Extra virgin olive oil is much more than a culinary ingredient. It is a natural source of polyphenols, a family of compounds produced by the olive tree as part of its natural defense system.
These naturally occurring compounds contribute to the distinctive character of high-quality extra-virgin olive oil, including its fruity aroma, bitterness, and pleasant peppery finish.
Nature's Protective Chemistry
Olive polyphenols are part of the remarkable chemistry of the olive fruit. Their presence can vary according to the olive variety, growing conditions, harvest timing, processing methods, and storage.
At MoMag LLC, we believe that preserving the natural qualities of the olive begins with respecting the fruit from harvest to bottle.
Why Polyphenols Matter
The polyphenol profile of an extra-virgin olive oil is one of the characteristics that make each oil unique.
A quality EVO can offer:
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Naturally occurring olive polyphenols
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Distinctive fruity and aromatic characteristics
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The bitterness and peppery sensation associated with many fresh oils
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A connection between agricultural practices, olive quality, and the final product
