See the results of the analysis conducted by the University of Athens.

αποτελέσματα_ανάλυσης_ελαιολάδου_Δεμεσλής Αθανάσιος_611_2017_GR_EN

The daily consumption of 20 g of the analyzed olive oil sample provides 7.1 mg of hydroxytyrosol, tyrosol or their derivatives (>5 mg) and consequently the oil belongs to the category of oils that protect the blood lipids from oxidative stress according to the Regulation 432/2012 of the European Union.

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