Organic High‑Phenolic Extra Virgin Olive Oil – exceptionally high polyphenol content, early harvest, intense flavor from the Greek Peloponnese
Organic High‑Phenolic Extra Virgin Olive Oil – exceptionally high polyphenol content, early harvest, intense flavor from the Greek Peloponnese
Discover a premium olive oil full of beneficial nutrients for your body ❤️
Forget about olive oil that serves only as a universal kitchen ingredient. This olive oil was created to retain its distinctive taste, fresh aroma, and naturally high content of valuable plant compounds.
Excellence begins with the details
It all starts in olive groves and on small family farms in the heart of the Greek Peloponnese, where olives grow without organophosphate pesticides and chemical fertilizers. After harvest, they are transported to the press within 8 hours, where they are gently cold‑processed exclusively by mechanical extraction and without chemical intervention.
What are olive polyphenols?
Polyphenols are bioactive plant compounds with natural antioxidant properties found in olives. Among the most important are hydroxytyrosol and its derivatives, which contribute to the protection of blood lipids from oxidative stress.
Polyphenols in olive oils (mg/kg)[1]
Vilgain Extra Virgin Olive Oil with High Polyphenol Content BIO
Regular extra virgin olive oil
Refined olive oil
Tested for Active Ingredients in independent laboratories
Each batch undergoes laboratory analysis using the H‑NMR method, which precisely determines the content of polyphenols, hydroxytyrosol and its derivatives. The concentration of these bioactive substances naturally decreases gradually after harvest, which is why we provide actual measured values corresponding to the specific batch.
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mg29,46hydroxytyrosol in a 20g daily portion
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mg/kg1 473polyphenols laboratory tested
Why quality oil tingles
A slight bitterness and a gentle tingling in the throat are not a flaw, but a sign of high‑quality extra virgin olive oil from an early harvest. The typical peppery aftertaste is caused by oleocanthal, one of the most important polyphenols naturally present in olives.
From salads to fresh sourdough bread
Due to its sensitivity to high temperatures, we recommend using the oil cold to preserve its maximum content of valuable nutrients.
Ingredients
Organic extra virgin olive oil (100%)
Country of origin: Greece (Western Peloponnese).
Calorie charts
100 g | |
Energy | 3449 kJ / 824 kcal |
Fat | 92 g |
- of which saturates | 14 g |
Carbohydrate | 0 g |
- of which sugars | 0 g |
Protein | 0 g |
Salt | 0 g |
*NRV - Nutrition Reference Value for an average adult (8400 kJ / 2000 kcal).
Warning
- Food.
- The polyphenol content naturally decreases depending on the storage period. Store in a cool, dark place and consume within a reasonable time after opening.
- Store in a cool, dry, and dark place. Protect from heat and light.
- Vilgain Ltd, CE.206, The Centro Buildings, 20–23 Mandela Street, Camden, London, NW1 0DU