Acanto

Origen: Andújar - Jaén

The Picual olive has a lot of personality: its undeniable bitterness and spiciness come from its high polyphenol and antioxidant content.

Phenolic compounds mark the difference in quality between oils, in addition to providing greater stability and a longer shelf life. They are responsible for giving the oil its healthy properties, and due to their antioxidant effect, daily consumption is a barrier against cardiovascular disease.

The International Olive Oil Council (IOC) has already approved an official method for analyzing polyphenols, and the EU, in its list of authorized health claims for foods, has included olive oil as a beneficial substance. An oil is considered high in polyphenols when the concentration is greater than 5 mg per 20 g of oil (250 mg/kg).

Acanto Botanikal is committed to its customers: all oils will be phenolically analyzed, always offering the highest levels to the consumer. The polyphenol levels analyzed are clearly marked on the front label at the time of bottling.