Presentación Cordoliva

				SWEET FLAVOR USE Breakfasts and afternoon snacks. FLAVOR Sweet. PROPERTIES Ideal for breakfasts and afternoon snacks of high nutritional value. OLIVE VARIETY Choice of the Hojiblanca and Arbequino varieties. NUTRITIONAL VALUE Children and teenagers should have at least four portions a day. Twenty-five percent of the overall calorie intake corresponds to breakfast and twenty percent to the after-school snack. Thus, skipping breakfast results in a reduction of physical ability, endurance, muscle strength and capacity for concentration and learning. The after-school snack is also important. After a long day at school, children are hungry. Extra virgin olive oil provides at these times of the day a nutritional choice that improves the level of fatty acids in the diet, thus lowering child cholesterol. El niño y el adolescente deben realizar al menos cuatro tomas al día. .

				SMOOTH FLAVOR USE Cooked dishes, fried food and oven-baked dishes. TASTE Intense. PROPERTIES Its exceptional resistance to high cooking temperatures makes it the ideal oil for preparing full-flavored cooked dishes, fried food and oven-baked dishes, making the most of their nutritional properties. . OLIVE VARIETY Choice of the Picual and Hojiblanca varieties. NUTRITIONAL VALUE If correctly fried, the oil should but slightly permeate the food so the calorie value scarcely increases. The nutritional quality of fried foods does not diminish in comparison with that of fresh food, with the vitamin C content of vegetables remaining practically the same and fat composition of meats being qualitatively better than before cooking. These characteristics, together with the lower thermolability of this olive oil (it can be reused up to 5 or 6 times) and its capacity to increase its volume when heated, means that olive oil is considered the most appropriate for slimming diets and the best cooking fat from a nutritional point of view. . Recommended daily intake: 3 to 5 spoonsful.

				INTENSE FLAVOR USE As a tasty full-flavor dressing for starters, salads and cold dishes. FLAVOR Smooth. PROPERTIES An authentic, fresh and aromatic juice obtained from our best olives using artisanal methods that preserve entirely its nutritional properties in terms of vitamins and antioxidant content. OLIVE VARIETY Choice of the Hojiblanca and Picual varieties. NUTRITIONAL VALUE Scientists nowadays agree on the fact that virgin olive oil reduces plasma cholesterol together with cholesterol carriers that deposit it in the arteries (LDL or bad cholesterol) and, unlike other fats, it slightly increases good cholesterol (HDL). This, together with its gastrointestinal and hypoglycemic properties and the antioxidant characteristics of its vitamins and polyphenols, means that extra virgin olive oil is considered the oil of choice for the prevention and treatment of diseases such as infarct of the myocardium, ulcer, diabetes or cancer and even an ideal food for slowing down ageing in the healthy individual. Recommended daily intake: 3 to 5 spoonsful. .