Oil in food is more than just fuel for the body. It is an essential element that affects the body's performance - from mental capacity to normal heart functioning. If our body systems are to function normally, we must make sure that 30% of the daily calories that we expend come from a fatty source. However, the fat that we consume can be either beneficial or detrimental, according to its composition. An optimal composition of fatty acids will reduce the risk of heart disease, high blood pressure, cancer, diabetes, rheumatism and obesity. On the other hand, a high consumption of Omega-6 fatty acids, as is common in the Western world diet (sunflower seed oil, corn oil, Soya oil) at a level of 22% of the daily calorie consumption, is liable to impair liver functions and to adversely affect the immune system functioning.

Unfortunately the food consumed in the Western world today is industrialised containing a fatty acid composition with the potential to cause extensive damage to the body systems.

Now, for the first time in the history of spread manufacture, consumers can enjoy a spread with an optimal fatty acid composition, without additives in the form of preservatives or synthetic colorings, flavorings and aromas.
The spread ingredients have not undergone any chemical modification, thus retained their original properties. It is not a secret anymore, that oils solidified by hydrogenation, a widely applied method by the industry, contain trans-fatty acids, sort of modified fatty acids, which lost their original beneficial properties and, in their new form are likely to cause heart disease. Our solidification process does not include hydrogenation, in order to avoid having these trans - fatty acids in our final product.

The spreads are made of 71% extra virgin olive oil, 20% tasteless and odorless fish oil and 9% monoglyceride of vegetable origin and nonhydrogenated vegetable oil. This means that the spread contains about 70% monounsaturated fatty acids, about 20% saturated fatty acids of vegetable origin and fish oil, and about 9% polyunsaturated fatty acids, including 4% long-chain omega-3 essential fatty acids (DHA + EPA).

The American FDA recently determined that a daily consumption of up to 3 grams of omega-3 essential fatty acids is likely to reduce the risk of arteriosclerosis and consequent cardiovascular impairment. There is also extensive evidence that omega-3 fatty acids significantly contribute to the thinning of the blood, and are absolutely essential for the development of the visual system and mental capacity of infants. They may also reduce the deterioration of mental capacity as well as improve the cognitive ability of adults.

The American FDA has determined that food containing over 1% of trans-fatty acids cannot be considered to be a functional food. According to investigations on different types of spreads, their content in trans isomer fatty acids reaches on average about 9% and maximum 23%.

Therefore, for the first time, it appears that a natural functional spread can be offered to the public, and on an exclusive basis, since it is patent-protected. The composition of fatty acids in this "essential" spread, deriving from extra virgin olive oil and fish oil, is a proved health-enhancing element.

It would be no exaggeration to state that the western consumer's nutritional habits and diet, constitute among the dominant risk factors for a list of fatal diseases, particularly various forms of cancer and heart diseases. Most of the food we eat are processed and have, consequently, lost their natural properties and assumed potentially harmful qualities. One typical example is margarine in all its variations. In order to modify it into a solid state, the vegetable fat in margarine undergoes a process of hydrogenation, thereby raising the quantity of saturated adds as well as trans-configurated acids, which constitute potential health risks.

A change in fat consumption habits is essential to improve health. It has long been known that modifying the fat composition in the diet from predominantly saturated animal fats or polyunsaturated fats to monounsaturated, unrefined fats, is essential to good health. Olive oil composition is best suited to the human physiology. Natural, top quality (extra virgin) olive oil is a genuinely therapeutic food, due to its fatty acid composition and high content of natural antioxidants.

In order to increase consumption of olive oil, while at the same time lowering the intake of polyunsaturated and refined oils (soybean, corn, sunflower) and saturated fats (butter), we have developed in collaboration with a Technion scientist, a spreadable olive oil containing no other oil, synthetic colors, preservatives or water. We have added natural garlic, basil and oregano essences to produce a variety of flavors. The olive oil in the product did not undergo any structural change during processing and as such retains all of its original beneficial qualities.

The spread can be used to replace margarine and butter, and to make olive oil more accessible and convenient for use by children and people unable to drink olive oil. The spread does not contain sugar and is suitable for persons with diabetes. It contains no salt, and thus does not present a risk to people with high blood pressure.