Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.
Independently verified. This harvest delivers 15.25 mg of hydroxytyrosol, tyrosol or their derivatives per 20 g — more than three times the 5 mg amount the authorised claim requires. One estate. One cultivar. One batch at a time.
The beneficial effect is obtained with a daily intake of 20 g of olive oil.
Tested in an ISO 17025 laboratory
Chimia is accredited. The oil is not an ISO product.
University of Athens analysed
WOCH / Prof. Prokopios Magiatis, cert. C2526-01061
Halal certified
UHA 24723, Heart of Gold – Olive Oil, to 13 Sep 2027
EU 432/2012 health claim
Only with the 20 g condition of use next to it
763 mg/kg
Total polyphenols analysed
University of Athens / WOCH, batch A123. This is the number to headline.
0.27%
Free acidity
Extra-virgin limit is 0.80%. Chimia report 3745/26.
None detected
Pesticides and heavy metals
Multi-residue screen ND. Lead, cadmium, arsenic, mercury all below quantification.
How To Take It
Spoon
20 g
Daily Amount
EXCELLENCE IN EVERY DROP
How to take it
20 g a day — about 1½ tablespoons, unheated — provides 15.25 mg of hydroxytyrosol, tyrosol or their derivatives. That is the serving the authorised claim is built on.
Origin teaser
Pressed from Velagoshti olives grown at a single estate in Kuçova, Berat, Albania. Harvest 2025/26, batch A123.
Taste panel pull-quote
“Medium fruity green, medium bitter, medium pungent. Well balanced.” Official panel, Chimia report 3745/26. The catch in the throat is the phenolics doing what the lab measured — not a defect.