Polyphenols the ingredient that makes the best california olive oil
Published on: Mar 4, 2016
Transcripts - Polyphenols the ingredient that makes the best california olive oil
Polyphenols- The Ingredient That Makes
The Best California Olive Oil
Or should we say the many virtues of the component of
California olive oil. Yes, that is what is the rightful thing to
say as the primary ingredient in the oil is what labels a
bottle of this famed elixir of Italy as the best California
olive oil. Everyone feels good about using olive oil in their
dishes. Mediterranean dishes especially cannot be what
they are if not prepared in or with olive oil. Olive oil us
good for health. It is light, it is tasty and extremely easy to
use. Plus being stuffed with phenolic compounds, this oil
gives you the best value for your money. After all, how
easy is it to find an oil that promises taste and health
So, according to the experts who have been handling the
best California olive oil over the years, the real hero
behind making California olive oil its worth in gold is the
presence of polyphenols. It is the presence of this good
phenolic compound that gives the oil 99% of the health
benefits. Without the presence of this, olive oil and Canola
oil might appear in the same platform.
Polyphenols are also known to reduce the risks of cancer
by acting as antioxidants reducing oxidation and cell
damage thereby bringing down the chances of suffering
from many degenerative diseases. Good quality olive oil
are nemesis to microbial activity and infections as well.
Despite the fact that the presence of polyphenols is what
makes California olive oil what it is, little care is taken to
preserve its freshness. The best California olive oil can
only be produced with proper care and there are a
handful of good factors that needs to be taken note of as it
can decrease the polyphenol content in the olive oil. These
Method of Harvest- The way the olives are harvested
often judges the content of polyphenol. Handling of the
olives should be gentle and the olive oil should be
exposed less to elements.
How Old Is The Tree- Older the tree, better. Trees
which are old are known to have a high content of
How Ripe Are the Olives- It is better if the olives are
not too ripe as green olives are known to contain a
higher level of polyphenols than the ripe ones.
The Processing Method- It is better to subject the
olive oil less to a rigorous oli extraction process. Olive
oil cold pressed only once makes the best quality
California olive oil and also has the highest level of
polyphenol. Two or three presses often take out nearly
half the percentage of half the value of virgin olive oil.
Process of Storage- It is better to keep the harvested
California olive oil away from direct exposure to
sunlight, heat or air. Olive oil should not be heated
directly as it drains away all the goodness of
polyphenols from it.
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