Olive Oil and Cholesterol | The most important answers first

What is cholesterol anyway?

Cholesterol is not fundamentally a harmful substance.

The human body requires cholesterol for, among other things:

• as a component of cell membranes
• as a starting material for steroid hormones
• for bile acids
• for other biological functions

Since cholesterol and other fats cannot simply be transported freely in the blood, they are transported in:

lipoproteins.

Among the best-known are:

• LDL
• HDL

When people talk about LDL cholesterol or HDL cholesterol in everyday life, it is a simplified way of referring to the amount of cholesterol transported within these lipoprotein fractions.

LDL Cholesterol | Why this value is so medically important

LDL stands for:

Low Density Lipoprotein.

LDL particles transport cholesterol in the body.

The entirety of the scientific evidence from:

• genetics
• pathophysiology
• observational studies
• randomized medication studies

shows a causal role of LDL and/or ApoB-containing lipoproteins in the development of atherosclerotic cardiovascular diseases.

Therefore, LDL cholesterol is a central therapeutic target.

However, how low an individual LDL level should be depends on the total cardiovascular risk.

A healthy person without known vascular disease does not automatically have the same treatment goal as someone:

• after a heart attack
• after a stroke
• with coronary heart disease
• with diabetes
• with familial hypercholesterolemia

2025 ESC/EAS Update | LDL targets remain risk-based

European cardiology updated its recommendations on lipid metabolism disorders in 2025.

The LDL target levels and risk categories of the previous guideline were essentially maintained.

How intensively LDL should be lowered continues to be based on individual cardiovascular risk.

In addition, new data on risk modifiers and lipid-lowering therapies were taken into account.

Also:

Lipoprotein(a)

was further upgraded as a risk modifier.

This is important for this article because it shows:

The medical assessment of lipid metabolism can never be reduced to the question of which cooking oil someone uses.

HDL Cholesterol | "Good" is too simple

HDL stands for:

High Density Lipoprotein.

HDL is involved in, among other things, the transport of cholesterol back to the liver.

Therefore, HDL was long simplified as being:

"good cholesterol."

This perception is too simple today.

Low HDL levels can be associated with an unfavorable risk profile.

But:

A very high HDL level does not automatically mean additional protection.

And most importantly:

A high HDL level does not simply neutralize a high LDL level.

Total cholesterol alone does not tell the whole story

A modern lipid profile can contain various values.

These include, for example:

• total cholesterol
• LDL cholesterol
• HDL cholesterol
• triglycerides
• non-HDL cholesterol
• apolipoprotein B
• lipoprotein(a)

A single total cholesterol figure therefore does not fully represent individual cardiovascular risk.

In the case of significantly abnormal values, individual interpretation belongs in medical hands.

What does olive oil have to do with cholesterol?

The strongest and most practically important connection begins with:

fatty acid composition.

Olive oil typically has a high proportion of:

monounsaturated fatty acids.

Particularly characteristic is:

oleic acid.

Butter, lard, and various other fat sources, by contrast, have a higher proportion of saturated fatty acids.

Therefore, it is not just which fat we eat that is decisive.

Crucially, it is also:

which fat source is replaced by it.

The central practical idea | Replace instead of simply adding

Anyone who replaces a portion of butter or another highly saturated fat source with olive oil changes:

the fatty acid composition of their diet.

That is different from:

leaving the entire previous diet unchanged and subsequently consuming several additional tablespoons of olive oil.

Like every fat, olive oil provides approximately:

9 kcal per gram.

Therefore, I would not ask:

"How much additional olive oil do I need to drink to lower my LDL?"

But rather:

"Which source of fat can olive oil sensibly replace?"

This exact logic is also found in the authorized European health claim.

Authorized EU health claim | Unsaturated fatty acids and oleic acid

Here we can formulate things particularly clearly and positively.

The European Union has authorized the following health claim for oleic acid:

"Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat."

Legal requirements apply to its use.

The claim may only be used for foods that meet the conditions for:

a high content of unsaturated fatty acids.

That is an expressly authorized positive statement.

And its wording makes a crucial difference visible:

Replacement.

Not:

"The more olive oil, the lower the cholesterol."

And what about olive oil polyphenols?

In addition to its fatty acids, extra virgin olive oil contains natural accompanying substances.

These include various phenolic compounds.

At Green Agora, we work intensively with:

• total polyphenols
• oleocanthal
• oleacein
• hydroxytyrosol derivatives
• tyrosol derivatives

An authorized European health claim also exists for olive oil polyphenols.

Authorized EU health claim | Protection of blood lipids from oxidative stress

The authorized wording is:

"Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress."

The claim may only be used for olive oil that contains at least:

5 mg of hydroxytyrosol and its derivatives, e.g., oleuropein complex and tyrosol, per 20 g of olive oil.

In addition, consumers must be informed that the positive effect is obtained with a daily intake of:

20 g of olive oil.

This, too, is an expressly authorized positive health claim – provided the specific oil meets the legal requirements.

EU health claim for olive oil | Requirements and laboratory testing

Important | Oxidative protection is not the same as LDL reduction

These two EU claims must not be mixed up.

The polyphenol claim says:

Protection of blood lipids from oxidative stress.

It does not say:

"Olive oil polyphenols lower LDL cholesterol."

The oleic acid claim, by contrast, concerns:

the replacement of saturated with unsaturated fatty acids and the maintenance of a normal cholesterol level.

These are two different authorized statements with different biological references and different requirements for use.

LDL cholesterol and oxidized LDL are two different things

This distinction is also important scientifically.

LDL cholesterol

describes the amount of cholesterol transported within the LDL fraction.

Oxidized LDL | oxLDL

refers to LDL particles or components that have undergone oxidative changes.

Phenolic compounds from olive oil are being studied particularly intensively in connection with oxidative changes.

It is precisely here that human research shows interesting positive results.

Polyphenol-rich olive oil and oxidized LDL | Positive human findings

A systematic review and meta-analysis of randomized studies compared olive oils with higher and lower polyphenol content.

For:

oxidized LDL

a statistically more favorable effect of the more polyphenol-rich olive oils was observed.

Another meta-analysis on oxidative stress markers also found a significant reduction in oxLDL under higher-phenol olive oil interventions.

This is a relevant positive finding from controlled human studies.

In terms of content, it fits with the authorized European polyphenol claim.

But:

oxLDL is not the same as the LDL cholesterol concentration in a normal laboratory report.

Does more olive oil fundamentally lower the LDL level?

Here, the evidence becomes significantly more sober.

A dose-response meta-analysis examined:

34 randomized controlled studies with 1,730 adults.

For every additional:

10 g of olive oil per day

the average changes in:

• LDL cholesterol
• HDL cholesterol
• total cholesterol
• triglycerides

were overall:

minimal or trivial.

For LDL, the average effect was close to zero.

Another meta-analysis with:

33 randomized studies and 2,020 participants

also found no significant overall effect for extra virgin olive oil on:

• LDL
• HDL
• total cholesterol
• triglycerides

Thus, the statement "more olive oil automatically lowers LDL" is not supported by the entirety of randomized evidence.

That does not mean | Olive oil is irrelevant for fat quality

Here, too, the right question must be asked.

A study in which simply:

more olive oil

is given examines something different than a study in which:

butter is replaced by olive oil.

Or a study in which:

a complete Mediterranean diet

is compared with another form of diet.

These interventions must not be lumped together.

Olive oil can be an interesting source of fat from a nutritional physiology perspective, even if additional amounts of it alone do not produce a pronounced LDL effect.

Why the comparison with butter answers a different question

Butter contains significantly more saturated fatty acids.

Olive oil contains significantly more unsaturated fatty acids.

When one source of fat is replaced by another, this changes:

the entire fatty acid composition of the diet.

This exact mechanism is the basis for the approved EU claim regarding the replacement of saturated fats with unsaturated fats.

Therefore, the scientifically and legally sound message is not "olive oil is a cholesterol medication."

But rather:

Fat quality and the exchange of different fat sources are relevant.

What do studies on particularly polyphenol-rich olive oil show?

This is where research is especially exciting.

Meta-analyses of human studies show interesting changes with more polyphenol-rich olive oils, particularly regarding:

• oxidized LDL
• individual oxidative stress markers
• partially HDL-related parameters

This suggests that the phenolic content of an olive oil can be biologically relevant.

However, it does not mean:

"The higher the total polyphenol value, the more LDL cholesterol decreases."

2025 | Small randomized study with two EVOO variants with different phenol levels

In 2025, a small randomized study involving:

50 people with hyperlipidemia

was published.

Two extra virgin olive oils with different polyphenol concentrations and different daily amounts were compared.

One group received:

20 g per day of an oil with 414 mg/kg of phenols.

The other:

8 g per day of an oil with 1021 mg/kg of phenols.

As a result, the daily total intake of phenolic compounds was roughly comparable in both groups.

After four weeks, differences were observed in, among other things:

• total cholesterol
• HDL
• lipoprotein(a)

This is an interesting positive human signal.

However, the study was small and short.

Furthermore, both:

• polyphenol concentration
• and oil quantity

were changed at the same time.

Therefore, it does not provide a simple formula:

"The olive oil with the highest mg/kg value lowers LDL the most."

Is there an optimal amount of polyphenols for cholesterol?

No.

There is no scientifically recognized value based on the principle:

"500 mg of total polyphenols per kg are optimal for LDL."

Likewise:

250 mg/kg

is not a cholesterol threshold.

This number often arises from a mathematical conversion:

5 mg in 20 g = 250 mg/kg.

However, the EU condition concerns:

hydroxytyrosol and its derivatives.

Not simply:

just any total polyphenol value.

Therefore, it applies:

Total polyphenols ≠ automatically claim proof.

And:

250 mg/kg ≠ medical LDL threshold.

How is the polyphenol content in olive oil measured?

Mediterranean diet | This is where the clinical evidence becomes particularly strong

If we look not just at a single source of fat, but at the entire dietary pattern, the picture becomes significantly more interesting.

A Mediterranean diet is typically rich in:

• vegetables
• legumes
• whole grain products
• nuts and seeds
• fruit
• fish
• plant-based foods
• olive oil as a characteristic source of fat

Olive oil plays an important role in this pattern.

But the clinical results of the entire pattern should not automatically be attributed to a single bottle.

CORDIOPREV | Strong randomized result in existing heart disease

A particularly interesting example is:

CORDIOPREV.

The randomized study included:

1,002 people with pre-existing coronary heart disease.

They were assigned to:

• a Mediterranean diet
• or a lower-fat diet

The follow-up lasted:

7 years.

The combined primary endpoint included, among other things:

• heart attack
• revascularization
• ischemic stroke
• peripheral artery disease
• cardiovascular death

The primary endpoint occurred in:

87 participants in the Mediterranean group

and:

111 participants in the lower-fat group.

Depending on the model, the adjusted hazard ratios were approximately between:

0.72 and 0.75 in favor of the Mediterranean diet.

This is strong positive randomized nutritional evidence.

At the same time, the interpretation is clear:

CORDIOPREV studied an entire Mediterranean dietary pattern and not a single Green Agora bottle.

Olive oil or butter for elevated LDL?

For practical nutrition, this question is much more meaningful than searching for a "cholesterol oil."

Butter has a significantly higher proportion of saturated fatty acids.

Olive oil has a significantly higher proportion of unsaturated fatty acids.

The partial replacement of highly saturated fat sources with unsaturated fat sources therefore changes the fat quality of the diet.

This is exactly what the approved EU Health Claim refers to.

This does not mean:

Butter is forbidden.

It means:

The composition of the total fat intake is relevant.

Olive oil or sunflower oil?

There should not be an artificial contrast here.

Sunflower oil is not automatically:

"bad fat".

It also contains a high proportion of unsaturated fatty acids.

However, olive oil and sunflower oil differ in terms of, among other things:

• fatty acid profile
• phenolic accompanying substances
• oxidation stability
• sensory characteristics
• culinary use

The entire diet is more important than a blanket devaluation of a single vegetable oil.

Olive oil or sunflower oil | What science says

Is refined olive oil automatically bad?

No.

Refined olive oil typically also has a high proportion of oleic acid.

Extra virgin olive oil differs primarily in that it is produced without refining and can contain natural accompanying substances, including phenolic compounds.

For the pure question of fatty acids, refined olive oil should therefore not be presented as fundamentally worthless.

At Green Agora, we are also interested in the following regarding extra virgin olive oil:

• sensory characteristics
• origin
• olive variety
• freshness
• production
• phenolic analysis

Current polyphenol values of selected Green Agora olive oils

Current total polyphenol values are available for several Green Agora premium olive oils.

These values are analytical product information and not a ranking for LDL reduction.

A larger number does not automatically mean a greater reduction in LDL cholesterol.

For product characterization, the following can still be interesting:

• total polyphenols
• individual phenolic compounds
• olive variety
• harvest
• sensory characteristics
• quality parameters

Olive oil is a natural product.

Analytical values can vary depending on:

• harvest
• batch
• storage
• analysis method
• time of analysis

vary.

Pamako Gold Bio | Extraordinary analytics independent of LDL promises

Pamako Gold Bio currently features:

2081 mg of total polyphenols per kg.

This makes it one of the analytically particularly polyphenol-rich premium olive oils in the Green Agora assortment.

It comes from Crete and is produced from:

Tsounati olives.

The high analytical value is a remarkable product feature.

However, we do not deduce from this:

"Pamako Gold lowers LDL more than an olive oil with 600 mg/kg."

There is no established clinical basis for this.

Reasons to be interested in Pamako independently of this include, for example:

• Tsounati
• origin
• intense sensory experience
• production
• transparent analytics

Discover Pamako Gold Bio

Pamako | Laboratory values, certificates and quality

Pamako Blend Bio | Tsounati and Koroneiki

Pamako Blend Bio combines:

• Tsounati
• Koroneiki

The currently published total polyphenol value is:

1466 mg/kg.

Here too, the analytical value is:

a real product feature.

However, it is not an individual medical recommendation for elevated LDL.

Discover Pamako Blend Bio

Kouros of Zeus Early Harvest | Kalamon and characterful sensory profile

Kouros of Zeus Early Harvest is made from:

Kalamon olives.

The current total polyphenol value is:

835 mg/kg.

For me, the character of this product is especially defined by:

• Kalamon as the olive variety
• early harvest
• sensory profile
• origin
• analytics

These properties do not need an LDL healing promise to be interesting.

Discover Kouros of Zeus Early Harvest

Di Morea Bio and Mitira Bio | Why less mg/kg does not automatically mean worse

Di Morea Bio, made from Koroneiki olives, currently features:

664 mg of total polyphenols per kg.

Mitira Bio, made from Kolovi and Adramitiani, is currently at:

426 mg/kg.

Both values are significantly lower than Pamako Gold.

This does not mean:

These oils are therefore qualitatively inferior or nutritionally worthless.

A premium olive oil is not defined by a single laboratory number.

This also includes:

• olive variety
• fatty acid profile
• origin
• sensory profile
• freshness
• processing
• individual use

Discover Di Morea Bio

Discover Mitira Bio

Which olive oil for elevated cholesterol?

Green Agora does not label any product as a:

"cholesterol olive oil"

or:

"LDL lowerer."

For product selection, I would rather consider:

• Quality class: Extra virgin olive oil
• Fatty acid profile: high proportion of unsaturated fatty acids
• Olive variety: different sensory characteristics
• Origin: transparent producer and region
• Harvest: traceable current harvest
• Sensory profile: an oil that is actually enjoyed and used
• Analytics: current product-specific laboratory values

The highest total polyphenol value is not an LDL ranking.

Does one have to eat a lot of olive oil for elevated cholesterol?

No.

There is no general medical olive oil dosage for treating an elevated LDL level.

The:

20 g per day

are among the conditions of the polyphenol health claim.

They are not:

cholesterol medication.

Olive oil is also high in energy.

The reasonable amount depends on the total diet and energy intake.

Here too, "replacing" is often more sensible than "drinking in addition."

Must olive oil be used raw?

No.

Extra virgin olive oil can be used both cold and for many applications in warm cooking.

For example, it can:

• be drizzled over salads
• accompany vegetables
• be used for legumes
• be used for cooking
• be used as a finish over prepared dishes

With higher thermal stress, individual phenolic and aromatic compounds can change.

However, this does not mean that extra virgin olive oil may only be used raw.

Olive Oil Stability | Polyphenols, Heat and Quality Explained

Can olive oil replace cholesterol-lowering medication?

No.

In cases of significantly elevated LDL or high cardiovascular risk, medication may be required in addition to lifestyle measures.

Depending on the individual situation, established medicinal options include, for example:

• Statins
• Ezetimibe
• PCSK9-based therapies
• Bempedoic acid
• other lipid-lowering therapies

Which treatment is necessary depends on the individual risk.

Olive oil is a food product and must not replace medically necessary therapy.

Familial Hypercholesterolemia | Diet alone is often insufficient

Very high LDL levels can be genetically determined.

In the case of:

familial hypercholesterolemia

a high-quality diet can be beneficial.

However, it is often insufficient to control individual risk adequately.

One should be particularly vigilant if:

• LDL is already very high at a young age
• early heart attacks occur in the family
• early strokes occur
• multiple family members are affected

In such cases, the situation requires medical clarification.

Lipoprotein(a) | A different dimension of risk

Lipoprotein(a), abbreviated:

Lp(a)

is another lipoprotein parameter.

Its concentration is heavily genetically determined.

The European recommendations updated in 2025 explicitly recognize elevated Lp(a) as a risk modifier.

Genetically highly elevated Lp(a) cannot simply be normalized by choosing a particularly polyphenol-rich olive oil.

Here, too, product marketing should not be conflated with medical risk assessment.

What is more important than searching for the highest polyphenol value?

When it comes to elevated blood lipids, the overall dietary pattern is decisive.

Important fundamental principles include, for example:

• plenty of vegetables
• regular legumes
• whole grain products
• nuts and seeds
• appropriate plant-based sources of fat
• fewer sources of highly saturated fats
• as few industrial trans fatty acids as possible
• an appropriate total energy intake
• physical activity

Olive oil can very well be a component of such a dietary pattern.

But it does not replace the entire pattern.

Ayhan's Perspective | What I would really say when asked about cholesterol

When someone asks me:

"Ayhan, which of your olive oils lowers my LDL the most?"

I am not going to make up an answer.

I would not say:

"Take Pamako Gold with 2081 mg of polyphenols per kg and your LDL will drop more significantly."

There is no reliable basis for that.

But it does not follow that all I can say about olive oil and cholesterol is:

"We don't know anything."

On the contrary.

We do know something positive.

We know that olive oil is typically rich in unsaturated fatty acids.

We know that replacing saturated fats with unsaturated fats contributes to the maintenance of normal blood cholesterol levels – there is an approved EU Health Claim for exactly this.

We know that certain olive oil polyphenols can help protect blood lipids from oxidative stress, provided that the legal requirements for the claim are met.

We see interesting randomized human findings regarding polyphenol-rich oils and oxidized LDL.

And we see strong randomized data for Mediterranean dietary patterns.

These are strong statements.

We just don't have to turn them into the statement:

"This specific bottle treats elevated cholesterol."

With our products, on the other hand, I can explain very specifically:

• olive variety
• origin
• harvest
• sensory profile
• processing
• current laboratory values
• differences between the oils

And when a medical LDL question arises, product consulting must know its limits.

For me, high-quality olive oil is not a cholesterol medication – but as a characteristic source of unsaturated fat in a Mediterranean diet, it is by no means insignificant.

Ayhan from Green Agora

Ayhan's Olive Oil Favorites

Olive Oil and Cholesterol | Frequently Asked Questions

Does olive oil lower LDL cholesterol?

Olive oil as an additional single intervention does not reliably lower LDL. The replacement of fat sources high in saturated fatty acids with foods higher in unsaturated fatty acids is particularly relevant.

Is olive oil of interest for elevated cholesterol?

Yes. Olive oil can be a high-quality plant-based fat source within a balanced or Mediterranean dietary pattern. The individual medical assessment of an elevated LDL level must be distinguished from this.

What is the most important EU Health Claim regarding cholesterol?

Subject to legal requirements, it may be stated: "Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat."

Is HDL the "good cholesterol"?

That is a significant oversimplification. A very high HDL level does not automatically mean additional protection and does not compensate for a high LDL level.

Why is LDL important?

LDL and ApoB-containing lipoproteins play a causal role in the development of atherosclerotic cardiovascular diseases. Therefore, LDL is a central therapeutic target.

Are high polyphenol levels automatically better for LDL?

No. Polyphenol-rich extra virgin olive oils show interesting effects, especially regarding oxidative biomarkers like oxLDL. However, there is no linear rule whereby a higher total polyphenol value automatically produces stronger LDL cholesterol reduction.

What is the EU Health Claim for olive oil polyphenols?

Subject to legal requirements, it may be stated: "Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress."

Is oxidized LDL the same as LDL cholesterol?

No. LDL cholesterol refers to the amount of cholesterol in the LDL fraction. Oxidized LDL refers to oxidatively modified LDL particles or components. Both values must not be equated.

Are 500 mg of polyphenols per kg optimal for cholesterol?

No. A scientifically or legally recognized cholesterol threshold of this kind does not exist.

What do 250 mg of polyphenols per kg mean?

The figure often results from the mathematical conversion of 5 mg per 20 g. However, the EU claim requires hydroxytyrosol and its derivatives, not a flat 250 mg of any total polyphenols per kg.

Is Pamako Gold with 2081 mg/kg particularly good for high LDL?

The high total polyphenol value is an exceptionally interesting analytical product characteristic. No guaranteed or particularly strong LDL reduction can be derived from this.

How much olive oil should one eat if cholesterol is elevated?

There is no general medical olive oil dosage for LDL treatment. The amount should fit into the total diet and energy intake.

Is 20 g of olive oil a cholesterol dosage?

No. The 20 g are part of the conditions for the EU polyphenol health claim and are not a cholesterol medication.

Is olive oil better than butter?

Olive oil contains significantly more unsaturated fatty acids, while butter has a higher proportion of saturated fatty acids. The replacement of saturated with unsaturated fatty acids is relevant for maintaining a normal cholesterol level.

Can olive oil replace statins?

No. If medicinal LDL reduction is medically required, olive oil must not replace the prescribed therapy.

Is Mediterranean diet scientifically interesting?

Yes. Mediterranean diet is one of the well-studied dietary patterns. Randomized studies such as CORDIOPREV show positive cardiovascular results. These results refer to the entire dietary pattern and not to a single bottle of olive oil.

Scientific Basis of this Article

This article specifically took into account European regulations, current guidelines, as well as randomized studies and systematic reviews.

• Regulation (EU) No 432/2012 | Approved Health Claims for olive oil polyphenols, unsaturated fatty acids and oleic acid | 2025 consolidated version
• ESC/EAS | 2025 Focused Update of the 2019 Guidelines for the Management of Dyslipidaemias
• Effects of Olive Oil Consumption on Blood Lipids | 34 RCTs | 1,730 participants | Dose-response meta-analysis | PMID 36408701
• Effect of Extra Virgin Olive Oil on Anthropometric, Inflammatory and Cardiometabolic Markers | 33 RCTs | 2,020 participants | The Journal of Nutrition
• George ES et al. | High-Polyphenol Extra Virgin Olive Oil and Cardiovascular Risk Factors | Systematic Review and Meta-Analysis | PMID 29708409
• Olive Oil Phenols and Oxidative Stress Biomarkers | Systematic review and dose-response meta-analysis of randomized studies | PMID 37181304
• Olive Oil Polyphenols and Lipid Metabolism | Systematic review and meta-analysis of randomized studies | PMID 38132869
• High-Phenolic Extra Virgin Olive Oil in Patients with Hyperlipidemia | Randomized clinical trial | 2025 | PMID 40806126
• Delgado-Lista J et al. | CORDIOPREV | Mediterranean Diet versus Low-Fat Diet in Secondary Cardiovascular Prevention | 1,002 participants | 7 years | Lancet 2022 | PMID 35525255

In the classification, a deliberate distinction was made between:

LDL cholesterol | oxidized LDL | HDL | fatty acid exchange | isolated olive oil intervention | polyphenol-rich olive oils | Mediterranean dietary patterns | approved EU Health Claims | specific Green Agora product analyses.

These levels have different evidentiary power and must not be arbitrarily mixed with each other, scientifically or legally.

Further Green Agora Guides

• Is olive oil healthy? | Scientifically classified
• Understanding polyphenols in olive oil
• Understanding the EU Health Claim for olive oil
• How is the polyphenol content in olive oil measured?
• Olive oil for diabetics | What research shows
• Olive oil or sunflower oil?
• How to recognize good olive oil?

Premium Olive Oil at Green Agora | Quality independent of LDL promises

Green Agora does not market premium olive oil as a medication or as a specific cholesterol-lowering agent.

That does not mean our products do not possess extraordinary properties.

We only wish to describe these properties where they are actually measurable, verifiable, or sensory-experienceable.

These include:

• olive variety
• origin
• producer
• harvest
• early harvest
• sensory profile
• fatty acid profile
• production
• organic certification
• current laboratory analyses
• phenolic profiles, where analyzed

A premium olive oil does not become weaker just because we do not attribute a medical LDL-lowering effect to it.

Discover Premium Olive Oils

Would you like to know, independent of medical questions, which premium olive oil fits your palate?

Then we are happy to advise you on variety, sensory profile, origin, and usage.

WhatsApp: +49 175 9009341

E-Mail: info@greenagora.de

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