Blend Bio

A "green", fresh, and fragrant extra virgin olive oil from organic farming (Bio). Its production respects the environment and natural balance – intended for everyone looking for a completely natural and uncompromising product.

• Origin: Sardinia, Italy
• Certification: Bio – organic farming
• Olive varieties: Blend of native Sardinian varieties
• Pressing: Cold-pressed, first pressing
• Color: Golden green
• Acidity: ≤ 0.175 %
• Polyphenols: 265 mg/kg – high content
• Ideal for: Everyday cooking, salads, marinades, vegetables, and fresh bread

Taste Profile Hints of almond and tomato. A delicate oil with intense aromas.

Use A versatile olive oil that enhances the natural aroma and flavor of dishes. It retains its best flavor when used raw. Store in a cool, dark place away from direct sunlight.

Acidity – what it means and why it's exceptional

The acidity of olive oil (expressed as free oleic acid in %) is the most important indicator of quality. It measures the degree of oxidation and breakdown of fats in the oil – the lower, the fresher and higher quality the oil.

What the law says:

• Extra Virgin Olive Oil (EVOO): maximum 0.8% acidity (according to EU regulations)
• Virgin Olive Oil: maximum 2.0%
• Olive Oil: maximum 1.0%

Why ≤ 0.175 % is so premium

• More than four times below the legal limit: While the law allows up to 0.8% for extra virgin olive oil, this oil achieves just 0.175% – more than four times below the maximum permitted limit.
• Proof of freshness and care: Such low acidity is only achievable with immediate processing of freshly harvested olives, careful cold pressing, and proper storage.
• Guarantee of taste and health: Low acidity means the oil is not oxidized, has full aromatic complexity, maximum antioxidant content, and high nutritional value.

Polyphenols – what they are and why they are exceptional

Polyphenols are natural antioxidants that olive oil obtains from olives. They are powerful bioactive compounds that protect cells from oxidative stress and free radicals. The higher the polyphenol content, the higher the nutritional and health value of the oil.

Why 265 mg/kg is special

• High concentration: Common extra virgin olive oils contain 100–300 mg/kg. At 265 mg/kg, this oil falls into the upper end of this range – above the average of common oils on the market.
• Natural cell protection: Polyphenols help protect the body from oxidative damage, support heart and blood vessel health, and reduce inflammation.
• Proof of quality: High polyphenol content is direct proof of freshness, quality, and careful processing of olives – freshly harvested, quickly cold-pressed.
• Bitterness as a sign of health: The typical bitter, peppery aftertaste of this oil is a direct manifestation of its polyphenol content. The more bitter and peppery the oil, the more health-benefiting compounds it contains.

This organic oil is not just a kitchen ingredient – it is a natural elixir with proven nutritional benefits, combining Sardinian tradition of organic farming with modern nutritional science.

Storage

To preserve maximum quality, flavor, and nutritional values, store this olive oil in a cool place away from direct sunlight. Exposure to heat and light accelerates oxidation and reduces the content of polyphenols and antioxidants. The optimal storage temperature is 14–18 °C. After opening, close tightly and consume within 2–3 months.