Inspiration for 7Thirty is from our recent Polyphenol accredited testing results reaching 730 in 2020/2021 and now increasing its polyphenol results to 795. A unique strong peppery, high quality olive oil. This is truly one of the only Ultra Premium Extra Virgin Olive Oils in the world that has ever tested this high and we have limited 400 liters of this Ultra Premium Olive Oil available.
The below unique characteristics all contribute to the phenolic process and creation of 7Thirty Ultra Premium Extra Virgin Olive Oil.
What are Polyphenols?
Polyphenols are regarded for health promoting properties and are found in our extra virgin olive oil. The phenolic compounds unique to olive oil that only occur during the malaxation process. There are 36 known phenolic compounds in olive oil. The two most widely researched for their health protective benefits are Oleocanthal and Oleacein which are known for their anti-inflammatory and antioxidant properties.
The presence of Oleocanthal is indicated by the peppery effect. Oleacein is known by the bitterness on the tongue. For people accustomed to purchasing olive oils from the super market, these characteristics of pepperiness and bitterness are often mistaken as a defect in the olive oil.
We're committed to producing the highest quality Organic Extra Virgin Olive Oil in the world. Once you have sampled and tasted our fresh Extra Virgin Olive Oil (EVOO), you will be overwhelmed by the unique fruity aroma and aftertaste.
Flavour/Taste: Our Raw Organic Extra Virgin Olive Oil (EVOO) is a mixture of two olives. The Athinolia which is handpicked from trees over 1000 years old. The Second is the Koroneiki, which is one of the most popular Olives in the world. We pick and harvest earlier, which produces superior flavours and increases the health benefits with supplementary polyphenols. The blend of the Athinolia and Koroneiki is what distinguishes our flavor.
Early Harvest: We harvest from our groves in October, vs. other producers that maximize the quantity and harvest in November/December. Early harvesting contributes to higher quality EVOO and is higher in polyphenols and chlorophyll which explains its green color and grassy flavor.
Low Acidity: Our EVOO's very low acidity and rich content of polyphenols make it a superior quality. Low acidity contributes to a deep bright green color and a fruity, bittersweet taste which coexists with a soft essence of fruits.
Cold Pressed: Our EVOO is cold pressed within hours of picking the olives. Cold, refers to the olive oil being kept at a temperature lower than 82oF . Pressed, refers to how the olive oil is being extracted. No chemicals or additives are added to the Olive Oil upon the extraction.
Unrefined: Our EVOO is raw, pure and untreated, not adding any chemicals or preservatives to the extraction process.
Calling all chefs, foodies, and wine lovers: We've created an infusion masterpiece that for the first time brings to life a unique pairing of superfoods: Black Garlic and Extra Virgin Olive Oil (EVOO). We've fused them together to create a unique taste that cannot be compared! Our Black Garlic-infused EVOO adds a creative flavour to almost any dish.
Tasting notes similar to a truffle oil. Smokey, sweet and earthy. This finishing Olive Oil is best used for pasta dishes, grilled vegetables and fish.
Not only does this olive oil add an amazing aroma and flavour -- it's jam-packed with health benefits. Some of the benefits of Black Garlic include:
Infused with fresh, early harvested, cold-pressed, unfiltered, unrefined EVOO, this unique blend is a super concoction of health fighting antioxidants, polyephenols, and omega oils.