What makes a good olive oil? 7 quality features for the best health
What makes a good olive oil?
The 7 most important quality features
What makes a good olive oil? The 7 most important quality features
Olive oil is a central component of the Mediterranean diet and is known for its positive health effects. However, not every olive oil meets the high quality standards that must be set for an olive oil with real health benefits. Here are the key characteristics that make a good olive oil:
origin of the olives
The region in which the olives are grown plays a major role in the quality. Make sure that the olive oil comes from traditional growing areas where sustainable and organic methods are used - for example in Greece.
polyphenol content
Polyphenols are antioxidants that primarily counteract the harmful oxidation of blood fats. A high polyphenol content is the hallmark of a healthy olive oil. Look for oils with at least 200 mg/kg, such as O'Liv PLUS, which is classified as "ultra-high-phenolic" at 750 mg/kg.
harvest time
An early harvest guarantees a higher polyphenol content. A high-quality olive oil should explicitly state that the olives were harvested early in order to maximize the health benefits. If the harvest takes place later, as is the case with most oils in the supermarket, the polyphenol content has already dropped significantly.
Why is O'Liv PLUS the best choice?
O'Liv PLUS is made from the Greek Koroneiki olive, known for its high polyphenol content. Gentle cold pressing and early harvesting preserve the maximum polyphenol content. Not only does it offer antioxidant health benefits, but it is also produced sustainably, without pesticides and using animal-friendly methods. With a polyphenol content of at least 750 mg/kg, O'Liv PLUS protects blood lipids and helps maintain normal cholesterol levels.
Polyphenols – the key to healthy olive oil
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The organic olive oil with maximum polyphenol content
