Olive oil - Nutritional Properties and benefits

27 February 2020

Olive oil, the main ingredient used for the creation of Burroliva, represents, among vegetable fats, the one that contains a lower amount of saturated fat; consequently, it is an element that brings the best health benefits to the human body.

In fact, among its advantages, there are:

  • high digestibility, which allows each consumer to use olive oil in everyday cooking;
  • a low content of saturated fatty acids, for a general and balanced well-being;
  • a substantial amount of vitamin E and antioxidants, that guarantee a protective action for our cells.


Thanks to the knowledge of these beneficial properties of olive oil, new products based on olive oil have also been studied and created to replace or integrate some foods present in the diet of each consumer: this innovation allows, moreover , to develop an education and a new way of cooking with healthy and nutritious raw materials.

Below there is a comparative table of the nutritional values of olive oil, palm oil and butter.

FOR 100g
760 kcal 899 kcal 717 kcal
Fats: 84,4 g 99,9 g 81 g
of which saturated: 24 g 47,1 g 51 g
Cholesterol: 0 mg 50 mg 215 mg
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