High Polyphenol Limited Production Greek Extra Virgin Olive Oil, 1lt.

High Polyphenolic, Limited Production Greek Extra Virgin Olive Oil, 1 lt (2x500ml), with an EU-approved health claim. 

With the term “polyphenol” we cover a family of organic compounds, commonly known as antioxidants, that naturally occur in plants.

While there are many types of polyphenols across a range of plants that we consume, there are around 25 ones specific to Greek extra virgin olive oil, including : oleocanthal, oleuropein, and hydroxytyrosol. 

Their role in fighting cancer, heart disease, and dementia, among other benefits, has led to them getting more research in the past few years. Our Greek EVOO polyphenols contribute to the protection of blood lipids from oxidative stress.

Our limited-production Greek extra virgin olive oil is a freshly squeezed juice of the olives. Fresh, Cretan early-harvested olives are crushed within hours of picking by mechanical means using the cold extraction method, and the liquids are separated to give us this unique edible oil that’s unlike anything else on the market.

Under the EU Regulation 432/2012 health claim, olive oils with 250 mg/kg of polyphenols or more are classified as “high polyphenol”. Our limited-production Greek extra virgin olive oil based on third-party analysis certification proves that it actually contains more antioxidants than others, with 345 mg/kg !!

According to EU Regulation 432/2012, the beneficial effect is obtained with the daily consumption of 20g (1 tablespoon). Please do not use it for cooking at high temperatures because the heat destroys not only the polyphenol count but also the majority of the nutritional value of our limited-production Greek extra virgin olive oil. Consume 1-2 tablespoons per day, adapt it to your Mediterranean diet, enjoy across all your mealtimes, such as on your morning toast over yoghurt, through to salads and soups at lunch, and finally to pour over grains and roasted vegetables at dinner. It has a spicy, fruity flavour and a strong bitter aftertaste that characterize all early-harvested Greek extra virgin olive oils.