‘Riza’s word’, one of the most famous magazines in Italy for the well-being of body and mind reports that: "Extra virgin, superfine, fine or virgin, olive oil is always a guarantee of quality: in its production processes no chemical manipulations are used (which, sometimes, are used for the extraction of some seed oils)".
The magazine founded by the famous Professor Raffaele Morelli, a real "star" in the Western culture, devoted a few pages to the unique qualities of the Mediterranean extract: "It is an excellent anti-aging product- the experts of Riza write - rich in vitamin E: olive oil prevents hyperoxidation (ie rancidity) of fats, thus slowing down aging. In addition, it prolongs the life of red blood cells, maintaining the oxygenation of tissues at optimal levels. Among all types of oils, extra virgin is the richest in curative virtues."
Further, the magazine reports that: "the great value of olive oil is that it can be used both raw and for cooking, while seed oils are unsuitable for cooking and frying food."
Regarding the quality of olive oil, Riza recalls that "the best oil is the one of first cold pressing, which keeps its properties intact."
"To get the maximum benefits from our olive oil it is essential it has two characteristics, experts explain: it should be of first pressing (ie, obtained from the first pressing of olives or seeds) and it should be cold-extracted (ie, not hydrogenated). These indications (to be sought in the label that accompanies the product) are accurate indicators of the quality of the olive oil.
https://www.riza.it/dieta-e-salute/cibo/3061/l-olio-giusto-una-scelta-extra.html
12 November 2021
