Rich in Polyphenols and Oleic Acid: Extra Virgin Olive Oil (EVOO)
Eggnseed Recommends Organic Extra Virgin Olive Oil from Spain
Replacing saturated fats with unsaturated fats in the diet is known to help manage blood lipid levels. Among these, extra virgin olive oil (EVOO) is gaining attention for its richness in oleic acid (a monounsaturated fat) and polyphenols, making it notable for everyday cholesterol management and antioxidant-based inflammation suppression. With the wellness trend, a growing number of consumers are choosing extra virgin olive oil as a basic oil for slow aging.
There are several criteria for selecting good olive oil. First, check the grade-it must be labeled as extra virgin (first extraction, unrefined). Whether it is cold extracted or cold pressed (to minimize heat damage) is also important. If possible, verify transparency in farming practices, such as organic certification. The aroma and flavor should feature fresh green or herbal notes, the characteristic light bitterness and pepperiness of polyphenols. Pay close attention to label details such as origin (e.g., Spain), harvest year, lot number, and acidity level.
While drinking oil as a “shot” on an empty stomach or adding lemon juice has become trendy, the key is not whether you consume it on an empty stomach, but rather “consistent substitution intake.” If it causes digestive discomfort, it is recommended to consume it with meals, such as with salads, roasted vegetables, or as a finishing touch to soups.
On December 30, Eggnseed announced that its “Organic Extra Virgin Olive Oil” is cultivated using a method that preserves soil, water, and the ecosystem, with a focus on ecological conservation. The company also explained that, as an oil from a family with a longstanding tradition and craftsmanship dating back to the 19th century, the entire process from harvest to pressing and bottling is managed at a single farm to ensure freshness and traceability. The oil naturally recorded a low acidity of 0.21%, and by highlighting the polyphenol character and minimizing unnecessary intervention, it maintained a balanced aroma and flavor.
The company stated, “Olive oil comes in a variety of styles depending on its intended use, and this product was custom developed with an Eggnseed-exclusive recipe to pair most harmoniously with Seednseed’s sourdough bread.” They added, “It features a balanced, zesty taste and flavor that enhances the nutty and grainy notes of the bread.” The company continued, “After lightly toasting Seednseed’s sourdough, it can be enjoyed as a dip or drizzle, and it is especially well-suited for raw applications such as salads, grain bowls, roasted vegetables, and finishing soups.”
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