A study published in the Journal of the National Cancer Institute, showed that “women who used olive oil more than once a day, had a 25% lower risk of breast cancer than women who used it less often.” Traditionally-made olive oil has superior health benefits with a stunning concentration of polyphenols measuring at 989 mg/kg.
From the producer: Production of extra virgin olive oil starts with the peculiar caretaking of our olive orchards. Nothing is neglected since the start. The olive harvest begins in October, when the olives are still green, up until the end of December when the olives reach their ripeness and are black in color. The olives are hand harvested to avoid bruising and other damage caused by mechanical harvesters. As the olives arrive at the olive mill they are immediately cleaned and washed to remove any debris before being crushed. The resulting olive paste from the crusher is subsequently uniformly mixed and its oil extracted. This extra virgin olive oil remains cold extracted and unfiltered to preserve its raw qualities and stored in temperature controlled stainless steel tanks until bottling.