At least 15 good reasons to prefer CAVICCHI extra virgin olive oil:

  1. Protects against the risks of arteriosclerosis;
  2. Protects against diseases of the biliary tract, as it increases the secretion of bile;
  3. Promotes the absorption of fat-soluble vitamins (A,D,E,K);
  4. Eliminates toxins;
  5. Protects liver function;
  6. Promotes pancreatic activity;
  7. Stimulates metabolism;
  8. Promotes digestion;
  9. Lowers cholesterol levels;
  10. Prevents skin dehydration;
  11. Promotes calcium absorption;
  12. Fights constipation;
  13. Has antioxidant effects due to the presence of anti-free radicals and thus delays ageing;
  14. Prevents or limits myocardial infarction, certain forms of cancer, osteoporosis;
  15. It has diuretic, laxative, febrifuge and stomach disinflammatory effects.

The beneficial effects of olive oil on human health have been known since ancient times.

As early as Hippocrates recommended oil in cases of ulcers, and in ancient Rome, the use of olive oil was said to benefit health and enable people to live longer.

The nutritional properties of oil are determined by its particular compositional characteristics.

The presence of significant levels of vitamin D means that olive oil allows good calcium intake in the gut and consequently good activity against bone decalcification in the elderly.

In addition to being extremely rich in vitamin A and vitamin E, the oil consists of 90 per cent saturated fatty acids and monounsaturated (oleic acid) and polyunsaturated (linoleic acid) fatty acids.

Precisely because of the combined presence of fats and antioxidants (such as vitamin E, polyphenols and tocopherols), NUTRACEUTICAL EVO CAVICCHI oil can help block the activity of free radicals, i.e. the chemical compounds responsible for cellular ageing.

NUTRACEUTICAL food is, defined by the analyses obtained, CAVICCHI ORGANIC EVO oil that has these certified values:
This CAVICCHI ORGANIC EVO oil is a natural source of Vitamin E. 
Vitamin E contributes to the protection of cells against oxidative stress (RDA 12mg.*) *Reg.(EU) no. 1169/2011 of 25.10.2011
This CAVICCHI ORGANIC EVO OIL contains Biophenols, such as Hydroxytyrosol and derivatives, greater than 250 mg/kg originally.
The biophenols in olive oil contribute to the protection of blood lipids from oxidative stress.
The health-promoting effect is achieved with a daily intake of 20 g of this EVO CAVICCHI oil, which contains at least 5 mg. of hydroxytyrosol and derivatives. Reg.(EU) nr .432/2012 of 16.05.2012 .
Consumer health claim (EFSA)

Its high digestibility allows it to be considered an excellent carrier of antioxidant and vitamin substances present in other foods and in its absence difficult to assimilate.

Regular consumption of olive oil can help prevent colon and breast cancer as well as cardiovascular diseases.

It protects the body against arteriosclerosis, thanks to the presence of oleic acid it reduces blood clotting and thus prevents thrombosis.

Finally, extra virgin olive oil is a natural analgesic. It contains a substance that 'mimics' the same pain-relieving effect as Ibuprofen, a non-steroidal anti-inflammatory. Just 50 grams of oil per day is equivalent to 10% of the recommended dose of Ibuprofen as a painkiller for adults.

In 400 BC. Hippocrates of Cos described it as 'the best medicine', while Homer spoke of it as the 'golden liquid'.

Extra virgin olive oil has been a source of benefits since ancient times. Today, extra virgin olive oil is used in cooking to season a variety of dishes, but it is also considered a great ally for human health: in fact, it is rich in polyphenols, which are able to interact positively with the body, especially on the brain.

This molecule can be found in oil, but also in products such as wine, tea, chocolate, cocoa and blueberries. Consumption of extra virgin olive oil for prevention The European Food Safety Authority and the Food and Drugs Administration recommend consuming two tablespoons of raw oil a day, as this helps prevent the onset of cardiovascular disease, inflammation and also combats oxidative stress due to free radicals.

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