Awards

 

ESAO Awards 2022/23
Olive Japan 2022 Silver
UK Great Taste Awards 2022 1-Star
Olive Japan 2021 Silver
New York International Olive Oil Competition 2016 Gold
UK Great Taste Awards 2015 1-Star
FLOS OLEI 2015
FLOS OLEI 2014

 

 

 

 

 

 

 

 

Health Profile

National and Kapodistrian University of Athens
Faculty of Pharmacy
Department of Pharmacognosy & Natural Products Chemistry

Oleocanthal: 342 mg/Kg – average 135
Oleacein: 127 mg/Kg – average 105

Oleuropein aglycon (monoaldehyde form): 43 mg/Kg
Oleuropein aglycon (dialdehyde forms)*: 32 mg/Kg
Ligstroside aglycon (monoaldehyde form): 56 mg/Kg
Ligstroside aglycon (dialdehyde forms)**: 88 mg/Kg

Polyphenol Analysis: 646 mg/Kg

Total Phenols (Folin): 222 mg/Kg (expressed as caffeic acid equiv.)

The levels of oleocanthal and oleacein are higher than the average values (135 and 105 mg/Kg respectively) of the samples included in the international study performed at the University of California, Davis.

The daily consumption of 20 g of CHRYSoS provides 14 mg of hydroxytyrosol, tyrosol or their derivatives (>>5 mg) and consequently the oil belongs to the category of oils that protect the blood lipids from oxidative stress according to the Regulation 432/2012 of the European Union.

It should be noted that oleocanthal and oleacein present important biological activity and they have been related with 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), pp 11696–11703, J. Agric. Food Chem., 2014, 62 (3), 600–607 and OLIVAE, 2015, 122, 22-33.

*Oleomissional+Oleuropeindial **Ligstrodial+Oleokoronal

 

Quality Profile

The value in [ ] is the EU limit for an olive oil to be classified as “Extra Virgin”

CHRYSoS Harvest

Acidity: 0.3% FFA [<0.80%]
Peroxide value: 3.3 mmol O2/kg [<20]
UV Absorption:
K270: 0.133 [<0.22]
K232: 1.598 [<2.50]
DeltaK: 0.002 [<0.01]

The peroxide test measures the degree of oxidation in the oil. The low value indicates CHRYSoS will not deteriorate as fast as those with higher scores. It indicates how healthy the olives were and reveals how well product has been handled before, during and after extraction.