Olive oil is one of the most valuable foods in the world and has a therapeutic effect when it contains 250 mg/kg of polyphenols: the polyphenols in olive oil protect blood fats from oxidative stress and help maintain a healthy cholesterol level. Conventional oils, on the other hand, usually only reach values of 50-100 mg/kg and therefore offer no significant health benefits. Millions of songbirds die every year during mechanical olive harvesting. High-quality olives are picked by hand at the time of maximum polyphenol content, without any bird deaths.
With our olive oils, we focus primarily on the health-relevant ingredients, which are so highly concentrated that just one tablespoon is enough to effectively protect your health.
This makes O'Liv oils one of the few olive oils with health claims.
The health claim is awarded by the European Food Safety Authority (EFSA) and describes the particularly high health and scientifically documented benefits of a food.
The native O'Liv PLUS is ultra high phenolic and differs from conventional olive oil products primarily in its extraordinarily high polyphenol content. These often only have a value of 50-100 mg / kg. In addition, it is rich in valuable, unsaturated fatty acids Omega-3 (ALA), Omega-6 and -9 (oleic acid) as well as hydroxytyrosol and tyrosol.
*Olive oil polyphenols help protect blood lipids from oxidative stress. (EU Regulation 432/2012)
**O'Liv PLUS contains at least 5 mg of hydroxytyrosol , tyrosol or their derivatives. The beneficial effects are obtained by taking 10 ml of this product daily and as part of a healthy and balanced diet.
***Omega-6 (linoleic acid) contributes to the maintenance of normal blood cholesterol levels . (EU Regulation 432/2012)
Replacing saturated fatty acids with unsaturated fatty acids in the diet helps maintain normal blood cholesterol levels. (EU Regulation 432/2012)
Polyphenols are secondary plant substances that are found in olives and the oil obtained from them, but also in various types of fruit and vegetables. They are not only responsible for the color and taste of the food, but also for its health benefits.
The more polyphenols it contains, the healthier an olive oil is. However, most olive oils contain low levels of polyphenols, which are of little relevance to health. Official health claims can only be made if the level is above 250 mg/kg.
Blood fats are a simpler term for the so-called lipoproteins . These are complexes with which fat is transported in the blood. These include the "bad" low-density lipoprotein and the "good" high-density lipoprotein (LDL and HDL) . In addition to these two, total cholesterol and triglycerides are also part of the blood fat values. Cholesterol is only found in humans and animals. Plants and vegetable oils are free of cholesterol.
If the "bad" LDL cholesterol oxidizes, a series of reactions can occur in the body and, in the worst case, deposits can form in the blood vessels. Free radicals that are involved in the oxidation process can be efficiently stopped by olive oil polyphenols *. They also support the function of the "good" HDL cholesterol, which transports excess cholesterol to the liver.
Free radicals are created when the organism is exposed to stress, environmental toxins or an unhealthy lifestyle . But they are also a natural side effect of aging. The human body fights oxidative stress, which is caused by too high a proportion of free radicals, with the help of enzymes and antioxidants. In the long term, oxidative stress can lead to inflammation and chronic diseases.
Processed immediately after harvest according to the highest quality standards. The aim: to ensure the health benefits of the oil in a natural way.
Cold-pressed with reduction of oxygen and further processed using mechanical methods. This means that the nutrients are in their best bioavailable form.
Our O'Liv oils are very rich in health-promoting substances, including omega-3, -6 and -9 fatty acids, antioxidants and plenty of polyphenols.
Our O'Liv PLUS comes from a natural olive grove in Greece and is bird friendly, pesticide-free, organically certified and GMO-free.
The precious olives are picked by hand during the day at the time of maximum polyphenol content.
According to the highest certified quality standards, the olives are cold-pressed with the reduction of oxygen and processed using mechanical methods (centrifugation).
Immediately after processing , we cool the oil to 7 °C until shipping and protect it from oxidation . This is the only way to preserve all of the health-promoting ingredients.
Every year, several million songbirds die during the olive harvest in the olive-growing regions of Spain, Italy and Portugal. This is mainly due to the harvesting machines that drive through the fields at night and catch the birds in the trees.
But this doesn't have to be the case! Our O'Liv PLUS comes from Greece, where a very traditional, animal-friendly harvesting process is used that does not harm nature or the animal world. This means we produce in harmony with nature.
High-polyphenol olive oils are olive oils that contain high levels of polyphenols. Polyphenols are natural bioactive compounds found in olives and are known for their powerful antioxidant properties. These compounds contribute significantly to the quality, shelf life and health benefits of olive oil.
Extra virgin olive oil is the highest quality and means that the oil has been mechanically cold pressed, without chemical additives, and has an acidity of less than 0.8%. It is characterized by a higher content of polyphenols and a more intense flavor.
Early harvest: Olive oils made from early harvested olives tend to have a higher polyphenol content. This method preserves the valuable antioxidants and provides a more intense flavor.
Cold pressed and extra virgin: These processing techniques help preserve the polyphenol content in olive oil because they allow gentle extraction without destroying the natural ingredients.
Origin and varieties: Certain regions and olive varieties are known for their high polyphenol content. In Greece and Spain in particular, there are numerous growing areas that produce high-quality, polyphenol-rich olive oils.
Heating can destroy the polyphenols and other valuable ingredients in olive oil, reducing its health benefits. Extra virgin olive oil should therefore preferably be used cold.
*Olive oil polyphenols help protect blood lipids from oxidative stress (EU Regulation 432/2012). To achieve this effect, 10ml of O'Liv PLUS must be consumed daily.
**Omega-6 (linoleic acid) contributes to the maintenance of normal blood cholesterol levels. To achieve this effect, 10g of linoleic acid must be consumed daily.