ACAIA Extra Virgin Olive Oil from Lesbos - Organic Ancient single - variety Kolovi (EP: Extra Virgin)

Extra virgin olive oil is the highest quality form of olive oil - it is produced by mechanical pressing without chemicals, at a temperature of up to 27 °C. You can recognize it by its distinctive aroma, fruity taste, slight bitterness or pepperiness on the tongue.

It is important to choose an oil with a clearly stated origin, ideally from a single variety, with analytical values (polyphenols, acidity), and ideally in a dark glass bottle.

At PraveBio.cz we specialize in quality. In most cases, we work directly with manufacturers - to make sure we know exactly what we're selling. We only offer brands with clear provenance and an honest story.

Private labels and white labels refer to products that are produced by e-shops, influencers or retail chains under their own brand - often without clearly stated origin or control over the production itself.

The main problem is low transparency: the label usually does not tell you where the olives used come from, how they were harvested or processed - or whether anyone has checked the quality of the resulting oil. It is also common for a bottle to contain a mixture of cheaper oils or an oil with minimal beneficial substances.

Unfortunately, fraud still happens today. In 2024, for example, the British newspaper The Guardian about a record number of cases of so-called 'extra virgin' oil being sold as 'extra virgin' - oil that is normally only intended for technical processing and is not suitable for eating.

Czech inspections also point to problems. The State Agricultural and Food Inspection Authority (SZPI) regularly detects oils that do not meet the declared quality. An overview of non-compliant products can be found e.g. on the website Food in the pillory.

If you care about what you put on your plate, we recommend choosing oils from verified producers (like those in our e-shop) who clearly state the origin, processing method and laboratory tests.

Not every olive oil with a nice label is honest - but you can tell a good oil by the details.

Artisan olive oil comes from smaller mills where the olives are processed within hours of harvest - usually by hand and from one specific area. Such oil retains its natural sensory profile, has a high polyphenol content and a clearly traceable origin. You will notice freshness, fruitiness and a subtle pepperiness in the taste.

In contrast, industrially produced olive oils (often under private labels or large commodity labels) tend to be a blend of oils from different countries and harvests. The result is a product that lacks unique taste characteristics and often nutritional quality.

This fundamental difference is also highlighted by Giampaolo Sodano, President of Oil Masters, who calls for the difference between artisan and industrial oil to be clearly marked on the label. He says consumers should always know what they are buying - and the origin of the oil they are consuming.

At PraveBio.cz we specialize in quality. In most cases, we work directly with manufacturers - to make sure we know exactly what we're selling. Just brands with clear origins and an honest story.

Extra virgin olive oil is considered to be a very low oxalate food. According to data from OxalateContent.com one tablespoon of olive oil contains approximately 0 mg of oxalate, making it suitable for those following a low-oxalate diet.

Oxalates are natural substances found in certain foods such as spinach, beetroot or nuts and can contribute to kidney stone formation in susceptible individuals.

The olive oil production process, which involves pressing and separating the oil from the solid parts of the olives, effectively removes most of the oxalates that might be present in the olives themselves.

For people monitoring their oxalate intake, it is important to choose oils with clearly traceable origins and minimal processing, such as extra virgin olive oil.

Avoid anonymous blends or refined oils that may lack the necessary quality and transparency. For more information on oxalate content in food, visit OxalateContent.com.

Extra virgin olive oil, with its high content of polyphenols - especially oleocanthal and oleacein - has natural anti-inflammatory effects that have been the subject of much research.

These substances can act in a similar way to ibuprofen - for example, by blocking the COX-1 and COX-2 enzymes that mediate the inflammatory response. According to some studies, EVOO can help reduce pain, swelling and chronic inflammation.

However, it is important to say that olive oil does not replace medication and its effect does not manifest itself immediately. However, regular daily consumption of 1-2 tablespoons of high-quality EVOO can have a long-term positive impact on health - especially for people with inflammation, joint pain or chronic fatigue.

As always: choose only a proven oil with a declared polyphenol content and monitor your body's reaction.

Extra virgin olive oil (EVOO) is a naturally low-histamine food and most experts recommend it for histamine intolerance or mast cell activation syndrome (MCAS).

Thanks to the content of polyphenols - mainly oleocanthal and hydroxytyrosol - EVOO has significant anti-inflammatory and antioxidant effects. Some research shows that it even stimulates the activity of the DAO enzyme, which breaks down histamine in the body.

But the key is quality. It is the fake or blended oils (often sold under private labels with no clear origin) that may contain residues of other ingredients or cause undesirable reactions.

Therefore, we recommend choosing pure EVOO with traceable origin and certification, storing it in a dark place and consuming it ideally cold.

In modern olive oil production, olives are pressed only once - the term 'first pressing' is now more of a marketing relic. More important is 'cold pressing', which means that the extraction temperature did not exceed 27 °C.

This helps to preserve the nutritional value, aroma and polyphenols. If the label is missing, the oil may have been produced at a higher temperature - and may not have the same properties.

Olive oils with a high polyphenol content (more than 250 mg/kg) are the result of a demanding and precise production process that emphasises quality, freshness and health benefits.

• Early harvesting of less ripe olives ensures a higher polyphenol content, but also means a lower yield - less oil is obtained from each kilogram of olives.
• Hand picking and quick processing within hours of harvest are key to preserving antioxidants and freshness.
• Although polyphenol-rich varieties have significant health benefits, they provide lower volume - they are more difficult to grow and yield less.

These factors make the price higher - but the health value is incomparable.

According to the European Food Safety Authority (EFSA), olive oils with a minimum content of 5 mg of hydroxytyrosol and its derivatives per 20 g of oil can help protect blood lipids from oxidative stress. Source: HighPhenolic.com

As the websites confirm Aristoleo a Olive Wellness Institute, these oils are created by visionary producers who have moved away from conventional production and focused on measurable quality and functional health value.

At PraveBio.cz, we work exclusively with verified producers who produce genuine extra virgin olive oils with proven polyphenol content and transparetic origin. So we know what we offer - and why it makes sense.

Polyphenols are natural compounds with significant antioxidant effects that help protect cells from oxidative stress and have a positive effect on the overall condition of the body.

According to studies from UC Davis Olive Center, EFSA a Harvard School of Public Health the polyphenols in extra virgin olive oil:

• Reduce blood pressure and LDL ("bad") cholesterol levels
• Protect blood vessels from damage and promote heart health
• Act as an anti-inflammatory and help regulate the immune response
• Slow down cellular aging and promote cellular resistance to stress

European Food Safety Authority (EFSA) has approved the health claim that olive oil containing at least 5 mg of hydroxytyrosol and its derivatives per 20 g of oil contributes to the protection of blood lipids against oxidative stress.

In order for the body to truly benefit from these benefits, a daily intake of approximately 20 g (2 tablespoons) of high quality extra virgin olive oil with a polyphenol content of over 250 mg/kg is recommended.

Bitterness and pungency are not a defect - quite the opposite. These are the natural sensory manifestations of polyphenolic compounds, especially oleocanthal and oleacein.

Oleocanthal produces a peppery feeling in the throat (the so-called "cough reflex") that can cause a slight cough - this is what research suggests ISHS a reliable sensory indicator of freshness and antioxidant content.

In high quality extra virgin olive oils with a high polyphenol content, this pungency is a sign of effectiveness. Ordinary consumers may perceive it as unusual, but experts consider it evidence of therapeutic potential.

For maximum effect, experts recommend (e.g. UC Davis Olive Center) consuming 1-2 tablespoons per day of high quality olive oil - ideally cold-pressed.

You can use it for example in salads, on roasted vegetables, hummus, or even directly on a spoon. Oils high in polyphenols not only have a more pronounced taste, but also have measurable health benefits - they help protect blood vessels, the brain and immunity.

For frying, we recommend using the more common EVOO with higher heat stability, but oil with a high polyphenol content is best kept for direct consumption.

Extra virgin olive oil can easily be used instead of butter or margarine - in the kitchen and in baking. If you are substituting butter, use approximately ¾ of the amount of olive oil.

For example, 100 g of butter is equivalent to 75 ml of olive oil. This substitute is nutritionally superior - it reduces saturated fat and adds valuable antioxidants. Also suitable for vegan recipes.

Olive oil is also widely used in body care. Thanks to its high content of antioxidants and vitamin E, it is suitable for:

• moisturizing dry skin (including lips and elbows),
• after-sun or after-shave treatments,
• nourishment of hair ends and eyebrows,
• nail cuticle care,
• and as a gentle makeup remover.

However, we recommend that you only choose oils with proven origin and without chemical additives. Pure extra virgin olive oil in organic quality is the ideal choice even for sensitive skin.