Rare concentrated Koroneiki olive oil from alkaline limestone land in Cyprus with low acidity and high Vitamin E.
Ideal consumed in salads as it’s a natural anti-bacterial.
Symptoms solved: High blood pressure, Type 2 diabetes, Poor eyesight, liver stress, cracking joints.
Pair with: Carob with natural squalene for skin care. Peppermint oil for massage.
Hippocrates Organic Extra Virgin Olive Oil (EVOO) is produced in Cyprus using freshly harvested Koroneiki olives - the smallest olives in the world! These lovely olives are grown on high sea level, on dry ground, less water and strong sunlight - all a winning combination for deliciously juicy olives! Our olives are also packed with antioxidants which prevent and heal numerous illnesses, protecting your cells from free radicals.
O&G Organic Hippocrates Extra Virgin Olive Oil
O&G Organic Hippocrates Extra Virgin Olive oil (EVOO) is rich in fatty acids (especially oleic acid and palmitic acid), vitamin E and K, and natural polyphenols ( squalene, hydroxytyrosol, oleocanthal and oleuropein).
Olive Oil is high in mono-unsaturated fat which can effectively stimulate the liver to secrete bile, and is commonly used in liver and gallbladder cleansing programs, to remove gallstones and restore health.
Mono-unsaturated fats provide excellent protection for our cell membranous structures. The stability of the fats as well as the high antioxidant properties from Vitamin E significantly reduces inflammation of the heart! Symptoms of asthma, osteoarthritis, and rheumatoid arthritis (all medical conditions caused by high level of free radicals) are greatly reduced by the anti-inflammatory action of mono-unsaturated fats and Vitamin E.
Olive oil also helps our heart as the oil's high concentration of polyphenols regulates our body's cholesterol. It exerts anti-inflammatory, anti-thrombosis, anti-hypertensive and vasodilatory effects on our blood vessels.
We are pleased that O&G EVOO has helped our customers with the following health problems:
Uses of Organic Hippocrates Extra Virgin Olive Oil
What makes our Organic Hippocrates Extra Virgin Olive Oil so SPECIAL?
Our Hippocrates Organic Extra Virgin Olive Oil (EVOO) is produced in Cyprus using freshly harvested Koroneili olives - the smallest olives in the world! These lovely olives are grown on high sea level, on dry ground, less water and strong sunlight - all a winning combination for deliciously juicy olives! Our olives are also packed with antioxidants which prevent and heal numerous illnesses, protecting your cells from free radicals.
Storage, bottling and distribution
To ensure that the good properties of our Organic Hippocrates Extra Virgin Olive Oil are not altered in any way, bottling and storage of our oil are done in the same factory, to prevent oxidation and rancidity in the oil.
The dark bottles that are used to store the oil are topped with nitrogen to prevent oxidation.
O&G presents to you an Organic Hippocrates Extra Virgin Olive Oil in its purest form.
Oleocanthal is a natural organic compound responsible for the peppery "bite" of extra virgin olive oil. Oleocanthal is a tyrosol ester. Oleocanthal has been found to have anti-inflammatory (relieve headache and arthritis pain) and antioxidant properties. It is suggested that long-term consumption of small quantities of oleocanthal from olive oil may be responsible in part for the low incidence of heart disease associated with a Mediterranean diet.
Tyrosol is a phenolic antioxidant that protects cells against injury due to oxidation. Its higher concentration and good bioavailability may have an important overall effect on the health benefits of olive oil.
Hydroxytyrosol is a phytochemical believed to be one of the most powerful antioxidants. Its oxygen radical absorbance capacity is 40,000 umolTE/g, which is ten times higher than green tea.
Oleuropein and its metabolite hydroxytyrosol have powerful antioxidant activity and give extra-virgin olive oil its bitter, pungent taste. Oleuropein preparations have been claimed to strengthen the immune system.
FDA Approves Qualified Health Claim for Olive Oil in Fighting Heart Disease WebMD Health News
Nov. 1, 2004: The FDA has approved a new qualified health claim for olive oil based on studies that show eating about two tablespoons of olive oil a day may reduce the risk of heart disease. The most benefits are achieved by substituting olive oil for other, artery-clogging fats like butter and animal fat in your diet rather than just adding more olive oil. Olive oil contains monounsaturated fat that can lower cholesterol levels. However, olive oil contains about the same amount of total fat grams and calories as other types of fats. Saturated fats come mostly from animal products -- meat, poultry, and dairy. They also come from vegetable oils, such as palm and coconut oils. Saturated fats increase LDL "bad" cholesterol levels and increase the risk of heart disease.
Phenolics Behind Olive Oil's Benefits - WebMD Health News
In the study, which appears in the Journal of the American College of Cardiology, researchers compared the effects on blood vessel function of eating virgin olive oil high in phenolics and olive oil that had been stripped of most of its phenolics.
On different days, 21 otherwise healthy adults with high cholesterol ate a breakfast of white bread and 40 milliliters (a little more than 2.5 tablespoons) of each of the olive oils. During the next four hours, researchers took blood samples and monitored the participants' blood flow.
The results showed that the functioning of the inner lining of the small blood vessels of the fingers of the participants and the concentration of certain healthy components in the blood, such as nitric oxide, improved after the breakfast of high-phenolic olive oil. But no such changes were found after the low-phenolic meal.
Although more studies are needed to confirm these results, experts say the findings suggest that even a very small change in diet, like using olive oil rich in phenolic compounds, may have a significant effect in reducing the risk of arteriosclerosis (hardening of the arteries) and heart disease.
"This study demonstrates one possible mechanism by which olive oil rich in phenolic substances improves the functioning of the circulation," says Robert F. Wilson, MD, of the University of Minnesota in Minneapolis, in a news release. "The authors found that after test subjects took olive oil spiked with phenolic compounds, their blood vessels could dilate better, which could improve blood flow. These findings are particularly interesting because similar studies after high-fat meals, like a burger and fries, showed impairment of normal blood vessel functions."