Not all extra virgin olive oils are the same, especially when it comes to polyphenols. A new randomized clinical trial published in the journal Nutrients suggests that a high-phenolic extra virgin olive oil (EVOO), even when consumed in a smaller daily amount, may improve key lipid markers in people with hyperlipidemia. Why polyphenols matter Extra … Read more
Among olive oil lovers, one question often arises: does a millenary olive tree produce better olive oil than a centenary one? While it’s tempting to think that “older means better,” the truth is more nuanced. Scientific studies show that olive oil quality depends on many factors — not only tree age. What Really Affects Olive … Read more
What Is High Polyphenols Olive Oil? Polyphenols are natural antioxidants found in olives that protect the oil and provide health benefits. A high polyphenol extra virgin olive oil (EVOO) is one that contains elevated levels of these compounds, typically above 250–300 mg/kg. This type of oil is often more bitter and pungent than regular olive … Read more
In olive oil, acidity = free fatty acidity (FFA), expressed as % of oleic acid—it is not the sour taste you know from vinegar, nor a pH value (pH meters don’t apply to oils). Higher FFA indicates more free fatty acids formed by lipolysis (breakdown) when olives are bruised, diseased, left waiting before milling, or … Read more