OLIVE OIL

OLIVE OIL

Botanical Name Olea Europaea
Extraction Method Cold pressed
Plant Part used Fruits

Country of Origin Made in India
Palmitic acid 20.0%
Stearic acid 5.0%    Description :
Constituents & Specifications :
Palmitic acid: 7.5–20.0% Stearic acid: 0.5–5.0% Arachidic acid: <0.8% Behenic acid: <0.3% Myristic acid: <0.1% Lignoceric acid: <1.0%

Specific Gravity: 0.91500 - 0.92500
Refractive Index: 1.46520 - 1.47540
Properties:
It has repellent anti-oxidizing properties and prevent the oxidization of fatty tissue.

Benefits & Uses:
Olive oil has an effect in preventing the formation of blood clots and platelet aggregation. It helps in avoiding excessive blood coagulation. It can attenuate the effect of fatty foods in encouraging blood clot formation
Regular consumption of olive oil decreases both systolic (maximum) and diastolic (minimum) blood pressure.