Benefit one: olive oil is the most complete preservation of nutrients oil. Olive oil contains monounsaturated fatty acids up to 80% or more, mainly oleic acid, higher than any other vegetable oils, but also contains squalene, gluten steroids and rich in vitamins A, D, E, K and carotene and other fat-soluble vitamins and antioxidants, but also for the human body to provide a variety of macronutrients, trace elements and vitamins. At the same time, because the olive tree is tall and robust, with strong resistance to diseases and pests, without the need to spray chemical fertilizers and pesticides, etc., olive oil has not been subjected to any chemical treatment during the production process, which is internationally recognized as the "green food" in the edible oils; meanwhile, its intrinsic nutrients have been preserved intact, so that its nutritive value is always maintained at a high level. In addition, it does not contain cholesterol, so that many people are exempted from eating olive oil worries.

Benefit two: olive oil can stimulate appetite and promote digestion. Using olive oil to cook food, whether it is cold or hot, olive oil can be added to the food inherent, slightly olive flavor fragrant flavor, refreshing. Take advantage of its light flavor. It can be used to prepare a wide variety of foods, from light to heavy, from sweet to spicy, from thin to thick, all applicable, quite a "light makeup and thick smear always appropriate" flavor. A study found that eating olive oil can reduce gastric acid secretion, may reduce the function of duodenal ulcer and other diseases, and can stimulate bile secretion, stimulate the vitality of pancreatic enzymes, so that the degradation of fats and oils, reduce the risk of cholecystitis and gallstones. At the same time, olive oil in the human body's digestive efficiency of up to 94%, ranking high in a variety of oils, can meet the taste at the same time to ensure that its nutrients are fully absorbed.