rox
Veteran Member
You guys will like this, I hope you find it interesting. I read a lot of research on olive farming and olive oil research, obviously I am looking for how we can improve as well as a yardstick, how well are we doing compared to others. The thing is a lot of information is in Spanish and Italian and of course French which are languages that are not my first language. But the thing is once you are in the industry you are able to just look at reports and figure them out without having to use Google Translate for everything. The word Acidity is going to be recognizable in French, Spanish or Italian. The same thing for the word polypehnols and antioxidents, which olive oil is rich in these properties, you can just kind of tell.
So I was reading and article today in French that had a chart in Spanish measuring polyphenols in olive oil of Spanish varietals of olives, that really caught my eye. That caught my eye as I had just gotten our polyphenol test results, and I was proud of those results I knew they were very very good. I paid $900 to have our olive oil fully tested, each varietal and our blend, the AOC de Provence, including the polyphenol counts. It is the polyphenols in the olive oil that is good for you, good for your health. I want to know what ours is, so Nico and I sucked it up and paid for the testing of all our varietals, and this testing is not cheap. So today when I was reading a French Olive Oil newsletter that referenced polyphenol content in Spanish olive oil varietals you better believer I downloaded the research report. Without further ado, here are screenshots of the letter I created and include with each container of olive oil we send to Amazon and also the research report displayed in a chart of competing olive oil. For each varietal of our olive oil, I change page 2 of the letter and show the lab report for the varietal inside the container. I just am showing you a screenshot here of the AOC de Provence. If you buy instead Salonenque you see the lab report for the Salonenque olive oil on page 2 of the letter. Keep in mind I wrote this letter before I saw the Spanish chart today.
To be very honest olive farming is not rocket science, pick to late and you diminish the polyphenol content, pick to early and you get bitter olive oil. Pick just right in the maturity of the olive, and you get great olive oil, delicious and HIGH in polyphenols and I am all about the polyphenols.
The letter we indlude with the product Page 1
...
The Letter we include with the product page 2
...
The chart showing the polyphenol content of Spanish Vareitals of Olive Oil
The polyphenol content is shown on the chart on the right hand side.
....
So I was reading and article today in French that had a chart in Spanish measuring polyphenols in olive oil of Spanish varietals of olives, that really caught my eye. That caught my eye as I had just gotten our polyphenol test results, and I was proud of those results I knew they were very very good. I paid $900 to have our olive oil fully tested, each varietal and our blend, the AOC de Provence, including the polyphenol counts. It is the polyphenols in the olive oil that is good for you, good for your health. I want to know what ours is, so Nico and I sucked it up and paid for the testing of all our varietals, and this testing is not cheap. So today when I was reading a French Olive Oil newsletter that referenced polyphenol content in Spanish olive oil varietals you better believer I downloaded the research report. Without further ado, here are screenshots of the letter I created and include with each container of olive oil we send to Amazon and also the research report displayed in a chart of competing olive oil. For each varietal of our olive oil, I change page 2 of the letter and show the lab report for the varietal inside the container. I just am showing you a screenshot here of the AOC de Provence. If you buy instead Salonenque you see the lab report for the Salonenque olive oil on page 2 of the letter. Keep in mind I wrote this letter before I saw the Spanish chart today.
To be very honest olive farming is not rocket science, pick to late and you diminish the polyphenol content, pick to early and you get bitter olive oil. Pick just right in the maturity of the olive, and you get great olive oil, delicious and HIGH in polyphenols and I am all about the polyphenols.
The letter we indlude with the product Page 1
...

The Letter we include with the product page 2
...

The chart showing the polyphenol content of Spanish Vareitals of Olive Oil
The polyphenol content is shown on the chart on the right hand side.
....
