Extra virgin olive oil is the basic ingredient of the famous Mediterranean Diet, the marvelous and well-balanced nutritional model that has remained the same over the centuries and that unites the quality of food with overall wellbeing, environmental sustainability and traditional culture.
In recent years, much research has shed light on the connections between the consumption of extra virgin olive oil and living longer and better. Studies of the nutraceutical properties of extra-virgin olive oil, and a now uncountable number of reports have proven the many benefits that the human body gains by its daily assumption.
Polyphenols are amongst the most precious components of extra-virgin olive oil, the only plant oil that is rich in them. These substances, which determine its characteristic fruity aroma and pungent-bitter taste, also perform strong anti-oxidizing actions inside our bodies. Quantifying the amount of polyphenols is extremely important to us because it allows us to guarantee the purity and quality of our product.
• Polyphenols (Biophenols) 908 mg/Kg
• Oleic acid <0.20
• Free Fatty Acidity in % Oleic Acid 0,25 (industry standard <0,80)
• Peroxides <5.0 meq O2/Kg (industry standard <20,0)
Source: Lab Analysis of 2020 Harvest