Health Aspects
Superior Quality, Extremely Healthy and Great Taste come together in ELEO
You can determine the quality of olive oil based on color, smell, viscosity and taste. And of course in the laboratory. There, in particular, the acidity is measured. The lower the acidity, the better the oil. And also the healthier.
ELEO has the lowest possible acidity.
Not only the Koroneiki olive ensures that, but also the way in which we make the oil. The low acidity is objective proof that ELEO olive oil is of high quality and super healthy.
The ELEO olive oil contains a high proportion of monounsaturated and polyunsaturated fatty acids. This olive oil is rich in vitamin E and polyphenols. Polyphenols belong to the family of antioxidants, which help protect healthy cells and tissues and are true free radical scavengers.
Olives form triglycerides as they grow, by binding fatty acids with glycerol. After picking, some of those fatty acids can break free from the triglycerides. These are the free fatty acids. We measure the weight percentage. You can find this on the label.
Why does ELEO have such low acidity levels? This is due to the skilled harvest, which means that only almost ripe olives are used, the careful transport and the expert pressing of the olives. Until the moment of pressing, we ensure that virtually no damage occurs. This makes ELEO rich in polyphenols and cholesterol-lowering linoleic acid. The presence of vitamins, especially vitamin E, makes it a super healthy product. Pure nature, and you can taste it
POLYPHENOLS:
ELEO extra virgin olive oil contains a high degree of polyphenols. These are powerful antioxidants that help the body to keep the heart and blood vessels, nervous system and brain healthy. The immune system needs polyphenols to fight numerous inflammations (which occur countless times a day in every person). Daily use of a few tablespoons of olive oil per person will keep your body healthy!
