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.
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.
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 Therefore, the concept of "first pressing" is no longer applicable.
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).
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.
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.
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.
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.
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.
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.
Polyphenols - the scientific backing
Every two weeks we publish a post on Substack. We focus on scientific research on polyphenols. There is a rapidly body of studies where doctors, nutrionists and biologists link polyphenols to the healing and prevention of all kinds of diseases.