Every year we aim to enhance the quality of our extra virgin olive oil. Through regenerative techniques, we are increasing the amount and diversity of microorganisms in the soil.

We are improving the water-holding capacity of the soil and increasing the levels of organic matter through the application of compost, wood chips, and the use of cover crops.

We have also started applying biofertilizers and compost teas that nourish and protect the olive trees through the leaves (what is called foliar application).

And we can monitor all these changes and the quality of our preparations thanks to our soil lab. (yeah :))

We are happy to see the first improvements on our trees and in the veggie garden. Happier and healthier plants tell us that we are going in the right direction.

We confirmed the effectiveness of our regeneration efforts while checking soil under the microscope and discovering a wider range of bacteria, fungi, and protozoa in the samples.

We have also confirmed that we are on the right track by conducting consecutive oil analyses and comparing the levels of compounds such as polyphenols and phenols in our olive oil (see below).

When we claim that our olive oil is medicinal we are not only referring to the fact of not adding any synthetic compounds in the form of pesticides, fungicides, fertilizer, or using tillage therefore disturbing the soils.

We also refer to the impact on the soil and biology contained in it which improve the level of medicinal compounds found later in the oil.

Let’s take a look at the medicinal compounds

Olive oil, apart from having a beneficial lipid composition for human health, is also an excellent source of phenolic substances with excellent health protection properties. European Regulation 432/2012 distinguishes olive oils in terms of their effect on health, depending on the content of these substances. Actually, olive oils with a polyphenol content of 250mg/kg or more can claim to be designated “health-protecting food products”.

Do you know the polyphenol level of our extra virgin olive oil?

It contains 438 mg/kg of total polyphenols and we are working hard to further increase this value 🙂

One of the most interesting phenolic compounds are Oleocanthal and Oleacein. They have received much scientific interest due to their outstanding biological properties such as anticancer and anti-inflammatory activity similar to ibuprofen able to inhibit the progress of Alzheimer’s disease. Oleacein presents anti-inflammatory, antiatherosclerotic (Atherosclerosis is the buildup of fats, cholesterol, and other substances in and on the artery walls.), antioxidant, and neuroprotective activity.

oleocanthal in olive oil — Oleocanthal molecule representation.

All these polyphenols are found in olive oil in different concentrations, depending, among others, on the harvest season and the oil production conditions.

During the 2023 harvest, we produced a very early olive oil to get a product higher in some polyphenols such as Oleocanthal and Oleacein, and it worked: The values doubled in comparison to our oil from 2021.

Unfortunately, the fact of producing the olive oil so early has also an impact on the taste, which becomes less bright and zippy. Oleocanthal can activate some receptors in the oropharyngeal cavity and give a stinging feeling. This feeling is described as “pungency” and we feel it at the end of our throats.

Contact us if you want to try some of our early, highly medicinal olive oil (called “Verdone”) or our regular extra virgin olive oil. While both are highly natural, premium quality olive oils, the latter has a slightly more pleasant, rounded taste (although we won’t argue with anyone who prefers the flavor of the medicinal “Verdone”.)

What is the most reliable way to identify a good olive oil?

Through our taste buds 😀

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