EXTRA VIRGIN OLIVE OIL

The history of olive oil is intertwined with that of Tunisia. Indeed, many Mediterranean civilizations took turns throughout history to spread the culture of the olive tree: Phoenician, Greek, Carthaginian, Roman and Arabic.
The Olive cultivation in Tunisia dates from the eighth century BC. AD, even before the founding of Carthage by Queen Dido. The Phoenicians were the pioneers of olive cultivation in North Africa.
At the time of the Carthaginians, a true culture of the olive tree had begun to spread following advantages granted to farmers who created the olive groves.The Romans developed the more olive cultivation by increasing irrigation on this earth to rain scarce, the technique of oil extraction as evidenced by the excavations at El Jem and Sbeitla and the numerous Roman mosaics discovered in Sousse.

Tasty and fragrant, thanks to its balanced composition of different mono unsaturated fatty acids and antioxidant olive oil al jazira married with all food types and in all circumstances retains its gustatory properties. In seasoning, taste it gives to salads. In cooking, it performs perfectly and can enter to perfection vegetables, meats and fish variety.
In frying, it will give your dish a delicious taste and Mediterranean.
It can be enjoyed simply with a little goat cheese. To better appreciate the different flavors, it is possible to marry a hot potato taste or directly on a slice of pain de campagne. Secrets of manufacture: the olive grove to the bottle
Collecting, sorting, washing, grinding, centrifugation, filtration, although a completely natural product, olive oil we consume goes through a number of stages before arriving in our kitchen.

A key component of the Mediterranean diet of olive oil is widely acclaimed by the medical profession who have shown their beneficial action in preventing certain diseases. These health benefits come from the composition of olive oil. Thanks to its balanced composition of different mono unsaturated fatty acids and antioxidants, these actions are:
Prevention in cardiovascular disease (acts on cholesterol).
Prevention of breast cancer.
Prevention of cancers of the colon.
Low blood pressure.
Prevention of diseases related to age.
Diabetes prevention.
Fight against obesity.
Aid to digestion (acts on the gastrointestinal mucosa and vascular).
Mass, protects and softens the skin.
Maintaining the beauty of hair ...
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Virgin olive oil, thanks to its easy extraction by cold pressing, keeps particles in suspension that give therapeutic qualities. Olive oil is rich in antioxidants (like vitamin E and poly phenols) to prevent cardiovascular disease, cancer and aging. Moreover, it is rich in mono unsaturated fatty acids which, unlike saturated fatty acids (found in butter, meat, cheese ...) reduce the rate of "bad" cholesterol, one that may clog blood vessels .
It contains in particular oleic acid that stimulate the production of bile and ensure the proper functioning of the digestion. Recent medical studies have called for olive oil in fashion because it is the basis of the famous "Cretan regime" that can live longer and better. The scheme includes fruits, vegetables, cereals, fish, all washed down with a little red wine and olive oil. Cretans are the biggest consumers of olive oil with 25 liters per person per year and mortality rates from cardiovascular disease is lower than 95% of Americans ...
Olive oil also contains many essential fatty acids, poly-unsaturated (4 to 16%). These fatty acids can not be synthesized by the human body, they must be supplied by food, and olive oil comes significantly in the balance of metabolism. It contains only a small amount of saturated fatty acids (8 to 20%).

Olive oil is also rich in antioxidants such as vitamin E. This vitamin plays a vital role in protecting the cell membranes, which gives it a responsibility beneficial against skin aging. By the richness and the proportion of its components, vitamin A, E active acid, linoleic and alpha linolenic acid, olive oil protects the human brain aging and aggression toxic, immunological and viral.

Olive oil is the food more digestible fat
Does not slow down the evacuation of the stomach
Opposes the flow of food to the esophagus
Does not change the gastric acidity
Olive oil

Promotes evacuation soft, regular and complete gallbladder bile into the intestine, the liver is idle for the duration of its action on the gallbladder does not alter the content of bile and cholesterol does not increase the risk of gallstones. Olive oil aids digestion intestinal food "heavy" as fat. Oleic acid, a major component of olive oil makes it perfectly assimilated by the intestine. All of the food energy (9 kcal / g) is available for the body. Because of its biological impact, olive oil is the fat food choices in the plans for the prevention of cardiovascular disease (primarily myocardial infarction)
Total cholesterol unchanged or even lowered
Increase good cholesterol H.D.L
Decrease bad cholesterol L.D.L

for orders:

1 Container (20ft)
1 liter - 10,080 bottles
500ml - 16,000 bottles
250ml - 24,480 bottles
100ml - 86,000 bottles

for minimum order

100 boxes ( 12 bottles per boxes, size: 1 liter )

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