Natural extra virgin olive oil is unlike other oil is the only oil that can be consumed directly and
naturally and it is only oil that is not subject to any processing.

Since the natural extra virgin olive oil is not subjected to any chemical treatment, it completely
contains the flavor, aroma and fruity smells coming from the raw olive fruit.

A diet rich in olive oil instead of solid fat; leads to a much longer healthy life and permanent weight
loss.

Extra virgin olive oil, which is the cornerstone of the Mediterranean diet, is suitable for raw
consumption as well as meals. In this way, the taste, aroma, delicacy and burning sensation of olive
oil in the throat can be felt more.

The high amount of fatty acids (Oleic Acid), phenolic components, Vitamin E and Vitamin K in olive oil
form the basis of olive oil.

Compared with other edible oils, it was observed that the monounsaturated fatty acid oleic acid was
found in higher proportions in olive oil.

Phenolic compounds, which give olive oil its unique flavor, are also found in vegetables and are
biologically very important. Phenolic compounds play an important role in the inhibition of free
radicals. Phenolic compounds also have anti-inflammatory and anti-bleeding effects.

Olive oil is a rich source of antioxidants Oleuropein and Hydroxytyrosol.
The high levels of oleic acid, polyphenols and vitamins in olive oil fight against aging. It is the
protector of our brain cells and prevents the development of diseases such as Alzheimer's.
Olive oil consumption helps prevent cardiovascular diseases.

Studies show that monounsaturated fats help control cholesterol.

Olive oil consumption; reduces the level of total cholesterol and LDL bad cholesterol in the blood.
Olive oil It is the most natural anti-inflammatory.

Phenolic compounds in extra virgin olive oil also have anti-inflammatory and anti-bleeding effects.
Olive oil strengthens the immune system.

Olive oil consumption strengthens the immune system against external attacks from microorganisms,
bacteria and viruses.

Olive oil is the best oil for frying.

Olive oil is more stable than other vegetable and animal oils due to the high level of oleic acid it
contains. Frying temperature of foods is 180 °C, burning temperature of olive oil is 210 °C.
Olive oil preserves the nutritional value of frying compared to other vegetable and animal oils.

Olive oil reduces bad cholesterol.

Cholesterol is a fatty substance found in foods of animal origin. Eating habits containing high
amounts of animal fat increase the level of cholesterol in the blood, which is one of the main risk
factors for cardiovascular diseases. Olive oil consumption reduces LDL bad cholesterol, does not
change HDL good cholesterol level, it can even increase it and controls blood pressure.

Olive oil is the best digestive regulator.

Olive oil consumption reduces the risk of food and gastric fluids from the stomach to the esophagus
(reflux).

Olive oil is easily digested in the stomach and absorbed in the intestine.

Olive oil helps beautify our skin.

Thanks to the vitamin E and antioxidants it contains, olive oil nourishes, moisturizes and revitalizes
the body.

Olive oil supports the absorption of minerals.

Thanks to many vitamins such as A, D, E and K, olive oil promotes the absorption of minerals such as
calcium, phosphorus, magnesium and zinc. The absorption of minerals, and especially calcium, keeps
our bones healthy. For these reasons, olive oil consumption is beneficial for bone development
during childhood and limits calcium loss in old age.

Olive oil helps to lose weight.

A diet rich in olive oil causes more and long-term weight loss.

Olive oil provides blood sugar control.

Studies have shown that extra virgin olive oil prevents the increase in blood sugar and cholesterol
levels after meals. A diet rich in olive oil is not only a good alternative in the treatment of diabetes, it
also helps to prevent or delay the onset of the disease. Olive oil consumption provides blood sugar
control, prevents insulin resistance and its possible harmful effects.

Olive oil can be consumed during pregnancy and childhood.

Vitamin E and oleic acid found in breast milk are also found in olive oil. With this content, olive oil
supports the development of the baby in the womb and after birth, and it is especially beneficial for
pregnant and nursing mothers. Fats play a vital role in child nutrition. Olive oil is an indispensable
food in this respect.

Olive oil prevents the development of some types of cancer.

A diet in which olive oil is the main source of nutrition greatly reduces the possibility of cancer.
Regular consumption of olive oil prevents the development of cancer types such as colon, prostate,
skin and breast cancer.