Racil H, Loukil M, Ferah Y, et al. The pollen-food olive-olive syndrome. Tunis Med. 2015;93(5):326-327. When an olive is harvested earlier (whilst it is green, fresh and unripe), the oil is fruitier, more complex and contains more polyphenols. Polyphenols are important when describing the health benefits of olive oil – they are micronutrients with antioxidant properties that are thought to play a role in managing various illnesses, including diabetes, neurovascular disease and cardiovascular disease. Generally speaking, an early harvest guarantees an oil that contains the maximum level of polyphenols for good health. In every bottle from a family-owned Croatian farm, there's a tribute to both past masters and current artisans. And so it is with Croatian olive oil - each taste is a celebration of its rich Roman roots and its vibrant present.

That’s no chump change. With such a profit at stake, it’s no wonder that Italian police raids have resulted in the arrests of dozens of Italians involved in mafia rings involved in selling and distributing fake olive oil. Sounds more like a movie plot than real life, right? And with so many of the world’s olive oil coming from Italy—either being produced there or just exported—that means that a lot of us have reason to worry. Polyphenols are natural antioxidants found in plants, including olives. They play a significant role in the health benefits associated with consuming olive oil. To determine the polyphenol content of olive oil, several methods can be used. One commonly used method is the Folin–Ciocalteu assay, which measures the total amount of polyphenols in the oil. This method involves adding the Folin–Ciocalteu reagent to a sample of the oil, followed by the addition of sodium carbonate. The resulting blue color is then measured using a spectrophotometer, and the polyphenol content is determined based on the absorbance at a specific wavelength. Ubiquitously available all across Europe, the Maghreb, and the Middle East, olive oil is an essential component of cuisines originating from around the Mediterranean Sea, from Spain to Palestine. It's so widely enjoyed that over 3 million tons of olive oil are produced every year, with most being produced by countries like Greece, Morocco, Italy, and Turkey — although Spain is by far the world's largest olive oil producer. As with many of the most widely eaten food ingredients, the reason why olive oil is consumed so widely and in such large amounts is that humans have been using it for an exceptionally long time. Extra virgin olive oil is the best quality and comes from the first pressing of the fruit. It retains the fresh, olive aroma and has the highest antioxidant content (vitamin E, carotenoids and polyphenols such as peppery oleocanthal) with less than one per cent acidity. Only around 10 per cent of olive oil is of this premium grade quality. It has a distinctive green hue and often hazes at room temperature. Virgin olive oil Polyphenols are a type of antioxidant present in olive oil that have been linked to several health benefits, including reducing inflammation and decreasing the risk of chronic diseases. The levels of polyphenols in olive oil can vary depending on several factors, such as the type of olive, harvesting methods, and processing techniques.Many studies also show that olive oil prevents blood clotting and lowers blood pressure, protecting against cardiovascular disease. Adding true olive oil to your diet can have a tremendous impact on your overall health. Pure olive oil remains stable at high temperatures and can be heated to 210°C before chemical changes occur and it starts to smoke. Virgin and extra virgin olive oils are less stable due to their higher content of heat-sensitive (but flavourful) components and may cause unwanted smells or taste changes if heated above 180°C. Use pure olive oil for frying and roasting, and virgin or extra virgin olive oils for steaming, lower-temperature braising and salad dressing. Discard any oil that begins to smoke or smell odd during use. Ideally, cooking oils should not be re-used. Health benefits of olive oil Secondly, it is advisable to store the oil in a place where the temperature is consistent. Fluctuations in temperature can also cause the oil to spoil. Therefore, it is best to store the oil in a pantry or cupboard away from the stove or any other heat sources. The oil is cold-extracted from the first pressing of 100% Italian olives, using traditional stone millstones to ensure the highest quality product. This method preserves the natural flavors and nutrients of the olives, resulting in a golden-green colored oil with an aroma of artichokes and fresh olives.

Today, virgin olive oil and extra virgin olive oil (EVOO) are still cold extracted via mechanical methods. The discovery of imported amphorae fragments in Croatia is nothing short of significant. It's not just a glimpse into the past trading activities, but also a testament to the far-reaching influence of Croatian olive oil in ancient times. What else were they likely looking for? Trees that grow in arid areas, on poor soils, and are easy to harvest would have all been attractive. From there, the trees made their journey to the west. The Trade of Olive TreesMuch like a family recipe passed down through generations, these farms are the repositories of age-old wisdom. They have carried forward the legacy of Roman olive cultivation, blending it with contemporary methods to produce olive oil that is both rich in history and quality. In fact, there is a mitzvah for bringing olives, as well as the other fruits, to the Holy Temple in Jerusalem. There’s also a special blessing to say when one eats these fruits. While olive oil rich in polyphenols has several health benefits, excessive consumption of it may have some downsides. The high level of polyphenols in olive oil makes it bitter, and some people may not like the taste. Additionally, excessive consumption of high-polyphenol olive oil may lead to digestive issues such as diarrhea, bloating, and stomach cramps.