Extra virgin olive oil

Recent studies, carried out by Geriatrics and Gerontology professors of the University of Bari, have demonstrated that monoinsaturate fatty acids present in extra virgin olive oil are associated to a reduced mortality.  
It enhances flavours by making them more aromatic and tasty; because of its long permanence in the gastrointestinal tract, it deceives even the more refined palate, as a matter of fact it is only an impression because scientific tests have demonstrated that it is digested very well by the human organism. It is particularly suited to infant nutrition due to its acidic composition which is very similar to the fats found in breast milk. Olive oil has nutritional characteristics which are very important to the human body and these make it a desirable dietary component at any age.

Its balanced composition makes this nutriment particularly advisable to young people and sportsmen who do lots of sports.

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