Yapapi blog page — polyphenols in olive oil

  For the past few weeks, our team has been moving quietly through the olive groves of the Kalamata region, in the small area known as Yapapi. This is where the new season begins every year, long before the rest of the world tastes its first drop of fresh olive oil. And right now, something rare is taking shape.   What Early Harvest Really Means Early Harvest olive oil comes from olives picked at the very beginning of the season. At this stage, the fruit is still firm and green, carrying a vibrant aroma and naturally high levels of polyphenols....

Every autumn, before the olives reach full maturity, a unique process begins: the production of early harvest olive oil, known in Greek as agoureleo. This special type of extra virgin olive oil is made from unripe, green olives and is considered a rare seasonal product with exceptional character and valuable health benefits. Color, Aroma, and Taste that Make It Unique Early harvest olive oil is impossible to miss. It has a vibrant green color thanks to its high chlorophyll content. The flavor is bold and peppery, with a pleasant bitterness and the famous “burn” in the throat. Its aroma is...

That distinct bitterness you feel when swallowing extra virgin olive oil (EVOO) is not a flaw—it’s a hallmark of high quality and nutritional richness. This bitter note comes primarily from the presence of polyphenols, natural antioxidants that give olive oil its unique health-promoting properties. 🧪 Polyphenols: Nature’s Defense Mechanism in Olive Oil Polyphenols are natural compounds found in high concentrations in quality extra virgin olive oil. They are responsible for the bitter and pungent flavors, as well as for the oil’s antioxidant and anti-inflammatory effects. One of the main polyphenols is oleuropein, which gives olive oil its characteristic bitterness. Another key...