Cold pressing (Extra Virgin) is a way to produce olive oil without using heat or chemicals. It involves grinding olives into a paste and then pressing them with a mechanical press to separate the oil from the pulp. The cold squeeze method can help the olive oil to maintain its nutritional value.
Benefits of Olive Oil
Cold-pressed olive oil is heart-healthy fat for daily cooking, which is especially good for refills and sauces.
The main ingredient of olive oil is monounsaturated fatty oleic acid from the omega-9 acid group, named after him. Oleic acid when ingested is involved in energy exchange. It also plays an important role in cell membrane formation. If oleic acid is not sufficient in the body, membrane permeability is drastically reduced, which in turn leads to viruses entering cells more easily.
Extra virgin olive oil contains oleic acid, omega-6 and omega-3 fatty acids that are essential for your health.
Three main advantages of olive oil:
#1 Rich in nutrients.
Cold-pressed olive oil is rich in useful fats, dozens of powerful vegetable compounds, and vitamins E and K.
Total 1 tablespoon (15 ml) of cold-pressed olive oil contains:
- Calories: 119 kcal
- Total fat: 13.5 grams
- Saturated fat: 2 grams
- Monounsaturated fat: 10 grams
- Polyunsaturated fat: 1.5 grams
- Vitamin E: 12.9% of the recommended daily intake rate (URR)
- Vitamin K: 6.8 percent of the RSNP
Cold pressed olive oil also contains at least 30 beneficial vegetable compounds, many of which are powerful antioxidants with anti-inflammatory properties. (2)