Facts about olive oil
Learn more about polyphenols, HPLC analysis, cold pressing, storage, and quality. Facts about olive oil and its impact on the body.
Articles
Oleuropein in olive oil
Oleuropein contributes to the bitterness of olive oil. Read about how the compound affects taste, quality, and polyphenol profile.
Oleuropein in olive oil
Oleuropein contributes to the bitterness of olive oil. Read about how the compound affects taste, quality, and polyphenol profile.
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.
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.
Polyphenols and oxidative stress
Understand the EU-approved health claim regarding olive oil polyphenols, blood lipids, and oxidative stress.
Polyphenols and oxidative stress
Understand the EU-approved health claim regarding olive oil polyphenols, blood lipids, and oxidative stress.
Mediterranean diet
What the Mediterranean diet means, why olive oil is central, and how daily use differs from quick health promises.
Mediterranean diet
What the Mediterranean diet means, why olive oil is central, and how daily use differs from quick health promises.
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.
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.
Taste and quality
Bitterness, pungency, and green fruitiness are important indicators of high-quality extra virgin olive oil.
Taste and quality
Bitterness, pungency, and green fruitiness are important indicators of high-quality extra virgin olive oil.
