TREA Extra Virgin Olive Oil Koroneiki Variety, 500 ml

Product Information

Along with the Leccino and Frantoio vari­eties, Coratina olives are one of the most pop­u­lar cul­ti­vars in Italy. Originally from the south­ern Italian region of Puglia, the olives are highly adapt­able. p-coumaric acid, vanillin, vanillic acid, homovanillic alcohol, (+)-pinoresinol, (+)-1-acetoxypinoresinol, syringaresinol, apigenin Why this amount? Because, according to the European Union Health Claim Labeling Regulation of 2012, that’s the minimum level of polyphenols that must be present for an EVOO producer to claim their product has the ability to deliver meaningful health benefits, like protecting blood lipids (cholesterol and triglycerides) from oxidative damage.

Kosma I, Vatavali K, Kontakos S, Kontominas M, Kiritsakis A, Badeka A (2017) Geographical differentiation of Greek extra virgin olive oil from late-harvested Koroneiki cultivar fruits. J Am Oil Chem Soc 94:1373–1384

Anti-cancer properties: Some studies suggest that polyphenols in olive oil may have anti-cancer properties and could help prevent certain types of cancer. Koroneiki is a very hardy olive tree variety and has the advantage of adapting to the most adverse conditions. Its requirements for soil, moisture, and cultivation care are minor. Oliviada olive oil has a rich, delicate aroma of fruits, with a well-balanced fruity flavor and a golden-green color. Above: Oliviada monovarietal Koroneiki olive oil is an unfiltered golden color rich in nutrients Oliviada Olive Oil Taste & Use As well, the Koroneiki olive tree is recognized as a premium olive variety, in other words, the queen of Greek olive varieties. Its olive oil presents exceptional organoleptic characteristics (including taste, sight, smell, and touch), very low acidity, dark green color, and the distinctive aroma of fresh olives.

This olive oil is the real deal, with 100% certified Greek Extra Virgin Olive Oil of Single Origin and no additives. It is cold-extracted, natural juice, unrefined, and made from the Koroneiki Tree Variety. It is also non-GMO, BPA-free, and free from pesticides, herbicides, and chemicals. With a very low acidity of 0.22%, it exceeds the maximum limit for the Extra Virgin Olive Oil category, and boasts a very high smoke point of over 400°F. Mission trees pro­duce small dru­pes, yield­ing amilder but­tery oil. As table olives, Mission olives are both har­vested and brined before ripen­ing or cured once they have ripened. High-polyphenol olive oil is made from olives that are harvested early in the season, when they are still green and have a higher concentration of polyphenols. The oil is also processed differently, using techniques that help preserve the polyphenols.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

When cooking Greek, go for the Koroneiki; use this gem in hummus or dolmas (stuffed grape leaves), on its own as a dip for fresh bread or warm pitas, or drizzled over rice or lentil dishes. 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. Allalout A, Krichène D, Methenni K, Taamalli A, Oueslati I, Daoud D, Zarrouk M (2009) Characterization of virgin olive oil from super intensive Spanish and Greek varieties grown in northern Tunisia. Sci Hortic 120:77–83 Polyphenols are a group of compounds present in olive oil that are known for their antioxidant and anti-inflammatory properties. These compounds are easily degraded by exposure to heat, light, and oxygen during cooking. However, there are some cooking methods that can help preserve the polyphenol content in olive oil.Total hydroxytyrosol and tyrosol, oleuropein aglycon, dialdehydic form of elenolic acid linked to hydroxytyrosol, dialdehydic form of elenolic acid linked to tyrosol Olive oil made from asin­gle vari­ety is called a mono­va­ri­etal, or monocul­ti­var olive oil. Blends are crafted using oils from two or more cul­ti­vars. Polyphenols in olive oil are most effective in combating the risk of type 2 diabetes than they are fighting type 1 of the disease. Read health benefits of Kalamata olive oil made from Greek Koroneiki olives Brain Health and Neuroprotective Properties 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

While higher polyphenol levels may make an olive oil rank higher on health benefits, all extra virgin olive oils contain some of these beneficial compounds, as well as others. Since high polyphenol oils can be very intense tasting with high bitterness and a hot peppery finish, they may take some getting used to. So the best thing for your health is to find olive oils that you enjoy and to use them with abandon! Your taste is sure to evolve—after all, who started drinking wine with huge Cabernet Sauvignons?—so don't feel like a failure if you are not in love with intense olive oils right at the start. And to help you along, here is a tip for using those robust oils: try them with foods served hot, or with more intensely flavored dishes. That will temper the bitterness and pungency, and ease you into the wonderful world of robust extra virgin olive oils! By promoting inflammation within key lipid cells throughout the body, polyphenols found in olive oil can impart significant protective effects that reduce the risk for depression, dementia, high blood pressure, and more. Prevents Diabetes NS: not specified; total hydroxytyrosol and total tyrosol: the sum of free and esterified forms of both phenyl alcohols; *: Mastoeidis cultivar is also referred as “Athinolia” or “Tsounati”; **: Adramytini, Agouromanaki, Athinolia, Chalkidiki, Conservolia, Kolovi, Koroneiki, Koutsourolia, Lianolia, Manaki, Megaritiki, Throuba, Sylvestris; TMS: trimethylsilyl.

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. There are so many factors that influence an olive oil’s polyphenol levels, including the type of olives used, weather patterns, farming practices, time of harvest, manufacturing conditions, and more. Here are a few of the big ones to keep in mind: When the olives were harvested.