written by PHILEOS EVOO on October 10 2022
Phileos EVOO is rich in polyphenols. What are polyphenols you ask? Polyphenols are micronutrients that naturally occur in plants. Polyphenols are obtained by consuming fruits and vegetables. Many of you may not know that olives are actually classified as fruits.
"Studies show that polyphenols are powerful antioxidants. In this role, they prevent or reverse damage in your cells caused by aging, the environment, and your lifestyle. Over time, this damage is linked to an increased risk of many chronic diseases".
"Studies show that people who have polyphenol-rich diets — consuming more than 600 milligrams per day — have lower death risks than those who get less than 500 milligrams per day."
Polyphenols have many health attributes that help protect your body. They help with heart health, lower your diabetes risk, raise immunity and also have anti-cancer properties.
The secret to our premium high polyphenol extra virgin olive oil is the production process we incorporate at our company. Production is one of the most important factors that contribute to the quality of the oil. This is because it can ensure that the highest possible levels of polyphenol count is preserved in the process. Our EVOO is first cold pressed using mechanical methods which means no heat or chemicals are added in this process like other oils which degrades its quality and polyphenol count. PHILEOS has full custody of the production process from the time the olives are first picked until the arrival on our retailers shelves.
The high polyphenol count of Phileos Ultra Premium Extra Virgin Olive Oil is also dependent on three very important factors. The first is the variety of the olive (we use Koroneiki and Athinolia), secondly the climate and terrain of the growing region and thirdly the growing season. Our olive orchards are blessed to be located in one of the best growing regions not only in Greece but the entire Mediterranean.
All of this culminates in a truly exceptional premium EVOO with a low acidity and a very high polyphenol count. This contributes greatly to the taste and flavour of our olive oil.
