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ulivo secolare

Extra virgin olive oil
Long life elixir


When we talk about olive oil, we often don't realize we are referring to a complex set of products that have very different characteristics from each other in terms of sensory profile, value and cost. According to the EEC regulations (Reg. 1513/2001 art.1 and annex, Reg. 1019/2002) olive oils are classified into virgin oils and rectified oils.

tipologie olio d'oliva


They are oils obtained by mechanical extraction processes from the first pressing of the olives, classified in relation to the different content of oleic acid.

Extra virgin olive oil: it has a pleasant smell and taste, and is free from defects. It has a free acidity expressed in oleic acid not exceeding 0.8 g per 100g.

This category of oils can be further classified into first-rate oils, premium oils and premium oils.

Virgin olive oil: free from defects with a free acidity expressed in oleic acid not exceeding 2 g per 100g.

Lampante olive oil: it has bad smell and taste and a free acidity expressed in oleic acid higher than 2g per 100g.

It cannot be used for direct consumption but must be initiated into a rectification process that corrects its acidity and taste.


This type of extra virgin olive oil is obtained from the processing of olives from organic farming. This means that the olive tree and its fruits must not be subjected to treatments with pesticides, herbicides or other substances harmful to humans and animals.

Fertilization must be done with manure from organically reared animals and the oil must be produced in a dedicated and separate processing line.

In order for an extra virgin olive oil to be able to take pride in the brand indicating its origin from organic farming, it is necessary that the operators involved in the supply chain are subject to the control regime of an organization recognized by the state and that the operations carried out in the company and the movements of goods and of raw materials used are reported in special registers.

The EEC regulation 2092/91 establishes a three-year conversion period of tree crops from the moment of sending the notification of organic production to the certifying body and the obligation for the farmer to update himself with training courses.


The flavored oils, known since ancient times, offer the connoisseur who likes them the possibility of making a range of condiments chosen according to personal tastes and the dishes to be enriched.

There is something for all palates: extra virgin olive oil with lemon, orange, basil, rosemary, garlic, chilli, white truffle and porcini mushrooms.

passeggiata tra gli ulivi


• Reduction of cardiovascular and cerebrovascular morbidity and mortality.

• Reduction of morbidity and mortality from cancer.

• Reduction in the incidence of dementia (Alzheimer's, vascular forms)

and slowing of cognitive decline.

• Reduction in mortality from all causes.


The beneficial effects of olive oil on health are manifold. In particular, extra virgin olive oil is made up of a set of substances, such as oleic acid, omega-6 and omega-3 polyunsaturated acids, polyphenols and vitamins that positively influence our health.

Numerous researches have indicated that the consumption of olive oil in the Mediterranean diet makes a substantial contribution in the prevention of cardiovascular diseases, cancer, neurodegenerative and cerebro-vascular diseases on an atherosclerotic basis.

However, the healthy effect of olive oil cannot be separated from that of a balanced diet and lifestyle.

It can be said that the daily consumption of olive oil, and particularly of extra virgin olive oil, favors the maintenance of an optimal state of health until old age.

The Italian guidelines for healthy eating recommend the consumption of 3 tablespoons of extra virgin olive oil per day for men and 2 tablespoons for women.

In case of intense physical activity, the number of spoons of daily consumption goes to 4-5 for men and 3-4 for women.

cibo medicina e benessere


Since ancient times, olive oil has always been considered a sort of panacea for all ills, an idea still strong in natural medicine and popular culture.


A study conducted by researchers from the University of Las Palmas de Gran Canaria in Spain found that the risk of depression is 48% higher in trans fatty acid consumers, compared to subjects whose main source of dietary fat is represented by ' olive oil.


It has been shown that the polyphenolic substances contained in olive oil are endowed with bactericidal activity against different strains of helicobacter pylori which is a microorganism whose favoring role is known in the onset of chronic gastritis, ulcer and some forms of gastric cancer.


A traditional treatment against pains and aches of the spine involves mixing a little camphor in olive oil and massaging the affected part of the inflammation and pain with the solution obtained.

As proven by recent research results, a further mechanism of the anti-inflammatory action of olive oil would be a reduced expression of genes involved in the encoding of pro-inflammatory factors. This could explain the observation of a reduced incidence of rheumatoid arthritis in subjects who routinely consume olive oil for food.


Research carried out at the English University of West Anglia shows that an increased use of olive oil reduces the risk of ulcerative colitis thanks to its anti-inflammatory effect.


The prevalence of osteoporosis and associated fractures is lower in countries where the Mediterranean diet is the prevailing dietary model. Being essentially made up of fats, olive oil promotes the absorption of Vitamin D, which is fat-soluble and increases the absorption of calcium. Furthermore, the polyphenolic substances contained in olive oil seem to be able to prevent the loss of bone mass by modulating the proliferative and maturation capacity of the ostoblasts.


Several researches have shown that dietary fats can influence the risk of cognitive impairment and dementia. It is no coincidence that the prevalence of Alzheimer's dementia is lower in Mediterranean countries, where olive oil is an important source of dietary lipids.

Vitamin E, bioactive polyphenols and other compounds with antioxidant action contained in olive oil could reduce the production of free radicals and oxidative stress, preserving the integrity of neuronal membranes and their mitochondrial structures. Monounsaturated and polyunsaturated fatty acids and phenolic substances appear to be able to preserve the structure and function of neurons through an anti-inflammatory effect.

Finally, we must not forget that, as with cardiovascular diseases and cancer, the protective effect of olive oil is enhanced by a balanced diet and an active lifestyle.


• Antioxidant effect with protection of the mitochondrial function.

• Anti-inflammatory effect.

• Maintaining the integrity of the cell membranes of neurons.


The greatest benefits of olive oil are observed in the prevention of diseases such as ischemic heart disease and stroke, linked to atherosclerosis, type 2 diabetes mellitus, obesity and arterial hypertension. The relevance of these beneficial effects is important, given that in Italy 40% of deaths that occur each year are due to cardiovascular diseases.

The protective effect of olive oil consumption has also been observed with regard to cerebrovascular diseases such as cerebral stroke.

French researchers have shown a decrease in the risk of cerebral stroke in subjects over 60 who used more olive oil, linked to a greater intake of monounsaturated fatty acids and a consequent improvement in vasodilation.

The polyphenolic and triterpene substances present in olive oil exert an anti-inflammatory action that helps to counteract the development of chronic degenerative diseases.

Olive oil is also an antioxidant that counteracts the chain reactions triggered by free radicals.

A diet rich in monounsaturated acids and polyphenols from olive oil, helps to have a reduction in blood pressure, in normotensive and hypertensive.

It has been shown that olive oil, compared to other fats, tends to give a greater sense of satiety and promote weight loss or at least keep it constant.


Even if the positive contribution that extra virgin olive oil is able to offer in the fight against some types of cancer cannot be precisely quantified, the strong link between eating habits and cancer, the second cause of mortality in Italy, is instead proven.

It is estimated that the role of dietary factors explains 34% of the risk of getting cancer. From specific studies it has been noted that there is a lower frequency of tumors in countries such as Italy, Spain and Greece, where a Mediterranean-type diet prevails, in which olive oil is a fundamental element.

A recent study, published in the Journal of Biochemical by researchers at the Campus Bio-Medico University of Rome, in collaboration with the Karolinska Institute in Stockholm, showed that the intake of olive oil with the diet reduces the onset of cancer of the colon. The close correlation between a diet rich in saturated fatty acids of animal origin and the onset of breast, stomach, colon, prostate and endometrial tumors, on the other hand, epidemiological data show that the reduction of some types of neoplasms is directly proportional to the consumption of olive oil.

In the south of Italy, where olive oil is produced and widely used, the death rate due to cancer is rather low.

Olive oil, especially extra virgin olive oil, has proven efficacy in the primary prevention of cancer and this protective effect already occurs in childhood.

prodotti galenici



Since ancient times, olive oil has been used locally to promote the healing of cuts and to soothe various types of dermatitis. In addition, an old remedy for halitosis recommends rinsing with olive oil in the morning on an empty stomach and before brushing your teeth.

A folk remedy for otitis that seems to take advantage of the anti-inflammatory properties of olive oil is to put a few warm drops in the external ear canal, then insert a cotton ball to prevent it from coming out.

Furthermore, to combat constipation, it is advisable to take a few tablespoons of extra virgin olive oil in the morning on an empty stomach.


The importance of olive oil as an ally of beauty was already understood in ancient times. It was used daily and several times a day by men and women in the Mediterranean countries including those of Arab culture.

Today we know that olive oil contributes to the maintenance of our physical appearance even when taken with food, because it helps keep our blood vessels healthy and supplies our tissues with substances with anti-aging properties.

Contemporary dermocosmetics has rediscovered olive oil, because it is rich in active substances useful for preventing various skin diseases.

Mono and polyunsaturated fatty acids, Vitamin E, Vitamin A, beta-carotene that gives elasticity to the skin, squalene that defends it from ultraviolet rays and the lipid composition of olive oil which is very similar to that of sebum of human skin, makes olive oil an ideal product to slow down aging.


In general, soaps, foam and cleansing products based on olive oil have an emollient, anti-inflammatory, sebum-reconstructive action and are particularly useful not only for cleansing the skin and removing makeup, but also for nourishing dry skin and delicate, especially if suffering from psoriasis, irritative dermatitis.

Nourishing creams and masks are used against wrinkles and to slow down skin aging because they give a luminous, smooth and relaxed appearance, making any scars and stretch marks less evident.

The local use of gauze soaked in olive oil mixed with water is recommended in case of sunburn. All olive oil-based products are also useful for hair care because they deeply nourish the hair bulb, soften the hair and create a sort of protective sheath around them against smog, pollutants and atmospheric agents.

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