SCIENTIFIC EVALUATION REPORT FOR THE OLIVE OIL “Divine, Mount Olympus”.
In March 2015 we received in our laboratory a sample of olive oil with the brand name “Divine-Nature Blessed’ which was produced between November 2014 and January 2015.
The sample was analyzed at the laboratory of Pharmacognosy and natural products Chemistry of the faculty of Pharmacy of the Athens University under my responsibility based on a validated method that has been published in the Journal of the American Chemical Society J. Agric Food Chem., 2012, 60 (47), pp 11755-11703 and J. Agric Food Chem., 2014, 62 (3), 600-607.
Using this method we have analyzed more than 2000 olive oil samples from the 2010-2011, 2011-2012, 2012-2013, 2013-2014 and 2014-2015 periods. From these samples, 10% originate from countries outside Greece and specifically California, Italy, Spain, Croatia, Tunisia, Cyprus and a few samples from France, Argentina, Chile, Morocco, Israel. The rest come from all over Greece. In the archive of our laboratory we have data from olive oil samples coming more than 30 different varieties of olives.
The analyses of the above mentioned olive oil samples have been performed in Athens and in the University of California (UC Davis Olive center) under my supervision and for all of them we keep a detailed archive.
1. The daily consumption of 20 g of the analyzed olive oil sample provides >5 mg of hydroxytyrosol, tyrosol or their derivatives and consequently the oil belongs to the category of oils that protect the blood lipids from oxidative stress according to the Regulation 432/2012of the European Union.
2. The total tyrosol and hydroxytyrosol derivatives are 2.4 times higher than the limit of the European regulation which makes sure that 18 months after harvesting the oil will still exceed the limit provided keeping in place away from high temperature and direct sunlight.
3. It should be noted that oleocanthal, oleacein and oleuropein aglycon present important biological activity and they have been related with anti-inflammatory, antioxidant, cardioprotective and neuroprotective activity.
Based on the above presented results we can certify that it is a top quality extra virgin olive oil that stands out from the usual oils due to its high content of specific polyphenols which have major health protecting properties.
It is an oil which is recommended to all consumers looking for olive oil with enhanced antioxidant properties for health protection.
This oil has a strong pungent and bitter taste that is characteristic of the polyphenols which it contains. It is pleasantly consumed with foods that have a neutral taste.
The responsible for the scientific evaluation report:
Faculty of Pharmacy
University of Athens