Since ancient times olive oil was the next to the grain and grapes, one of the main components of the Mediterranean diet of the population. Research conducted over recent years show that the model of nutrition in these regions promotes the prevention of heart disease as well as several types of cancer.

Daily consumption of olive oil provides the body to correct dose of easily digestible unsaturated fats. Acid contained in olive oil to prevent arteriosclerosis.

Among the oils, we can distinguish three main grades:

• first grade of oil called Italian Olio Extra Vergine di Oliva. It is characterized by the highest quality, obtained in the process of cold pressing and greenish-yellow color. Is intended to be eaten raw. The cold pressing of the olive oil comes Il Grezzo, which is not subjected to filtration process. No filtering makes it retains much more valuable to the body natural ingredients, the antioxidants to fight free radicals, reducing the risk of heart disease, and delaying the aging process. Its characteristic feature is the natural turbidity and sediment formed at the bottom of the bottle.
• second grade oil - Olio di Oliva, which is obtained when using virgin thermal processes, always filtered in a yellow-golden color. It can be eaten raw, but in the kitchen śródzienmnomorskiej, it is used mainly for frying and baking.
• third grade oil - Sansa e Olio di Oliva - produced from oil at very high temperatures to what was left of the first and second pressing. To improve the quality of a rule is added to the 20% Extra virgin olive oil. Shall be used solely for frying and baking.

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