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.
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.
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.
Vilgain Extra Virgin Olive Oil with High Polyphenol Content BIO
Regular extra virgin olive oil
Refined olive oil
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.
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.
Due to its sensitivity to high temperatures, we recommend using the oil cold to preserve its maximum content of valuable nutrients.
Organic extra virgin olive oil (100%)
Country of origin: Greece (Western Peloponnese).
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).
