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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-related diseases. Polyphenols help neutralize these harmful processes, supporting the body’s natural defense mechanisms.

The European Food Safety Authority (EFSA) confirms:

Polyphenols found 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 helps maintain normal blood cholesterol levels.

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