Olive oil with polyphenols
When choosing olive oil, you often wonder how healthy it is. Polyphenols are those magical substances that make olive oil a real elixir of health. But how can you understand which oil actually contains them in maximum quantities?
You can find many varieties on store shelves, but not all of them are equally good. Light or dark oil, its taste and aroma can tell about the content of polyphenols. For example, cold pressing is a key point that can hint at a high level of nutrients.
Do you think it is worth paying attention to the origin of the oil? Perhaps olive oil produced in certain regions has a higher content of polyphenols? Can we say that the brighter the taste of the oil, the more polyphenols it contains and how can we find out how well it was produced?
The origin of the oil certainly plays a role. When it comes to olive oil with highest polyphenols everything can depend on the region. There is an opinion that oils produced in certain places can be richer in polyphenols, because the climate, soil and even local traditions affect the quality of the product. The taste of the oil is a separate topic. Sometimes a bright, rich taste directly says that it contains many useful substances, including polyphenols. Although it is difficult to judge its usefulness by taste alone, often oil with a more pronounced aroma is richer in these substances.