Your Olive Oil Questions, Answered

  • Ygeia is a single‑sourced, unfiltered Athinolia EVOO from our family orchards in Logkanikos, Greece. It’s cold‑pressed within 24 hours and naturally high in polyphenols

  • Polyphenols are natural antioxidants found in many plants. In olive oil, they’re responsible for the fresh bitterness, peppery finish, and overall stability of the oil.

    We measure biophenols. Biophenols are the specific polyphenols that come directly from olives. They include compounds like oleocanthal and hydroxytyrosol, which give high‑quality EVOO its signature flavor and wellness benefits.

    Higher biophenol levels generally mean a fresher, more vibrant flavor, greater antioxidant activity, and better shelf stability — all markers of premium extra virgin olive oil.

    Are polyphenols and biophenols the same? Not exactly. All biophenols are polyphenols, but not all polyphenols are biophenols. “Polyphenols” is the broad category; “biophenols” refers specifically to the olive‑derived ones measured in our EVOO lab tests.

  • Yes, it was harvested November 2025 and the peroxide value (PV) a key freshness indicator for extra virgin olive oil. has a Peroxide Value: 11.36 meq O₂/kg (EVOO standard: ≤ 20.)

  • Yes. Athinolia olives contain elevated polyphenols, antioxidants, and healthy fats that support heart, immune, and cellular health.

  • .It has a smooth, balanced flavor with a peppery finish.

  • Use it for finishing dishes, salads, dips, Mediterranean cooking, or daily wellness routines.

  • In Logkanikos, Greece — a region known for exceptional olive‑growing conditions and scenic beauty.

  • The Olive Oil was milled on November 11, 2025