About the olive oil
What does the polyphenol content say about the quality of an extra native olive oil
Mild, not spicy, not bitter, possibly not own taste. Is this kind of olive oil really healthy? Nikos Pulos of Elisson Olive Oil & More explains why you shouldn’t buy this kind of olive oil…
The market is flooded with cheap extra native olive oil, which is actually none. Because in addition to compliance with the maximum limits for free fatty acids, peroxide and K-values, the salary of secondary plant substances such as polyphenole and tocopherole (Vitamin E) is a critical criterion for nature serenity and the health effects of olive oil. Now it has been officially confirmed by the European Food Safety Authority (EFSA) what numerous scientific studies had already been applied years ago: the secondary plant substances in native olive oil have an extra effective effect on B Low blood pressure, cholesterol and diabetes. In addition, there is sufficient scientific evidence on the anti-inflammatory and antioxidant effect of Oleocanthal as well as the amazingly good ratio between the fatty acids Omega 6 and Omega 3 (14 to 1) in olive oil, which is different equally is only contained in breast milk. The question is now, what olive oils still have these ingredients.
Olive oils with high content of polyphenol
Good olive oils have a share of total phenol of over 200 mg/kg. Olive oils that are especially health-boosting, cost more than 400 mg/kg, there are even olive oils with excellent performance of 600-800 mg/kg. Polyphenol-rich olive oils are extracted only from olives harvested early. In the various mature stages, the color of the olives on the tree changes from green (unripe) to yellow-green, then red-violet, until they are completely black (completely ripe). The more the olives ripen, the more polyphenols are lost through the fruit sugar and the associated enzymatic activity during the ripening process. Numerous lab analyses found that green-yellow olives have the highest polyphenol percentage (like the second olive from left in the picture). Early harvested olives give a polyphenol-rich olive oil in the proper production process (no adding water, temperature up to 25°C). Such olive oils are certainly spicy and – depending on the kind of olive – more or less bitter. Olive oil is naturally a matter of taste; many like milder olive oils. However, it depends on the proper preparation of the dishes, so that the bitterness and bitterness are considered pleasant.
By the way, polyphenol-rich olive oils have a very long durability, since the polyphenol acts as natural preservatives.
For example, such an olive oil is our Elissón Special Edition Manaki Olive Oil.