The Facts for Phileos EVOO

But what does this actually mean for your health?

Let's break it down for you:

Acidity is the percent measured by weight, of free oleic acid (or free fatty acids), which is a measure of the oil's chemical degradation. According to International (IOOC) Standards, olive oil with less than 0.8% per 100g acidity is considered extra virgin olive oil. Anything beyond this cannot be called extra virgin. The lower the acidity, the better. Many things affect acidity (climate, soil, harvesting process, production process, etc.).

 

Our olive oil has an acidity of below 0.3%, due to hand-picking, unique climate and soil (sand), timing of harvest and production. The low acidity of the oil in comparison to typical oils is a measure of its superb quality and award winning status. The ability to buy this type of quality oil in the North American market is very limited. Simply put, the majority of olive oils offered to retail are of very inferior quality when compared to our Phileos.

 

High in Phenolic Compounds (Polyphenols

Greek olive oil contains more polyphenols than extra virgin oils of other origins. Phileos regularly achieves 800 - 1000 mg/kg.

 

A new method of using Nuclear Magnetic Resonance (NMR) is now used to directly measure the polyphenols in Eextra virgin olive oil (EVOO). Previously, many of the EVOO health benefits were credited to the presence of monounsaturated fats alone. Now, the NMR technique makes it possible to measure and identify phenolic compounds that provide additional health benefits found only in some extra virgin olive oils.

 

A break down of the amazing polyphenolic compounds found in our oil is posted in the "Analysis" section below.

 

HEALTH IMPACT: Polyphenols exert beneficial effects on physiological processes related to health and disease. Studies involving humans and animals (in vivo and in vitro) have demonstrated that olive oil phenolic compounds have potentially beneficial biological effects resulting from their antimicrobial, antioxidant and anti-inflammatory activities.

 

These studies show that the phenolic compounds beneficially alter inflammation and have beneficial effects on markers of cancer, atherosclerosis and also genes related to obesity and metabolic syndrome. Oleuropein, hydroxytyrosol  and oleocanthal possess potent pharmacological activities in vito and in vivo. (Parkinson,L & Cicerale, S 2017)

 

Oleuropein and it’s powerful metabolite hydroxytyrosol are anti-inflammatories and antioxidants and exhibit protective action against several diseases especially cardiovascular and metabolic disorders. Hydroxytyrosol is one of the most powerful antioxidants found in nature to date. (Capello, F. et al 2018, Bulotta S. 2014)

 

Oleocanthal and oleacein activate healthy aging-promoting cytoprotective pathways and suppress oxidative stress. (Nikou T. et al 2019) 

 

Premium olive oils also have high concentrations of oleuropein and oleocanthal which are natural anti-inflammatory substances that reproduce the natural effects of ibuprofen, the active ingredient widely used in the production of pain medication. (Omar,S.H. 2010, Parkinson, L. and Keast, R. 2014)

 

Rich in Monounsaturated Fats

The fat in the olive oil is a very healthy mono-unsaturated fat. It lowers total cholesterol and LDL (bad cholesterol) and so lowers your risk of heart disease and stroke. (Estruch, M.D., Ros,E. et al 2013. Hoffman, G. & Schwingshack, L. 2014)

 

High in Vitamins E & K

Premium olive oils also contain vitamins A, D, E and K which increase intestinal absorption of calcium, magnesium, and phosphate as well as being good for hair, skin, nails and healthy bodily function.

 

Alpha tocopherol is the primary type of Vitamin E in extra virgin olive oil which has anti-inflammatory properties, may reduce incidence of heart disease, and may also reduce the chance of mortality from cardiovascular issues in women. 

 

The other main vitamin found in extra virgin olive oil is Vitamin K, which aids in blood clotting, improves bone health, and may help prevent osteoporosis. Vitamin K is present in many major organs, including the brain, heart, liver, pancreas and bone.

 

Other useful information

Our premium extra virgin olive oil is sourced from the finest olive groves in the region of Monemvasia in Laconia from the famous varieties of Athinolia and Koroneiki.

 

This area is perfect for growing olives with calcareous soils, sea breezes and the olives flourish with a special luxuriance on the limestone slopes and crags that form the shores of the Peloponnese peninsula. All methods of cultivation and fertilisation are strictly controlled. The olives are harvested and stored in sackcloth. Cold extraction of the olive oil is within the first few hours after harvest. The oil is packed under strictly controlled conditions with certificates of quality accompanying the product. 

 

The olives need to be treated with gentleness and care and attention to fine detail is needed for this process.

 

Cold Extraction

Our olive oil is from the first pressing of the olives with no chemicals or hot water added during processing. This ensures that the polyphenols are protected and the olive oil maintains its delicate flavours and aromas.

 

Production, Harvesting & Processing

The trees are closely monitored, with controlled watering and soil conditions, the delay time from picking to pressing is minimised to ensure no chemical degradation of the olives occurs, the oil is stored under strictly controlled conditions.

 

All stages of the production process are certified beginning with the primary production. We are a vertically integrated company meaning we control all stages of production from branch to bottle.  All of pour family farmers grow the olives according to recommended and controlled methods and document each process and agricultural farming method.  This means that the cultivation of the olive trees are friendly for the environment and for humans.