Amends have been made since to a large extent but still a farmer having no choice other than to rely on classic means of transport, mules and donkeys, to get his olives out of the field and up or down the terraces to the road is not a rare sight. Quality control is more of a science than an art. Companies check more than 25 parameters in every olive oil batch. It is a very high cost procedure, but the consumer can be certain that it is there and that the specifications he will find on labels correspond to the contents of the container. The role of olive oil in the prevention of cardiovascular disease is indeed unique.
Heart disease is in direct proportion to the concentration of cholesterol in the blood.
Olive oil, due to its fatty acid composition, has a beneficial impact on controlling cholesterol levels. Found in olive oil provide a defense mechanism that delays aging and prevents carcinogenesis, atherosclerosis, liver disorders and inflammations. Since olive oil is not tortured during extraction these substances are left unspoiled making the olive oil very stable, even when frying. So contrary to common belief, products of deterioration at frying are much lower in olive oil than in other oils. Due to its chemical structure, olive oil is of unrivaled organoleptic value and thus the oil best suited for human consumption.