STORM RAINFED EXTRA VIRGIN OLIVE OIL HEALTH BENEFITS PROVEN BY SCIENTIFIC LABORATORY ANALYSIS
Our Extra Virgin Olive Oil Laboratory Analysis
There are two types of fats, Saturated and Unsaturated.
Saturated fats raise levels of LDL - this is unhealthy Cholesterol
Unsaturated fats raise levels of HDL - this is healthy Cholesterol which is recommended by Cardiologists as an integral part of a healthy diet for Heart health and optimal Brain function.
Of all the vegetable oils, Extra Virgin Olive Oil has the highest levels of unsaturated fats with the Picual Olive variety scoring well above average when compared to other varieties for levels of HDL - the healthy Cholesterol.
Why is Storm so special?
STORM rainfed Picual EVOO has levels of HDL significantly above the regular parameters outlined in recent scientific studies of general EVOO.
There are three essential fatty acids which we need to consume because they can't be produced by our bodies and have to be taken by external means.
These are Linoleic, Linolenic and Arachidonic acid. These acids are essential fatty acids belonging to the omega-3 fatty acids group. It is highly concentrated in certain plant oils and has been reported to inhibit the synthesis of prostaglandin resulting in reduced inflammation and prevention of certain chronic diseases.
STORM oil scores very high in Linoleic, Linolenic, Arachidonic and Oleic acid a high Antioxidant mono-unsaturated acid. Our oil scores near maximum on Research and Investigation tables for EVOO.
Trans ionomers are found in regular EVOO and convert liquid fats into solids and are unhealthy. Our oil contains minimum quantities of this component when compared to regular EVOO’s.
Polyphenols are lost in the refining of olive oil and are only present in EVOO.
STORM oil scores very high in Polyphenols.
Four dessert spoons of STORM EVOO are equivalent to 250mg of ibuprofen as an anti-inflammatory.
Aroma and Tasting notes:
“A lovely aroma of grass, banana and green leaves with a beautiful smooth, silky consistency. The flavours were really well-balanced with plenty of bitterness, pepper and fruit and great overall depth of flavour” Great Taste Judging Panel
The bitterness is characteristic of Picual but possibly more pronounced in our oil due to higher levels of Antioxidants and its natural stability against oxidation
Due to levels of the Biofenol called Oleocanthal Antioxidant, our oil scores very high on this component which can produce a biting on the throat sensation.
Laboratory analysation carried out for Storm by Juan Antonio Tello, Jaen, Spain.