Healthy Extra Virgin Olive Oil

extra virgin olive oil

Drop of Life – Healthy EVOO

Our Drop of Life brand of Olive Oil falls in the category we call Healthy Extra Virgin Olive Oil because it complies with EU Regulations to make the recently approved EU Health Claim due to its high level of Polyphenols

In 2012, the European Union approved the following health claim regarding Olive Oil Polyphenols, giving Drop of Life scientific evidence for it’s name.

“The consumption of Olive Oil Polyphenols contributes
  to the protection of blood lipids from oxidative stress.”

Conditions for Use

The claim may be used only for olive oil which contains at least 5 mg of hydroxytyrosol and its derivatives (e.g. oleuropein complex and tyrosol) per 20 g of olive oil. In order to bear the claim information shall be given to the consumer that the beneficial effect is obtained with a daily intake of 20 g of olive oil. 

extra virgin olive oil

What is Healthy Extra Virgin Olive Oil?

We created this category of Olive Oil because we believe that the Health Benefits provided by Olive Oil as well as the increasing research and evidence of these, needs to be more directly conveyed to the consumer. Current practice does not allow for differentiation between EVOO’s and Olive Oils with a high Polyphenol count.

extra virgin olive oil

Olive Variety or cultivar play the most important role in the level of Polyphenols in an olive oil. Research has shown that although almost all olive varieties can produce Extra Virgin Olive Oil. There are only a few that have been shown to have very high levels of Polyphenols; Koroneiki (Greece), Coratina (Italy), and Cornicabra (Spain) just to name a few. Varieties with traditionally low Polyphenol counts are; Arbequina (Spain) and Sevillano (USA).                            source…

extra virgin olive oil
polyphenols in olive oil
extra virgin olive oil

The range of Polyphenols for Healthy EVOO

It is the inability of the current recognized standards to recognize exceptional Olive Oil categories that we attempt to address. Given that the Olive Variety, Terrain, Weather, Harvest & Milling practises effect Polyphenol levels , it is impossible for all Extra Virgin Olive Oils (EVOO) to also have high levels of Polyphenols in order to provide the health benefits of olive oils as well as compliance with the EU Health Claim. 

Research has found that Virgin Olive Oils have a Natural Polyphenol level that can range from anywhere between 50 – 5000 mg/kg (using NMR Spectroscopy). On Average, EVOOs (the highest quality Olive Oil) range between 100-250 mg/kg polyphenols. Extra Virgin Olive Oils which comply with the EU Health Claim (over 250 mg/kg throughout product life) regarding Olive Oil Polyphenols can indicate this by calling their olive oil Healthy Extra Virgin Olive Oil.

Calling our olive oil Healthy is a general, non-specific benefit of Olive Oil Polyphenols and in accordance with Regulation (EC) 1924/2006 can be used on your label when accompanied by a specific health claim.

How to recognize an olive oil high in Polyphenols

Polyphenols are mostly responsible for the bitter and pungent tastes in Olive Oil. Polyphenols are at their highest in the olive fruit when the fruit is not fully ripe, if you were to try this olive from the tree you would find it to be so bitter that most people find it unedible.

It should, therefore, be no surprise that Olive Oils with a high level of polyphenols are more bitter and pungent in taste and this is one of the easiest ways to recognize a high-phenolic olive oil. 

If you would like to recognize the high-phenolic olive oil before opening the bottle you should look for the polyphenol content on the label.

Producers that work as hard as we do to get a high level of polyphenols in their olive oil are going to let you know on their label. In the EU, the health claim should be on the label too.

250mg/kg is the requirement set out by the health claim, you should look for an olive oil with more than that as polyphenols drop as olive oil ages.

You can also look for as many of the following as possible.

  1. Extra Virgin Olive Oil (not light, pure, virgin, pomace, blended or olive oil)
  2. Harvest Date (if you can’t find one, look for the Best Before date and count around 18 months backward)
  3. Quality & Nutritional Values (Acidity, Polyphenols, Energy, Fat, Protein etc.)
  4. Country of Origin
  5. Dark Bottle (or some way to protect the olive oil from light)

Health Claims from Around the World

In the United States, the Food & Drug Administration (FDA) approved the following health claim regarding Olive Oil in 2004:

“Limited and not conclusive scientific evidence suggests that eating about 2 tablespoons (23 grams) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains [x] grams of olive oil

Conditions for Use

Olive oil means virgin olive oil, or blends of virgin olive oil and refined olive oil; where virgin olive oil is the oil resulting from the first pressing of olives and is suitable for human consumption without further processing and refined olive oil is the oil obtained from subsequent pressings and which is suitable for human consumption by refining processes which neutralize the acidity or remove particulate matter.