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   HEALTH:
-  Circulatory System: it reduces cholesterol and helps to prevent arteriosclerosis and its    risks.
-  Digestive System : it improves the functioning of the stomach ant the pancreas, the hepa-
   tobiliary level and the instestinal level.
-  Skin: it has a protective and tonic effect on the skin. As a result of its vitamin E content and    the antioxidant effect this vitamin has on the cellular membrane, it protects against the ageing    process.  
-  Endocrine System: it improves metabolic functions.
-  Bone System : it stimulates growth and favours the absorption of calcium and mineralization.
   In the KITCHEN:
-  Salads and vegetables should be dressed first with the    olive oil and salt and then the vinegar or lemon should be    addeg. Adding the oil first provides a protective layer that    prevents the vegetables from losing their crispness.
-  Olive oil is excellent for spreading on grilled meat, as it    helps to preserve the natural juices.
-  Using a little olive oil in the water when cooking pasta pre-
   vents it from sticking.
-  Olive oil does not penetrate food. Instead it remains on the    surface, so the natural taste of the food is preseved, unlike    other fats and oils that penetrate the food a great deal or    completely


   HOW TO CONSERVE VIRGIN OLIVE OIL

•  As olive oil is a natural product, it does not improve with age, unlike wine. We therefore    recommend that you use it as soon as possible within the year it was produced. An extra
   virgin olive oil of the picual variety does not lose its organoleptic properties for 18 months.   
•  To conserve olive oil correctly, protect it from the light and oxygen in the air. This will prevent it    from going rancid and oxidising. It is best stored it in a cool, dry place. 
•  The tin format is ideal for conserving the extra virgin olive oil correctly.
•  An oil's colour does not indicate its quality..


    CURIOUS FACTS

•  Approximately 5 kg. of olives are required to produce 1 Litre of olive oil.
•  The colour of the fruit, the olive, does not depend on the variety but on how ripe it is. Olives are    green at the beginning and become black as they ripen.
•  An olive tree starts to produce between the ages of 5 and 10 and its production stars to    decline after it is 100 years old.
•  The tree's age only affects the quantity produced, not the quality.

            

 

           

              Beneficial effects of virgin olive oil: