The Best Olive Oil Is High In Polyphenols

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Why Morocco Gold Extra Virgin Olive Oil (EVOO) Is The Best Olive Oil For Health Benefits

Polyphenols In Morocco Gold Extra Virgin Olive Oil
Polyphenols In Morocco Gold Extra Virgin Olive Oil


  • Extra virgin olive oil (EVOO) is the highest quality olive oil.
  • Can extra virgin olive oil be considered a foodstuff or a medicine?
  • The health benefits of extra virgin olive oil (EVOO) are evidence based.
  • What are polyphenols? – naturally occurring antioxidants found in a wide variety of foods that have been shown to have positive health benefits.
  • Morocco Gold extra virgin olive oil (EVOO) is high in polyphenols
  • Types of polyphenols found in Morocco Gold extra virgin olive oil (EVOO) include oleuropein, tyrosol, hydroxytyrosol, oleocanthal. All have proven health benefits
  • Polyphenols in extra virgin olive oil (EVOO) have been shown to have distinct anti-bacterial properties.
  • New research has confirmed that healthy compounds in extra virgin olive oil (EVOO) are still present after exposure to heat and do not disappear when the oil is used for cooking.
  • Preserving Polyphenols Content. Storing extra virgin olive oil (EVOO) dark bottles and in a cool dark place will prolong its extra virgin olive oil qualities (low acidity) and preserve high polyphenol content.

Extra Virgin Olive Oil (EVOO) : The Highest Quality Olive Oil

Extra virgin olive oil has become a staple in many households, and for good reason. As the best olive oil on the market, extra virgin olive oil offers numerous benefits that contribute towards a healthy lifestyle. With high levels of polyphenols, extra virgin olive oil has been shown to have anti-inflammatory and antioxidant properties, which can reduce the risk of chronic diseases such as cancer and heart disease.

Its monounsaturated fats also make it a healthy alternative to other cooking oils, contributing to improved cholesterol levels. Incorporating extra virgin olive oil into your diet can not only enhance the flavor of your meals but also promote a healthier way of living.

Extra Virgin olive oil is a wholly natural, unrefined oil and the highest quality olive oil you can buy. Genuine extra virgin olive oil is rare and as a result is slightly more expensive. 

Because of the way Extra Virgin olive oil is made, it retains more true olive taste, and has a lower level of oleic acid (no more than 0.8%) than other olive oil varieties. It also contains more of the natural vitamins and minerals found in olives.

Extra Virgin olive oil is completely natural. It is not treated with chemicals or altered by temperature. It contains typically has a golden-green colour, with a distinctive fresh, green flavour and a light peppery finish.

How the fruit was grown, harvested and transported, how it was pressed into oil, and how the oil was packaged and bottled all contribute to ensure Extra Virgin olive oil like Morocco Gold is the best quality olive oil you can buy.

Can extra virgin olive oil be considered a foodstuff or a medicine?

Extra virgin olive oil has been praised as one of the best oils for a healthy lifestyle, but is it just a foodstuff or can it also be considered a medicine? The truth is that extra virgin olive oil is both. This highest quality olive oil is full of polyphenols that are known to have anti-inflammatory properties and can help reduce the risk of chronic diseases. The benefits that come with consuming extra virgin olive oil daily are endless, from improving heart health to promoting brain function. Incorporating this amazing oil into your diet can not only enhance your meal’s flavor but also provide countless health benefits, making it a wonderful foodstuff and medicine.

The Health Benefits Of Extra Virgin Olive Oil (EVOO) Are Evidence Based

Extra Virgin Olive Oil is probably the most extensively researched foodstuff on the planet and the health benefits are evidence based. Thanks to the recent spotlight on the Mediterranean Diet, extensive research has been done on the composition of best olive oil. What has been discovered is an extensive list of phytonutrients; one of the most praised is its polyphenols.

There is a growing body of evidence for beneficial roles of natural plant polyphenols in the human body. There is enormous variation among phenolic compounds that can be found in a wide range of foods, however the amount of polyphenols found in extra virgin olive oil is truly amazing!

What Are Polyphenols?

Natural bioactive polyphenols are compounds of varied chemical structures. Different types of polyphenols have different impact on human health. In best olive oil with high phenolic content we can find specific polyphenols that have been shown to have many health benefits.

Polyphenols present powerful antioxidant and anti-inflammatory properties that make them natural and efficient anticancer agents to be found in a well-balanced diet. Unlike vitamins and minerals, polyphenols are not the essential elements of the primary plant metabolism. Natural polyphenolic compounds are rather products of the secondary plant metabolism. Anyhow, they do play critical metabolic roles in the human organism.

Polyphenols have been shown to reduce morbidity and/or slow down the progression of cardiovascular, neurodegenerative, and cancer diseases. The mechanism of action of polyphenols strongly relates to their antioxidant activity. Polyphenols are known to decrease the level of reactive oxygen species in the human body. In addition, health-promoting properties of plant polyphenols comprise anti-inflammatory, anti-allergic, anti-atherogenic, anti-thrombotic, and anti-mutagenic effects. There is a body of research demonstrating their ability to modulate the human immune system by affecting the proliferation and activity of white blood cells, as well as the production of cytokines or other factors that participate in immunological defence.

Morocco Gold Extra Virgin Olive Oil Is High In Polyphenols

The high polyphenol content of Morocco Gold extra virgin olive oil is dependent on three factors. First is the variety of the olive, secondly the climate and terroire of the growing region and thirdly the actual time in the growing season that the crop is harvested.

Morocco Gold is pressed from the Picholine Marocaine, the only type of olive to go into Morocco Gold. Oil from this variety is renowned for it’s high polyphenol count, oxidative stability and longevity.

Our olives are grown in a valley that is about 2,000 feet above sea level. This helps to create the additional climatic challenges that encourage polyphenol uptake within the olive tree. It is also an area with naturally occurring high phenols in the soil itself.

In soils, phenols are released over extended period of time from decomposing plant materials. This causes complex organic compounds to be slowly oxidized or to break down into simpler forms of sugars,  amino sugars, aliphatic and phenolic organic acids. These are further transformed into microbial biomass or are reorganized, and further oxidized, into humic assemblages (fulvic and humic acids), which bind to clay minerals.

There has been a long debate about the ability of plants to uptake humic substances through their root systems and to metabolize them. There is now a consensus about how humus plays a hormonal role rather than simply a nutritional role in plant physiology. Olive trees grown in ‘challenging’ conditions encourage the uptake of naturally occurring phenols in the soil. This in turn aids the circulatory system within the olive tree, with the phenols eventually finding their way to the olive fruit itself.

Thirdly, our olives are picked when the fruit is young and green. As the olives age on the tree, the colour of the olive changes to red and then black, the size of the olive increases thus producing more oil, but the polyphenol level decreases. There is a great deal of expertise within the farming community where we source our oil to ensure that the harvest is collected at the optimum time to maximise the polyphenol level.

Types Of Polyphenols Found In Morocco Gold Extra Virgin Olive Oil

There are a number of different types of polyphenols in Extra Virgin olive oil, including oleuropein, tyrosol, hydroxytyrosol, oleocanthal and oleacein.  Each are considered extremely strong antioxidants, and are linked to a number of different benefits, including:

  • Maintenance of normal blood pressure
  • Keeping the upper respiratory tract healthy
  • Protecting proteins in the brain that are involved in memory, learning and thinking
  • Helping to keep blood sugar under control
  • Treating the symptoms of and/or preventing type 2 diabetes
  • Protecting blood lipids from oxidative damage
  • Acting as an anti-inflamatory

Polyphenols Shown to Have Distinct Anti-Bacterial Properties

Research on the antibacterial activity of olive varieties grown in southern Italy have also now shown promise for natural treatments against E. coli and Pseudomonas aeruginosa.

Source: Oliveoiltimes

The Science : Example Of Research Into Polyphenol Rich Olive Oil

The following is an extract from a study into how polyphenols tyrosol and hydroxytyrosol are absorbed from moderate and sustained doses of extra virgin olive oil in humans

European Journal of Clinical Nutrition volume 57, pages186–190(2003)


Objective: To investigate the absorption of tyrosol and hydroxytyrosol from moderate and sustained doses of virgin olive oil consumption. The study also aimed to investigate whether these phenolic compounds could be used as biomarkers of extra virgin olive oil intake.

Design and interventions: Ingestion of a single dose of extra virgin olive oil (50 ml). Thereafter, for a week, participants followed their usual diet which included 25 ml/day of the same extra virgin olive oil as the source of raw fat.

Setting: Unitat de Recerca en Farmacologia. Institut Municipal d’Investigació Mèdica (IMIM).

Subjects: Seven healthy volunteers.

Results: An increase in 24 hour urine of tyrosol and hydroxytyrosol, after both a single-dose ingestion (50 ml) and short-term consumption (one week, 25 ml/day) of extra virgin olive oil was observed. Urinary recoveries for tyrosol were similar after a single dose and after sustained doses of extra virgin olive oil. Mean recovery values for hydroxytyrosol after sustained doses were 1.5-fold those obtained after a single 50 ml dose.

Conclusion: Tyrosol and hydroxytyrosol are absorbed from realistic doses of extra virgin olive oil. With regard to the dose–effect relationship, 24 hour urinary tyrosol seems to be a better biomarker of sustained and moderate doses of extra virgin olive oil consumption than hydroxytyrosol.

Healthy Compounds In Extra Virgin Olive Oil Still Present After Exposure To Heat

New research confirms the key components in extra virgin olive oil survive temperature. The most healthy compounds found in extra virgin olive oil do not disappear when the oil is used for cooking, according to new research published in the scientific journal, Antioxidants. The implication may have an impact on future nutritional guidelines.

Researchers from the University of Barcelona focused on evaluating how the attributes of olive oil change when it is used for sautéing in a household kitchen. After cooking at a moderate temperature, (polyphenols and antioxidants) were still in the oil and in concentrations high enough to meet the E.U. parameters, meaning this oil should be used for cooking.– Julián Lozano Castellón, project coordinator

Preserving Polyphenols Content

If you are purchasing best olive oil for its high polyphenol content and health benefits, then taking a daily portion as well as using it liberally in your cooking and food preparation, the oil will be used up quickly, well before the Best Before Date. However, your care of the olive oil after it is opened is critical to minimize the loss of the polyphenol content and preserve the integrity of its health benefit.

Light, heat and air will adversely affect any olive oil. Storing olive oil in a cool dark place will prolong its extra virgin olive oil qualities (low acidity) and preserve high polyphenol content.

That means store it in dark bottles, out of the light in a cool/cold place. Replace the cap right away after use and don’t leave it by the stove while cooking!