Polyphenols = antioxidants. Good olive oil contains 35+ different types of them and each one helps our body in a different way. Some of these antioxidants are unique to olive oil. To be considered a "high in polyphenols" olive oil, it must be above 250mg/kg - OPUS comes in at 560mg/kg, making it not just a delicious oil, but one with healing properties.
The way an olive oil producer treats their trees and their field is only half the story. The other equally important part is the standard to which the olive oil is produced. A great olive grove will make mediocre oil in a bad olive press. Equally, a poorly treated grove can go to the best olive mill and still not make a great oil. Both parts of this equation need to work well.
Olive oil is versatile and flavorful adding a distinct taste to dishes. With so many olive oils on the market, it might be hard to choose one for cooking. Choose the proper olive oil for cooking with these suggestions. Read on!
