Research confirms that using high-quality extra virgin olive oil helps in the prevention of many illnesses as it is rich in compounds such as polyphenols, chlorophylls and vitamins that, as well as protecting the oil from oxidation, aid the proper functioning of the digestive system and help to reduce cholesterol.
Olive oil is an essential part of the famous Mediterranean diet, and a delicious part at that. There are few foods not enhanced by the addition of a drizzle of good extra virgin olive oil.
Renzo Marinai's DOP oil delivers enticingly vivid scents of grass, almonds and olives that promise delicious flavours to come. In the mouth, there are notes of freshly harvested almonds, wild herbs and artichoke among the bitter notes and long spicy, lingering, clean and elegant hints of rocket, pepper, red pepper and ginger which leave behind a clean and dry sensation.
This is a harmonious oil, with spiciness, fine balance and persistent flavour.
Research shows that DOP oil has greater health benefits than commercial extra virgin oil (as much as six times greater), and can better reduce the risk of arteriosclerosis, infarction and renal failure. Regular use of oil DOP also reduces the signs of ageing on the skin.
Laboratory analysis carried out every year on Renzo Marinai oil confirms that our oil has very high levels of polyphenols, far higher than the minimum requirements of an extra virgin and also than those required to earn the DOP designation.
Note: An oil that on paper appears to have a high bitterness content but on tasting does not seem bitter, because the spiciness is dominant, is an oil that is particularly good for health.
The "measurement" of the bitterness and spiciness carried out with organoleptic analysis is an important indicator of the health value of an oil because these sensations are determined by the presence of particular phenols that have superior biological value; these are the main elements of the preventative effects on many human ailments.
They are the real "bodyguards" which give oil the right to be called a neutraceutic, or true natural health-giving, food.
