，3Trusted Source）