The European Health Claim, under EU Regulation 432/2012, is the official legal certification proving that a specific olive oil actively protects human health.

To legally carry this claim, an olive oil must contain at least 250 mg of polyphenols per 1 kg of oil.

• Our Superior Quality: Our olive oils consistently start from 500 mg/kg and go way up. This means that with every single spoonful, you receive more than double the concentration of health-protective compounds compared to the official minimum limit.
• What it means for your daily routine: By consuming 20 grams (about 1.5 tablespoons) of our olive oil daily, you shield your cardiovascular system and protect your cells from daily oxidative stress and 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 (specifically Oleocanthal and Oleacein). According to EU Regulation 432/2012, olive oils with a polyphenol count above 250 mg/kg carry an official health claim because they actively protect blood lipids from oxidative stress.

At our estate, our olive oils start from 500 mg/kg and go way up—delivering more than double the required amount for maximum health benefits.

We achieve this superior quality through a strict, 100% vertical production model:

• Early Harvest: We harvest our olives early while they are still green (Agoureleo), capturing the peak of their nutrient density.
• Our Own Groves & Mill: The olives go from our privately owned estate straight to our state-of-the-art olive mill within hours.
• Cold Extraction & Nitrogen Storage: We extract the oil under strict temperature controls and store it in advanced tanks protected from oxygen and light, ensuring every single polyphenol stays alive and potent until it reaches your table.

💡 The Taste Test: If you feel a spicy, peppery kick or a slight "scratch" in the back of your throat when you taste our olive oil, don't worry! That is the absolute sensory proof that your olive oil is packed with live, active Oleocanthal. If it doesn't burn, it's not high phenolic!

That distinct burning, peppery sensation or "scratch" at the back of your throat (professionally known as pungency) is not a defect. On the contrary, it is the ultimate sensory and scientific proof that the olive oil you are consuming is authentic, fresh, and packed with health-protective properties.

Here is the exact science behind why this happens:

• The Oleocanthal Effect: This specific irritation is caused exclusively by a unique polyphenol called Oleocanthal. Oleocanthal is a potent, natural anti-inflammatory and antioxidant compound found in high concentrations in premium olive oils.
• Throat Receptors: The human throat contains specific chemical receptors (called TRPA1 receptors). Oleocanthal binds perfectly to these receptors, creating a momentary tingling or burning sensation. Intriguingly, science has shown that this is the exact same biological pathway activated by ibuprofen and other non-steroidal anti-inflammatory drugs.
• A Sign of Peak Quality: Our olive oil, Ploumi, is crafted via an early harvest process (Agoureleo), meaning we press the olives while they are still green to capture the absolute maximum amount of these vital nutrients.

🧪 The Bottom Line: If an olive oil tastes flat, overly smooth, or sparks no sensation in your throat, it has a low or non-existent polyphenol count. The peppery kick is nature's live signature, proving that your olive oil is actively delivering maximum therapeutic value to your body.

High phenolic olive oil is not just a food, but a natural supplement with powerful biological activity. The high concentrations of Oleocanthal and Oleacein provide significant benefits for the body:

• Cardiovascular Protection: According to EU Regulation 432/2012, olive oil polyphenols contribute to the protection of blood lipids from oxidative stress. This means they actively help lower "bad" LDL cholesterol and protect the arteries.
• Powerful Natural Anti-Inflammatory Action: Oleocanthal, found in high amounts in Ploumi, operates in the body via a similar biological pathway to traditional anti-inflammatory drugs (such as ibuprofen). It aids in managing and reducing chronic inflammation.
• Immune System Boost & Antioxidant Shield: It neutralizes free radicals that cause cellular aging and DNA damage, thereby strengthening the body’s natural defenses.
• Support for Cognitive Function: Modern scientific research links the consistent consumption of high phenolic olive oil with neurological protection and a reduced risk of neurodegenerative diseases.

Polyphenols are highly sensitive natural compounds. To keep the health-protective benefits of your olive oil intact, you must protect it from light, oxygen, and heat.

Follow these essential storage guidelines:

• Temperature: Store the container in a cool place, consistently below 25°C. Keep it far away from heat sources like ovens, stoves, radiators, or windows with direct sunlight.
• Protect it from light: Light accelerates oxidation. This is why at Karepidis Estate, we package our olive oil exclusively in dark, premium glass bottles and metal tins that block 100% of UV rays. Never transfer the oil into clear dispensers.
• Seal the cap tightly: Oxygen degrades phenols rapidly. Make sure to tightly screw the cap back on immediately after every use.

The moment you open your glass bottle or metal tin, the olive oil is exposed to oxygen, which triggers a gradual, natural decline in its phenolic content.

To get the maximum therapeutic and health benefits:

• Consume within 3-4 months: It is highly recommended to consume your high phenolic olive oil within 3 to 4 months after opening. During this timeframe, the polyphenols (such as Oleocanthal) maintain their peak potency.
• Unopened Shelf Life: As long as the container remains sealed and stored in a cool, dark place (below 25°C), the olive oil preserves its premium qualities for 18 to 24 months from the production date.
• Our Guarantee: Because our olive oils start at exceptionally high levels (above 500 mg/kg), they continue to deliver a polyphenol count well above the official EU Regulation threshold even months after opening.

Polyphenols are heat-sensitive and are partially destroyed when olive oil is exposed to high temperatures. However, extra virgin olive oil is exceptionally stable during heating and retains valuable antioxidant components despite being cooked.

Depending on the cooking temperature, the reduction rates of polyphenols are as follows:

• Low / Moderate Temperature (below 120°C): Light sautéing and gentle simmering preserve most of the olive oil's beneficial compounds.
• Medium-High Temperature (120°C - 170°C): During baking or standard cooking, the polyphenol content decreases by approximately 40%.
• High Temperature (above 170°C - Frying): The loss of phenols can reach up to 75%. Despite this reduction, the olive oil remains perfectly safe for consumption, as it is highly resistant to breaking down compared to other vegetable oils.

Tips for maximum benefits:
To receive 100% of its health-protective advantages, it is best to consume high phenolic olive oil raw (e.g., a spoonful in the morning or drizzled directly over salads). If you wish to use it in cooked meals, add it as a final drizzle on your plate right after cooking. This avoids overheating and keeps its entire nutritional value completely intact.

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

The main differences include:

• Polyphenol Count: Regular commercial extra virgin olive oils typically contain between 100 and 200 mg/kg of polyphenols, which is below the official EU Health Claim threshold of 250 mg/kg. In contrast, Ploumi consistently starts from 500 mg/kg and goes much higher.
• Harvest Timing: For standard olive oils, olives are usually harvested when fully ripe (black) to maximize oil yield, which results in fewer phenols. High phenolic olive oil requires an early harvest (Agoureleo), picking the olives while they are still green and at their absolute peak of nutrient and antioxidant density.
• Production Integrity: Mass-market olive oils are often blends from various producers or even different countries. Our olive oil comes from a 100% vertical production model—sourced entirely from our own family-owned groves and pressed immediately at our state-of-the-art mill in Crete, ensuring total traceability and pristine quality.

These are two entirely different quality metrics that consumers frequently confuse.

• Acidity: This measures the percentage of free fatty acids and is the primary legal standard required to classify an olive oil as "Extra Virgin" (which must be below 0.8%). Low acidity simply proves that the olives were healthy and properly milled, but it does not dictate the flavor or medicinal benefits.
• Polyphenol Content: This measures the volume of health-protective antioxidants (in mg/kg). An olive oil can possess an incredibly low acidity level (e.g., 0.2%) yet have a low polyphenol count if the olives were harvested fully ripe. At Karepidis Estate, we secure the ultimate combination: ultra-low acidity paired with a high polyphenol count starting from 500 mg/kg, driven by the immediate extraction of our green early-harvest olives.

High phenolic olive oil is a 100% natural, pure product free from additives or chemicals, making it completely safe and highly beneficial for the vast majority of people.

• For children and pregnant women: It serves as an excellent dietary addition, as its dense antioxidants and healthy fatty acids support cellular development and boost the immune system. Due to its intense, peppery flavor, it is best to mix it into a child's meal rather than giving it raw on a spoon.
• For individuals on medication: Because Oleocanthal acts as a natural anti-inflammatory and polyphenols help regulate blood pressure and glucose levels, if you are undergoing long-term medical treatment (especially for blood pressure or anticoagulants), it is always wise to consult your doctor before integrating the daily dosage into your routine.