Interesting Facts of Bramasole Olive Oil- read on

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Some of you may have grooved once upon a time to acid rock and others may be still feeling New Year’s Eve effects (acid reflux, for example). But the acid level in olive oil is slightly different, and is measured each harvest in a laboratory. Technically, the official qualifying acidity level for olive oil to be labeled extra virgin is 0.8%. Bramasole Olive Oil’s 2024 October Harvest has an acidity level of 0.18%. Yes, you can boast to all your friends and family that the extra virgin olive oil of your choice is 0.62% less than the acidity level that is the official standard.

What does that mean, aside from our olive oil being some of the best in the world (apologies if I too boast a bit)? If the acidity level is low, it means that the olive oil is of a high quality, it means the olives were properly picked, had same-day pressing, and the oil was safely stored until bottled. Nearly all of so-called extra virgin olive oil in grocery stores wouldn’t pass the test.

And now on from acid to polyphenols!

Just as the acid percentage of Bramasole Olive Oil is remarkably low (0.18%), the polyphenol count is remarkably high (512 mg/kg). Both numbers are, well, remarkable and have been consistent since 2003, when we first started selling our oil and when we first started testing on a regular schedule. Polyphenols, by the way, are plant compounds, responsible for many health benefits (reducing inflammation, lowering the risk of heart disease, improving cholesterol levels and blood pressure, and many others), and, of course, a major part of the Mediterranean Diet.