Polyphenols are a group of compounds present in olive oil that are known for their antioxidant and anti-inflammatory properties. These compounds are easily degraded by exposure to heat, light, and oxygen during cooking. However, there are some cooking methods that can help preserve the polyphenol content in olive oil. Australia and Chile both received the highest marks from the United States International Trade Commissions’s report on average quality of extra-virgin olive oil.

This bottle of olive oil is a top-quality product that boasts an unmatched taste and aroma. It is made from premium Linolia olives, cultivated with care on the beautiful island of Corfu in Greece. The antioxidants in extra virgin olive oil have been shown to help fight disease, as well as act as an anti-inflammatory in the body, protecting LDL cholesterol from oxidation.

Nourished By Nature

In the New York Times bestselling Extra Virginity, Tom Mueller writes both a love letter to ages-old, family-run, small batch olive oil purveyors and a scathing survey of the widespread global oil fraud that threatens to destroy the entire industry. If you didn’t think a common kitchen ingredient could be fascinating, you would be wrong, as the book is as compelling as any crime novel—it’s also a must-read for anyone who is interested in food health. Berrougui H, Ikhlef S, Khalil A. Extra virgin olive oil polyphenols promote cholesterol efflux and improve HDL functionality. Evid Based Complement Alternat Med. 2015;2015:208062. doi:10.1155/2015/208062

This Olive Oil from Liguria, Italy is a product of the region's highly prized olive trees, which grow on terraced land in steep hills and cliffs that overlook the Mediterranean Sea. The unique land, climate, and sea influence the oil's flavor and high nutritional value, resulting in a product that is both delicious and healthy. A strong, spicy finish doesn’t mean an olive oil is bad or off, but a stale or bitter taste indicates that the oil is past its best. While old olive oil won’t harm you, it isn’t very pleasant to consume and should be avoided. Today, virgin olive oil and extra virgin olive oil (EVOO) are still cold extracted via mechanical methods.As the oil matures, oxidation occurs which detracts from the original flavour. Keep all types of olive oil somewhere cool and dark. Most oils are best used within one year of pressing, so buy from outlets where turnover is high, and avoid large containers (especially those made from tin or aluminium). In fact, buy all oils in small sizes, so you renew them frequently. Cooking with olive oil Firstly, high-polyphenol olive oil should be stored in a cool, dark place away from direct sunlight. Exposure to light and heat can cause oxidation and spoilage of the oil. Therefore, it is best to store the oil in a dark-colored, airtight container to protect it from light and air. Olive oil contains plant sterols which reduce absorption of cholesterol within the gut. Oleic acid is also processed in the body to slightly lower levels of total and ‘bad’ oxidised LDL cholesterol while increasing desirable high-density lipoprotein (HDL) cholesterol. These effects are most marked with extra virgin and virgin olive oils. Unravel the threads of time, and you'll find the roots of Croatian olive oil intertwined with the history of Roman occupation. Olives and their liquid gold held a sacred place in Roman society. Whether for culinary use, lighting lamps, or anointing bodies in religious rites, olive oil was indispensable. Internationally, there are more seals to seek out, like the Extra Virgin Alliance (EVA), and UNAPROL, the respected Italian olive grower’s association, which stamps their recommended bottles with a “100% Qualita Italiana” label.

High-polyphenol olive oil is a type of olive oil that is high in antioxidants and has a longer shelf life than regular olive oil. To ensure that the high-polyphenol olive oil retains its flavor and nutritional benefits, it is important to store it properly. The "Segreto Degli Iblei" Extra Virgin Olive Oil is a true gem in the world of olive oil. It is produced exclusively from the local Sicilian olive variety which is grown on the Frantoi Cutrera family estate located in Chiaramonte Gulf, in the heart of southeast Sicily. The olive oil is obtained through a cold extraction process, using only mechanical means. Extra virgin olive oil is the best quality and comes from the first pressing of the fruit. It retains the fresh, olive aroma and has the highest antioxidant content (vitamin E, carotenoids and polyphenols such as peppery oleocanthal) with less than one per cent acidity. Only around 10 per cent of olive oil is of this premium grade quality. It has a distinctive green hue and often hazes at room temperature. Virgin olive oil

Yet, as time passed by and empires crumbled, the methods evolved too. The once manual labor-intensive process has now been replaced by modern machinery. Despite these changes, one thing remains constant; the passion for producing high-quality olive oil. Evoolution’s extra virgin olive oils are the real deal. They meet a higher standard than the IOC Standard and we display the results of the chemical analysis with our extra virgin olive oils. We also let you try before you buy so you can judge for yourself (this may have been suspended by Covid safety protocols when you were in).