“EGNATHIA” EVO OIL

Ingredients: Extra Virgin Olive Oil (100%)

Nutritional values per 100g of product
Energy 3367Kj – 819kcal
Fat 91 g
of which saturated 14 g
monounsaturated 68 g
polyunsaturated 7.5 g
Carbohydrates 0 g
of which sugars 0 g
Protein 0 g
Salt 0 g

The family tradition of the Leggiero brothers tells a story of three generations dedicated to caring for the land, from vegetable gardens to olive trees.
The “Egnathia” extra virgin olive oil is obtained from olive trees present on the company, from Ogliarola Salentina, Coratina, Cima di Melfi, Nociara and Leccino cultivars.
The varietal choice, the daily attention towards the 8000 olive trees present on the company and the care in all phases of harvesting and processing of the product, allow us to present a quality oil with an organoleptic profile that satisfies all consumers.
On the nose, the hint of artichoke and herbaceous guarantee the goodness of the raw material, and then leave a barely present bitter and spicy aftertaste on the palate, thus guaranteeing the presence of the "noble compounds" that make oil the prince of the diet Mediterranean.

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Extra virgin olive oil is the condiment with the best balance of fats. It is particularly rich in monounsaturated fatty acids, which among the fatty substances are the most active for the prevention of cardiovascular disorders, and poor in saturated fats, responsible for the increase in cholesterol levels in the blood and directly linked to problems such as occlusion of the arteries, atherosclerosis, myocardial infarction. Extra virgin olive oil contains very few of them, to the benefit of health. In particular, it is abundant in oleic acid, a monounsaturated fat capable of regulating cholesterol levels (it reduces the level of LDL, "bad", cholesterol compared to the level of HDL, "good" cholesterol).
Oleic acid prevents arterial lesions and reduces the risk of heart attack, stroke, thrombosis and coronary heart disease in general. Furthermore, monounsaturated fats make extra virgin olive oil particularly resistant to alterations. This means that, if well preserved, it does not go rancid but above all it tolerates cooking well, even reaching high temperatures (for example in frying) without giving rise to the formation of harmful substances, which instead happens when oils rich in polyunsaturated fats are used (such as most seed oils). Extra virgin olive oil is the only condiment that is included in the weaning of infants because it contains essential polyunsaturated fats w6 and w3 in the correct ratio between them.