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What makes Villa EH1200 SUPER healthy

FAQ/EVOO: frequently asked questions about olive oil

What does extra virgin mean?

Extra virgin olive oil (EVOO) is the highest quality grade. Olive oil is essentially the juice pressed from olives. If the olives are undamaged and freshly picked, the juice is of high quality. This is measured by the acidity level, a concept that has nothing to do with taste (as fatty acids have no flavor). If the acidity level is below 0.8%, the olive oil can be called extra virgin. A higher acidity is called virgin, while an acidity level above 2% is simply labeled as olive oil. Therefore, extra virgin olive oil (EVOO) is olive oil of the absolute highest quality.

What is acidity?

Olive oil consists almost entirely of triglycerides, another word for fats. As the name suggests, a triglyceride consists of a combination of one glycerol molecule and three fatty acids. If this bond breaks, unbonded (free) fatty acids are released. In EVOO, the percentage of free fatty acids must not exceed 0.8%. The lower the acidity, the better the quality.

What is first pressing?

Icebox. Wrongly connected. Sometimes words linger from an era that no longer exists. This is also true for "first pressing." In the past, oil was pressed from olives using human and animal strength. What happened before the break was called the first pressing; after the break came the second pressing. Nowadays, everything is pressed mechanically. In fact, this is a strict requirement for the extra virgin designation. Therefore, the concept of "first pressing" is no longer applicable.

Storing olive oil. My olive oil has flakes

Olive oil is sensitive to light, air, and heat. At home, it is best to store the bottle in a cool, dark place (but not in the refrigerator). Close the cap tightly immediately after use to prevent oxidation. Olive oil starts to flake below 8°C and will even solidify below 5°C. This is completely harmless and disappears once the olive oil returns to room temperature. Therefore, we recommend storing the olive oil in a cool, dark place, but never in the fridge (unless you fill a small dish to later use it like butter on your bread).

Can I also use olive oil for baking and frying?

Any extra virgin olive oil is suitable for baking and frying. Olive oil can be safely heated up to about 200°C. This also applies to EH1200. However, we advise against heating this particular olive oil. Heating partially destroys the most volatile, healthy components and refined aromas. We therefore recommend consuming EH1200 primarily at room temperature: pure as a daily health shot, or as a finishing touch over salads, vegetables, soups, and fish. We will gladly supply you with a different olive oil for baking and frying.

FAQ/1200: frequently asked questions about EH1200

What does 'Rich in polyphenols' mean and why is it important?

Polyphenols are powerful, natural compounds that protect the olive tree, allowing these trees to live for thousands of years. There are about 8,000 types of polyphenols, of which more than 90% act as antioxidants. In humans, polyphenols also have a proven beneficial effect on health. They help reduce inflammation, protect cholesterol (as only damaged cholesterol is harmful), and support the cardiovascular system. Polyphenols have proven efficacy regarding inflammation, cancer, aging, Alzheimer's, dementia, and recovery from exercise. While a good extra virgin olive oil contains around 100 mg/kg of polyphenols, our oils contain double that amount. In the case of EH1200, it is even much higher: with 1,200 mg/kg, it has exceptionally high polyphenol values that far exceed the European health claim.

My olive oil stings my throat and tastes bitter. Is this right?

Yes, absolutely—in fact, it is the ultimate proof of top quality! That bitter taste and the characteristic peppery sting at the back of the throat are caused by the active compounds oleocanthal and oleuropein. The more pungent and bitter the oil, the richer it is in medicinal polyphenols.

What is an 'Early Harvest' and what do I notice from it?

An early harvest means that the olives are picked while still green and unripe, usually in September or October. Although the yield per olive is much lower (which makes the product more precious), the concentration of polyphenols and vitamins is at its peak at that moment. The result is an intense, grassy oil with unparalleled power and vitality.

Why is EH1200 expensive?

EH1200 is made from early harvest olives. These contain much less juice (oil) than fully ripe olives. Producing one liter of Villa-EVOO olive oil requires up to four to five times more olives than a regular EVOO. Olives contain the highest amount of polyphenols about two months before ripening. Due to the large quantity of polyphenols, you need less olive oil to achieve your health goals. Those who take 20–50 ml a day will notice many of the described benefits developing over time. If you wanted to achieve this with regular olive oil, you would have to consume 10 times as much. That is a more expensive approach (and you would ingest too much fat). Therefore, by harvesting early, we produce a super healthy natural product for your overall vitality and long-term health.

How much of this olive oil should I take daily for the maximum health effect?

According to the official European EFSA health claim, a daily intake of 20 grams (about two tablespoons) of polyphenol-rich olive oil is sufficient to protect cholesterol from oxidative stress. The same applies to the other health benefits. The recommended daily amount is between 20–50 ml. It is important to take EH1200 at least six out of seven days a week.

About Real Italian Olive Oil

The demand for Italian olive oil is high. Much higher than what Italian olive farmers can produce. That is why a lot of Italian olive oil is blended with olive oil from surrounding countries.

In other words: Italy is, after Spain, the largest exporter of olive oil, but is simultaneously, after America, the largest importer.

Fortunately, there are Italian producers who make real Italian olive oil. You recognize the top-quality Italian professional quality immediately. We work with the Micheletti family in the province of Terni, in the Umbria region. There are numerous olive groves in the hilly landscape. The olives are carefully picked and pressed immediately. This results in a pleasant, fruity, and polyphenol-rich olive oil of superior quality. You can order this oil here.

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About Real Italian Olive Oil

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