ACIDITY
THALLON has an acidity of less than 0.3% (< 0,3) and therefore is classified as Extra Virgin Olive Oil (please see the chemical analysis here and the test report here).
TASTE
THALLON has all the tasty features of the Hondrolia...
variety, that is, a rich fruity flavor with aromatic notes of grass, herbs, pepper, tomato and a balanced bitter and spicy flavor (please find the flavor profile here). Recommended to be consumed in its raw form in the morning or as an accompaniment to salads, boiled or roasted vegetables and grilled meat.
HEALTH CLAIM
Thallon is an early harvest olive oil of high quality, rich in health-protective and nutritional substances - an excellent example of Hippocratic Medicine.
Due to its high content of polyphenols (please see the certificate here), has gained a health claim, according to European Regulation No. 432/ 2012 of the European Food Safety Authority (EFSA).
As stated in the relevant Certificate, THALLON has an extremely high content in two of the most important phenols – Oleocanthal and Oleacein.
Olive oils containing at least 5mg of hydroxytyrosol and its derivatives per 20g of olive oil, belong to the category of oils that protect the blood lipids from oxidative stress.
It should be noted that Oleocanthal and Oleacein have significant biological activity and have been attributed with anti-inflammatory, antioxidant, cardioprotective and neuroprotective properties.
The chemical analysis was performed according to the method published in J. Agric. Food Chem., 2012, 60 (47), pp 11696-11703, J. Agric. Food Chem., 2014 62 (3), 600-607 and OLIVAE, 2015, 122, 22-33.
