100% Natural, High Phenolic Organic Extra Virgin Olive Oil produced at The Greek Olive Estate, in the mountainous Arkadia Region of Greece. PhenOLIV Organic contains very high levels of Oleocanthal, Oleacein, Ligstroside Aglycon & Squalene.
Over the past years, The Greek Olive Estate have refined their practices to greatly increase the level and profile of polyphenols in their olive oil. High phenolic olive oils require a lot of attention to produce as well specific harvest methods and milling procedures. They work in collaboration with Analysts, Researchers and perform countless trials within the mill to reach the result we have today.
With a Total Polyphenol content over 2500 mg/kg and over 8000 mg/100gr of Squalene PhenOLIV Organic 2019 contains one of the highest levels of Polyphenols and Squalene worldwide.
The Extra Virgin Olive Oil we use in PhenOLIV Organic has an acidity of under 0.5% with strong fruit, bitter and pungent flavors and aromas of greens and citrus. PhenOLIV Organic contains some of the highest levels of specific phenols and total polyphenols wordwide every year.
Oleuropein and Oleocanthal are just two of the phenols found in significant numbers in quality olive oils with high levels of polyphenols and define how bitter and pungent an olive oil will be.
Polyphenols are generally measured in derivatives of Hydroxytyrosol and Tyrosol whilst the specific phenols of most interest are measured directly. There are over 3000 different phenols found in olive oil and current phenolics analysis measure less than 10 of those.
Tyrosol is a natural phenolic antioxidant present in a variety of natural sources. The principal source in the human diet is olive oil. As an antioxidant, tyrosol can protect cells against injury due to oxidation. This effect contributes significantly to the health benefits of olive oil and, more generally, the Mediterranean diet.
Hydroxytyrosol is a phenolic phytochemical with antioxidant properties. In nature, hydroxytyrosol is found in olive leaf and olive oil. Many other phenols break down into Hydroxytyrosol during oxidation (or aging) of Olive Oil