kyoord Extremely High-Phenolic Olive Oil

• Country of Origin: Greece (Southern Peloponnese)
• Harvest Date: Fall 2024
• Best By Date: Fall 2026 - Refrigerated
• Olive Varietals: Kalamon
• Bottle Size: 250 ml / 8.45 oz.

2024 harvest Bath II (465 liters made)

• Total Polyphenols: 2042 mg / kg
• Oleocanthal: 1055 mg / kg
• Oleocanthal + Oleacein (Index D1): 1515 mg/kg

(If you purchased batch I - contact us for the relevant info)

What is the bottle size?

Each bottle contains 250 ml oil which is 8.45 fl. oz., or around 16 tablespoons

What is the serving size?

Serving size depends on your nutrition / wellness goals. We recommend one tablespoon daily for most adults.

What is the polyphenol dose per tablespoon and how is it so high?

This batch of oil has 2042 mg/kg total polyphenols, and 1055 mg/kg oleocanthal.

(If you purchased batch I - contact us for the relevant info)

As such, each tablespoon contains around 32 mg total polyphenols of which around 16 mg is oleocanthal.

The kalamon variety of olive oil is known to be highest in olecanthal. To maximize polyphenol yield, we harvest olives while extremely green and unripe and mill them in optimized conditions. The polyphenol level varies from year to year based on climate and other environmental conditions.

The downside of this process is that the olive oil yield is extremely low, making it very expensive to produce. Additionally, kalamon olives are rarely used to produce olive oil since the flavor is not considered desirable. There are better olive oils that strike a balance between great flavor and high phenolic content. However, this olive oil, is unsurpassable in its high oleocanthal concentration.

Why do you recommend keeping this oil refrigerated?

Polyphenols in olive oil slowly oxidize over time. The rate of oxidation varies by the type of olive oil and storage conditions. Unlike our other olive oils from the Lianolia variety that are unusually stable at room temperature, most olive oils lose on average 50% of their polyphenols over a 12 months period when stored at room temperature. On the other hand, while refrigerated the polyphenol degradation is minimal. In fact, for this batch - we conducted a second analysis, after 3 months in cold storage, and the polyphenol concentration remained unchanged from the level measured at harvest time.

So while spending a few days or even a few weeks at room temperature would not degrade the oil, we keep our stock of this special oil in cold storage, and recommend you do the same WITH YOUR BACKUP BOTTLES. The bottle you use daily should be stored at room temperature.

Won't my olive oil freeze in the fridge? 

If your fridge is cold enough, the oil will solidify and freeze after a few hours. There is nothing wrong with frozen olive oil, it will keep fresh and the polyphenols intact. However, you will need to bring it to room temperature to consume it. Frequent freeze/thaw cycles are not recommended as they can degrade the oil. Therefore we only recommend keeping your extra bottles in the fridge, while storing the one you're currently using in a cool place in the kitchen. Alternatively, if you have a wine fridge that is set for 50-55 degrees use it to store your olive oil.

Is it better to consume this oil by itself? Can I mix it with food?

There are no studies that compare the benefits of olive oil taken by itself compared to it mixed with food. In fact, many studies find beneficial effects on health and longevity regardless of how the olive oil is consumed. Since the flavor is so strong, it might be more palatable to mix the oil with food. However, due to the higher cost and the intense flavor, we don't recommend cooking or baking with it.