The healthy properties in an olive increase until the olive is half ripe and still green. As the olive ripens and matures, these benefits leave and the oil content increases. The taste becomes milder and milder because the taste of the departing benefits is bitter (antioxidants) and peppery (anti-inflammatories). The polphenol count on a lab report is a very good indication of the level of health benefits in extra virgin olive oil. An explanation of the powerful Anti-Inflammatory benefits of Olive Oil...oleocanthal https://www.oliveoiltimes.com/olive-oil-health-news/powerful-anti-inflammatory-benefits-of-olive-oil/50581 Antioxidants (Polyphenols) as explained by Agbiolab (a company that works for the olive industry in California) ...
Ice cream makers are using extra virgin olive oil as a substitute for fats traditionally used in gelato, and the results are excellent. By YLENIA GRANITTO on September 7, 2017Filed in Olive Oil World Check out the full article here!
Oleocanthal is an anti-inflammatory that does the same work as Ibuprofen, without damaging your liver. It's ONLY found in great olive oils and it is so special it even has it's own international society. Go on; check it out 😁 Patent Bid Showcases Oleocanthal’s Versatility An International Society for Oleocanthal