Premium Extra Virgin Olive Oil with High Polyphenol (>600 ppm), Low Acidity (Max 0.2%), NYIOOC 2024 Gold Medal Winner, Organic

HIGH POLYPHENOLS: Olive oil with a polyphenol content of more than 250mg/kg is considered high in polyphenols, and it is in this domain that we can discuss the benefits. The most effective way to increase your polyphenol intake is to consume high-level polyphenol-rich olive oil, which we proudly present. Love yourself and love your body! With its subtle nut and fruit notes, it gives you the pleasure of knowing where you acquire a significant part of your diet.

LOW ACIDITY: With 0.2% acidity, you can ensure the highest quality. When looking for healthy options, acidity is the second point you should consider after polyphenol levels as a parameter of quality. The acidity measure is an indicator of quality, good harvesting, and handling process in olive oil, and it determines if the oil is valuable or superior in character. The lower the acidity, the finer the oil.

EXTRA VIRGIN OLIVE OIL: Extra Virgin Olive Oil, often known as EVOO, is the purest form of virgin olive oil and is derived by cold extraction (below 30°C) without the use of any chemicals or refining processes. "Extra" indicates the highest standard of purity, freshness, and taste we achieved in chemical testing. It retains its nutrients and vitamins, making it far more beneficial with high polyphenol levels. Cold-extracted olive oil is high in beneficial substances.

EARLY HARVEST ARBEQUINA: Pressed from olives that are harvested earliest in the season, Garisar Olive Oil is higher in flavonoids and polyphenols, lower in acidity, and has a vibrant color. Harvested from Arbequina olive trees and hand-picked with extra caution, it has the most delicate and pleasant flavor you can find in extra virgin olive oil. With its subtle nut and fruit notes, it gives you the pleasure of knowing where you acquire a significant part of your diet.

STORAGE: To keep the aromatic properties of olive oil, it is essential to keep it in a dark-colored bottle. A dark glass bottle with a tight fit will fight the enemies of olive oil: exposure to heat, light, and air. The nutrients and flavors of olive oil are diminished in elevated temperatures, which is why Garisar serves you the first cold-pressed olive oil, preserving all the aroma and nutrition.

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