Extra Virgin Olive Oil - Premium with polyphenols for heart health and cell protection

Extra virgin olive oil is the highest quality form of olive oil – produced by mechanical pressing without chemicals, at temperatures up to 27 °C. You can recognize it by its distinctive aroma, fruity taste, and a mild bitterness or peppery sensation on the tongue.

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

At PraveBio.cz, we specialize in quality. In most cases, we cooperate directly with producers – to ensure we know exactly what we are selling. We offer only brands with clear origin and an honest story.

Private labels and so-called white labels refer to products manufactured for e-shops, influencers, or retail chains under their own brand – often without a clear stated origin or control over the production itself.

The main problem is low transparency: The label usually does not reveal where the olives came from, how they were harvested or processed – or if anyone even verified the quality of the final oil. It is also common that the bottle contains a blend of cheaper oils or oil with minimal beneficial substances.

Unfortunately, frauds still happen today. For example, in 2024 the British newspaper The Guardian reported a record number of cases where so-called lampante oil – usually intended only for technical use and not suitable for eating – was sold as “extra virgin.”

Czech inspections also warn about these problems. The State Agricultural and Food Inspection Authority (SZPI) regularly uncovers oils that do not meet declared quality. An overview of non-compliant products can be found, for example, at Potraviny na pranýři.

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

Not every olive oil with a nice label is honest – but good oil is recognized by the details.

Artisan olive oil comes from smaller mills where olives are processed within hours after harvest – usually manually and from a single specific region. Such oil preserves the natural sensory profile, has a high polyphenol content, and a clearly traceable origin. You can taste freshness, fruitiness, and a subtle pepperiness.

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

This crucial 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. According to him, consumers should always know what they buy – and the origin of the oil they consume.

At PraveBio.cz, we specialize in quality. In most cases, we cooperate directly with producers – to ensure we know exactly what we are selling. Only brands with clear origin and honest stories.

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

Oxalates are natural substances found in some foods, such as spinach, beets, or nuts, and may contribute to kidney stone formation in sensitive individuals.

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

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

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

Extra virgin olive oil with a high content of polyphenols – especially oleocanthal and oleacein – has natural anti-inflammatory effects, which are the subject of numerous studies.

These substances can act similarly to ibuprofen – for example, by blocking the COX‑1 and COX‑2 enzymes that mediate 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 is not immediate. Regular daily consumption of 1–2 tablespoons of quality EVOO can, however, have a long‑term positive impact on health – especially for people with lifestyle‑related inflammation, joint pain, or chronic fatigue.

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

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

Thanks to its polyphenol content – mainly oleocanthal and hydroxytyrosol – EVOO has strong anti-inflammatory and antioxidant effects. Some studies show it even stimulates the activity of the DAO enzyme, which breaks down histamine in the body.

Quality is key, however. Fake or blended oils (often sold under private labels without clear origin) may contain residues of other substances or cause unwanted reactions.

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

In modern olive oil production, olives are pressed only once – the term “first pressing” is now mostly a marketing leftover. More important is “cold pressing”, meaning the extraction temperature did not exceed 27 °C.

This helps preserve nutritional value, aroma, and polyphenols. If this label is missing on the bottle, the oil may have been produced at higher temperatures – losing those properties.

Olive oils with high polyphenol content (more than 250 mg/kg) result from a demanding and precise production process focusing on quality, freshness, and health benefits.

• Early harvest of less ripe olives ensures higher polyphenol content but means lower yield – less oil per kilogram of olives.
• Manual picking and quick processing within hours after harvest are crucial to preserve antioxidants and freshness.
• Polyphenol-rich varieties have pronounced health benefits but provide lower volume – their cultivation is more demanding and yields are smaller.

Due to these factors, the price is higher – but the health value is incomparable.

According to the European Food Safety Authority (EFSA), olive oils with at least 5 mg hydroxytyrosol and its derivatives per 20 g of oil contribute to the protection of blood lipids from oxidative stress. Source: HighPhenolic.com

As confirmed by Aristoleo and Olive Wellness Institute, these oils are made by visionary producers who have moved away from conventional production focusing on measurable quality and functional health value.

At PraveBio.cz, we cooperate exclusively with verified producers who manufacture true extra virgin olive oils with proven polyphenol content and transparent origin. That way, we know exactly what we offer – and why it makes sense.

Polyphenols are natural compounds with strong antioxidant effects that help protect cells from oxidative stress and have positive effects on overall health.

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

• Lower blood pressure and LDL (“bad”) cholesterol levels
• Protect blood vessels from damage and support heart health
• Act anti-inflammatory and help regulate immune response
• Slow cellular aging and enhance cell resilience to stress

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

To truly benefit, a daily intake of approximately 20 g (2 tablespoons) of quality extra virgin olive oil with polyphenol content over 250 mg/kg is recommended.

Bitterness and pungency are not defects – quite the opposite. They are natural sensory expressions of polyphenolic compounds, especially oleocanthal and oleacein.

Oleocanthal creates a peppery sensation in the throat (the so-called “cough reflex”), which may cause mild coughing – this is considered by ISHS a reliable sensory indicator of freshness and antioxidant content.

In high-quality extra virgin olive oils with high polyphenol content, this pungency is a sign of effectiveness. Regular consumers may find it unusual, but connoisseurs regard it as proof of therapeutic potential.

For maximum effect, experts (e.g. UC Davis Olive Center) recommend consuming 1–2 tablespoons daily of quality olive oil – ideally cold.

You can use it, for example, in salads, on roasted vegetables, hummus, or even directly by the spoonful. Oils with a high polyphenol content not only have a stronger taste but also measurable health benefits – contributing to the protection of blood vessels, brain, and immunity.

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

Extra virgin olive oil can easily be used instead of butter or margarine – both in cooking and baking. When replacing butter, use approximately ¾ the amount of olive oil.

For example, 100 g of butter corresponds to 75 ml of olive oil. This substitution is nutritionally advantageous – it reduces saturated fats and adds valuable antioxidants. Suitable also for vegan recipes.

Olive oil has broad uses in body care as well. Thanks to its high content of antioxidants and vitamin E, it is suitable for:

• hydrating dry skin (including lips and elbows),
• after-sun or post-shaving treatment,
• nourishing hair ends and eyebrows,
• nail cuticle care,
• and as a gentle make-up remover.

However, we recommend choosing only oils with verified origin and without chemical additives. Pure extra virgin olive oil in organic quality is an ideal choice even for sensitive skin.