For thousands of years, olive oil, cereals, legumes and vegetables, fresh fruit and wine have been the pillars on which the diet of peoples around the Mediterranean Sea have been based. Hundreds of medical and scientific studies in recent decades have analysed and praised the beneficial properties of this balanced nutritional model, known around the world as the Mediterranean diet
Special attention has been given to extra virgin olive oil: a vegetable juice with unique chemical and nutritional properties, a food/medicament rich in a particular nutritional combination of fatty acids and a series of anti-oxidant micro-elements unobtainable elsewhere.Laudemio
extra virgin olive oil, the purest cold pressed oil from perfectly whole Tuscan olives picked at the right stage of ripeness, combines and exalts all the excellent virtues of the fruit of the olive tree.
The unparalleled balance between saturated, monounsaturated and polyunsaturated fats that is characteristic of extra virgin olive oil, a balance significantly like that of human breast milk, makes Laudemio an ideal food right from the moment a child is weaned.
In adults, the balanced composition of oleic acid and vitamin F (fatty acids in the omega 3 and omega 6 series) in Laudemio performs the valuable task of lowering bad cholesterol and maintaining the levels of good cholesterol, thus contributing to the protection of the arteries and the heart, and consequently lowering the risk of cardio-circulatory diseases. In addition to this there is its delicate emollient action on the tissues and its protective action on the gastro-intestinal mucosa and regulation of the digestion.
What truly makes an excellent extra virgin olive oil such as Laudemio so unique is its vast and complex range of micro-constituents and antioxidant molecules.
Bitter, tannic polyphenol compounds such as tyrosol, hydrotyrosol and oleuropein, the tocopherols (or vitamin E), pigmented substances such as carotenoids, terpenes with their fruity fragrance, squalene: all of these elements have important antioxidant, anti-inflammatory functions in cell protection, for the digestion and in stimulating gastric and liver secretions.
These molecules also deeply affect the appearance, taste and nose of an olive oil, defining its character and personality. Laudemio’s extraordinary visual, organoleptic and aromatic profile is thus not only a source of delight for the eyes and the palate but also and above all the best testimonial of its excellent nutritional value.