Extra Virgin Olive oil is high in antioxidants and this is why nutritionists love it. It's also one of the reasons why the Mediterranean dietis so healthy. Antioxidants reduce the negative effects of free radicals, which contribute to the development of inflammation and disease in the body. Free radicals are found everywhere - our bodies produce them when we convert food to energy, they are in the air we breathe, the pesticides added to so many things we consume are packed with them and then some are generated by the sunlight’s action on the skin and eyes. So, long story short, we are exposed to A LOT of free radicals.

Early harvest olive oils - an extra boost in the fight against free radicals

So-called early harvest have higher levels of polyphenols than other olive oils, even extra virgin olive oils. Polyphenols are a group of over 500 phytochemicals, which are naturally occurring micronutrients in plants. As with other antioxidants, polyphenols help prevent cellular damage from free-radicals. Harvesting early means that the olives are greener and so give the oil an even bigger antioxidant boost and this is what lowers our risk of many chronic diseases.

Another thing worth mentioning is that early harvest olive oil are not just healthier they also taste deliciously fresh and green making them fabulous for dressing salads and veggies. So it's a win-win.