Polyphenols are natural antioxidants which may provide health and strength to the human body.
They help to reduce the likelihood of several diseases by providing strong anti-aging, anti-inflammatory and neuroprotective properties, within the context of a varied and balanced diet.
We feel very proud, because our EVOOs belong to the highest class among the Greek EVOOs and they are naturally rich in beneficial ingredients,which help the human body to improve its physical functions.
Concentration and sensory characteristics
70- 250 ppm: pleasantly sweet flavour and light fruity aroma.
250- 350 ppm: intensely fruity aroma with enough bitterness and pungent aftertaste.
350- 450 ppm: rousing fruity aroma, but quite tolerable bitter taste and intensely pungent aftertaste.
450 ppm and over: rousing fruity aroma, very bitter taste, and intensely pungent aftertaste; destined for human consumption, these characteristics of extra virgin olive oil must be very carefully balanced, given especially the particularity of its bitterness
Olive products, mainly green early harvest extra virgin olive oil, exhibit high concentrations of polyphenols such as hydroxy-tyrosol, tyrosol, oleacein, oleuropein, oleocanthal, which are natural antioxidants providing a shield for our health. They help to reduce the likelihood of cardiovascular diseases and along with monounsaturated fatty acids and vitamins, they help the body neutralize free radicals thus reducing the risk of several diseases by providing strong anti-aging, anti-inflammatory and neuroprotective properties. Polyphenols help to the protection of blood lipids from oxidative stress, within the context of a varied and balanced diet.
The olive paste contains 2-5% phenolic substances. A rate of 1-4% g / L leave with the plant liquids during oil extraction and at the end, a rate of 700-900 mg / L (ppm) remains in the final product, depending of course on the accuracy of processing and storage conditions.
The taste of extra virgin olive oil is directly related to its content in phenols and its colour moves from yellow to bright green depending on the chlorophyll content, that is, depending on how ripe or unripe the olive fruit was, when the extra virgin olive oil was extracted (evoo).
The bitter taste is due to the phenolic compound oleacein while the spicy one, to oleocanthal.