Reduces Cholesterol Levels

In the rolling hills of Calatabiano, kissed by sea breezes and enriched by the volcanic soil of Mount Etna, Boscolivo Organic Extra Virgin Olive Oil is born—an oil that not only delights the palate but also contributes meaningfully to physical well-being.

One of the most well-documented benefits of high-quality extra virgin olive oil is its ability to help regulate blood cholesterol levels, a critical factor in preventing cardiovascular disease. Boscolivo is naturally rich in monounsaturated fatty acids (MUFA), especially oleic acid, which plays a key role in lowering low-density lipoprotein (LDL), often referred to as “bad” cholesterol.

At the same time, regular consumption of this type of oil supports or even increases high-density lipoprotein (HDL), or “good” cholesterol. This dual action helps maintain a healthier lipid profile, reducing the buildup of arterial plaque and improving overall vascular health.

What amplifies this effect is Boscolivo’s abundant content of polyphenols, powerful antioxidant compounds such as oleuropein, tyrosol, and hydroxytyrosol. These elements have been shown to protect blood lipids from oxidative stress—a mechanism that contributes to the oxidation of LDL cholesterol, making it more dangerous for arteries.

Cold-pressed within hours of harvest and free from chemical treatments, Boscolivo preserves the delicate molecular structure of its beneficial compounds. It is not just part of a healthy diet—it is a functional food, contributing to the regulation of cholesterol through mechanisms validated by nutritional science.

Scientific References

1. EFSA (2011). Scientific Opinion on the substantiation of health claims related to polyphenols in olive oil and protection of LDL particles from oxidative damage. EFSA Journal, 9(4):2033.
2. Schwingshackl, L., & Hoffmann, G. (2014). Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies. Lipids in Health and Disease, 13(154).
3. Covas, M. I. et al. (2006). The effect of polyphenols in olive oil on heart disease risk factors: a randomized trial. Annals of Internal Medicine, 145(5), 333–341.
4. Kris-Etherton, P. M., et al. (1999). Monounsaturated fatty acids and risk of cardiovascular disease. Circulation, 100(11), 1253–1258.