The definitive guide to choosing the ideal Extra Virgin Olive Oil

Extra virgin olive oil has established itself as a fundamental pillar in the Mediterranean diet, recognized worldwide for its multiple health benefits. And Ducoy is no exception.

Scientific evidence supports its ability to prolong life and reduce the risk of various diseases, such as cardiovascular diseases, diabetes, neurodegenerative diseases, and even certain types of cancer. However, it is essential to understand that not all olive oils are created equal, and some offer greater benefits than others.

Why choose Extra Virgin Olive Oil?

Extra virgin olive oil (EVOO) is distinguished by being the pure juice of the olive, without undergoing refining processes. This means that it preserves all its bioactive components intact. Thanks to Ducoy's 100% organic process, maximum purity and quality are guaranteed.

According to Ramón Estruch, an expert in internal medicine and nutrition, EVOO is particularly effective in preventing chronic diseases and improving metabolic health, especially when it is rich in compounds such as oleocanthal and oleacein.

A recent study revealed that the consumption of EVOO with high levels of these biophenols significantly improves the health of people with obesity and in the early stages of diabetes, reducing body weight, body mass index and blood glucose levels.

Key components of Extra Virgin Olive Oil

1. Oleic Acid : This monounsaturated fatty acid is primarily responsible for the positive effects of olive oil on cholesterol levels. It helps reduce LDL (the "bad") cholesterol and increase HDL (the "good") cholesterol, thus promoting better cardiovascular health.
2. Polyphenols : Polyphenols are antioxidant compounds that plants produce to protect themselves from external aggressions. In humans, their consumption is associated with protection against chronic diseases, such as cardiovascular diseases and certain types of cancer. In addition, EVOO rich in polyphenols, especially hydroxytyrosol, protects blood lipids from oxidative damage.
3. Vitamin E : This antioxidant nutrient is crucial for neutralizing free radicals and preventing cell damage, contributing to the overall health of the body.

Organic farming: the beginning of purity

The organic farming process like Ducoy's is not only beneficial for the environment, but also improves the quality of the oil.

In organic farming, pesticides and chemical fertilizers are avoided, resulting in a purer oil with a superior organoleptic profile.

Organically grown olives tend to have a higher content of polyphenols and antioxidants due to the natural management of the soil and the plant, which stimulates the production of these protective compounds.

Furthermore, respect for the natural cycles and biodiversity of the Ducoy Oil environment contributes to obtaining a healthier final product with greater nutritional properties, making organic extra virgin olive oil an even more beneficial option for health.

The importance of cold extraction

The oil extraction process is crucial to maintaining its content of polyphenols and other beneficial compounds.

Cold pressing, which is carried out at temperatures below 27ºC, is the most suitable method for preserving these nutrients, since high temperatures can degrade polyphenols. Therefore, it is preferable to choose oils that have been obtained through this process.

Varieties rich in polyphenols

Olive varieties such as Cornicabra, Picual, Hojiblanca and Arbequina are especially rich in polyphenols.

Although the differences in their content are not huge, the choice of variety may depend on the intended use of the oil. For example, the picual variety, with its intense flavour, is ideal for salads, while the milder arbequina or hojiblanca are more suitable for cooking.

How to identify a good Extra Virgin Olive Oil

Choosing the best extra virgin olive oil not only improves the quality of your diet, but can also offer protection against various chronic diseases.

A good EVOO usually has these characteristics:

• An emerald green colour, indicative of early olives and a high polyphenol content
• A slightly more bitter taste, which is a sign of a high concentration of these compounds, provided the oil is not oxidized.
• Certification of organic origin, which guarantees greater purity in its harvest.

Finally, it is advisable to choose oils from recent harvests, since over time, the polyphenol content decreases.

By choosing an EVOO obtained by cold pressing, from a recent harvest and from varieties rich in polyphenols, you will not only be enhancing the flavours of your dishes, but also your health in general.

Considerations when cooking with olive oil

The cooking method influences the preservation of the nutritional properties of olive oil.

Boiling, which is carried out at a temperature of 100ºC, is the technique that best preserves the polyphenols and vitamins in the oil. Although frying at high temperatures (around 180ºC) can degrade some of these compounds, if frying is to be done, it is preferable to do so with EVOO, which resists heat better and maintains most of its benefits.