“The health benefits of olive oil are 99 percent related to the presence of the phenolic compounds, not the oil itself,” says Nasir Malik, research plant physiologist at the U.S. Agriculture Department’s Agricultural Research Service.
This olive oil is very fresh and rich in antioxidants. It has a high available biophenol content : 404 ppm (parts per million) compared with 222 ppm for most extra virgin olive oils. It is quite stable with a shelf life of over a year. When analyzed by World Olive Labs (Greece) it has been shown to have very high levels of oleocanthal, oleacein and oleuropein aglycon. These are all natural biophenols. We suggest you research their anti-inflammatory, antioxidant, cardioprotective and neuroprotective activity.
We invite you to rejoice in its robust, sharp flavor. Those in the know will understand how its pungency enhances the flavors of food.
The free oleica fatty acidity of this oil is 0.18%, the international allowance is 0.8%, the California Olive Oil Council allows 0.5%. This means that we are offering an olive oil in its most pristine state – its benefits are coming to you with as few oxidants or free radicals as possible.
Anti-oxidants preserve the nutritional value of a food. Most people use a cheap olive oil for cooking. This is a mistake. By using an olive oil high in anti-oxidants, the food’s nutritional value will be sustained even when heated.
This oil is very low in free acidity i.e. “free radicals”. The low acidity of our olive oil enhances its stability and shelf life.Also olive oil increases “good” cholesterol and decreases “ bad” cholesterol.
This olive oil is made from Mission olives, an heirloom variety introduced to California over 250 years ago. They are grown in the world historic Berkeley Olive Grove. University of California professors and engineers established it in 1913. The location, at the base of Table Mountain in the heart of Butte County, in Northern California, proved ideal for Mission olives.
We invite you to rejoice in its robust flavor. Those in the know will understand how its pungency enhances the flavors of food.
This olive oil is cold-pressed. It is alive.
Please store in a cool, dark cupboard.
Perhaps its robust flavor and fragrant aroma will awaken in you a reverie of California times of long ago!
Darro and Olivia Grieco, Masters of the Berkeley Olive Grove 1913, Receive Gold Medals.
Darro and Olivia have just returned from Cyprus and Greece where they received gold medals at the Aristoleo Awards and the Olympia Health & Nutrition Awards.
These two venues focus on high phenols and health and nutrition in contrast to the culinary focus of all other olive oil competitions. In total phenolics, Berkeley Olive Grove 1913 was the highest of all but one olive oil and theirs was the only American olive oil company to receive an award.
Over two thousand years ago, Hippocrates and Dioscorides referred to early harvest olive oil as medicinal. Modern science has identified the polyphenols, or more accurately phenolic compounds, that are beneficial. We urge you to research their effectiveness.
It is well known that most illness is the result of inflammation and it is the phenolic compound Oleocanthal that is known for its anti-inflammatory properties. Oleocein is a known antioxidant. These compounds are only found in olive oil. EVOOs [Extra Virgin Olive Oils] that test high in these and other phenols are in fact nutraceutical and, since olive oil is a natural food, daily consumption of High Phenolic EVOO is a smart choice for optimum health, vitality and longevity.
DISCLAIMER:- The products and claims made about specific products on this website have not been evaluated by the USDA and are not approved to diagnose, treat, cure or prevent disease.
The information provided here is for informational purposes only and is not intended as a substitute for advice from your physician. Before undertaking any change in lifestyle or diet, we urge you to seek the guidance and services of qualified, licensed health professionals.