OLIVE OIL ORGANIC AGOUROIL RODON TO AMARANTON 500 ml BCL

Healing properties Did you know that compared to mature extra virgin olive oil, Agoura oil is more resistant and richer in vitamins, minerals and polyphenols, which protect our cells from free radicals, i.e. cancer-causing and oxidative stress?

In particular, as scientific research has proven, two substances of great medicinal interest, oleasin and oleocanthal, are contained in a greater concentration in Agourelio. On the other hand, oleasin is the strongest antioxidant substance contained, and oleocanthal is a substance that has been attributed anti-inflammatory and neuroprotective properties.

Many researchers worldwide believe that the positive effect of olive oil on the cardiovascular system and longevity is related to the daily intake in low doses of substances that combine antioxidant and anti-inflammatory action. These two substances are not found in any other food and the only source of their intake by humans is extra virgin olive oil and especially Agouroleio. No other oil, not seed oil or even refined olive oil can provide us with these ingredients.

Hippocrates considered it beneficial for more than 60 diseases. Modern Medicine also considers it beneficial and recommends it in many cases. It reduces cholesterol, has an antioxidant effect and protects against cancers, helps the liver function, is ideal for the diet of people suffering from diabetes and heart diseases. The main fatty acid of safflower oil is oleic (Ω-9), it contains linoleic (Ω-6), α-linolenic (Ω-3) and arachidonic (Ω-6), and it contains hydrocarbons, with squalene as the main representative. It has a strong presence of sterols (mainly β-sitosterol), alcohols and carotenoids, such as xanthophyll, carotenes and lycopene, as well as β-carotene (vitamin A).

However, its extremely antioxidant effect is due to the high presence of tocopherols, dominated by α-tocopherol (vitamin E) as well as polyphenols, such as eleuropein, tyrosol, hydroxytyrosol, caffeic acid, etc. Practical way to identify Agoureoli If at the moment of swallowing a spoonful of olive oil you feel a bitter taste in the back of the mouth and a slight burning sensation in the throat, this is a good proof that it is Agoureoli, extra virgin olive oil. In detail, in another post we have told you what I pay attention to when buying oil and how I distinguish good oil. Of course, you should know that Agouroil does not keep its properties forever, that's why you can't find it all the time.

Agouroil maintains these properties to the maximum extent up to six months after its production. For this reason, it would be a good idea to buy Agouroil directly from the producer and ask him to bottle it directly from the mill, before storing it to settle or not passing it through filters before packaging it. This will, of course, result in the appearance of a sediment at the bottom of the container after a while, which is a NATURAL residue of the olive oil and in no case should worry you, on the contrary, it is the guarantee that you are eating fresh oil. One such product is "RODON TO AMARANTON", with respect to the authentic traditional methods, we produce and pack every year in limited quantities from Koronei olives from our olive grove, the best variety for the production of extra virgin Agouroil. You can also enjoy this most precious and golden product

And a suggestion: try it, fresh, on a slice of country bread grilled on coals, next to the fireplace. You will remember us!