“ZOI” ULTRA High Phenolic EVOO rich in OLEOCANTHAL
Introducing ZOI, a very special oleocanthal-rich high phenolic extra virgin olive oil to add to your family’s daily nutrition regimen.
Acidity: 0.21
k270: 0.172
k232: 1.710
DK: -0.002
Peroxide Value: 2.17
Polyphenols: 1799 mg/kg
Oleocanthal: 946 mg/kg
CERTIFICATE OF ANALYSIS
“The health benefits of olive oil are 99 percent related to the presence of the phenolic compounds, not the oil itself,” says Nasir Malik, research plant physiologist at the U.S.D.A.
ZOI is made from a specially selected, early harvest of Kalamon variety olives, known for very high phenolic concentration – in particular the phenolic compounds oleocanthal and oleacein.
Oleocanthal is the most rigorously tested phenolic compound in clinical research, both in laboratory and human trials. See research: https://aristoleo.com/research-links/
Introducing ZOI, a very special oleocanthal-rich high phenolic extra virgin olive oil to add to your family’s daily nutrition regimen.
Acidity: 0.21
k270: 0.172
k232: 1.710
DK: -0.002
Peroxide Value: 2.17
Polyphenols: 1799 mg/kg
Oleocanthal: 946 mg/kg
CERTIFICATE OF ANALYSIS
“The health benefits of olive oil are 99 percent related to the presence of the phenolic compounds, not the oil itself,” says Nasir Malik, research plant physiologist at the U.S.D.A.
ZOI is made from a specially selected, early harvest of Kalamon variety olives, known for very high phenolic concentration – in particular the phenolic compounds oleocanthal and oleacein.
Oleocanthal is the most rigorously tested phenolic compound in clinical research, both in laboratory and human trials. See research: https://aristoleo.com/research-links/
Introducing ZOI, a very special oleocanthal-rich high phenolic extra virgin olive oil to add to your family’s daily nutrition regimen.
Acidity: 0.21
k270: 0.172
k232: 1.710
DK: -0.002
Peroxide Value: 2.17
Polyphenols: 1799 mg/kg
Oleocanthal: 946 mg/kg
CERTIFICATE OF ANALYSIS
“The health benefits of olive oil are 99 percent related to the presence of the phenolic compounds, not the oil itself,” says Nasir Malik, research plant physiologist at the U.S.D.A.
ZOI is made from a specially selected, early harvest of Kalamon variety olives, known for very high phenolic concentration – in particular the phenolic compounds oleocanthal and oleacein.
Oleocanthal is the most rigorously tested phenolic compound in clinical research, both in laboratory and human trials. See research: https://aristoleo.com/research-links/
