Medical-grade or polyphenol-rich olive oil

    The European Food Safety Authority has determined that only olive oils with more than 250 mg/kg of polyphenols can bear a health claim of being medical-grade.
    medical-grade olive and regular olive oil

    Medical-grade olive oil is a specific type of olive oil that is produced according to specific standards for purity, quality, safety, and with specific attention paid to its polyphenol and vitamin E levels. It is often produced from a specific variety of olives and is subjected to rigorous testing to ensure that it meets the standards for medical use. Medical-grade olive oil is often used for therapeutic purposes and is typically more expensive than regular olive oil. An award-winning medical-grade olive oil series may be found in our pioneering range of vegan functional foods.

    Regular Olive Oil

    Regular olive oil, on the other hand, refers to the various grades of olive oil that are available in the market. The most commonly available grades are extra-virgin, virgin, and refined olive oil.

    Extra Virgin Olive Oil

    Extra-virgin olive oil is the highest quality and least processed type of olive oil, produced solely through mechanical means without the use of chemicals or excessive heat. It has a fruity taste and aroma and is rich in polyphenols, which are beneficial plant compounds.

    Virgin Olive Oil

    Virgin olive oil is also produced through mechanical means but has a slightly lower quality and flavor profile than extra-virgin olive oil. Refined olive oil, on the other hand, is produced using chemicals or heat to extract the oil and is often blended with virgin or extra-virgin olive oil to improve its flavor and aroma.

    Overall, there are some key differences between the different types of olive oil and how you can use them effectively in order to better serve your nutritional and medical needs.

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