Polyphenols are the natural occurring compounds found in many plant based foods, such as berries, vegetables, nuts, legumes, whole grains, spices, olive oil and beverages, such as wine, tea and coffee.
Polyphenols are known for their anti-inflammatory and antioxidant properties.
Extra Virgin Olive Oil has 36 known phenolic compounds and they vary significantly in concentrations in certain olive varieties, time of harvest and the methods used to process the fruit to a juice.
There are three key elements which contribute to the host of health and wellness benefits and the combination of Oleocanthal and Oleacein, (which only occur in olive oil) and Hydroxytyrosol.
Oleocanthal has anti-inflammatory properties that can play an important role in the prevention of cancer and cardiovascular diseases.
Oleocanthal can be recognized in olive oil by the pepper sensation at the back of the throat when eating. This sensation has been found to have the same effect as Ibuprofen.
Oleacein has anticarcinogenic, antioxidant and anti-inflammatory properties which attributes to the bitter taste found in high phenolic olive oil.
Hydroxytyrosol is the most dominant polyphenol found in both the fruit and leaf of the olive. It has been well researched and documented that this phenolic compound is the main contributor to the health benefits and bioactive protection against many of todays chronic diseases.
Hydroxytyrosol shows promise in lower incidences of breast cancer, reduces risk of cardiovascular diseases, Type II Diabetes, improves brain health and cognitive function of Alzheimers patients.
We have specially selected rare and precious EVOOs tested and certified for their High Phenolic content to support your good health, vitality and longevity.
EVOOs have varying levels of polyphenol compounds. Our selected brands are recognized by the World Olive Center for Health and have minimum 500mg/Kg of phenolic content which is three to five times higher than supermarket brands.
Our EVOOs have varying levels of phenolic content, each with their own distinct flavour. The polyphenols can be detected by the peppery after taste that hits the back of the throat, indicating the presence of Oleocanthal. Some oils are more robust, others are more delicate. It comes down to pleasing your taste buds while optimizing the extraordinary health protective benefits. Try them all and find your favorite!
Monounsaturated fat is one of the healthy fats found in EVOO along with polyunsaturated fat. These healthy fats help to lower your LDL (bad) cholesterol and reduce the risk of heart disease and stroke. Additionally, Monounsaturated fats will help maintain blood sugar levels for those with type 2 diabetes.
The acidity in EVOOs refers to the free fatty acid content. For an Extra Virgin Olive Oil to be classified as such, it must have an acidity level of 0.8% or lower.
A limited daily intake of EVOO can actually cause weight loss as it will satisfy your appetite and make you feel full longer. EVOO contains roughly 120 calories per tablespoon and 14g of fat, more than half of which is monounsaturated. Replace saturated fat (as in animal fats) with EVOO to maintain your total daily calories. Consume a healthy plant-based diet and incorporate regular exercise for a lifestyle of vitality!
Most certainly! The European Union (EU) has strict regulations with regards to organic farming. Our producers follow the best environmental practices, preserve natural resources and maintain a high level of biodiversity. The EU requires regular inspections in order to assure that producers are in compliance with regulations. Canada recognizes these certifications without further inspection, testing or re-certification.
Cold pressing means that no heat or chemicals are used in the extraction process thereby protecting the natural nutrients and phenolic compound levels.
Light, heat and air will cause oxidization in olive oil. That is why we like dark glass and we recommend that you keep it in a cool dark place!
Yes you can! The antioxidant compounds and the monounsaturated oleic fat contained in EVOO make it resistant to damage when heating. The smoke point of EVOO is between 375-420° F, making it safe for most cooking methods.