The EU Health Claim, established under European Union Regulation 432/2012, is the official legal certification proving that an olive oil delivers verifiable health protection. To qualify, an olive oil must contain at least 250 mg of polyphenols per 1 kg of olive oil.

Our Distinct Edge: Our olive oils consistently start at 500 mg/kg. This means that with every spoonful, you receive more than double the concentration of health-protective compounds compared to the official baseline standard.

What this means for your daily life: Consuming 20 grams (approximately 1.5 tablespoons) of our olive oil daily actively supports your cardiovascular system, shielding your cells against everyday oxidative damage.

Not all extra virgin olive oils are created equal. An olive oil is classified as “high phenolic” when it contains an exceptionally high concentration of natural antioxidants called polyphenols (primarily oleocanthal and oleacein). According to official EU Regulation 432/2012, olive oils with a polyphenol concentration above 250 mg/kg carry an authorized health claim, as they actively protect blood lipids from oxidative stress.

At our estate, our olive oils consistently start at 500 mg/kg and reach significantly higher—delivering more than double the required baseline for maximum health benefits.

We achieve this superior quality through a rigorous, 100% vertically integrated production model:

• Early Harvest: We harvest our olives early while still unripe and green (Agourelaio), locking in their peak nutritional value.
• Privately Owned Groves & Olive Mill: Olives travel directly from our family groves to our state-of-the-art mill within hours.
• Cold Extraction & Nitrogen Storage: Extraction is performed under strict temperature control, and the oil is stored in advanced stainless-steel tanks under inert nitrogen gas—shielded from oxygen and light to ensure every polyphenol remains active until it reaches your table.

💡 The Taste Test: If you experience a robust, peppery kick or a slight tickle in the back of your throat when tasting our olive oil, don't worry! This is the definitive sensory proof that your olive oil is packed with active oleocanthal. If it doesn't sting, it isn't high phenolic!

That characteristic burn or “tickle” in the back of your throat (referred to in professional olive oil tasting as pungency) is not a defect. On the contrary, it is definitive sensory and scientific proof that the olive oil you hold is authentic, ultra-fresh, and packed with health-protective properties.

The science behind this phenomenon breaks down into three key points:

• The Power of Oleocanthal: This distinct burning sensation is triggered exclusively by a specific polyphenol known as oleocanthal—a potent natural anti-inflammatory and antioxidant compound.
• Biological Receptors in the Throat: The back of the human pharynx houses specialized chemical receptors (TRPA1). Oleocanthal binds directly to these receptors, sending an immediate "peppery" signal to the brain. This mirrors the exact biological pathway and sensation produced by standard pharmaceutical anti-inflammatories (such as ibuprofen).
• Direct Marker of Quality & Freshness: Ploumi is produced using early-harvest techniques (Agourelaio), where green, unripe olives are harvested at their peak to capture the highest possible concentration of active bioactive compounds.

🧪 In simple terms: If an olive oil feels completely mild and neutral like a refined seed oil—leaving zero sensation in your throat—it contains minimal to no health-protective polyphenols. That peppery throat-kick is nature’s signature that the oil is actively serving as a protective shield for your body.

High-phenolic olive oil is not merely a food, but a natural supplement with potent biological activity. High concentrations of oleocanthal and oleacein deliver significant benefits for your body:

• Cardiovascular Protection: Under EU Regulation 432/2012, olive oil polyphenols contribute to the protection of blood lipids from oxidative stress. This helps prevent the oxidation of "bad" LDL cholesterol and protects arterial health.
• Potent Natural Anti-Inflammatory Action: Oleocanthal, found in high concentrations in Ploumi, operates within the body via biological pathways similar to classic anti-inflammatory medications (such as ibuprofen), helping manage and reduce chronic low-grade inflammation.
• Immune Support & Antioxidant Shield: Neutralizes free radicals responsible for cellular aging and DNA damage, reinforcing your body's natural defense systems.
• Cognitive Function & Brain Health: Modern scientific studies link consistent intake of high-phenolic olive oil with neuroprotection and a reduced risk of neurodegenerative decline.

Polyphenols are exceptionally delicate natural compounds. To preserve the health-protective potency of your olive oil down to the very last drop, protect it from light, oxygen, and high temperatures.

Follow these essential guidelines:

• Temperature: Store in a cool place, consistently below 25°C (77°F). Keep away from heat sources such as ovens, stovetops, radiators, or sunlit windows.
• Keep Away from Light: Light accelerates oxidation. That is why at Karepidis Estate we exclusively use premium dark glass bottles and metal tins that block 100% of UV radiation. Never decant the oil into clear glass carafes.
• Seal Tightly: Oxygen degrades active phenols. Screw the cap on tightly immediately after every use.

From the moment you open the bottle or tin, the olive oil comes into contact with oxygen, initiating a gradual, natural decline in its phenolic compounds. To maximize its health benefits:

• Consume within 3–4 Months: We recommend consuming high-phenolic olive oil within 3 to 4 months of opening. During this window, polyphenols (such as oleocanthal) remain at their highest level of biological activity.
• Unopened Shelf Life: When kept sealed and stored in a cool, dark place (below 25°C / 77°F), the olive oil retains its premium characteristics for 18 to 24 months from the production date.
• Our Quality Guarantee: Because our olive oils start at exceptionally high phenolic levels (above 500 mg/kg), even months after opening they maintain a polyphenol concentration far exceeding the official baseline of the European Regulation.

Polyphenols are heat-sensitive and partially degrade when exposed to high temperatures. However, extra virgin olive oil remains exceptionally stable during heating, retaining valuable antioxidant compounds throughout cooking.

Depending on the cooking temperature, polyphenol degradation breaks down as follows:

• Low to Medium Heat (below 120°C / 248°F): Light sautéing and gentle simmering preserve the vast majority of beneficial bioactive compounds.
• Medium-High Heat (120°C–170°C / 248°F–338°F): Standard baking and routine cooking reduce polyphenol content by approximately 40%.
• High Heat (above 170°C / 338°F – Frying): Phenolic loss can reach up to 75%. Despite this reduction, extra virgin olive oil remains completely safe and stable, resisting oxidative breakdown far better than refined seed oils.

Tips for Maximum Health Benefits:
To absorb 100% of its certified therapeutic and health-protective properties, consume high-phenolic olive oil raw (e.g., a morning spoonful on an empty stomach or drizzled generously over fresh salads). When incorporating it into warm meals, add it as a fresh finishing drizzle directly onto the plate right before serving to avoid overheating and keep all its vital nutrients intact.

The key difference lies in the concentration of bioactive compounds (polyphenols) and the production method. While standard extra virgin olive oil is a healthy culinary choice, it lacks the therapeutic potency of a certified high-phenolic olive oil.

The primary differences break down as follows:

• Polyphenol Concentration: Standard commercial extra virgin olive oils typically contain between 100 and 200 mg/kg of polyphenols—falling short of the 250 mg/kg threshold required for the official EU Health Claim. In contrast, Ploumi consistently starts at 500+ mg/kg.
• Harvest Timing & Method: Conventional oils rely on fully ripe, black olives to maximize oil yield, sacrificing phenolic density. High-phenolic oil demands an early harvest (Agourelaio), picking the olives while still green when antioxidant concentration peaks.
• Production Model: Mass-market olive oils are commonly industrial blends sourced from multiple producers or countries. Our olive oil is built on a 100% vertically integrated model—grown exclusively in our family-owned groves and cold-extracted immediately at our estate mill in Crete to ensure total traceability and pristine quality.

These are two entirely different quality metrics that are frequently confused by consumers.

• Acidity: Measures the percentage of free fatty acids and serves as the primary standard for classifying an olive oil as “Extra Virgin” (which must legally remain below 0.8%). Low acidity indicates that the olive fruit was healthy and that extraction was handled properly; it does not directly dictate flavor or therapeutic health benefits.
• Polyphenol Content: Measures the concentration of bioactive antioxidant compounds (in mg/kg). An olive oil can have exceptionally low acidity (e.g., 0.2%) yet still feature a low polyphenol count if the olives were harvested fully ripe. At Karepidis Estate, we deliver the ultimate synergy: ultra-low acidity paired with high phenolic potency starting at 500+ mg/kg, achieved through the immediate cold extraction of our green, early-harvest olives.

High-phenolic olive oil is a 100% natural, unrefined food free from additives or chemicals, making it exceptionally safe and beneficial for the vast majority of people.

• Children & Pregnancy: It is an ideal addition to daily nutrition, as bioactive antioxidants and healthy fatty acids support cellular development and reinforce immune function. Due to its robust, peppery flavor, we recommend blending it directly into warm dishes or meals for young children rather than serving it by the spoon.
• Individuals on Medication: Because oleocanthal exerts natural anti-inflammatory activity and polyphenols help support healthy blood pressure and blood glucose levels, individuals undergoing long-term medical treatments (especially anticoagulant/blood-thinning or blood pressure medications) should always consult their physician to determine the optimal daily intake for their routine.