Health Aspects

Our oil is filtered, retaining all its healthy components. Two months after harvest, the oil is carefully decanted to remove sediment, which can cause rancidity. This process ensures pure, filtered oil.

Olive oil contains approximately 70% monounsaturated fatty acids, 10% polyunsaturated fatty acids, and essential nutrients such as vitamins A and E, potassium, calcium, magnesium, phosphorus, and trace elements like iron. These components are crucial for cell structure, elasticity, and cardiovascular health. The bitter and pungent compounds in olive oil are believed to have anti-inflammatory effects.

Healthy fats are vegetable oils – especially olive oil + omega-3 fats (fish, linseed, tree nuts). Mediterranean diet has been proven in the primary and secondary prevention of cardiovascular diseases.

Characteristics of Extra Virgin Olive Oil (EU Regulation):

• Acidity: ≤ 0.80%
• Peroxide value: ≤ 20 meq O2/kg
• Delta K: ≤ 0.01 (indicates purity and quality)
• Fatty acid ethyl esters: ≤ 35 mg/kg

Our Laboratory Values (August 23, 2023):

• Acidity: 0.13%
• Peroxide value: 5.76
• Delta K: 0.0
• Fatty acid ethyl esters: 3.5

Heating Olive Oil

• Stable up to 180°C: Most health-promoting substances are retained.
• Above 180°C: Degradation of fatty acids may occur, though harmful effects have not been conclusively proven. (Source: Allouche et al., 2007, J Agric Food Chem)