TREA Extra Virgin Olive Oil Koroneiki Variety, 500 ml

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Angerosa F, Servili M, Selvaggini R, Taticchi A, Esposto S, Montedoro G (2004) Volatile compounds in virgin olive oil: occurrence and their relationship with the quality. J Chromatogr A 1054:17–31 High-polyphenol olive oil is definitely worth the extra cost. Polyphenols are a type of antioxidant that are found in olives and olive oil. They have been shown to have numerous health benefits, such as reducing inflammation and protecting against heart disease. In fact, some studies have suggested that polyphenols may be responsible for many of the health benefits associated with the Mediterranean diet, which is rich in olive oil. While any olive can be pressed to make olive oil, some have become more prevalent than others. Why? Some olive cultivars have properties that perfectly lend themselves to oil, from a robust yield to a particularly high concentration of healthy nutrients. Total hydroxytyrosol and tyrosol, p-coumaric acid, homovanillic alcohol, (+)-pinoresinol, (+)-1-acetoxypinoresinol, syringaresinol, luteolin, apigenin

Total hydroxytyrosol and tyrosol, oleuropein aglycon, dialdehydic form of elenolic acid linked to OH-tyrosol, dialdehydic form of elenolic acid linked to tyrosol, tyrosol derivative Hydroxytyrosol, tyrosol, hydroxytyrosol acetate, tyrosol acetate, a large number of secoiridoid derivatives including elenolic acid, vanillic acid, vanillin, p-coumaric acid, pinoresinol, 1-acetoxypinoresinol, apigenin, luteolin Stamatopoulos & Sons certified extra virgin olive oil is mono-varietal which means it is crafted from one type from olive. Koroni (where the koroneiki olive gets its name) is a town located in Messinia, close to the Stamatopoulos & Sons family estates, located in Mouzaki and Christianoupoli. The koroneiki olive is considered the “queen of olives” in Greece and is recognized world-wide as one of the preferred olives for oil production. The fruitful koroneiki tree has flourished in this microclimate for more than 3,000 years. It is grown and harvested solely for olive oil production.Each olive cul­ti­var has its own unique chem­i­cal and taste char­ac­ter­is­tics. However, oils made from the same cul­ti­var can dif­fer depend­ing on the cul­ti­va­tion, har­vest­ing and pro­cess­ing vari­a­tions. Having gained a robust understanding of how effective polyphenols can be in keeping the risk of numerous diseases and chronic conditions to a minimum, it’s also important to understand which olive oil have the most polyphenols amounts.

Testing for polyphenol levels can be expensive, though, and not everyone does it. Polyphenol levels decline over time as well, so it's difficult for a producer to guarantee that their oil will continue to meet the standard for the health claim during its entire shelf life. So don’t automatically rule out an olive oil based on this alone. Also keep in mind: This “ health benefit” labeling regulation does not exist outside of the EU, so you’ll have to consider other factors (listed below!) to determine if EVOO from all areas of the world are high in polyphenols. Factors that influence olive oil’s polyphenol levels. Polyphenols in olive oil are most effective in combating the risk of type 2 diabetes than they are fighting type 1 of the disease. Read health benefits of Kalamata olive oil made from Greek Koroneiki olives Brain Health and Neuroprotective Properties Many studies indicate the effectiveness of polyphenols with regard to improving the inner health of blood and lymphatic vessels, creating a more efficient bond between veins and arteries that can result in improved blood flow and cardiovascular health. Hydroxytyrosol, tyrosol, oleuropein aglycon, dialdehydic form of elenolic acid linked to OH-tyrosol, dialdehydic form of elenolic acid linked to tyrosol, tyrosol derivative, caffeic acid, vanillic acid Also, organic olive oil, being grown and processed without synthetic chemicals, often retains higher levels of these naturally derived polyphenols.Issaoui M, Delgado AM (2019). In: Ramadan MF (ed) fruit oils: chemistry and functionality. Springer Cham, Cham When trans­formed into vir­gin or extra vir­gin olive oil, Picual vari­etals have ahigh level of polyphe­nols. Less than aquar­ter of har­vested Picual olives are trans­formed into vir­gin or extra vir­gin olive oil, but that num­ber is ris­ing as it con­tin­ues to win awards on the world stage. See Also: Award-Winning Picual Olive Oils

Naziri and Tsimidou [ 113] characterized the oxidation products of squalene under various conditions and examined their prooxidant activity in an olive oil substrate showing that they actively participate in propagation reactions. Loss upon heating seems to be related to conditions and the presence of food that is cooked [ 114, 115]. Overall, squalene is considered as a stable molecule under autoxidation conditions. Another fact, the quality of Koroneiki olive oil is so superior compared to other oils that if you mix Koroneiki olive oil with additional olive oil, it will increase the overall quality of the end product.According the Greek scientist research, olive oil has a wide range of polyphenols levels – it can vary from 50 to 1000 mg per kilogram (kg). Polyphenols are a type of bioactive compound, or natural chemical molecule, present in small quantities in plant foods such as grapes, tea, chocolate, nuts, and olives. Most polyphenol compounds have beneficial effects on health, thanks to their antioxidant and other properties. Olive oil is a widely used ingredient in cooking and is known for its many health benefits. However, olive oil high in polyphenols has even more health benefits than regular olive oil. Polyphenols are natural compounds found in plants that have antioxidant and anti-inflammatory properties. Consuming olive oil high in polyphenols has been associated with various health benefits, including: Pouliarekou E, Badeka A, Tasioula-Margari M, Kontakos S, Longobardi F, Kontominas MG (2011) Characterization and classification of Western Greek olive oils according to cultivar and geographical origin based on volatile compounds. J Chromatogr A 1218:7534–7542