Recenlty I sat down with Dr. Prokopios Magiatis to discuss his latest findings about the production and definition of high phenolic EVOO. [aweber listid=”6118350″ formid=”822643525″ formtype=”webform”] In the last few years, a new term, “High‐phenolic olive oil”, has appeared in scientific literature and in the market. However, there is no available definition of
There is an abundance of advice on the Internet about storing olive oil – keep it cool or use it quickly. No secret there, but what about the gap between the farmer and you? This is particularly critical with high phenolic olive oil. At Aristoleo North America, we take phenolic compounds seriously. We pay
