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The Mediterranean Diet by Ronald Ross Watson, Victor R. Preedy

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Chapter 13

Olive Oil

Nadia Calabriso, PhD nadia.calabriso@ifc.cnr.it; Egeria Scoditti, PhD egeria.scoditti@ifc.cnr.it; Mariangela Pellegrino, PhD mariangela_pellegrino@yahoo.it; Maria Annunziata Carluccio, PhD maria.carluccio@ifc.cnr.it    C.N.R. Institute of Clinical Physiology, Lecce, Italy.

Abstract

Among vegetable oils, olive oil and, in particular, extra-virgin olive oil, have nutritional and sensory characteristics that make it unique and a basic component of the Mediterranean diet. Olive oil has always been used over the centuries for its preventive and therapeutic properties, as well as a precious and valuable dietary added fat. Extra-virgin olive oil is obtained exclusively by mechanical and physical processes including collecting, ...

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