Description
The first cold-pressed process is only rarely used for olive oil production nowadays. Cold extraction is preferred because it is cleaner and ensures better control over the manufacturing parameters.
. Full of Antioxidants and Good Fats
Because no heat or chemicals are used when olive oil is cold-pressed, the end product retains more of its nutritional value. The Olive Wellness Institute explained that Extra Virgin Cold Pressed Olive Oil has more antioxidants and healthy fats than regular olive oil that is refined and stripped of these important nutrients.
Cold-pressed olive oil contains over 30 types of phenolic compounds that help protect our bodies against free radicals (the molecules that cause cell damage, disease, and the aging process). While a “healthy fat” may sound contradictory, Extra Virgin Cold Pressed Olive Oil is primarily made up of monounsaturated fat, which is known to be heart healthy. This fat has been shown time and time again to reduce the risk of heart disease, stroke, and chronic inflammation in adults.
