The beneficial properties of olive oil lie in the chemical composition. The oil consists of oleic acid, linoleic acid, stearic acid, palmitic acid, and phytosterols in a very small percentage. From this data, the most important for humans is linoleic acid, the absence of which can cause some ill health impacts such as growth retardation, metabolic disorders, etc.
Olive oil is also a rich source of fat soluble vitamins A, D, K and especially E. These vitamins protect the body from some cancers (e.g. colon and breast) as well as osteoporosis. The vitamins and the valuable polyphenols in olive oil are found only in virgin olive oils. Olive oil helps in digestion and absorption of calcium and improves the health of our skin.
Olive oil is best eaten raw so the body can absorb all the nutritional benefits. Even in frying, olive oil is considered the most appropriate, since it is the most resistant to high temperatures and oxidation.
Yiannis Markou, Owner of Markou Samos.