Beyond the usual standards: The story of olive oil of uncompromising quality

More than two thousand years ago, the Greek poet Homer referred to olive oil as “liquid gold.” For ancient civilizations, it was not only a staple food but also a form of currency, medicine, and a symbol of vitality. Hippocrates, the father of medicine, even described it as “the great healer.”

Modern science confirms these historical insights: extra virgin olive oil can play a key role in preventing chronic diseases and supporting longevity.

1. What makes olive oil exceptional

Extra virgin olive oil is essentially a fresh fruit juice, which distinguishes it from most other vegetable oils derived from seeds such as rapeseed or sunflower.

Its uniqueness rests on three main pillars:

1. Unique fatty acid composition

Olive oil contains approximately 70–80% oleic acid, a monounsaturated fatty acid.

• Unlike saturated fats (lard, butter) or polyunsaturated oils (sunflower oil), oleic acid is very stable and easily utilized by the body.
• It helps maintain healthy cholesterol levels and contributes to lowering LDL cholesterol.

2. Bioactive compounds (polyphenols)

The presence of polyphenols makes olive oil a true functional food. These compounds combat oxidative stress and chronic inflammation.

• Oleocanthal – responsible for the characteristic throat sting of high-quality olive oil. It has strong anti-inflammatory effects and acts in the body similarly to ibuprofen.
• Oleuropein – a powerful antioxidant that gives olive oil its bitterness and protects blood vessels from oxidative damage.
• Hydroxytyrosol – one of the strongest natural antioxidants, protecting LDL cholesterol from oxidation.
• Vitamin E and K – naturally dissolved in fats for optimal absorption.

3. Cold extraction

During the production of extra virgin olive oil, the temperature must not exceed 27°C. This preserves the chemical structure of the oil and prevents the formation of harmful trans fats. It also maintains the complex aromas of the oil — from fresh grass and tomato leaf to almonds.

2. Main health benefits confirmed by science

Regular consumption of high-quality extra virgin olive oil — a cornerstone of the Mediterranean diet — offers several health benefits:

• Cardiovascular protection – polyphenols help prevent oxidation of LDL cholesterol, a key step in the development of atherosclerosis.
• Anti-inflammatory effects – oleocanthal acts through mechanisms similar to ibuprofen.
• Metabolic health – studies show improvements in insulin sensitivity and blood glucose regulation.
• Brain health – antioxidants help protect neurons and may reduce the risk of cognitive decline.
• Prebiotic effects – olive oil polyphenols may positively influence the gut microbiome.

3. Organic extra virgin olive oil from regenerative farming

Trime Organic extra virgin olive oil from the Italian farm Borgo Riparossa holds prestigious certifications including PGI Toscano and Regenerative Organic Certified® (ROC).

This certification places the farm among the few in Europe operating under strict regenerative agricultural principles — prioritizing natural ecosystem processes over mechanical or chemical interventions.

Thanks to regenerative farming methods and the cultivation of traditional Tuscan olive varieties, the result is an oil that is not only an exceptional culinary experience but also contributes to restoring the surrounding landscape.

4. Tuscan olive oil and PGI Toscano certification

Tuscany is one of the world’s most famous regions for olive oil production. Oils produced here are protected by the PGI (Protected Geographical Indication) label.

This certification guarantees that all stages of production — from olive cultivation to pressing and bottling — take place within Tuscany using traditional local varieties and methods.

Harvesting must occur directly from the tree to prevent oxidation. Processing involves only mechanical methods without heat or chemical intervention. The final oil is stored in stainless steel tanks under inert gas at stable temperatures of 14–15°C to minimize oxygen exposure.

5. How to recognize high-quality olive oil

Olive oil is one of the most frequently adulterated foods worldwide. In 2024 the EU reported a record increase in cases of olive oil fraud.

Common fraudulent practices include:

• Mixing premium olive oil with cheaper vegetable oils
• Mislabeling lower-grade oils as extra virgin
• Misrepresenting geographical origin

Several indicators can help determine real quality.

1. Acidity

Acidity reflects the percentage of free fatty acids in the oil and indicates the condition of olives at the time of pressing.

• The lower the acidity, the higher the quality. Legal limit for EVOO is 0.8%, while top oils are often below 0.3%.
• Improper harvesting or delayed pressing significantly increases acidity.

2. Peroxide value

This parameter measures oxidation — essentially how much the oil has been degraded by oxygen.

• The lower the peroxide value, the fresher the oil.
• Premium oils usually have values below 10 mEq O₂/kg.

3. Polyphenols

Polyphenols are antioxidant compounds responsible for the peppery and slightly bitter taste of high-quality olive oil.

• Higher polyphenol content means stronger anti-inflammatory effects and greater oil stability.
• Premium oils often exceed 500 mg/kg.

6. Key takeaways

• Extra virgin olive oil is more than just a fat — it is “liquid gold” rich in oleic acid and beneficial polyphenols.
• Olive oil is among the most frequently adulterated foods — quality indicators matter.
• Important quality markers include acidity, peroxide value, and polyphenol content.
• Regenerative Organic Certified® represents one of the most advanced standards of sustainable agriculture.
• PGI Toscano guarantees authentic origin and strict production standards.