Olive oil is not only a fundamental ingredient of the Mediterranean diet but also a source of valuable polyphenols with documented health benefits. In this article, we will conduct a detailed analysis and comparison of four types of organic olive oil certified under health claim UE432/2012.

The term "high-phenolic olive oil (HP EVOO - high phenolic extra virgin olive oil)" is increasingly appearing on social media, websites, and in press articles, but often lacks a clear definition. Phenols are naturally occurring compounds in olive oil with strong antioxidant and anti-inflammatory properties. They are key to human health and contribute to many of the health benefits associated with olive oil consumption.

Extra virgin olive oil (*EVOO- extra virgin olive oil) is a highly valued product for its health benefits. Rich in polyphenols and unsaturated fats, it is considered one of the healthiest fats available on the market. However, the quality and safety of olive oil largely depend on storage conditions, and choosing the right packaging is crucial. In this article, we will discuss the impact of various packaging types on olive oil quality, the risks associated with Bisphenol A (BPA), and alternative solutions like modern bag-in-box packaging, glass, and stainless steel, which better protect extra virgin olive oil.

These positive attributes of bitterness and pungency (bitterness, pungency) are associated with the presence of phenolic compounds (secoiridoids), which undergo chemical changes until they lose their antioxidant capacity, transforming into inactive quinones.

Elli's Farm, run by Elli and Myron from Agia Varvara in Crete, has a long-standing tradition of producing agricultural products. They specialize in premium olive oil production for many years. Their most precious product is the extra virgin olive oil Eliama Daily Value, recognized as a product of the highest quality in Greece and around the world.

Polyphenols are naturally occurring compounds found in plant-based foods such as cocoa, tea, fruits, vegetables, and olive oil. Some polyphenols work as antioxidants, which means they neutralize harmful free radicals that potentially damage the body’s cells, leading to conditions like cancer, heart disease, and cognitive decline. Polyphenols are one of many reasons why studies show that eating more plant-based foods is important for your overall health. Studies show that polyphenols help fight inflammation and may help lower the risk of several diseases such as heart disease, some types of cancer, and neurodegenerative diseases such as Alzheimer’s. Olive oil contains at least 30 different phenolic compounds, including oleacein, tyrosol and hydroxytyrosol. Phenolic content depends how the oils are processed and stored.

The term “high-phenolic” should be used for olive oils with phenolic content > 500 mg/kg.

Dewey Lucero and family represent the fourth generation of Lucero olive farmers, producers, tasters, and blenders.

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