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  • OLIVIM High Phenolic Extra Virgin Olive Oil Daily Doses 14×10 ml

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OLIVIM High Phenolic Extra Virgin Olive Oil Daily Doses 14×10 ml

OLIVIM High Phenolic Extra Virgin Olive Oil Daily Doses 14×10 ml
OLIVIM High Phenolic Extra Virgin Olive Oil Daily Doses 14×10 ml

Sorry - this product is no longer available

OLIVIM High Phenolic Extra Virgin Olive Oil Daily Doses 14×10 ml

€31.00 excl tax
equates to €155.00 per 1 lt
excluding shipping
| Be the first to review this product
Olivim is an extra virgin olive oil of high nutritional value with extremely high polyphenols content (check packaging for the exact polyphenol prices of each crop) and is an ideal dietary supplement with many beneficial effects on the organism.
Delivery date: 2-8 days
Manufacturer: Elegia
SKU: EL1242
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Overview

Olive oils that contain >5 mg per 20 gr of hydroxytyrosol, tyrosol, or their derivatives belong to the category of oils that protect the blood lipids from oxidative stress. According to Regulation 432/2012 of the European Union, all benefits are obtained with daily consumption of 20gr of olive oil.
It should be noted that oleocanthal and oleoresin present important biological activity and they have been related to the anti-inflammatory, antioxidant, cardioprotective, and neuroprotective activity.

The Land
Our land covers an area of 50 acres in total and is located at the mountainous Olympia, at a small distance from Kallithea village. The site is called “Palioftelia” and is a beautiful hillside on the foot of Zachovouni Mountain.
For almost 100 years, at this same location, our family is cultivating olive trees with know-how, love, and respect for nature and tradition.

Biodynamic Farming

The Method
Our cultivation is based on the Biodynamic Agriculture management model and is conducted with the collaboration and scientific responsibility of the Biology Department of Patras University. Also, it is integrated with the “Development of biological cultivation way of vegetal products” research program, under the instructions and inspection of members of the University’s researching team.

The Cultivation
With a sum of biodynamic agriculture practices, we activate all known interactions between olive trees and other biologic organisms of the agricultural system, targeting the natural coverage of the needs of olive trees in nutritional elements, as well as the confrontation of the competitive species that reduce the performance and the quality.

The harvest
The harvesting of olives begins in early November so that the fruit keeps the high nutritional elements providing us with the certainty that we will have a high content of polyphenols during the olive oil production.
The fruits are hand-collected in combination with mechanical methods, friendly to the olive trees and the olives.

The Production
The production of olive oil is taking place immediately after the harvesting with a cold-pressing process and only by mechanical methods in the family oil press, in Kallithea village.

The Certification
The Biodynamic agricultural management of the land is certified by DIO, Inspection, and Certification Greek Organization of Organic Products.

 

 

 

Specifications
Products specifications
Attribute nameAttribute value
Product TypeOrganic
Net Weight250 ml
Nutritional CharacteristicsHigh Phenolic
Olive VarietyKoronèiki (100%)
Production ProcessCold process
Polyphenols1300+ mg/kg (using NMR)
What is a High Phenolic Olive Oil and why is good for you?

High Phenolic Olive Oils are those Extra Virgin Olive Oils (EVOO’s) that contain a high percentage of phenolic compounds, called polyphenols which are directly related to the health benefits of olive oil. According to the EU Health Claim Labeling Regulation (432/2012), the claim may be used only for olive oil which contains at least 5mg of hydroxytyrosol and its derivatives (e.g. oleuropein complex and tyrosol) per 20g of olive oil. The beneficial effect for the consumers is obtained with a daily intake of 20g of olive oil (2tbs). This daily intake of high phenolic olive oil contributes to the protection of blood lipids from oxidative stress. UC Davis, Harvard University, and many other research centers in the world embrace this idea and have backed it up with many researches over the last ten years.

Polyphenol – rich Olive Oils have been found to help:

· lower blood pressure

· protect the arteries from damage

· lower bad cholesterol

· reduce the risk for type II diabetes

· prevent many types of cancer

· prevent strokes

· fight premature aging

· decrease the risk of depression and dementia

· slow the progression of Alzheimer’s up to 40%

· reduce inflammations in the body

What are the phenolic compounds?

These are the organic compounds that are the by-products of plant synthesis and are known as phytochemicals. Polyphenols are regarded for their health-promoting properties and are found in fruits, vegetables, whole grains, nuts, seeds and legumes, beverages (coffee, tea, and wine), fats (olive oil) as well as in spices. However, there are phenolic compounds unique to olive oil that only occur during the malaxation process. There are 36 known phenolic compounds in olive oil. The two most widely researched for their health-protective benefits are Oleocanthal and Oleacein which are known for their anti-inflammatory and antioxidant properties.

The presence of Oleocanthal is indicated by the peppery effect on the back of the throat sometimes causing a cough reflex. Oleacein is known for the bitterness on the tongue. For people accustomed to purchasing olive oils from the supermarket, these characteristics of pepperiness and bitterness are often mistaken as a defect in the olive oil.

Phenolic content varies according to olive variety, time of harvest, milling procedures, soil condition, and weather patterns. For example, bio-diversity within the grove adds to the richness of the soil and the nutrition available to the olive fruit. Rains, drought, or winds have a greater or lesser impact on phenolic content and the amount of olive oil produced depending on when they occur during olive fruit maturation.

For you the purchaser:

If you are purchasing a high phenolic olive oil for its health benefits, you should treat it as a food supplement, you have to consume it daily and preferably raw on your foods and salads. If you want to cook or fry with olive oil you can use a more affordable Extra Virgin Olive Oil and keep you high phenolic EVOO for your daily self-care ritual.

It is recommended to use it quickly, before the Best Before date. Once it is opened it is critical to take care of it in order to minimize the loss of the phenolic content and preserve the integrity of its health benefits.

Light, heat, air, and time are the enemies of any olive oil. Storing olive oil in a cool dark place will prolong its qualities of extra virginity and high phenolic content.

That means to store it in small dark bottles 250–1000ml out of the light in a cool/cold place and don’t leave it by the stove while cooking.

Close the bottle well after every use. Phenolic compounds will simply evaporate from an open bottle within a short period of time. If you purchase a large quantity, it is advisable to store the container in the refrigerator and dispense to serve or decant from the large container into smaller bottles and store in the refrigerator. Keep in mind that high phenolic EVOO’s cost more than the majority of olive oils found in the market due to special cultivation, harvest, and milling processes that raise the labor cost.

Let’s clear this out: “High Phenolic Olive Oil” is not an official EU Olive Oil Category since it is included in the category “Extra Virgin Olive Oil”. The term "High Phenolic Olive Oil" is used only to indicate that these extra virgin olive oils contain more than 250mg/L of phenolic compounds.

We have started to discover and study high phenolic olive oils in the last decade thanks to some visionary olive oil producers (and university professors), who have taken risks to do things differently, to go against centuries of old traditions and create olive oil of superior quality; an olive oil measurably different and more beneficial to humanity. They all have a story and they are proud to share it.

Source: Aristoleo, Olive Wellness Institute
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Olive oils that contain >5 mg per 20 gr of hydroxytyrosol, tyrosol, or their derivatives belong to the category of oils that protect the blood lipids from oxidative stress. According to Regulation 432/2012 of the European Union, all benefits are obtained with daily consumption of 20gr of olive oil.
It should be noted that oleocanthal and oleoresin present important biological activity and they have been related to the anti-inflammatory, antioxidant, cardioprotective, and neuroprotective activity.

The Land
Our land covers an area of 50 acres in total and is located at the mountainous Olympia, at a small distance from Kallithea village. The site is called “Palioftelia” and is a beautiful hillside on the foot of Zachovouni Mountain.
For almost 100 years, at this same location, our family is cultivating olive trees with know-how, love, and respect for nature and tradition.

Biodynamic Farming

The Method
Our cultivation is based on the Biodynamic Agriculture management model and is conducted with the collaboration and scientific responsibility of the Biology Department of Patras University. Also, it is integrated with the “Development of biological cultivation way of vegetal products” research program, under the instructions and inspection of members of the University’s researching team.

The Cultivation
With a sum of biodynamic agriculture practices, we activate all known interactions between olive trees and other biologic organisms of the agricultural system, targeting the natural coverage of the needs of olive trees in nutritional elements, as well as the confrontation of the competitive species that reduce the performance and the quality.

The harvest
The harvesting of olives begins in early November so that the fruit keeps the high nutritional elements providing us with the certainty that we will have a high content of polyphenols during the olive oil production.
The fruits are hand-collected in combination with mechanical methods, friendly to the olive trees and the olives.

The Production
The production of olive oil is taking place immediately after the harvesting with a cold-pressing process and only by mechanical methods in the family oil press, in Kallithea village.

The Certification
The Biodynamic agricultural management of the land is certified by DIO, Inspection, and Certification Greek Organization of Organic Products.

 

 

 

Products specifications
Attribute nameAttribute value
Product TypeOrganic
Net Weight250 ml
Nutritional CharacteristicsHigh Phenolic
Olive VarietyKoronèiki (100%)
Production ProcessCold process
Polyphenols1300+ mg/kg (using NMR)
Product tags
  • antioxidants (17)
  • ,
  • extra virgin olive oil (52)
  • ,
  • greek extra virgin (50)
  • ,
  • greek extra virgin olive oil (50)
  • ,
  • luxury olive oil (49)
  • ,
  • greek luxury olive oil (49)
  • ,
  • high phenolic evoo (16)
  • ,
  • high phenolic olive oil (15)
  • ,
  • olive oil with high phenolic content (15)
  • ,
  • high phenolic extra virgin olive oil (17)
  • ,
  • luxury extra virgin olive oil (49)
  • ,
  • luxury olive oil brands (49)
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