Organoleptic Characteristics and the Beneficial Effects of Olive Oil

The therapeutic virtues of olive oil have been well known for centuries. Vitamin E, A, K and D complexes and phenols give Francesco I organoleptic, sensorial and nutritional qualities.

Vitamin E
Vitamin E also prevents cancer. These effects have been demonstrated with strong doses of oral vitamin E supplements taken for several years. There are studies that support that the quantity of vitamin E present in extra-virgin olive oil can have these same effects, even if present in smaller quantities with respect to the quantities found in supplements. This is due to the synergic strength obtained by the sum of the benefits of the single components contained in olive oil.

Vitamin K
Vitamin K provides anti-hemorrhagic protection, which stimulates the production of coagulation agents by the liver.

Vitamin A
Vitamin A helps maintain good vision, and prevents many illnesses. It combats many types of infections, especially in the respiratory system, since it affects the immune system. Vitamin A helps maintain healthy skin and mucosal tissue and prevents cardio-circulatory illnesses. Its consumption is important during the growing stages of life, for it contributes to healthy teeth and strong bones.

Vitamin D
It regulates the organism’s calcium balance by increasing haematic levels through an increase of intestinal absorption. The greatest possible quantity of calcium is then stored in bone tissue.


Phenols
Phenols are substances that derive from aromatic hydrocarbons, where the substitution of one or more hydrogen atoms with OH hydroxyls takes place. They are comparable to tertiary fatty alcohols, since the molecule is broken during oxidation.
The phenolic compounds are found in the olive pulp and are hydro-soluble. A good percentage of the phenols end up in the water extracted from the pressing, even though considerable amounts are still found in the olive oil. PHENOLS are represented by many substances, some of which are simple:

• vanillic acid
• gallic acid
• coumaric acid
• caffeic acid
• tyrosol
• hydroxytyrosol

Other phenolic compounds are more complex:
• oleuropein
• ligstroside
(Each one is present in quantities of 2.8 mg/100 g quantities for extra-virgin olive oil, and 0.93 mg/100 g for refined oil)
• lignums
(4.15 mg/100 g for extra-virgin olive oil, and 0.73 mg/100 g for refined oil)
• flavonoids

Basically, phenols are found in any extra-virgin olive oil, but the amount of concentration per liter varies. A good quality oil is considered to have anywhere from 140 to 240 ml./l. Francesco I, on the other hand, exceeds 460 ml./l., and that explains why it is not necessary to have an extra fine palate to be able to immediately appreciate the decisive and delicate flavor of our olive oil.

The aromatic spectrum, noticeable with the mouth and nose, is determined by multiple unstable aromatic compounds and by the polyphenols. These substances derive from compound elements present in the olives that are partially dissolved in the olive oil after the hydraulic processes take place.

The qualities contained in it allow us to extract and augment the taste and the fruity aromas of the olive oil, and at the same time preserve the quality unaltered in time. Phenols or polyphenols inhibit or delay the molecular oxidation process, producing benefits for every organ in the body. They perform a protective action that blocks cellular aging. They also reduce the gastroduodenal and hyperacidity on people that have ulcer problems. In addition, the intestinal peristaltic activity is stimulated because these substances help fight constipation problems. Phenols and polyphenols prevent the development of cardio-circulatory diseases and atherosclerosis, since oleic acid reduces bad cholesterol (LDL) levels in the bloodstream. The contents of fatty acids and antioxidant substances in olive oil have even renewed research efforts to study the use of olive oil in the prevention and treatment of tumors (Alessandra Barbagallo, Dietician).

Acidity in Francesco I and 15-10-75
The acidity of the olive oil depends on the quantity of free fatty acids deriving from the hydraulic rancidity of the triglycerides. This is why hygienic and sanitary conditions are fundamental from the time of the harvesting process to the pressing. The milling process of Francesco I occurs only a few hours after harvesting, in only one cold pressing. This way the flavor and aroma is left unaltered, and the acidity remains at 0.13%.