This is the extra virgin olive oil produced from our organic farms without mineral fertilizers or pesticides:

Chemical Analysis:

• Fatty Acids:
  • Oleic Acid: 55-83% (A monounsaturated fatty acid essential for heart health)
  • Linoleic Acid: 3-21% (A polyunsaturated fatty acid necessary for the body)
  • Palmitic Acid: 7-20% (A saturated fatty acid)
  • Stearic Acid: Less than 3%
  • Linolenic Acid: Less than 1.5% (Omega-3)
• Other Biochemical Compounds:
  • Peroxides: Less than 20 meq/kg (Indicates high quality and low oxidation)
  • Free Fatty Acid (FFA): Less than 0.8% (Within extra virgin olive oil standards)
  • Polyphenols: 50-800 mg/kg (Powerful natural antioxidants)
  • Tocopherols: Contains Vitamin E
  • Squalene: Present in high amounts (Beneficial for skin and the immune system)

Health & Biological Benefits:

• Strong Antioxidant Activity: Thanks to polyphenols, it protects cells from oxidation and reduces the risk of chronic diseases.
• Anti-inflammatory Properties: Reduces body inflammation, benefiting heart and joint health.
• Heart Health: High in oleic acid, which helps lower bad LDL cholesterol and increase good HDL cholesterol.
• Boosts Immune System: Due to its rich squalene and polyphenol content.
• Improves Digestion & Gut Health: Helps reduce digestive inflammation and enhances nutrient absorption.
• Supports Brain Health: Rich in monounsaturated fatty acids, enhancing brain function and reducing the risk of neurodegenerative diseases like Alzheimer’s.

Physical & Storage Properties:

• Low Acidity: Less than 0.8%, proving its high quality.
• Natural Color: Ranges from green to golden, depending on chlorophyll and carotenoid content.
• Rich Flavor & Aroma: Light fruity taste with slight bitterness and balanced acidity, indicating a high polyphenol content.
• Good Oxidation Resistance: Due to its antioxidant-rich composition, it lasts longer when stored properly.

Practical Results & Personal Observations:

• When used for frying and cooking, it did not reach extremely high temperatures, and the temperature-sensitive separation indicator did not trigger.
• Used in all types of dishes as a healthy alternative to commercial oils and margarine.
• High cleanliness and production quality, as no mineral fertilizers or pesticides were used, giving the oil a natural taste and aroma.