Olive oil, the “Golden Liquid” as Homer called it, has been part of Greek history since antiquity. It was regarded a basic and irreplaceable nutritional component of Greeks, helping to protect health and aiding a person’s longevity.
THETA Silver is a low acidity high phenol EVOO known for its rich flavor and potency in polyphenols. The levels of the 2017 harvest have shown 1153mg/l, one of the highest noted, since it is in some cases up to eight times more potent than the average Extra Virgin Olive Oils seen in stores worldwide. THETA Organic EVOO comes from the harvest of Koroneiki olives grown on the island of Crete in Greece.
While our high phenol EVOO itself can be extremely beneficial to our health, we researched and found out that storing in a simple clear glass bottle where seen by light, or in a dark bottle where the olive oil is not ‘touched’ by the beneficial light rays, soon it damaged both taste and benefits. Our final decision was to protect the most, and therefore we housed the precious olive oil in a violett-glass container bottle to offer the optimum protection.
Type: Rare, 100% Pure, Superior Low Acidity High Phenol Koroneiki Variety Organic Extra Virgin Olive Oil.
Use on/with: Use it raw or as topping on salads or your grilled fish.
Benefits of High Phenolic Olive Oil: High Phenol Olive Oils are well known for its amazing health benefits.
Benefits of the Violet-Glass container: Offers a unique possibility to maintain the value of the products at the same high level over a long time period.
Color: Emerald Green color
Taste: Rich texture and unique peppery taste.
Production: Lab Tested. Unfiltered and Cold pressed.
Packaging: Bottled in a violett-glass manufactured container. Packaged and sealed by hand, with no machine involved in the production process.The product is supplied in 500ml net weight content.
Analysis date: 12/02/2018
Oleocanthal 522 mg/Kg
Oleacein 264 mg/Kg
Oleocanthal + Oleacein (index D1) 786 mg/Kg
Ligstroside aglycon (monoaldehyde form) mg/Kg 74
Oleuropein aglycon (monoaldehyde form) mg/Kg 114
Ligstroside aglycon (dialdehyde form) 125 mg/Kg
Oleuropein aglycon (dialdehyde form) 53 mg/Kg
Total tyrosol derivatives 722 mg/Kg
Total hydroxytyrosol derivatives 431 mg/Kg
Total phenols analyzed 1.153 mg/Kg
The levels of oleocanthal and oleacein are higher than the average values (135 and 105 mg/Kg respectively) of the sample included in the international study performed at the University of California, Davis.
The daily consumption of 20 g of the analyzed olive oil provides 23.1 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 the Regulation 432/2012 of the European Union.
It should be noted that oleocanthal and oleacein present important biological activity and they have been related with 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), pp 11696-11703, J.Agric. Food Chem., 2014 62 (3), 600-607 and OLIVAE, 2015, 122, 22-33.
Free fatty acids (as oleic acid) % 0,30
Determination of peroxide value meq O₂/Kg 9,12
Spectrophotometric examination in the ultraviolet
Olive Oils from Greece, today are regarded as the best in the world. Because as a percentage of overall olive oil production, the extra virgin olive oil (EVOO) reaches up to 90%.
EVOO’s from Greece in most cases have very low acidity and peroxides which make them of premium and superior quality.
Store in dark and dry place. Avoid storing in high temperature environments.