FAQ


How is Olea Blue different from other EVOO?

Olea Blue is a high phenol EVOO known for its rich flavor and potency in polyphenols or health protective compounds like oleocanthal (anti-inflammatory) and oleacein (antioxidant) and the scientific analysis used to measure the potency of these compounds, which are also included on our labels. This crop has levels ranging from 800 to >1500 mg/l (up to ten times more potent than the average supermarket EVOO) . Olea Blue comes from the early harvest of koroneiki olives grown on family owned farms throughout Greece. While EVOO can be beneficial to your health it's important to know that not all extra virgin olive oil (EVOO) contains health protective compounds. This is particularly important in light of recent findings that indicate that some EVOO on the market is diluted with canola and soybean oil. This is even true of a lot of “extra-virgin olive oil" which is typically considered the premiere oil.

Does Olea Blue taste good?

Yes! In fact, the phenolic potency is what gives Olea Blue its delicious flavor. Olea Blue has a rich and robust flavor, with a slight bitterness and a distinctive yet pleasant peppery after taste. It adds a boost of flavor to any dish and makes for a yummy dip for your bread. The farmers and members of the communities from where we source Olea Blue take a teaspoon a day for preventative health and have been doing so for generations.

How do I know which strength level to order?

The phenolic potency is responsible for the pleasant peppery after taste as well as the health benefits associated with EVOO. The higher the strength the higher it is in health protective compounds. It really comes down to a balance between maximizing the health benefits and pleasing your taste buds.

What are phenolic compounds (polyphenols)?

Polyphenols are the antioxidants or health protective compounds in EVOO. The higher the polyphenol count the higher the health promoting antioxidants, and the more pungent peppery the taste. Like other antioxidants, polyphenols help protect cells from oxidative stress that leads to premature aging and disease. Recent studies have indicated that phenolic compounds found in extra virgin olive oil (particularly oleocanthal, which acts as natural anti-inflammatory agent) are responsible for many of the health benefits associated with the widely accepted Mediterranean Diet. Studies have also shown that oleocanthal, which is mainly known for its anti-inflammatory properties, may help protect against neurodegenerative diseases like Alzheimer's and even kill cancer cells. While science continues to research these areas, we do know that regularly consuming a fresh, high quality oil is necessary when trying to maximize the health benefits associated with consuming EVOO.

Our science page links to several studies discussing the health benefits of oleocanthal and oleacein.

How can I be sure that the oil I purchase contains compounds in the range you state?

In addition to using a third party to conduct the scientific Nuclear Magnetic Resonance (NMR) analysis that measures phenolic ranges, Olea Blue is also produced in very small batches which allow us to maintain the purity and overall quality of the oil, and minimize the cycle time from the point that the olive is harvested to when it is delivered to you.  These small batches will have subtle variations in flavor created by the slight fluctuations in compound concentrations that can occur from batch to batch. Our compound ranges accommodate these variations, and we perform testing at the source prior to pinpoint the exact concentration level of compounds prior to bottling.

Do the presence of phenolic compounds in high phenol EVOO impact the flavor?

Yes, but in a pleasant way. The polyphenols that are contained in high phenol extra virgin olive oil are responsible for the key sensory characteristics of bitterness, pungency, and astringency. Oleocanthal is the phenolic compound in Olea Blue that is responsible for the peppery after taste sensation in the back of the throat. This sensation is the best way to know if the olive oil you’re tasting is high enough in the health-protective phenolic compounds found in a high quality EVOO.

 What is oxidative cell damage?

Oxidative stress is essentially an imbalance between the production of free radicals and the ability of the body to counteract or detoxify their harmful effects through neutralization by antioxidants. The image below is worth a thousand words!

What is Nuclear Magnetic Resonance (NMR) spectroscopy?

Nuclear Magnetic Resonance spectroscopy, most commonly known as NMR spectroscopy, is a research technique that exploits the magnetic properties of certain atomic nuclei. This type of spectroscopy determines the physical and chemical properties of atoms or the molecules in which they are contained.

 How can I identify a high quality EVOO?

We use the revolutionary Nuclear Magnetic Resonance (NMR) testing to accurately measure phenolic compounds in Olea Blue. However, you don’t only need to rely on NMR testing and product labels to identify premium EVOO. Connoisseurs take a slurp and wait for a pleasant burning sensation in the throat that may cause you to cough. The reason for this peculiar practice? Sensor molecules found mainly in the throat latch on to polyphenols, such as Oleocanthal, that are found only in fresh, well made premium olive oil such as Olea Blue. The results provide a scientific basis for the age-old custom of rating high quality EVOO on a scale of one, two or three coughs.

Are you currently sold in any retail outlets?

Olive Connection in Brookline, MA

The Heritage in Sherborn, MA

The Common Cafe in Norwoord, MA

Gimme the Good Stuff at www.gimmethegoodstuff.org

How can I receive wholesale information?

If you're interested in carrying Olea Blue in your store, please email us at info@oleablue.com