First cold pressed Unfiltered Fresh Bio Olive Oil “EVOO” 250ml Harvest 2024-2025

A High-Quality Extra Virgin Olive Oil with Health Benefits
This unfiltered Extra Virgin Olive Oil offers a rich combination of health-promoting compounds and a robust flavor profile. With high levels of biophenols, including hydroxytyrosol and tyrosol, this Extra Virgin Olive Oil not only meets strict EU health standards but also delivers on taste, with its fruity, bitter, and spicy notes. Perfect for those seeking premium quality and the added benefits of antioxidants.

Our unfiltered Extra Virgin Olive Oil is a high polyphenol olive oil, directly extracted from the olives of Corfu Island using a natural and traditional method. This first cold-pressed Extra Virgin Olive Oil is produced exclusively through mechanical processes without any additives, preserving the purity and integrity of the final product.

This premium Extra Virgin Olive Oil contains high levels of beneficial biophenols, including hydroxytyrosol, tyrosol, and the dialdehydic forms of decarboxymethyl oleuropein aglycon and ligstroside aglycon. These compounds are known for their powerful antioxidant and anti-inflammatory properties. Additionally, the Extra Virgin Olive Oil contains a moderate amount of lignans, which are believed to contribute to its anti-cancer and oxidative stress-protective effects.

Health Benefits and Compliance with EU Health Regulations
Our Extra Virgin Olive Oil meets the health claim requirements under EU Regulation 432/2012, specifically for hydroxytyrosol and its derivatives. This ensures that you can confidently make health claims about the product’s antioxidant and anti-inflammatory benefits.

Flavor Profile and Quality Measurements

The organoleptic test of olive oil evaluates its sensory characteristics, conducted by trained tasters. It examines the positive and negative attributes, reflecting its quality and classification.


1. Defect (Md): 0.0

The Defect (Md) score refers to the highest intensity of any negative attribute detected in the olive oil (e.g., rancid, muddy sediment, vinegar, musty).

  • A value of 0.0 means no defect was identified, confirming the excellent quality of the olive oil.
  • According to regulations, only oils with Md = 0.0 can be classified as extra virgin.

2. Fruity (Mf): 4.2

Fruity (Mf) describes the intensity of aroma and flavor reminiscent of fresh olives or fruits, typical of healthy and well-processed olives.

  • A value of 4.2 indicates strong fruity characteristics, reflecting fresh, high-quality olives.

3. Bitter: 3.3

Bitterness is associated with the presence of phenolic compounds, such as oleuropein, and is a natural characteristic of good olive oils.

  • A value of 3.3 signifies noticeable but balanced bitterness, considered an indication of freshness and high quality.

4. Spiciness: 4.0

The pungent sensation (a light burning in the throat) is primarily due to the presence of oleocanthal and is a feature of fresh, extra virgin olive oils.

  • A value of 4.0 indicates an intense pungency, regarded as an excellent quality characteristic, linked to the antioxidant properties of the olive oil.

Conclusions

The olive oil tested meets all the requirements to be classified as extra virgin, as:

  1. It has no defects (Md = 0.0).
  2. It presents balanced and intense positive attributes:
    • Fruity (4.2)
    • Bitter (3.3)
    • Spiciness (4.0)

The results reflect a fresh and high-quality olive oil, ideal for consumption and health claims.

Analysis and Explanation of Olive Oil Results

The results presented pertain to the analysis of an olive oil sample, focusing on biophenols, fatty acids, and compliance with EU Regulation 432/2012 on health claims.


1. Biophenols (as Tyrosol): 554 mg/kg

Biophenols are natural antioxidant compounds in olive oil that help protect blood lipids from oxidative stress. The value of 554 mg/kg indicates high content, a characteristic of high-quality virgin or extra virgin olive oils.


2. Analysis via HPLC

The HPLC (High-Performance Liquid Chromatography) method is highly accurate for determining specific phenolic compounds:

  • Hydroxytyrosol (3,4 DHPEA): 12 mg/kg
    A potent antioxidant that protects against inflammation and cardiovascular diseases.
  • Tyrosol (p-HPEA): 14 mg/kg
    Helps reduce blood pressure and protects cells.
  • 3,4 DHPEA-EDA (Oleacein): 174 mg/kg
    The main phenolic derivative of hydroxytyrosol with strong anti-inflammatory and antioxidant properties.
  • p-HPEA-EDA (Oleocanthal): 110 mg/kg
    Associated with the anti-inflammatory properties of olive oil. It has analgesic effects similar to ibuprofen.
  • Lignans: 37 mg/kg
    Exhibits anticancer and cardioprotective properties.
  • Oleuropein Aglycone: 76 mg/kg
    Contributes to the overall antioxidant activity of olive oil.
  • Ligstroside Aglycone: 22 mg/kg
    A derivative of tyrosol with anti-inflammatory and antimicrobial activity.

3. Health Claim According to EU Regulation 432/2012

Hydroxytyrosol and its derivatives amount to 8.2 mg/20 g. To bear a health claim, olive oil must provide at least 5 mg of hydroxytyrosol and derivatives per 20 g. This sample exceeds the requirement, confirming its beneficial health effects.


4. Fatty Acid Composition

The fatty acid composition reflects the quality and nutritional benefits of olive oil:

  • C14:0 (Myristic): 0.01%
    A rare fatty acid in olive oil, with no significant impact on quality.
  • C16:0 (Palmitic): 15.93%
    The primary saturated fatty acid, present at normal levels in olive oil.
  • C16:1 (Palmitoleic): 1.76%
    A monounsaturated fatty acid that helps lower LDL (bad cholesterol).
  • C17:0 and C17:1: 0.03% and 0.08%
    Present at very low levels, typical for olive oil.
  • C18:0 (Stearic): 1.93%
    A saturated fatty acid with no negative impact on cholesterol levels.
  • C18:1 (Oleic) (ω-9): 68.43%
    The dominant monounsaturated fatty acid in olive oil, beneficial for cardiovascular health.The provided data offers a detailed analysis of the olive oil sample’s fatty acid composition, highlighting its nutritional value and quality.
  • C18:2 (Linoleic) (ω6): 10.24%
    Linoleic acid is an essential polyunsaturated omega-6 fatty acid crucial for cell membrane function and development. This percentage aligns with typical olive oil values, which can contain up to 21% linoleic acid, enhancing its nutritional profile.Wikipedia
  • C18:3 (Linolenic) (ω3): 0.78%
    Alpha-linolenic acid is an essential omega-3 fatty acid with anti-inflammatory properties. Although present in small amounts, it contributes to the balanced nutritional composition of olive oil. Olive oil generally contains less than 1% linolenic acid.Frontiers
  • C20:0 (Arachidic): 0.37%A saturated fatty acid found in low concentrations in olive oil, typically ranging from 0.2% to 0.6%. It usually does not significantly impact nutritional value or quality.
  • C20:1 (Eicosenoic): 0.26%A rare monounsaturated fatty acid present in low concentrations, contributing to the overall balance of fatty acids.
  • C22:0 (Behenic): 0.12%
    A long-chain saturated fatty acid. Its low concentration is normal for olive oil and does not adversely affect its qualit
  • C22:1 (Erucic) (ω9): <0.01%
    Erucic acid is a monounsaturated fatty acid. The negligible level in this sample is desirable for olive oil quality and safety.
  • C24:0 (Lignoceric): 0.06%A long-chain saturated fatty acid. Its minimal presence is expected in olive oil and does not impact its quality.
  • trans C18:1: 0.01%Trans oleic acid is an isomer of oleic acid. The extremely low level (<0.1%) indicates high quality and minimal processing of the olive oil.
  • trans C18:2 + trans C18:3: 0.01%
    Trans linoleic and linolenic acids are present in very low concentrations. This suggests that the olive oil has not undergone hydrogenation or thermal processing, maintaining its natural quality.Overall, the fatty acid profile of this olive oil sample reflects its high quality, nutritional value, and adherence to standards for premium olive oils.Recent Insights on Olive Oil Consumption and Health BenefitsFaviconEatingWellWhat Happens to Your Body When You Eat Olive Oil Every Day

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