TREA Extra Virgin Olive Oil Koroneiki Variety, 500 ml

Product Information

PDO Kalamata olive oil is made from Koroneiki olives, which are much smaller than other olives. Therefore, the harvest and processing are more complex, and it takes many more olives to create the same amount of olive oil. Consequently, it has a higher polyphenol concentration. Due to the small, uni­form shape of the dru­pes, Arbequina olives are eas­ily har­vested and fre­quently cho­sen for mech­a­nized har­vest­ing oper­a­tions. Their high oil con­tent and adapt­abil­ity con­tribute to their pop­u­lar­ity among pro­duc­ers. See Also: Award-Winning Arbequina Olive Oils After Picual, Arbequina olives are the sec­ond most com­monly used in olive oil pro­duc­tion, with roughly 10 per­cent of the world’s olive oil com­ing from the native vari­ety of Catalonia. Some of the olive varieties that are known for producing high-polyphenol olive oil include Coratina, Moraiolo, and Frantoio. These varieties are primarily grown in Italy and are used to produce high-quality extra virgin olive oil. Other olive varieties that are known for their high-polyphenol content include Picual, Hojiblanca, and Arbequina, which are primarily grown in Spain. Some of the polyphenols found in extra virgin olive oil are oleuropein, hydroxytyrosol, and oleocanthal. Koroneiki olives typically have high levels of several polyphenols including oleocanthal, which lend bitter and peppery flavors to the oils.

High-polyphenol olive oil is definitely worth the extra cost. Polyphenols are a type of antioxidant that are found in olives and olive oil. They have been shown to have numerous health benefits, such as reducing inflammation and protecting against heart disease. In fact, some studies have suggested that polyphenols may be responsible for many of the health benefits associated with the Mediterranean diet, which is rich in olive oil. Considered ahighly pro­duc­tive tree, Cobrançosa olives are medium-sized and yield an oil with adis­tinc­tive and intense spicy and bit­ter fla­vor. Stamatopoulos & Sons certified extra virgin olive oil is mono-varietal which means it is crafted from one type from olive. Koroni (where the koroneiki olive gets its name) is a town located in Messinia, close to the Stamatopoulos & Sons family estates, located in Mouzaki and Christianoupoli. The koroneiki olive is considered the “queen of olives” in Greece and is recognized world-wide as one of the preferred olives for oil production. The fruitful koroneiki tree has flourished in this microclimate for more than 3,000 years. It is grown and harvested solely for olive oil production. Pouliarekou E, Badeka A, Tasioula-Margari M, Kontakos S, Longobardi F, Kontominas MG (2011) Characterization and classification of Western Greek olive oils according to cultivar and geographical origin based on volatile compounds. J Chromatogr A 1218:7534–7542Tsimidou MZ, Mastralexi A, Özdikicierler O (2020). In: Ramadan MF (ed) Cold pressed oils. Academic Press, London As aresult of these three fac­tors, Frantoio olives have been exported all over the world and are com­mer­cially har­vested on six con­ti­nents. Longobardi F, Ventrella A, Casiello G, Sacco D, Tasioula-Margari M, Kiritsakis AK, Kontominas MG (2012) Characterisation of the geographical origin of Western Greek virgin olive oils based on instrumental and multivariate statistical analysis. Food Chem 133:169–175

According to arecent study, about one-third of the world’s olive oil pro­duc­tion comes from Picual olives. Picual olives boast ahigh oil con­tent – between 20 and 27 per­cent. Mateos R, García-Mesa JA (2006) Rapid and quantitative extraction method for the determination of chlorophylls and carotenoids in olive oil by high-performance liquid chromatography. Anal Bioanal Chem 385:1247–1254Polyphenols 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. The range of brain diseases that polyphenols may defend against is staggering, from stroke and Parkinson’s disease, to Huntington’s disease and many more. Some research has indicated as much as a 40% decrease in the risk of Alzheimer’s disease with consistent intake alone. Conclusion on Polyphenol Rich Olive Oil