ANTIOXIDANTS IN EXTRA VIRGIN OLIVE OIL

Approximately 1.5% of olive oil is made up of the unsaponifiable fraction, which contains antioxidants. Extra virgin olive oil contains the largest quantities of these substances and other minor components.

Vitamin E (alpha-tocopherol), carotenoids and phenolic compounds (simple phenols such as hydroxytyrosol and complex phenols such as oleuropein) are all antioxidants that prevent certain diseases and ageing.

These antioxidants are found in fresh fruit and vegetables. Extra virgin olive oil crushed from fresh olives retains a host of antioxidants and vitamins that give it added nutritional value.