The Koroneiki olive tree is known for its excellent yield levels. According to Livita Plus, “productivity is very high, with a fat yield of about 20%," an appealing trait for any olive ranch. Before buying olive oil, one of the critical factors to consider is the polyphenol content. Polyphenols are natural compounds found in olives that provide several health benefits, including reducing inflammation and lowering the risk of chronic diseases such as heart disease. Choose an olive oil with a minimum polyphenol content of 200 mg/kg to reap these health benefits. Cherfaoui M, Cecchi T, Keciri S, Boudriche L (2018) Volatile compounds of Algerian extra-virgin olive oils: Effects of cultivar and ripening stage. Int J Food Prop 21:36–49

Tanouti K, Serghini-Caid H, Sindic M, Wathelet JP, Bouseta A, Elamrani A (2012) Volatile compounds profiles of virgin olive oils produced in the eastern Morocco: oxidative stability and sensory defects. J Food Res 1:194–206 Originating in the south­ern Spanish province of Córdoba, Hojiblanca olives are the third most com­mon cul­ti­var after Picual and Arbequina. Stamsons is proud to sell Kalamata Koroneiki Olive Oil from our family farm in Greece. Regions of Messinia High-polyphenol olive oil is definitely worth the extra cost. Polyphenols are a type of antioxidant that are found in olives and olive oil. They have been shown to have numerous health benefits, such as reducing inflammation and protecting against heart disease. In fact, some studies have suggested that polyphenols may be responsible for many of the health benefits associated with the Mediterranean diet, which is rich in olive oil.What makes this olive oil so popular worldwide? Here’s a look into the Koroneiki olive and the acclaimed olive oils it makes. Which Olives Are Used To Make Olive Oil? Let us examine which olive oils have high polyphenols level and its benefits in more detail to gain a better understand of exactly what polyphenols have to offer. Which Olive Oils Have the Most Polyphenols? Polyphenol rich olive oil consists of micronutrients that are derived naturally from olives. These phenolic micronutrients also named polyphenols are powerful antioxidants and can prevent or reverse damage in your cells caused by aging, the environment, and your lifestyle. Over time, this damage is interconnected to an increased risk of many chronic diseases. Alowaiesh B, Singh Z, Kailis SG (2016) Harvesting time influences fruit removal force, moisture, oil content, free fatty acids and peroxide in the oil of Frantoio and Manzanilla olive cultivars. Aust J Crop Sci 10:1662–1668 This premium olive oil is a standout product that offers a world-class flavor and aroma that is hard to beat. Made from Lianolia olives grown in the famed Corfu island in Greece, this olive oil is a cut above the rest.

Total hydroxytyrosol and tyrosol, oleuropein aldehydic form, ligstroside aglycon, oleuropein and ligstroside aldehydic form, decarboxymethyl oleuropein and ligstroside dialdehydic form, Koroneiki olives are the chief oil vari­ety in Greece and are grown through­out the main­land and the country’s many islands. It is esti­mated that between 50 and 60 per­cent of Greece’s olive-grow­ing acreage is ded­i­cated to Koroneiki.

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Some olive varieties are naturally higher in polyphenols than others—so seeking out a monovarietal or a blend made with these olives will tend to point you to a higher polyphenol oil. But remember that the harvest timing is also crucial: a ripe olive of any variety is going to have lower polyphenols than a green olive of the same cultivar. These are a few of the higher polyphenol varieties: Commission E (2019) Commission Implementing Regulation (EU) 2019/1604 of 27 September 2019 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Off J Eur Union L250:14–48 Papa Vince's extra virgin olive oil is also rich in vitamin E (20% of the daily value) and vitamin K (6% of the daily value). The nutritional panel on the bottle lists these vitamins, which is a sign of high quality in extra virgin olive oils. As much as the EU PDO symbol guarantees the superior quality and integrity of the product, the Kalamata region ensures the best extra virgin olive oil in the world in 2023. The PDO label is area-specific, and the special microclimatic conditions that dominate the region and the local Greeks’ treatment of trees enable them to produce the best quality olives. PDO Kalamata olive oil is produced from Koroneiki olives and has the highest quality and distinct taste 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

This olive variety is prevalent in Crete and the Peloponnese. Nowadays, however, it’s producing excellent olive oils in other countries around the world, including New Zealand, Chile, Spain, California and elsewhere. Grilling is also a good option for preserving polyphenols in olive oil. However, it is important to avoid charring or burning the food, as this can cause the polyphenols to break down. p-coumaric acid, vanillic acid, p-hydroxybenzoic acid, ferulic acid, cinnamic acid, homovannilic alcohol, kaempferol, naringenin, genistein Secondly, it is advisable to store the oil in a place where the temperature is consistent. Fluctuations in temperature can also cause the oil to spoil. Therefore, it is best to store the oil in a pantry or cupboard away from the stove or any other heat sources.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 Ouni Y, Flamini G, Issaoui M, Nabil Ben Y, Cioni PL, Hammami M, Douja D, Zarrouk M (2011) Volatile compounds and compositional quality of virgin olive oil from Oueslati variety: influence of geographical origin. Food Chem 124:1770–1776 Oils made from Hojiblanca have adis­tinc­tive fla­vor, with asweet start and abit­ter after­taste. Since it has alower oil con­tent than the dom­i­nant Picual and Arbequina vari­eties, Hojiblanca olives are espe­cially pop­u­lar as table olives.

Perhaps the most important olive oil variety grown in Crete and the Pelponnese is the Koroneiki cultivar. Thanks to its attractive qualities, the Koroneiki olive has become the most popular cultivar grown in Greece. By some counts, it makes up for 50-60% of the country’s olive producing acreage. Lowered cholesterol levels: Olive oil high in polyphenols can help lower LDL cholesterol levels, which is the "bad" cholesterol that can contribute to heart disease. The koroneiki olive produces olive oil with some of the highest polyphenol content possible. Polyphenols are natural antioxidants that have been credited with reducing the risk of heart disease and cancer, among many other diseases. Free radical damage is drastically reduced with the presence of polyphenols, as they protect the human body. Koroneiki olive oil has a prolonged shelf life compared to typical olive oils due to the incredibly elevated polyphenol content. Koroneiki olive oil also boasts low free fatty acids (FFA) which is a highly-prized characteristic.Generally, Koroneiki olives have ahigh level of polyphe­nols and oleo­can­thal, which gives the oils abit­ter and intense fla­vor.