The triglycerides contained in olive oil consist mainly of oleic acid (65 – 85%), linoleic acid linolenic acids (polyunsaturated). The monounsaturated fatty acids maintain the most desirable balance of the cholesterol fractions in the bloodstream, which in turn have a death-defying effect on the heart and blood vessels.
There exist two lipoprotein fractions in our bloodstream, the so-called high density lipoproteins (HDL) and the low density lipoproteins (LDL). The HDL fraction is beneficial, while the LDL is the unhealthy fraction. Intake of saturated (animal) fats causes the LDL fraction to rise and intake of polyunsaturated (vegetable) fats lowers both LDL and HDL. The monounsaturated (olive oil) fats, on the other hand, actually decrease the LDL levels while increasing the HDL levels, hence achieving the most desirable balance of these fractions.
The natural antioxidants in Extra Virgin Olive Oil make it so much healthier than olive oil that has been refined. The refining process, which is the same as other vegetable oils, such as canola oil, have to be subjected to in order to be fit for human consumption, destroys these valuable antioxidants as well as the gorgeous flavour components, mineral and vitamins.
Extra Virgin Olive Oil is unique amongst vegetable oils in that it can be consumed in its natural state without any need for refining.