Discover the Healthiest, High Polyphenol Olive Oil: Dominus Acebuche

Acebuchina oil and extra virgin olive oil (unrefined olive oil) offer a wealth of different healthy components, such as monounsaturated fatty acids, provitamins, and antioxidants. Over 280 antioxidants have been discovered in Extra Virgin Olive Oil. These components contribute to the color, aroma, and flavor of all oils and are largely responsible for their health benefits. As we know, refined oils lack natural antioxidants, which is why they have little to no appreciable color, aroma, or flavor, aside from a certain rancidity reminiscent of nuts.

These natural antioxidants, or polyphenols, found in acebuchina and olives—such as squalene, oleuropein, tocopherol, carotene, and hydroxytyrosol, among others—determine the most important characteristics of Virgin Olive Oil. The combination and total content of these healthy compounds are what set Extra Virgin Olive Oil apart from other fats and oils.

As the maturation of our fruit progresses, whether acebuchina or regular olive, the amount of oil in the pulp increases (a process known as lipogenesis), and the type of antioxidant found most abundantly in the fruit changes:

- Green fruit: Contains more tocopherol-type antioxidants (Alpha-tocopherol, a type of Vitamin E)
- Ripe fruit: Contains more carotenoid-type antioxidants (Beta-carotene, another type of Vitamin E)

Here are the Keys to Obtaining Olive Oils with High Natural Antioxidant Content:

1. Authenticity and Quality of the Fruits: Healthy, pest-free, undamaged, and perfectly ripened.
2. Adaptation Level of the Olive Tree: The wild acebuche tree is already acclimated to its natural environment.
3. Quality of the Environment: Suitable soil, air and water quality, and altitude above sea level.
4. Quality of the Cultivation Process: Respect for the environment and promotion of biodiversity.
5. Harvesting Method: Different methods, with varying costs, result in different qualities.
6. Crushing or Malaxing: The colder we crush a fruit, the less oil we get, but with higher potential quality, which is predetermined by the quality of the oil in the pulp.
7. Centrifugation: Obtaining virgin oil by separating the fruit's water, skin, and stone.
8. Storage in the Cellar: Stainless steel and inert atmosphere at controlled temperature.
9. Packaging: Dark glass or cans to protect from light, as chlorophyll is pro-oxidant when exposed to light.
10. Home Storage: Best kept in the dark and at a stable room temperature.

Phenolic Content and Its Importance

The content of antioxidants or polyphenols, also known as phenolic content, determines both the organoleptic value (aroma and flavor) and the nutritional value of oils. In extra virgin olive oil, this largely depends on the olive variety used, with Picual (especially when grown above 500 meters above sea level) having the highest potential content. At MONVA, they have reached 890 ppm (parts per million) in Dominus Early Harvest, while Dominus Acebuche has achieved a record figure of 1350 ppm!

The Role of Natural Antioxidants

Natural antioxidants are biomolecules capable of donating an electron to a free radical, reducing its reactivity and thus preventing damage to our tissues by avoiding the oxidation of our cells.

By incorporating acebuchina oil and extra virgin olive oil into your diet, you can benefit from these powerful natural antioxidants, promoting better health and adding rich, robust flavors to your culinary creations.