Cold-pressed olive oil 1000 ml TARGROCH

DESCRIPTION
Cold-pressed olive oil 1000 ml Targroch

- protects the heart
- has many uses in the kitchen
- perfect for cosmetics

As its name suggests, olive oil is pressed from the fruit of the olive tree. This, in turn, lives up to 2,000 years and flowers year-round, bearing fruit until the end of its life.
Olive oil is rich in oleic acid, which protects against asthma and allergies. The product is rich in vitamins A, E, D, and K. It helps fight atherosclerosis, gallstones, gastritis, and gastric ulcers, and also prevents the formation of free radicals. It slows down the aging process and has a great effect on bone growth in children. In addition, this natural fat improves the digestive process and allows you to get rid of toxins faster.
Olive oil as a homemade cosmetic used for baths, masks, scrubs, and cream substitutes gives excellent results. Olive massage stimulates blood circulation, making the skin more nourished. In addition, the oil has a soothing effect on the skin, strengthens its natural resistance, protects it from dehydration, and eliminates roughness.
Cold-pressed oil is an excellent addition to salads, cooked and stewed vegetables, pasta and rice dishes.

INGREDIENTS
The highest quality olive oil is obtained by cold pressing

Net weight: 1000 ml
Nutritional value of the product in 100 ml:
Energy value: 3449 kJ / 824 kcal
Lipids: 91.6 g
- including fatty acids:
- saturated: 13.6 g
- monounsaturated: 71.7 g
- polyunsaturates: 6.3 g
/> Carbohydrates: 0 g
- of which sugars: 0 g
Fiber: 0 g
Protein: 0 g
Salt: 0 g
Omega-3: 0.64 g
Omega-6: 5.95 g
Omega-9: 69.62 g

ALLERGENCY INFORMATION
The factory also packs: sesame, almonds, products containing gluten, and various nuts. Despite all efforts, the presence of these raw materials in the product cannot be completely ruled out.

RECOMMENDED STORAGE CONDITIONS
Once opened, olive oil can be consumed for 8 to 10 months. It is best to store it in a dry place away from sunlight, but also not in the refrigerator, due to its sensitivity to sudden temperature changes. When refrigerated, the oil becomes cloudy, but this is a natural and reversible process.

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