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Laurel & Flame Premium Fresh Early Harvest Extra Virgin Olive Oil 500ml

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A special local variety of Olympia is called Tsabidolia. With very light filtering.
제조 업체: The Olive Temple
SKU: EL1369

A special local variety of Olympia is called Tsabidolia. With very light filtering. Light green oil is recommended for use in cold dishes, soups and as an appetizer with different types of bread. A delicious experience with intensities that every person should acquire and carry as a memory like all the people of the Mediterranean acquire from their childhood.

  • A very old local variety named ‘Tsabidolia’, is rich in polyphenols and aroma.
  • Selected olive groves, over 150 years old
  • Olive groves situated in the hills of Olympia valley
  • Early harvested olives, September to October
  • Very high concentration of polyphenols (Health Claim EU 432/2012)
  • Produced a few hours after harvesting, in our family-owned olive mill
  • For certifications, tests, and more info, please scan MY ID QR

Type: Extra Virgin Olive Oil with Health Claim
Size: 500ml
Varietal: Tsabidolia or Botsikoelia Local Olympia
Acidity: 0,24
Region: Ancient Olympia
Extr. Temperature: Cold Extraction 24Co
Organoleptic Report: Scan MY ID QR

Food pairing: A light green oil that is recommended for use in cold dishes, soups, and as an appetizer with different types of bread. A delicious experience with intensities that every person should acquire and carry as a memory like all the people of the Mediterranean acquire from their childhood.

QUALITY CHARACTERISTICS

ACIDITY: 0.24  ≤0,8
K268: 0,174  ≤0,22
K232: 1,867  ≤2,5
DK: -0,004  ≤ 0,01
PEROXIDE VALUE: 9,8  ≤ 20
TOTAL POLYPHENOLS ANALYZED: 1.130 mg/Kg  ≥ 250 mg/Kg

The daily consumption of 20 g of the analyzed olive oil provides 22.6 mg of hydroxytyrosol, tyrosol, or their derivatives. Olive oils that contain >5 mg per 20 gr belong to the category of oils that protect the blood lipids from oxidative stress according to Regulation 432/2012 of the European Union.

It should be noted that oleocanthal and oleoresin present important biological activity and they have been related to the anti-inflammatory, antioxidant, cardioprotective, and neuroprotective activity.

The chemical analysis was performed according to the method published in J.Agric. Food Chem., 2012, 60(47), pp11696-11703, J.Agric. Food Chem., 2014 62(3), 600-607 and OLIVAE, 2015, 122, 22-33.

*Oleomissional+Oleuropeindial
**Ligstrodial+Oleokoronal

TASTING NOTES

The assessed sample complies with the definitions and ranges corresponding to the following adjectives according to the intensity and perception of the attributes: 

Medium fruitiness
Medium bitter
Medium pungent
Well balanced

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제품 파일

A special local variety of Olympia is called Tsabidolia. With very light filtering. Light green oil is recommended for use in cold dishes, soups and as an appetizer with different types of bread. A delicious experience with intensities that every person should acquire and carry as a memory like all the people of the Mediterranean acquire from their childhood.

  • A very old local variety named ‘Tsabidolia’, is rich in polyphenols and aroma.
  • Selected olive groves, over 150 years old
  • Olive groves situated in the hills of Olympia valley
  • Early harvested olives, September to October
  • Very high concentration of polyphenols (Health Claim EU 432/2012)
  • Produced a few hours after harvesting, in our family-owned olive mill
  • For certifications, tests, and more info, please scan MY ID QR

Type: Extra Virgin Olive Oil with Health Claim
Size: 500ml
Varietal: Tsabidolia or Botsikoelia Local Olympia
Acidity: 0,24
Region: Ancient Olympia
Extr. Temperature: Cold Extraction 24Co
Organoleptic Report: Scan MY ID QR

Food pairing: A light green oil that is recommended for use in cold dishes, soups, and as an appetizer with different types of bread. A delicious experience with intensities that every person should acquire and carry as a memory like all the people of the Mediterranean acquire from their childhood.

QUALITY CHARACTERISTICS

ACIDITY: 0.24  ≤0,8
K268: 0,174  ≤0,22
K232: 1,867  ≤2,5
DK: -0,004  ≤ 0,01
PEROXIDE VALUE: 9,8  ≤ 20
TOTAL POLYPHENOLS ANALYZED: 1.130 mg/Kg  ≥ 250 mg/Kg

The daily consumption of 20 g of the analyzed olive oil provides 22.6 mg of hydroxytyrosol, tyrosol, or their derivatives. Olive oils that contain >5 mg per 20 gr belong to the category of oils that protect the blood lipids from oxidative stress according to Regulation 432/2012 of the European Union.

It should be noted that oleocanthal and oleoresin present important biological activity and they have been related to the anti-inflammatory, antioxidant, cardioprotective, and neuroprotective activity.

The chemical analysis was performed according to the method published in J.Agric. Food Chem., 2012, 60(47), pp11696-11703, J.Agric. Food Chem., 2014 62(3), 600-607 and OLIVAE, 2015, 122, 22-33.

*Oleomissional+Oleuropeindial
**Ligstrodial+Oleokoronal

TASTING NOTES

The assessed sample complies with the definitions and ranges corresponding to the following adjectives according to the intensity and perception of the attributes: 

Medium fruitiness
Medium bitter
Medium pungent
Well balanced

제품 사양
Attribute name Attribute value
제품 유형 그린 올리브 오일
순중량 500~600ml
폴리페놀 1300mg/kg 이상 (NMR 분석 결과)
다이어트 비건
영양 특성 고페놀
생산 과정 냉간 공정
올리브 품종 차비돌리아
과일향 중간 정도의 과일향 강도
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제품 사양
Attribute name Attribute value
제품 유형 그린 올리브 오일
순중량 500~600ml
폴리페놀 1300mg/kg 이상 (NMR 분석 결과)
다이어트 비건
영양 특성 고페놀
생산 과정 냉간 공정
올리브 품종 차비돌리아
과일향 중간 정도의 과일향 강도
제품 태그
등록 된 사용자 만 리뷰를 쓸 수 있습니다.