Olive oil facts
Learn more about polyphenols, HPLC analysis, cold-pressing, storage and quality. Facts about olive oil, without the fluff.
Olive oil and healthWhat can be said about olive oil, polyphenols and health under EU rules – without overstated medical claims.Cold-pressed olive oilWhat cold-pressed olive oil means, why 27 °C matters and why low temperature is only one part of real quality.Storing olive oil correctlyHow to store extra virgin olive oil to preserve taste, aroma and polyphenols after purchase.Taste and qualityBitterness, pepperiness and green fruitiness are important signs of high-quality extra virgin olive oil.Extra virgin olive oilWhat extra virgin olive oil means, which requirements apply and why the classification is only the beginning of real quality.Olive oil in cookingCan you fry with olive oil? How to use extra virgin olive oil in the kitchen without losing taste, aroma and polyphenols.Mediterranean dietWhat the Mediterranean diet means, why olive oil is central and how daily use differs from quick health promises.Polyphenols and oxidative stressUnderstand the EU-authorised health claim for olive oil polyphenols, blood lipids and oxidative stress.Polyphenols in olive oilPolyphenols are natural antioxidants in olive oil. Here's what they are, where they come from, and why the content varies so much between oils.HPLC analysis of olive oilHow HPLC measures olive oil polyphenols, what mg/kg means and why the analysis method matters.Oleocanthal in olive oilOleocanthal gives olive oil its peppery finish. Learn what it is, how it relates to quality and what the ibuprofen comparison means.Oleuropein in olive oilOleuropein contributes to olive oil bitterness. Learn how it shapes taste, quality and the polyphenol profile.