Introduction

Extra virgin olive oil is known for its high quality and unique flavor, but did you know that some extra virgin olive oils have higher levels of polyphenols than others? In this article, we will explore what high polyphenol extra virgin olive oil is, how it differs from regular extra virgin olive oil, and the health benefits of using high polyphenol extra virgin olive oil in your cooking.

What is High Polyphenol Extra Virgin Olive Oil?

Extra virgin olive oil is the highest quality olive oil, and high polyphenol extra virgin olive oil is made from olives that have been carefully selected for their high polyphenol content and processed using cold-press methods. This results in an oil that is rich in antioxidants and has a unique flavor.

How High Polyphenol Extra Virgin Olive Oil Differs from Regular Extra Virgin Olive Oil

Regular extra virgin olive oil may have lower levels of polyphenols and may be made from a blend of olives from different regions. High polyphenol extra virgin olive oil, on the other hand, is made from olives that have been carefully selected for their high polyphenol content and processed using cold-press methods. This results in an oil that is higher in antioxidants and has a more robust flavor.

Health Benefits of High Polyphenol Extra Virgin Olive Oil

High polyphenol extra virgin olive oil has been shown to have a wide range of health benefits. It has been linked to a reduced risk of heart disease, improved cholesterol levels, and reduced inflammation in the body. It may also have anti-cancer properties and could help protect against certain types of cancer.

Conclusion

These benefits include reducing inflammation in the body, improving cholesterol levels, and reducing the risk of chronic diseases such as cancer and heart disease. High polyphenol olive oil is typically made from young olives that are harvested early in the season and processed using cold-pressed methods to preserve the polyphenols in the oil.