Oleazara EVOO infused with natural aroma of black truffle from Aragon (Spain). Hojiblanca variety. Capacity 250ml.
Early harvest. First pressing. 100% COLD EXTRACTION LOW ACIDITY
First pressing
Artisan production using natural infusion processes.
Ingredients:
98% extra virgin olive oil, 2% black truffle from Aragon (Spain)
Aragon is the region in the world with the largest area dedicated to black truffle cultivation. In its more than 10,000 hectares, 25% of the world's production is obtained.
Natural flavor, no additives, no preservatives, no artificial flavorings.
This AOVEis ideal for many types of fishsuch as sardines, salmon, sea bream, turbot, cuttlefish or shrimp. Cred meat, and even chicken, rabbit and white meat. We can also give a special touch to tuna with onions or mushroom salad, endive or endive salad, even mozzarella cheese.
Highest category EVOO, obtained directly from olives and only by mechanical processes.
Early manual harvesting, with the aim of preserving all its fruity flavors.
The high quality of its polyphenols (antioxidants) guarantee a good evolution over time.
COLOR : bright yellow-green with amber reflections.
AROMA : Our Extra Virgin Olive Oil Hojiblanca with Black Truffle aroma is persistent and enveloping.
SABOR: The strength of the Black Truffle combined with the versatility of Hojiblanca Extra Virgin Olive Oil forms a unique ingredient for our senses being more powerful and full-bodied than any other aove leaving on the palate a long-lasting flavor.
THERAPEUTIC PROPERTIES:
Therapeutic properties:
- This EVOO has a high content of polyphenols and vitamin E due to its early harvesting and the way the olive is pressed. The antioxidants will make it improve the appearance of your skin and hair.
- We like to recommend it to pregnant women for its high content of Omegas and antioxidants that will help strengthen your defenses and strengthen your hair and promote the brightness of your skin for its high content of vitamins A, D, K and E.
- It has a high power of polyphenols and antioxidants that will help strengthen your defenses and strengthen your hair and promote the brightness of your skin
- It has a high antioxidant power due to its content in polyphenols and natural antioxidants, protecting your heart and your vascular system.
- It has a high antioxidant power due to its content in polyphenols and natural antioxidants, protecting your heart and your vascular system
- Reduces LDL cholesterol levels due to its high content of oleic acid, increasing your levels of good HDL cholesterol
- Reduces LDL cholesterol levels due to its high content of oleic acid, increasing your levels of good HDL cholesterol
- Regulates blood pressure and insulin sensitivity, greatly reducing the risk of diabetes
- Eliminates beta-amyloid plaques, which accumulate in the brain and increase the risk of neurodegenerative diseases such as Alzheimer's.
- Eliminates beta-amyloid plaques, which accumulate in the brain and increase the risk of suffering from neurodegenerative diseases such as Alzheimer's
- Helps to keep the skin hydrated, providing shine also to the hair.
- Helps to keep the skin hydrated, providing shine also to the hair
- It takes care of the health of the digestive system, and acts as a protective shield against certain diseases such as gastritis as well as helping against constipation.
- It is a potent anti-inflammatory and anti-inflammatory
- It is a potent anti-inflammatory and protects blood vessels against inflammation
- The presence of EVOO in the sofrito increases the phenolics identified in raw foods such as oleuropein, pinoresinol, hydroxytyrosol and tyrosol, and the content of vegetable phenolics such as chlorogenic acid.
Many of the nutrients in vegetables are fat soluble. This information is important for people interested in the cancer-fighting properties of vegetables.
Carotenoids, which include beta-carotene, alpha-carotene, lycopene, and lutein, are absorbed best by the body when cooked in extra virgin olive oil.
FRIED WITH EXTRA VIRGIN OLIVE OIL
Frying with oils other than extra virgin olive oil can be hazardous to health because the oils degrade in frying and generate substances harmful to health such as acrolein which is a toxic compound for the liver as well as other compounds such as hydroperoxides, peroxides and free radicals
The amount of polyphenols and antioxidants contained in EVOO such as vitamin E are responsible for helping to prevent it from degrading at high temperatures
Any oil begins to degrade and lose important nutritional properties from 70 degrees while the EVOO begins to degrade from 210 degrees due to its high content of oleic acid but in the frying at home we usually do not go beyond 170 degrees
EVOO being a juice of a freshly squeezed fruit has not been refined with any chemical substance as is the case with seed oils that use solvents such as hexane to extract the oil
So EVOO is the healthiest fat on the Planet. Enjoy our Oleazara EVOO - Picual variety