TREA Extra Virgin Olive Oil Koroneiki Variety, 500 ml

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The oil is unfiltered and unblended, made entirely from the juice of the fruit of the olive, which is harvested early in the season for maximum flavor and health benefits. At the time of bottling, this olive oil contains 420 mg/kg of polyphenols, which are natural antioxidants that can neutralize free radicals and promote health. Olive oil—particularly extra virgin olive oil—has a reputation for being far healthier than other types of oils, including canola, soybean, grapeseed, avocado, and coconut oil. But do you know why? Nope, it’s not just the healthy monounsaturated fats. It’s largely due to the presence of polyphenol (i.e. phenolic) compounds in EVOO. Olive oils pro­duced from the olives in Trás-os-Montes, Beira Alta, North Alentejo and Alentejo Interior all have aProtected Designation of Origin indi­ca­tion.

p-coumaric acid, vanillin, vanillic acid, homovanillic alcohol, (+)-pinoresinol, (+)-1-acetoxypinoresinol, syringaresinol, apigenin

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The oil is cold-extracted from the first pressing of 100% Italian olives, using traditional stone millstones to ensure the highest quality product. This method preserves the natural flavors and nutrients of the olives, resulting in a golden-green colored oil with an aroma of artichokes and fresh olives. One of the most remarkable things about this olive oil is its award-winning taste. It has won more than 20 awards from all over the world, making it a popular choice among food enthusiasts and professionals alike. The smooth taste and rich nutritional content of this olive oil are sure to leave a lasting impression on your taste buds. The flag­ship olive vari­ety of the United States, Mission olives were first devel­oped in California after Franciscan mis­sion­ar­ies arrived in San Diego Bay in 1769. Over the next 50 years, another 21 mis­sions would be estab­lished in California, each with its own olive grove. Dabbou S, Sifi S, Rjiba I, Esposto S, Taticchi A, Servili M, Montedoro GF, Hammami M (2010) Effect of pedoclimatic conditions on the chemical composition of the Sigoise olive cultivar. Chem Biodivers 7:898–908 We produce organic monovarietal extra virgin olive oils. Our 2000 Koroneiki trees cover more than 18 hectares and are certified organic. Our olives are milled using the ancestral First Cold Pressed method in our olive mill situated at the heart of our land. Our mill was built on three floors to allow the oils to go from the production level to the storing tanks and finally to the bottling facility, using only the force of gravity.

Our Koroneiki is a wonderful specimen of this variety. Robust in flavor with presence of aromas like apple, banana, its olive flavor is offset by subtle notes of fresh grass and it finishes with a light, peppery finish. This premium olive oil hails from the heart of Iblei Mountain in Sicily, where it is carefully crafted to embody the region's rich tradition, flavors, and high nutritional values. This area is renowned for producing some of the finest quality olive oil on the island, making this product a true gem. Olive oil has long been known to have a particularly positive effect on skin health, and the powerful antioxidant effects of polyphenol can work to create a stronger barrier between skin cells and the environment, guarding against UV rays and promoting a more youthful and vibrant appearance. Oliviada extra virgin olive oil is a pure olive juice rich in vitamins, fatty acids and phenolic compounds Keeps Inflammation Low According to arecent study, about one-third of the world’s olive oil pro­duc­tion comes from Picual olives. Picual olives boast ahigh oil con­tent – between 20 and 27 per­cent.

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Hydroxytyrosol, tyrosol, oleacein aglycon, aldehydic form of oleuropein aglycon, oleocanthal aglycon, aldehydic form of ligstroside aglycon, This premium extra virgin olive oil is a product of Papa Vince, a family-owned business that has been producing authentic olive oils in Sicily, Italy since 1935. Their olive trees are grown organically without any pesticides, insecticides, herbicides, or additives, resulting in pure and fresh local goodness. Barjol JL (2013). In: Aparicio R, Harwood J (eds) Handbook of olive oil, 2nd edn. Springer, New York Total and free hydroxytyrosol and tyrosol *, vanillin, vanillic acid, homovanillic acid, (+)-pinoresinol, (+)-1-acetoxypinoresinol, syringaresinol, luteolin, apigenin Koroneiki is brilliant on a Greek salad of tomatoes, cucumbers, bell peppers, onions, feta cheese and Kalamata olives. Add a splash of good red wine vinegar and a sprinkle of oregano for the quintessential summer salad!

Due to this adapt­abil­ity, Coratina olives have been proven viable cul­ti­vars in many places. However, the vari­ety is not com­monly grown out­side of Italy, in part, due to the non-uni­form shape of the olives, which makes har­vest­ing more dif­fi­cult. See Also: The Best Coratina Olive Oils Stamsons is proud to sell Kalamata Koroneiki Olive Oil from our family farm in Greece. Regions of Messinia Firstly, high-polyphenol olive oil should be stored in a cool, dark place away from direct sunlight. Exposure to light and heat can cause oxidation and spoilage of the oil. Therefore, it is best to store the oil in a dark-colored, airtight container to protect it from light and air.Koroneiki olive trees can be grown at an altitude up to 500m. It has a yearly fruit and high yield, which can reach 150 kg olives per year. As a rule, it giv Another cooking method that is good for preserving polyphenols is roasting. Roasting involves cooking food in the oven at high temperatures. By using olive oil to coat the food before roasting, the polyphenols are protected from the direct heat. Gandul-Rojas B, Gallardo-Guerrero L, Roca M, Aparicio-Ruiz R (2013). In: Aparicio R, Harwood J (eds) Handbook of olive oil, 2nd edn. Springer, New York As diabetes continues to become more and more common among the global population each year, including polyphenols from specific types of olive oil in a healthy and nutritious diet may be a healthy way to offset other dietary imbalances and defend from this potentially life-threatening disease.