PhenOLIV organic phenolic extra virgin olive oil 200ml (NMR: Total 2011 mg/kg, Index D1 356 mg/kg)

PhenOLIV BIO – a functional extra virgin olive oil with an exceptionally high polyphenol content

PhenOLIV Organic is an organic, cold-pressed extra virgin olive oil, produced from early-harvest olives grown on the family-owned Greek Olive Estate, situated in the mountainous region of Arcadia in the Peloponnese. It belongs to the group of so-called high phenolic olive oils – oils with an exceptionally high, natural polyphenol content. This is no ordinary cooking oil: it is a functional product that combines the taste qualities of top-class extra virgin olive oil with a documented, above-average dose of natural antioxidants in every teaspoon.

What are polyphenols and why are they important?

Polyphenols are natural plant compounds that protect the olive tree and its fruit, and in the finished oil are responsible for its shelf life, freshness and characteristic bitterness and piquancy. Early-harvest oils contain significantly more of them than oils made from fully ripe fruit. PhenOLIV is naturally rich primarily in oleocanthal and oleacein, as well as ligstroside aglycone and squalene – a valuable component naturally present in olive oil. It is the high concentration of these compounds that sets this oil apart from most products available on the market.

Each batch is analysed using nuclear magnetic resonance (NMR) at the World Olive Center for Health, according to a method developed at the University of Athens (Prof. P. Magiatis). As a result, the polyphenol content in each vintage is precisely and objectively determined – you will find the current result on the product label and in the accompanying analysis certificate. Year after year, PhenOLIV maintains one of the highest polyphenol levels measured worldwide – consistently above 2000 mg/kg.

Flavour and sensory profile

The sensory profile of the oil is typical of an early harvest and high polyphenol content: an intense, fresh aroma of green fruit, freshly cut grass and herbs, distinct bitterness and a pleasant, building spiciness. The characteristic ‘tingling’ sensation felt in the throat is a natural feature associated with the presence of oleocanthal – the higher the polyphenol content, the more pronounced this sensation. For those accustomed to milder oils, the bitterness and spiciness may initially come as a surprise – in the world of high-phenolic oils, however, they are a sign of freshness and quality, not a flaw.

Benefits confirmed by EFSA

Thanks to its high polyphenol content, PhenOLIV meets the conditions for the EFSA health claim in accordance with Regulation (EU) No 432/2012: “polyphenols in olive oil contribute to the protection of blood lipids against oxidative stress”. The beneficial effect is obtained with a daily intake of 20 g of olive oil, providing at least 5 mg of hydroxytyrosol and its derivatives – a threshold that this olive oil exceeds by a wide margin. Oleocanthal and oleacein are also the subject of intensive scientific research into their biological properties.

How should PhenOLIV olive oil be used?

To preserve the full range of polyphenols and aroma, the oil is best consumed raw, without heating. A teaspoon a day, taken on an empty stomach or added to meals, is a simple way to get your daily dose of natural antioxidants. It works perfectly as a finishing oil: drizzled over salads, fresh bread, grilled or steamed vegetables, soups, cheeses, fish and meat just before serving. Its distinctive bitterness and piquancy add character to dishes – a small amount is enough.

Why choose PhenOLIV BIO olive oil:

• 100% organic, certified extra virgin olive oil (BIO)
• One of the highest polyphenol contents measured worldwide – over 2000 mg/kg annually (exact result on the label and in the NMR certificate)
• Naturally rich in oleocanthal, oleacein and squalene
• Each vintage tested using the NMR method – full transparency and consistent quality
• Meets the criteria for an EFSA health claim (protection of blood lipids against oxidative stress)
• Tastes and works best when consumed raw – a teaspoon a day, as an addition to salads, bread, vegetables or as a finishing oil for ready-made dishes
• An elegant 200 ml bottle – also a thoughtful gift for health-conscious people

Who is the producer?

The Greek Olive Estate is a Greek family business founded in 2012 by Costas Mathiopoulos. After more than twenty years working as a supplier of agricultural products to British retail chains, he decided to introduce the world to olive oil from his home village of Kato Rizospilia in the Arkadia region (Gortynia municipality), situated at the foot of the mountainous valleys of the Alpheios River, on the historic route that once led travellers to Olympia.

In 2010, it was discovered that the olive oil from the local groves is distinguished by an exceptionally high, natural level of polyphenols. Over the following years, the farm refined its harvesting and pressing methods, and in 2016 produced one of the first olive oils in the world with a total polyphenol content of over 3,000 mg/kg. Combining multi-generational experience with modern research, the producer collaborates with analysts, scientists and research centres, participating in quality tests and studies on the health benefits of olive oil. The company’s aim is not only to produce top-quality olive oil, but also to preserve its natural flavour, quality and properties, and to promote a healthy lifestyle based on the Mediterranean diet.

For more information about the producer, visit: The Greek Olive Estate.

Producer: The Greek Olive Estate, 8 Alonion Street, Kifisia 14562, Athens, Greece.