Analysing the values obtained from chemical analysis of our oils you can easily note that both Laudato and Solivo belong to high quality extravirgin olive oil category.
Season after season our products confirm their excellent chemical-organoleptic values.
From the organoleptic test (panel-test) Laudato presents a good grassy yeld with a pleasant scent of unripe almond and green tomato. For it's low acidity it is preferably indiceted as a dressing on raw food and it is requested for therapeutical aims.
Solivo, similar to Laudato, is different only for the ripe yield of sweet and very little spicy taste.
With these features Solivo and Laudato can be used in same quantity on pasta, they exalt the taste of meat, they are excellent on beans, fish and sea food. They personalize "bruschette" and sauces and they are recommended for light and digestible frying. They resist to high temperatures and without oxygenating unsatured fat acids they don't deteriorate and they don't cause problems to your body.
Furthermore olive acid is able to reduce the amount of LDL cholesterol and mantains intact the amount of HDL colesterol, that decreases the risk of artery occlusion: for this reason the effectiveness of extravirgin oil in the prevention of arteriosclerosis and infarcts is well known by experts.
Rich of antioxidising substances that forbid degradation of the proteins in the body, olive oil protects against natural ageing and cancer. They can help the growth of bones in young people. For these reasons specialists suggest to consume at least 4 spoons of oil a day.
We have shown enough that oil is the best type of food fat and it's use is very important in mediterranean diet.
Continuing in this section you'll find informations on each of our extravirgin olive oils: features, proprieties and advices for their use.
Laudato
Virgoro