Ultra Premium Olive Oil

Ultra Premium Olive Oil

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Our Ultra Premium Olive Oil category represents the very best in extra virgin olive oil.
Here you will find oils with extremely low acidity and exceptionally high levels of polyphenols, providing intense flavor, maximum freshness and high antioxidant content.

These olive oils are produced from early harvested olives, gently cold pressed and carefully analyzed to ensure superior quality. The result is an olive oil with a distinct pepperiness, green freshness and proven health properties.

For those who don't want to compromise - on taste or quality.

What are polyphenols?

Polyphenols are natural antioxidants found in olives and extra virgin olive oil.
They contribute both to the taste of olive oil (pepperiness and slight bitterness) and to its healthy properties.

The higher the polyphenol content, the fresher, stronger and more stable the olive oil.

Why are polyphenols important in olive oil?

Polyphenols:

• Protect body cells against oxidative stress

• Contribute to normal cardiovascular health

• Improves the shelf life of olive oil

• Provides intense, green and peppery flavor

It is the polyphenols that are often felt as a slight tingling sensation in the throat - a sign of high quality.

What counts as low acidity?

• Legal requirement for extra virgin olive oil:
  ≤ 0,8 %

• Regular quality oil:
  About 0.3-0.6%.

• Ultra Premium Olive Oil (our standard):
  ≤ 0,20 %

The lower the figure, the higher the quality.

Why is low acidity important?

Olive oil with low acidity:

• Is made from healthy, undamaged olives

• Has a cleaner and fresher taste

• Has a better shelf life

• Is a sign of high craftsmanship

It is one of the clearest indicators of premium quality.

How to achieve very low acidity?

Very low acidity requires:

• Early harvest

• Quick pressing after picking

• Cold pressing

• Perfect hygiene in production

• No storage of olives before pressing

This results in lower volume - but significantly better olive oil.