1._Extra Virgin Olive Oil contains a combination of fundamental antioxidant components, with a significant amount of monounsaturated oleic acid (80%), and insaponifiable residue based on antioxidant carotene which can convert into Vitamin A and green and yellow chlorophyll with a great deal of Vitamin E activity and Sterols which interfere with the intestinal absorption of cholesterol, and improve conditions such as diabetes, arteriosclerosis, cataracts, alzheimers, etc. … and even the aging process.

2.- El aceite de oliva, está formado en su mayor parte (alrededor de un 98’5%) de ácidos grasos, de tal naturaleza (composición e gran similitud a la leche materna) que son altamente necesarios y beneficiosos para el cuerpo humano.

2.- Olive oil is mostly made up of fatty acids (approximately 98.5%), (its composition is very similar to breast milk) which are extremely necessary and beneficial for the human body.

1.- A diet rich in oleic acid has beneficial effects on metabolism of glucose and fat for type 2 diabetes patients. 

2.- Oleic acid, the main component of olive oil, not only blocks the action of oncogen (a gene which causes breast cancer in 30% of patients) called HER-2/neu, which is very aggressive, but also improves efficiency of the drug Herceptin, which combats HER-2/neu.

3.- Extra Virgin Olive Oil contains oleocanthal, responsible for the slightly bitter aftertaste it leaves in the throat, and seems to inhibit cyclo-oxygenase types 1 and 2, essential enzymes which explain inflamatory and pain processes.

1.-1.- A study carried out by the Food and Drug Administration, a North American Agency, informs us that virgin olive oil is beneficial for cardiovascular health and suggests ingestion of two tablespoons of olive oil per day can keep away any coronary illness, for example the dreaded heart attack.

1.- Extra Virgin Olive Oil reduces stomach acid, which is a risk factor for stomach ulcers and duodenal, and ingesting it regularly decreases the presence of gallstones; in the intestine impiterol through its component sitosterol, improves the absorption of various nutrients such as calcium, iron, magnesium, etc.

2.- Another important question is acidity, our oil PAGO de los BALDIOS de SAN CARLOS, reaches minimum acidity levels incomprensible for laboratory analysts and experts (0.1 in the 2006 harvest), and as well it is where fruity aromas and flavors dominate, with a pleasant light bitterness and a touch of spiciness, with a balance between herbs, leaves, mature fruit, almonds, apples and tomatoes.

3.- One of the most widespread uses of oil is as a preservative, as anything that is submerged in oil will be guaranteed to not have bacteria live and proliferate in it.