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Every day, our bodies are exposed to free radicals—molecules that can damage cells and contribute to premature aging as well as the development of lifestyle diseases. Polyphenols help neutralize these harmful processes, supporting the body’s natural defense mechanisms.

The European Food Safety Authority (EFSA) confirms:

Polyphenols in olive oil help protect blood lipids from oxidative stress.
This effect occurs with a daily intake of at least 20 g of olive oil (about 2 tablespoons), containing no less than 5 mg of hydroxytyrosol and its derivatives.

For comparison:

• Supermarket olive oils: 50–150 mg/kg (virtually no health value)

• Spanish and Italian premium oils: 300–600 mg/kg

• Greek olive oils from Lesvos and Crete: often richer, but not always exceeding 700 mg/kg

In addition, our olive oil is a natural source of monounsaturated fatty acids, primarily oleic acid.

Replacing saturated fats with unsaturated fats in the diet contributes to maintaining normal blood cholesterol levels.

This makes olive oil a valuable element of a balanced daily diet—not only as a culinary ingredient but also as natural support for heart and cardiovascular health.