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High phenolic extra virgin olive oil has been renowned for its health benefits since ancient times. It’s one of those little known wonders with the potential to significantly boost your wellbeing. And it tastes good, too! Science is only just now confirming exactly why it’s regarded as the latest superfood.
Oleocanthal, for example (a natural phenolic compound found only in unrefined extra virgin olive oil) has many anti-inflammatory and antioxidant properties. It’s thought to be responsible for many benefits of the fabled mediterranean diet, and it’s just one of 30 different beneficial compounds found in this type of oil. Another powerful polyphenol, oleacein, is also present in high quantities.
People are searching for dietary secrets that deliver profound health changes. Those who have already discovered high phenolic extra virgin olive oil are raving about it, leading some to refer to it as greek liquid gold. What all this means is that one very tiny change to your diet will significantly increase your quality of life.
What all this means is that one very tiny change to your diet will significantly increase your quality of life.
You’ve probably heard of regular old extra virgin olive oil. You might even use it. High phenolic extra virgin olive oil, on the other hand, is actually quite different to the regular EVOO which is not a superfood. You won’t find it alongside the vegetable oil in the supermarket.
That’s because high phenolic extra virgin olive oil is only sold by specialist growers. It’s produced from unripe, early harvest green olives. These olive growers are dedicated to making this superfood available to the most health-conscious consumers.
What marks out this EVOO as special is the presence of polyphenols. The more polyphenols, the more peppery the taste. A polyphenol is the same thing as a phenolic compound – the chemical byproducts resulting from plant synthesis. They provide high phenolic extra virgin olive oil with its superfood qualities. You actually find polyphenols in a whole range of plant foods, but not as potent.
The phenolic content of this type of olive oil varies with each yearly harvest. Even more polyphenols are released when the olives are crushed, so you can only produce it in very limited quantities. It also requires a labour-intensive harvesting process, being kept in a temperature-controlled environment, and offers lower yields generally. This model is achieved by specialist small-scale growers with total control over their mills.
"The health benefits of olive oil are 99 percent related to the presence of the phenolic compounds, not the oil itself,” says Nasir Malik, Research Scientist at USDA-Ars.
"The health benefits of olive oil are 99 percent related to the presence of the phenolic compounds, not the oil itself,”
Nasir Malik, Research Scientist at USDA-Ars.
Polyphenols reduce the risk of many diseases. The phenolic compounds oleocanthal and oleacein in particular are renowned for having anti-inflammatory and antioxidant properties. EVOO can also improve the performance of professional athletes.
Here are the main benefits you’ll see if you switch to this secret superfood, even if you’re an amateur runner or yogi.
High phenolic olive oil stands out for its ability to slow the effects of ageing. Like other antioxidants, the polyphenols in EVOO insulate your cells from routine oxidative stress1, an important part of the premature ageing process and the development of disease. It makes you look – and feel – younger.
Some early trials are showing high phenolic extra virgin olive oil has brain boosting properties. Consuming it daily can prevent neurodegenerative diseases like Alzheimer's and related neurodegenerative dementias in the long-term2. Combining it with classical drugs yields even more positive results3. If you have mild cognitive impairment (the precursor stage to Alzheimer’s) or if you are genetically predisposed (through the APOE4 allele for example), then taking High Phenolic Olive Oil is a smart choice to make.
Many people are at risk of heart disease as they get older. High phenolic extra virgin olive oil improves heart health by reducing your risk of heart disease, lowering inflammation and protecting LDL cholesterol from oxidation.4 Effects are best achieved by consuming at least 20 g of high phenolic olive oil per day. 5
Olive oil polyphenols have the potential to boost our immune system. They are recognized for their antibacterial properties 6, and show strong immunological health properties, by increasing anti-CD3/anti-CD28 stimulated T cell proliferation7.
This superfood also shows promise in fighting deadly and debilitating diseases. It can help treat rheumatoid arthritis8, type 2 diabetes 9 and research is suggesting that olive oil polyphenols may also play a role in fighting terrible cancers10.
Not only does high phenolic olive oil fight type 2 diabetes, it also improves glucose metabolism and insulin sensitivity in healthy individuals11. Having an optimal blood sugar level is key to managing your weight, preventing long-term health issues and just feeling good in general.
Being exposed to the sun's UV rays is the main cause of photo-damage and premature ageing. Olive oil polyphenols protect your skin by inhibiting UV induced DNA damage12 and breakdown of collagen13, keeping your skin plump and youthful.
Gently frying in high phenolic olive oil maximizes the health benefits of your already healthy vegetables. Cooking in this superfood increases the vegetables' polyphenol concentration and improves bio accessibility and bioavailability of phenols and carotenoids14.
High phenolic olive oil, reduces the the risk of obesity and improves weight management. Consumption helps reduce the metabolic syndrome lipotoxicity, and a decrease in lipotoxicity means reduction in the amount of fat cells being stored in adipose tissues. This minimizes saturated fatty acids attaching to the body's central organs, eventually diminishing obesity15.
You will see the biggest difference to your overall health by consuming oils with over 5mg per 20g of the polyphenols hydroxytyrosol, tyrosol or their derivatives.
Unfortunately, not all olive oils are created equal. You can’t just pick up this type of high phenolic olive oil during your weekly shop. High phenolic olive oil is actually very different to your typical supermarket varieties due to the amount of polyphenols contained within it.
The high market value of this oil has led to fraudulent operations selling products that do not actually meet the requirements for extra virgin olive oil status. These are a total waste of money. One thing producers might try is modifying low-quality sunflower oil and relabelling it as extra virgin olive oil – all for higher profit margins.
It’s crucial that you buy verified oil brands that meet the required standards if you want to improve your health. We’ll cover how to know which brands to buy in the next section.
High phenolic EVOO combines the benefits you get from multiple health supplements, so you don’t need to buy those anymore. Choosing this superfood is actually cheaper.
First and foremost, high phenolic extra virgin olive oil must contain more than 5mg per 20g of the polyphenols hydroxytyrosol, tyrosol or their derivatives to achieve the researched benefits and meet the requirement of the EU Heath Claim.
Ignore all the fancy labels and bottle shapes. You must buy single estate, cold pressed olive oil.
In the case of high phenolic EVOO, always check if the brand is accredited to the EU Health Claim.
Here’s how to make the most out of your high phenolic olive oil.
The recommendation by EU Health Labelling Regulation 432-2012 is to consume high phenolic olive oil as part of your everyday diet. The recommended amount is 20ml per day, roughly the amount you’d take in following a typical mediterranean diet.
How you store your oil affects the concentration of polyphenols, so take care. Consume it fresh from the bottle, store it in a cool and dark place (between 10-15 C) with the lid on, and don’t keep your bottle longer than the best before date.
You can use it for cooking food or as a simple dressing for salads or pasta. There are many exciting and delicious recipes out there to try. Due to variations in the harvest and production processes, you can enjoy a wide variety of subtle and strong flavors.
You won’t be able to buy high phenolic extra virgin olive oil in most supermarkets. Some specialist health food stores do stock it, but your best option is online.
Eoniea sells a collection that exclusively consists of high phenolic extra virgin olive oils. Our oils contain some of world’s highest concentrations of oleocanthal and oleacein. They are made from 100% cold pressed Greek olives from the Lianolia Kerkiras variety grown in Greece.
High phenolic olive oil is a superfood you can’t afford to leave out of your health regimen. Consuming just 20 ml per day has the potential to slow the ageing process, prevent cognitive decline, and reduce your risk of developing serious diseases.
As only specialist retailers sell this little-known nutritional wonder, the best place to obtain your oil is online stockists. It’s not always easy to spot the quality brands out there. Avoid wasting your money on inferior products which make no difference, and choose accredited brands.
This one small change will totally revolutionize your lifestyle. That’s why we’re offering you a temporary discounted price on a bottle of high phenolic olive oil, guaranteed to contain the highest concentrations of health-boosting polyphenols.
1. Oliveras-López M-J, Berná G, Jurado-Ruiz E, de la Serran H. L-P, & Martín F. (2014) Consumption of extra-virgin olive oil rich in phenolic compounds has beneficial antioxidant effects in healthy human adults. Journal of Functional Foods
Volume 10, September 2014, Pages 475-484.
2. Abuznait A. H, Qosa H, Busnena B. A, El Sayed K. A & Kaddoumi A. (2013) Olive-Oil-Derived Oleocanthal Enhances β-Amyloid Clearance as a Potential Neuroprotective Mechanism against Alzheimer’s Disease: In Vitro and in Vivo Studies. CS Chem. Neurosci. 2013, 4, 6, 973-982.
3. Batarseh Y. S & Kaddoum A. (2018) Oleocanthal-rich extra-virgin olive oil enhances donepezil effect by reducing amyloid-β load and related toxicity in a mouse model of Alzheimer’s disease. The Journal of Nutritional Biochemistry
Volume 55, May 2018, Pages 113-123
4. Covas M & Konstantinidou V. (2009) Olive Oil and Cardiovascular Health. Journal of Cardiovascular Pharmacology: December 2009 - Volume 54 - Issue 6 - p 477-482.
5. EU Health Claim Regulation 432/2012
6. Mateu-de Antonio J & Marín-Casino M. (2013) Bioactive Food as Dietary Interventions for Arthritis and Related Inflammatory Diseases, Chapter 37 - Olive Oil and Infection, Pages 485-498 (2013), retrieved from Science Direct.
7. Rozati M, Barnett J, Wu D, Handelman G, Saltzman E, Wilson T, Li L, Wang J, Marcos A, Ordovás J. M, Lee Y, Meydani M & Meydani S. M. (2015) Cardio-metabolic and immunological impacts of extra virgin olive oil consumption in overweight and obese older adults: a randomized controlled trial. Nutrition and Metabolism 12, Article number: 28 (2015).
8. Gaforio J. J, Visioli F, Alarcón-de-la-Lastra C, Castañer O, Delgado-Rodríguez M, Fitó M, Hernández A.F, Huertas J. R, Martínez-González M. A, Menendez J. A, de la Osada J, A Papadaki, Parrón T, Pereira J. E, Rosillo M. A, Sánchez-Quesada C, Schwingshackl L, Toledo E & Tsatsakis A. M. (2018) Virgin Olive Oil and Health: Summary of the III International Conference on Virgin Olive Oil and Health Consensus Report, JAEN (Spain) 2018.
9. Schwingshackl L, Lampousi A. M, Portillo M. P, Romaguera D, Hoffmann G & and Boeing H. (2017) Olive oil in the prevention and management of type 2 diabetes mellitus: a systematic review and meta-analysis of cohort studies and intervention trials. Nutrition & Diabetes volume 7, e262 (2017).
10. Papanikolaou C, Melliou E & Magiatis P. (2018) Chapter: Olive Oil Phenols. Functional Foods, Intech Open, 2018.
11. D'Amore S, Vacca M, Cariello M, Graziano G, D'Orazio A, Salvia R, Sasso RC, Sabbà C, Palasciano G & Moschetta A. (2016) Genes and miRNA expression signatures in peripheral blood mononuclear cells in healthy subjects and patients with metabolic syndrome after acute intake of extra virgin olive oil. Biochim Biophys Acta. 2016 Nov;1861(11):1671-1680
12. Ichihashi M, Yanagi H, Yoshimoto S, Ando H, Kunisada M, Nishigori C. (2018) Olive oil and skin anti-aging. Glycative Stress Research, ISSN 2188-3610, June 2018.
13. Kiritsakis A & Fereidoon S. (2017) Olives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing. John Wiley & Sons, 15. jun. 2017. Page 97.
14. del Pilar Ramírez-Anaya J, Samaniego-Sánchez C, Castañeda-Saucedo C, Villalón-Mir M and López-García de la Serrana H, (2015). Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques. Food Chemistry, Volume 188, 1 December 2015, Pages 430-438.
15. Bell S. (2019) Chapter 29 - The Positive Effects of Olive Oil Toward Lipotoxicity and Obesity, Nutrition in the Prevention and Treatment of Abdominal Obesity (Second Edition) 2019, Pages 431-435.