Knowledge

The essentials about olive oil

Here we explain polyphenols, quality, taste, health and laboratory analyses. With sources, measurements and practical advice.

Oleuropein in olive oil
Oleuropein contributes to the bitterness of olive oil. Read about how the compound affects taste, quality, and polyphenol profile. Read more...
Oleocanthal in olive oil
Oleocanthal gives olive oil its peppery finish. Read about what the substance is, how it relates to quality, and what the ibuprofen comparison means. Read more...
Polyphenols and oxidative stress
Understand the EU-approved health claim regarding olive oil polyphenols, blood lipids, and oxidative stress. Read more...
Mediterranean diet
What the Mediterranean diet means, why olive oil is central, and how daily use differs from quick health promises. Read more...
Olive oil in cooking
Can you fry in olive oil? How to use extra virgin olive oil in the kitchen without losing flavor, aroma, and polyphenols. Read more...
Taste and quality
Bitterness, pungency, and green fruitiness are important indicators of high-quality extra virgin olive oil. Read more...
Olive oil and health
What can be said about olive oil, polyphenols and health according to EU regulations – without exaggerated medical claims. Read more...
Store olive oil correctly
How to store extra virgin olive oil to preserve flavor, aroma and polyphenols after purchase. Read more...
Extra virgin olive oil
What extra virgin olive oil means, the requirements that apply, and why classification is only the beginning of true quality. Read more...
Cold pressed olive oil
What cold-pressed olive oil means, why 27°C matters, and why low temperature is only part of true quality. Read more...
HPLC analysis of olive oil
How polyphenols in olive oil are measured with HPLC, what mg/kg means and why the analysis method is important. Read more...
Polyphenols in olive oil
Polyphenols are natural antioxidants in olive oil. Here's what they are, where they come from, and why their content varies so much between different oils. Read more...