Virgin olive oil is a natural fruit juice that maintains taste, perfume, vitamins and all characteristics of the fruit it comes from, being the unique vegetal oil that can be eaten directly virgin and raw.
 
Its calorific value is of 9 calories per gram (same proportion as every animal or vegetal fat).
 
Fats are indispensable nutrients to our organism. Their function is in the overall energetic. They supply energy that allows us to develop physical and intellectual activities and also they are a heat source.
 
Besides making our meals more appetizing, fats have an unquestionable biological value because the tissues need them to develop their activity. Also, because certain vitamins (A, D, E, K) are only soluble in fats, forcibly depending on them to be absorbed.
 
Fats are built by fatty acids that belong to two big groups:
 
Saturated fatty acids that we can find in fats of animal origin (cheese, meat, butter, cream...) and in coconut and palm oils.
 
Non-saturated fatty acids present in vegetable oils and fishes, that can be divided into two new groups: mono-non-saturated fatty acids and poly-non-saturated fatty acids.
 
In these two new groups of fatty acids present in vegetable oils, there are two that result essential to human living:
 
The Oleic acid (mono-non-saturated) that makes the 80% of the virgin olive oil, and the Linoleic acid (poly-non-saturated) also present in virgin olive oil that is very important to our organism.