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Early-harvest fresh olive oil juice 350ml Thallon

Thallon is a high quality, early-harvest green olive oil, with low acidity and high nutritional value.
$32.99
equates to $94.26 per 1 lt
excluding shipping
Manufacturer: Thallon
SKU: EL1057
Available in 3-5 days
Delivery date 2-8 days
+ -

THALLON DESCRIPTION – PROPERTIES

Thallon is a high quality, early-harvest green olive oil, with low acidity and high nutritional value.

Characteristics:

1. European Union Health Claim!

2. Early harvest!

3. Fruity taste! (FRUIT 5.0Mf, SPICY 4.5Mb and BITTER 4.5Mp).

4. Variety Hondrolia Halkidikis!

5. Limited and specific production!

6. Low acidity <0,3%

It is produced from natural olive juice, in particular from fresh, healthy, early-harvest green olives from Halkidiki, a place known since antiquity for the extra virgin olive oil.

It is a varietal early-harvest olive oil of limited production and specific yield, with a rich flavorsome profile (FRUIT 5.0Mf, SPICY 4.5Mb and BITTER 4.5Mp).

GASTRONOMY and HEALTHY LIVING

Thallon is a product between food and medication, an excellent example of the teaching of Hippocrates Medical School.

More than a high quality gourmet product, it works as a protective shield for your health!

Due to the high content of polyphenols, the European Food Safety Authority (EFSA) has approved a health claim in accordance with European Regulation 432/2012.

Thallon was created for those who want to combine gastronomy and healthy living.

HEALTH CLAIM

Thallon is a high quality early-harvest olive oil, rich in health-protection substances and nutrients - an excellent example of Hippocratic medicine.

Due to its high content of polyphenols, it has the HEALTH CLAIM designation, according to European Regulation 432/2012 of EFSA (European Food Safety Authority).

THALLON has an exceptionally high content of two of the most important phenols, Oleocanthal & Oleacein, which have important biological activity and to which anti-inflammatory, antioxidant, cardioprotective and neuroprotective properties have been attributed.

TASTE - ACIDITY

The early-harvest olive oil THALLON combines all the taste properties of the variety Hondrolia Halkidikis, namely a rich fruity flavor with aromatic notes of grass, greens, pepper, tomato and balances bitter with spicy (FRUIT 5.0Mf, SPICY 4.5Mb and BITTER 4.5Mp). It is recommended to be consumed raw in the morning or as an accompaniment to salads, boiled or roasted vegetables and grilled meat.

THALLON has a particularly low acidity below 0.3 (<0.3) and thus is classified in the premium extra virgin olive oil category.

HARVESTING – OLIVE OIL PRODUCTION

The production of Thallon starts with the cultivation of our olive groves, which is based on organic standards. Harvesting begins in mid-September, when the olives are still unripe (green). They are collected by hand in perforated crates and then, within 24 hours, they are transported to a cold-press ecological oil mill for olive oil production.

HISTORY

Dimitris and Andreas Tsikouris were born and raised in Ormylia, Halkidiki, an area where olive cultivation has been a tradition since ancient times.

Love and respect for the blessed olive tree have been ingrained in them since they were young children.

They experienced firsthand the olive cultivation, olive harvesting, olive oil production and learned to appreciate the valuable for our health olive oil.

Childhood memories were transformed over time into experience, which, combined with their vision to produce their own olive oil, created THALLON, a natural phenol-rich product with particularly low acidity, derived from unripe olives, by cold extraction and with the most modern and certified mechanical methods for olive oil production.

 

Products specifications
Attribute name Attribute value
Product Type Green Olive Oil
Nutritional Characteristics High Phenolic
Olive Variety Hondrolia Halkidikis
Diet Vegetarian

High Phenolic Olive Oils are those Extra Virgin Olive Oils (EVOO’s) that contain a high percentage of phenolic compounds, called polyphenols which are directly related to the health benefits of olive oil. According to the EU Health Claim Labeling Regulation (432/2012), the claim may be used only for olive oil which contains at least 5mg of hydroxytyrosol and its derivatives (e.g. oleuropein complex and tyrosol) per 20g of olive oil. The beneficial effect for the consumers is obtained with a daily intake of 20g of olive oil (2tbs). This daily intake of high phenolic olive oil contributes to the protection of blood lipids from oxidative stress. UC Davis, Harvard University, and many other research centers in the world embrace this idea and have backed it up with many researches over the last ten years.

 

Polyphenol – rich Olive Oils have been found to help:

· lower blood pressure

· protect the arteries from damage

· lower bad cholesterol

· reduce the risk for type II diabetes

· prevent many types of cancer

· prevent strokes

· fight premature aging

· decrease the risk of depression and dementia

· slow the progression of Alzheimer’s up to 40%

· reduce inflammations in the body

 

What are the phenolic compounds?

 

These are the organic compounds that are the by-products of plant synthesis and are known as phytochemicals. Polyphenols are regarded for their health-promoting properties and are found in fruits, vegetables, whole grains, nuts, seeds and legumes, beverages (coffee, tea, and wine), fats (olive oil) as well as in spices. However, there are 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 on the back of the throat sometimes causing a cough reflex. Oleacein is known for the bitterness on the tongue. For people accustomed to purchasing olive oils from the supermarket, these characteristics of pepperiness and bitterness are often mistaken as a defect in the olive oil.

 

Phenolic content varies according to olive variety, time of harvest, milling procedures, soil condition, and weather patterns. For example, bio-diversity within the grove adds to the richness of the soil and the nutrition available to the olive fruit. Rains, drought, or winds have a greater or lesser impact on phenolic content and the amount of olive oil produced depending on when they occur during olive fruit maturation.

For you the purchaser:

If you are purchasing a high phenolic olive oil for its health benefits, you should treat it as a food supplement, you have to consume it daily and preferably raw on your foods and salads. If you want to cook or fry with olive oil you can use a more affordable Extra Virgin Olive Oil and keep you high phenolic EVOO for your daily self-care ritual.

 

It is recommended to use it quickly, before the Best Before date. Once it is opened it is critical to take care of it in order to minimize the loss of the phenolic content and preserve the integrity of its health benefits.

Light, heat, air, and time are the enemies of any olive oil. Storing olive oil in a cool dark place will prolong its qualities of extra virginity and high phenolic content.

That means to store it in small dark bottles 250–1000ml out of the light in a cool/cold place and don’t leave it by the stove while cooking.

Close the bottle well after every use. Phenolic compounds will simply evaporate from an open bottle within a short period of time. If you purchase a large quantity, it is advisable to store the container in the refrigerator and dispense to serve or decant from the large container into smaller bottles and store in the refrigerator. Keep in mind that high phenolic EVOO’s cost more than the majority of olive oils found in the market due to special cultivation, harvest, and milling processes that raise the labor cost.

Let’s clear this out: “High Phenolic Olive Oil” is not an official EU Olive Oil Category since it is included in the category “Extra Virgin Olive Oil”. The term "High Phenolic Olive Oil" is used only to indicate that these extra virgin olive oils contain more than 250mg/L of phenolic compounds.

We have started to discover and study high phenolic olive oils in the last decade thanks to some visionary olive oil producers (and university professors), who have taken risks to do things differently, to go against centuries of old traditions and create olive oil of superior quality; an olive oil measurably different and more beneficial to humanity. They all have a story and they are proud to share it.

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THALLON DESCRIPTION – PROPERTIES

Thallon is a high quality, early-harvest green olive oil, with low acidity and high nutritional value.

Characteristics:

1. European Union Health Claim!

2. Early harvest!

3. Fruity taste! (FRUIT 5.0Mf, SPICY 4.5Mb and BITTER 4.5Mp).

4. Variety Hondrolia Halkidikis!

5. Limited and specific production!

6. Low acidity <0,3%

It is produced from natural olive juice, in particular from fresh, healthy, early-harvest green olives from Halkidiki, a place known since antiquity for the extra virgin olive oil.

It is a varietal early-harvest olive oil of limited production and specific yield, with a rich flavorsome profile (FRUIT 5.0Mf, SPICY 4.5Mb and BITTER 4.5Mp).

GASTRONOMY and HEALTHY LIVING

Thallon is a product between food and medication, an excellent example of the teaching of Hippocrates Medical School.

More than a high quality gourmet product, it works as a protective shield for your health!

Due to the high content of polyphenols, the European Food Safety Authority (EFSA) has approved a health claim in accordance with European Regulation 432/2012.

Thallon was created for those who want to combine gastronomy and healthy living.

HEALTH CLAIM

Thallon is a high quality early-harvest olive oil, rich in health-protection substances and nutrients - an excellent example of Hippocratic medicine.

Due to its high content of polyphenols, it has the HEALTH CLAIM designation, according to European Regulation 432/2012 of EFSA (European Food Safety Authority).

THALLON has an exceptionally high content of two of the most important phenols, Oleocanthal & Oleacein, which have important biological activity and to which anti-inflammatory, antioxidant, cardioprotective and neuroprotective properties have been attributed.

TASTE - ACIDITY

The early-harvest olive oil THALLON combines all the taste properties of the variety Hondrolia Halkidikis, namely a rich fruity flavor with aromatic notes of grass, greens, pepper, tomato and balances bitter with spicy (FRUIT 5.0Mf, SPICY 4.5Mb and BITTER 4.5Mp). It is recommended to be consumed raw in the morning or as an accompaniment to salads, boiled or roasted vegetables and grilled meat.

THALLON has a particularly low acidity below 0.3 (<0.3) and thus is classified in the premium extra virgin olive oil category.

HARVESTING – OLIVE OIL PRODUCTION

The production of Thallon starts with the cultivation of our olive groves, which is based on organic standards. Harvesting begins in mid-September, when the olives are still unripe (green). They are collected by hand in perforated crates and then, within 24 hours, they are transported to a cold-press ecological oil mill for olive oil production.

HISTORY

Dimitris and Andreas Tsikouris were born and raised in Ormylia, Halkidiki, an area where olive cultivation has been a tradition since ancient times.

Love and respect for the blessed olive tree have been ingrained in them since they were young children.

They experienced firsthand the olive cultivation, olive harvesting, olive oil production and learned to appreciate the valuable for our health olive oil.

Childhood memories were transformed over time into experience, which, combined with their vision to produce their own olive oil, created THALLON, a natural phenol-rich product with particularly low acidity, derived from unripe olives, by cold extraction and with the most modern and certified mechanical methods for olive oil production.

 

Products specifications
Attribute name Attribute value
Product Type Green Olive Oil
Nutritional Characteristics High Phenolic
Olive Variety Hondrolia Halkidikis
Diet Vegetarian
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