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

A special local variety of Olympia is called Tsabidolia. With very light filtering.
Manufacturer: The Olive Temple
SKU: EL1369
£0.00 excl tax
equates to £0.00 per 1 lt
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Delivery date: 3-10 days
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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

Products specifications
Attribute nameAttribute value
Product TypeGreen Olive Oil
Net Weight500 - 600ml
Polyphenols1300+ mg/kg (using NMR)
DietVegan
Nutritional CharacteristicsHigh Phenolic
Production ProcessCold process
Olive VarietyTsabidolia
Fruitinessmedium fruity intensity

Polyphenols in extra virgin olive oil

Polyphenols are naturally occurring compounds in extra virgin olive oil. Their concentration varies with olive variety, growing conditions, harvest timing, processing and storage. For measured values, consult the laboratory certificate for the specific product and batch.

Flavour

Bitterness and pungency are sensory characteristics of extra virgin olive oil. A peppery sensation is not, by itself, a laboratory measurement of phenolic content.

Storage and use

Keep the bottle tightly closed in a cool, dark place, away from the cooker, heat and direct sunlight. Follow the storage instructions and best-before date on the packaging. Enjoy the oil with salads, vegetables, bread and finished dishes.

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