THE PRODUCTION
The extra virgin olive oil “Ventomare” is derived from pitting and cold pressing of freshly picked olives by hand. The olive harvest begins in late October and lasts for no more than 5 / 6 days.
The hand-picked olives are immediately brought to the Nivuori Company mill to ensure the lowest possible oil acidit.y
Soon after milling, the oil is poured into stainless steel drums and allowed to settle for about six months, then is transferred into other drums and allowed to stand still until August when in September, clarified and without any type of filtering is bottled
The EVO VENTOMARE is rich of polyphenols.
The polyphenols antioxidant elements plays an important role in the stability of 'olive oil, as there is a correlation between the amount of total polyphenols and resistance in time to oxidation.
Polyphenols are
- Antioxidant: protects cells from free radicals damage , which are developed through the normal cellular metabolism, and because of stressful events, such as radiation, smoke, pollutants, UV radiation, emotional and physical stress, chemical additives and virus and bacteria attacks ;
- Anticancer: shows an impact on the ‘beginning of the development of cancer by protecting cells against the direct attack by carcinogens and altering their activation mechanism. Many studies have shown a reduction in certain types of cancer (skin, lung, stomach, esophagus, duodenum, pancreas, liver, breast, colon)
Poliphenols are also anti-inflammatory, antibacterial and antiviral.
