FAQs

Early harvest olives are green and have a high amount of antioxidants.

With the help of our innovative new machinery, the juice of the olive is pressed cold leaving the antioxidants and live enzymes in tact. Making us one of the few Raw Producers in the World! Filtering olive oil is a standard procedure carried out by all large enterprises in order to improve the appearance of the product. The purpose of the procedure is to present the consumer with an aesthetically pleasing appearance because unfiltered oil tends to look cloudy. However, filtering reduces the quality of the product as it removes aromatic and therapeutic substances such as polyphenols including oleuropein, oleacein and oleaocanthal.

The trace elements, which are responsible for its cloudy appearance, lend the oil its characteristic natural juice taste. Unfiltered olive oil should be lightly shaken before use to ensure an even blend of all trace elements.

Beyond Organic
Organic farming protects the land by shunning toxic herbicides, pesticides, and chemical fertilizers. Regenerative agriculture goes a step further, aiming to literally regenerate the life, fertility, and resilience of the land. We use Plants to replace the usage of organic fertilizers and pesticides. Every plant has a purpose, some replenish the soil, and others attract beneficial insects while some repel the harmful ones.

Produced from fruit that hasn't had time to ripen as the olives are picked in October. Thus we get the Highest Quality, but not that much oil comes out early harvest olives. These unripe olives contain the most polyphenols.

Polyphenols are an important class of antioxidants. It has been established that polyphenols, especially oleocanthal, have the same chemical composition as the well-known anti-inflammatory drug ibuprofen.

The Medical Profession is well aware of the damage inflammation can cause the arteries and Polyphenols protect
them from just that.

There are over 33 different types of polyphenols contained in olive oil including hydroxytyrosol, tyrosol, oleacein, oleuropain, and oleocanthal.

Polyphenols are a natural part of olive oil and they act as antioxidants protecting the oil from spoiling when affected by oxygen and sunlight. As a result, olive oil with high polyphenol content is endowed with a high degree of protection and hence long life. 

Studies of the Mediterranean diet show that the amount of polyphenols in olive oil delivers key health benefits. Polyphenols absorb free radicals and have a positive
impact on cardiovascular disease and certain forms of cancer. They also act as anti-inflammatory, as confirmed in clinical studies.

According to the European directive 432/2012 issued by the European Food Safety Authority the producer can attach the coveted Health Claim label to his product only if the oil contains at least 250mg/kg polyphenols. It means, that in 20g of olive oil (1tbsp) must be more than 5mg polyphenols.

The Superiority of our Raw Olive Oil becomes clear when you compare the analysis of our Olive oil's Polyphenol Count, carried out by the National Kapodistrian University in Athens. The majority of olive oils in stores average 70mg/kg. The minimum requirement is 500mg/kg, in order to be effective in helping our bodies. As a result, most olive oils fail to deliver on the health claim promise. Olive from the Raw & it's Partners have over 1400mg/kg!

Lab Certificate Image is Displayed in the Photo Section of our Product Page: 
Olive from the Raw has now been officially added to an EU certified list of oils that protect against oxidization of blood lipids.