EXTRA VIRGIN OLIVE OIL,Qatar EXTRA VIRGIN OLIVE OIL price supplier

CONTACT DIRECTLY WITH YOUR EMAIL ADDRESS TO EASE COMMUNICATION AND FOR MORE DETAILS AND COMPANY TERMS .
CALL OR TEXT AT ::  +974 77546733

 

 

 

Specifications

After olives are picked and washed, they are crushed, sometimes between two big stones, but now more commonly by steel blades.

Health Benefits

Thanks to its status as a spotlight food in the Mediterranean Diet, and thanks to extensive research on its unique phytonutrient composition, olive oil has become a legendary culinary oil with very difficult-to-match health benefits. Among its extensive list of phytonutrients, no single category of nutrients is more important than its polyphenols. The polyphenol content of this delicious oil is truly amazing! The list below shows some of the key polyphenols found in olive oil, organized by their chemical category:

• Simple Phenols
  • tyrosol
  • hydroxytyrosol
• Terpenes
  • oleuropein
  • ligstroside
• Flavones
  • apigenin
  • luteolin
• Hydroxycinnamic acids
  • caffeic acid
  • cinnamic acid
  • ferulic acid
  • coumaric acid
• Anthocyanidins
  • cyanidins
  • peonidins
• Flavonols
  • quercetin
  • kaempferol
• Flavonoid glycosides
  • rutin
• Lignans
  • pinoresinol
• Hydroxybenzoic acids
  • vanillic acid
  • syringic acid

Most of the polyphenols in this list have been shown to function both as Antioxidants and also as anti-inflammatory nutrients in the body. The very number and variety of polyphenols in olive oil helps explain the unique health benefits of this culinary oil.

Nutritional Profile

Extra virgin olive oil is a particularly valuable of antioxidant and anti-inflammatory phytonutrients. Among these phytonutrients are many standout polyphenols. These polyphenols include tyrosols (oleuropein, tyrosol, hydroxytyrosol), flavones (apigenin, luteolin), secoiridoids (oleocanthal), anthocyanidins (cyanidins, peonidins), hydroxycinnamic acids (caffeic, cinnamic, ferulic, and coumaric acids), flavonols (quercetin, kaempferol), lignans (pinoresinol), and hydroxybenzoic acids (vanillic and syringic acids). Olive oil is a unique plant oil in terms of its fat composition, containing about three-fourths of its fat in the form of oleic acid (a monounsaturated, omega-9 fat). It is a good source of vitamin E and also provides valuable amounts of the antioxidant beta-caroteneas well as squalene, a much less common antioxidant that also plays a special role in skin health.

Olive Oil, cold pressed extra virgin 1.00 TBS 13.50 grams Calories: 119 GI:  very low
Nutrient	Amount	DRI/DV (%)	Nutrient Density	World's Healthiest Foods Rating
vitamin E	1.94 mg (ATE)	12.9	2.0	good

World's Healthiest Foods Rating	Rule
excellent	DRI/DV>=75% OR Density>=7.6 AND DRI/DV>=10%
very good	DRI/DV>=50% OR Density>=3.4 AND DRI/DV>=5%
good	DRI/DV>=25% OR Density>=1.5 AND DRI/DV>=2.5%