Answers about extra virgin olive oil rich in polyphenols
Due to the higher concentration of polyphenols, extra virgin olive oil tastes better than regular olive oil.
An early harvest of organic extra virgin olive oil, delicate, mild, and soft with notes of green olives, almonds, walnuts, and ripe fruits, mainly banana and tomato. Initially sweet and fruity, followed by light bitter and pungent notes, it is very pleasant and harmonious on the palate.
The quality of olive oil
What does "extra virgin or extra virgin" mean?
Extra virgin olive oil is made by crushing olives naturally without chemicals to preserve the natural antioxidants, polyphenols, and flavors. The olive oil must also meet both chemical and sensory (taste and smell) standards to be classified as extra virgin olive oil. More...
How is olive oil healthy?
The simple answer is that not all oils are created equal. When it comes to boosting your health, no oil is quite as powerful as extra virgin olive oil.
According to numerous research studies, extra virgin olive oil is far superior to its regular counterpart because it is made from pure, cold-pressed olives. While most regular store-bought olive oil is a cheap blend of more processed oils and just a few extra virgin olive oils, extra virgin olive oil is different - largely because it is high in phenolics.
What is a non-extra virgin olive oil?
Olive oil is sometimes referred to as pure, light-tasting, or classic olive oil. It is a blend of refined olive oil and extra virgin/virgin olive oil or pomace. It has many of the same health benefits as extra virgin olive oil but has a milder flavor.
Does light olive oil have fewer calories?
All olive oils have the same calories per serving. Light or Extra Light indicates a lighter color, aroma, or taste.
Can I cook with organic extra virgin olive oil?
Contrary to popular belief, olive oil, including extra virgin olive oil (extra virgin), is ideal for all types of cooking. Studies have shown that olive oil has a smoke point high enough for baking, roasting, grilling, and roasting. It has also been found that the smoke point is not the best indicator of an edible oil's stability under heat.
Can I reuse olive oil?
Yes, research has shown that it is safe to reuse olive oil. Read more tips here.
What is the difference between filtered and unfiltered extra virgin olive oil?
The olive oil extraction process results in the presence of pulp and olive particles in the oil. Most olive oil is filtered to remove sediment, prevent the oil from becoming cloudy, and extend its shelf life. Some people prefer the taste of unfiltered olive oil. It's a matter of personal preference.
What does cold-pressed mean?
Extra virgin olive oil labels may have marketing terms such as "first pressing", "cold-pressed" or "cold extracted" which refer to the fact that extra virgin olive oil is made by crushing the olives without adding heat or using chemicals. Especially when extra virgin olive oil is pressed by machine, the temperature of the olives pressed under pressure rises to over 60 C. This temperature, therefore, reduces the polyphenol content of the extra virgin olive oil. In general, all high polyphenolic extra virgin olive oils are pressed at a temperature of 27ºC, which is indicated on the label. Text on the label that is only "cold-pressed" is usually for marketing purposes and is not advertised. Learn about olive oil terminology.
How long does olive oil keep?
Unlike wine, olive oil does not get better with age. When buying olive oil, pay attention to the best before date and consume the oil within a few months of opening the bottle. That is why we always offer extra virgin organic olive oil from the last harvest season.
How is olive oil made?
Olive oil is the freshly squeezed juice of an olive tree. Learn more about olive oil production.
How should I store olive oil?
Avoid heat, air, and light to extend shelf life and preserve olive oil quality. Store olive oil in a dark, cool place and consume within a few months of opening.
When you buy a bag-in-box olive oil like this, it stays fresher longer because it prevents exposure to light and air.
What Are the Health Benefits of Olive Oil?
Olive oil is recognized as part of a healthy diet by leading health and nutrition experts, the American Heart Association, and the Food and Drug Administration. Numerous studies have shown that olive oil has beneficial effects on cardiovascular health, diabetes, and metabolic diseases, reducing cancer rates and other common diseases. Read more about the science of olive oil.
Extra virgin olive oil and polyphenols
Olive oil, an oil known to be high in monounsaturated fats and polyphenols, is a key ingredient in many diets (including the Mediterranean diet). Extra virgin olive oils contain the most antioxidants and polyphenols which, depending on the number of polyphenols, can affect the flavor of the olive oil. Due to its higher concentration of polyphenols, extra virgin olive oil is tastier than regular olive oil.
Studies have shown that extra virgin olive oil has a natural content of polyphenols that can vary between 50 and 5000 mg/kg (according to NMR spectroscopy). On average, extra virgin olive oil (extra virgin olive oil) contains between 100 and 250 mg/kg of polyphenols. Extra virgin olive oil that meets the EU health claim (more than 250 mg/kg throughout the product life cycle) for olive oil polyphenols can claim this by calling their olive oil “Healthy Extra Virgin Olive Oil”. However, all BIO 7TAGE olive oils have an even higher polyphenol content, exceeding 250 mg/kg. Our organic bitter olive oil contains over 450 mg/kg and sometimes even reaches 700 mg/kg during production.
Extra virgin olive oil is probably the most extensively researched food in the world and the health benefits are evidence-based. Polyphenols are one of the most important health benefits of olive oil. Read more about polyphenol.
Is green olive oil better?
The color is not an indicator of the quality or flavor of olive oil. High-quality olive oils range in color from pale yellow to dark green, depending on variables such as the olive variety, where it was grown, the climate, and when it was harvested.
How can I test for authentic olive oil at home?
There are no reliable home tests to determine if olive oil has been blended with inferior quality oils. Only a laboratory can detect adulteration. Putting olive oil in the fridge is not a reliable test of olive oil authenticity.
What is extra virgin olive oil and what are polyphenols?
Olive oil — especially extra virgin olive oil — has a reputation for being far healthier than other types of oil, including canola, soy, grapeseed, avocado, and coconut. But do you know why? No, it's not just the healthy monounsaturated fats. This is mainly due to the presence of polyphenolic (i.e. phenolic) compounds in extra virgin olive oil.
"99 percent of the health benefits of olive oil are related to the presence of the phenolic compounds, not the oil itself," Nasir Malik, a research plant physiologist with the US Department of Agriculture's Agricultural Research Service, told the Washington Post in an interview.
All extra virgin olive oil has some polyphenols, but certain types have much higher levels of polyphenols than others. They have been labeled "high polyphenol olive oil" or "high phenolic olive oil". Here's more on what they are and how to get your hands on one.
Polyphenols are a type of bioactive compounds, or natural chemical molecules, found in small amounts in plant-based foods like grapes, tea, chocolate, nuts, and olives. Most polyphenolic compounds have beneficial health effects thanks to their antioxidant and other properties.
Several types of polyphenols, including hydroxytyrosol, tyrosol, oleuropein, oleoresin, and oleocanthal, are particularly potent in olives, meaning they're also found in high-quality olive oil. (Learn all about the different polyphenols in olive oil here).
Polyphenols are one of the most thoroughly studied groups of bioactive compounds in olive oil, with research showing their protective effects against oxidative stress — a type of physiological stress that can cause DNA mutations and lead to cancer, diabetes, heart disease, and neurodegenerative diseases such as Alzheimer.
What are the benefits of olive oil rich in polyphenols?
Extra virgin olive oil has many benefits, but high polyphenol extra virgin olive oil is at the top of its class when it comes to fighting chronic diseases and other health problems. Research suggests that polyphenol-rich olive oils may help:
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Lower cholesterol (and oxidation of cholesterol)
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Reduce the risk of heart disease
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Low blood pressure
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Boost brain health and cognitive function
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Mental health support
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Relief of inflammation and pain
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Reduce the risk of diabetes
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Help fight cancer
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Improve the health of the gut microbiome
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Help with weight loss
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and loads.
As a bonus, a high polyphenol count is not only healthier - it also makes for a more stable olive oil. The antioxidants slow down the natural oxidation process. This means that an olive oil packed with polyphenols will go rancid slower than other olive oils found in the supermarket.
How do you recognize an olive oil with a high polyphenol content?
Polyphenols are mainly responsible for the bitter and pungent taste of olive oil. Polyphenols are highest in the olive fruit when the fruit is not fully ripe. If you were to taste this olive from the tree, you would find that it is so bitter that most people consider it inedible.
It should come as no surprise, then, that olive oils high in polyphenols tend to be more bitter and pungent in taste, and this is one of the easiest ways to spot an olive oil that is high in phenols.
If you want to identify the high phenolic olive oil before opening the bottle, you should look for the polyphenol content on the label.
Producers who work as hard as we do to achieve high levels of polyphenols in their olive oil will let you know on their label. In the EU, the health claim should also appear on the label.
250mg/kg is the health claim requirement, you should look for olive oil with more as the polyphenols decrease as the olive oil ages.
You can also search for as many of the following items as possible.
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Extra Virgin Olive Oil (no light, pure, virgin, pomace, blended, or olive oil)
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Harvest date (if you can't find one, look for the best before date and count backward about 18 months)
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Quality & nutritional values (acid, polyphenols, energy, fat, protein, etc.)
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country of origin
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Dark bottle (or some way to protect the olive oil from light)
It is the inability of currently accepted standards to recognize exceptional olive oil categories that we are trying to address. Given that olive cultivar, terrain, weather, harvesting, and milling practices affect polyphenol levels, it is impossible for all extra virgin olive oils to also be high in polyphenols to ensure the health benefits of olive oils, as well as compliance with EU regulations. health claim.
Studies have shown that virgin olive oil has a content of natural polyphenols that can be between 50 and 5000 mg/kg (using NMR spectroscopy). On average, extra virgin olive oil (the highest quality olive oil) contains between 100 and 250 mg/kg of polyphenols. Extra virgin olive oils that comply with the EU health claim (above 250 mg/kg throughout the product life cycle) in relation to olive oil polyphenols can claim this by calling their olive oil Healthy Extra Virgin Olive Oil.
Labeling our olive oil as healthy is a general, non-specific benefit of olive oil polyphenols and can be used on your label according to Regulation (EC) 1924/2006 if accompanied by a specific health claim.
Ultimately, high-quality extra virgin olive oil is incredibly healthy. Due to its powerful antioxidants, it benefits your heart, brain, joints and more.
