HOCO Olive Oils

HOCO Olive Oils | Oleocanthal | Polyphenols | Laboratory Analyses

At Green Agora, we use HOCO as our own internal designation for a selection of extra virgin olive oils from Greece, for which the analytical assessment of phenolic compounds plays a special role.

Depending on the product, the focus is on information regarding, among other things:

Oleocanthal | Oleacein | Total phenols or total polyphenols | Acidity | Harvest | Sensory profile | Laboratory analyses

HOCO is not a legally defined quality grade, nor is it a Europe-wide category for a specific oleocanthal value.

The legal quality grade for the olive oils in this selection remains extra virgin olive oil.

The deciding factor is therefore not just the highest possible number, but the verifiable connection between:

Olive variety | Origin | Harvest | Processing | Sensory profile | Analytical data

Depending on our current range, HOCO includes olive oils from Pamako | Kouros of Zeus | Creta Eleon | Mitira | Di Morea | Marmaro, among others.

We offer free shipping within Germany for all orders.

What HOCO means at Green Agora

At Green Agora, HOCO describes an additional analytical focus within our olive oil selection.

In doing so, we look not only at how an olive oil tastes but also at which product-specific analytical data is available.

Depending on the olive oil, this may include values such as:

Oleocanthal | Oleacein | Analyzed total phenols | Acidity | Other documented analysis parameters

Not every laboratory report contains the same parameters, and not every analytical method answers the same analytical question.

Therefore, we always relate laboratory values to the:

Specific product | Analyzed sample | Respective harvest or batch | Time of analysis | Method used

insofar as this information is available.

HOCO is therefore not a simple ranking list based on the principle:

Highest number = best olive oil

Oleocanthal | Peppery sensation in the throat

Oleocanthal is a naturally occurring phenolic compound that can be present in extra virgin olive oil.

From a sensory perspective, oleocanthal is particularly interesting because it can contribute to the characteristic peppery sensation felt especially in the throat when tasting certain olive oils.

However, how intensely an olive oil actually tastes does not depend on oleocanthal alone.

Also:

Olive variety | Ripeness | Harvest | Processing | Other phenolic compounds | Aroma profile

influence the overall sensory impression.

Therefore, the rule is:

Sensory impressions can provide indications | a laboratory analysis cannot replace them.

An exact oleocanthal value in mg/kg cannot be derived from the strength of a scratchy or peppery feeling in the throat.

Total polyphenols | Oleocanthal | Oleacein | Different analytical quantities

The terms total polyphenols | oleocanthal | oleacein should not be used interchangeably.

Oleocanthal and oleacein are individual phenolic compounds.

A total phenol or total polyphenol value, on the other hand, is a summarized, method-dependent analysis value.

Which compounds are included in this value and how the result is expressed depends on the method and evaluation used.

Laboratories can use different analytical procedures that answer different analytical questions.

Therefore, it is not enough to place two figures such as "600 mg/kg" and "1,000 mg/kg" side by side without knowing exactly what was measured.

For a meaningful comparison, several questions are important:

What was measured? | With what method? | Which compounds were detected? | How is the total value defined? | Which sample was examined? | From which harvest does it originate? | When was the analysis performed?

We explain this in detail in our magazine under Measuring polyphenol content in olive oil | HPLC | qNMR | Laboratory values.

Laboratory values | Always a specific sample

Polyphenol and oleocanthal values are not immutable characteristics of a product name.

The phenolic composition of an olive oil can be influenced by, among other things:

Olive variety | Location | Climate | Ripeness | Harvest time | Processing | Filtration | Storage | Harvest year | Analysis time

An analysis value therefore describes the specifically examined sample at the time of analysis.

A new harvest of the same olive oil may have different values.

Individual components of the olive oil can also change during storage.

We therefore deliberately refrain from providing a permanent HOCO ranking list that treats a one-time measured value as an unchangeable product property.

Where current analytical data is available, you will find it directly on the respective product page or in the associated analysis document.

You can find a good example of how even two related olive oils can differ analytically in our article Pamako Gold | Pamako Silver | Tsounati | Current laboratory values.

Sensory profile | Fruitiness | Bitterness | Pungency

HOCO does not automatically mean extremely bitter or extremely pungent.

There are different sensory profiles within this collection as well.

Some olive oils taste intense and peppery. Others present themselves as more harmonious or milder.

When tasting extra virgin olive oils, the following play an important role in particular:

Fruitiness | Bitterness | Pungency

Bitterness and pungency can be related to the phenolic composition of an olive oil.

However, their intensity alone is neither a complete quality assessment nor an analytical measurement.

Depending on the olive oil, impressions of the following can also be noticeable:

Green almonds | Herbs | Grass | Artichoke | Tomato leaf | Apple | Nuts | Citrus fruits

On the respective product pages, you will find the documented sensory information for the specific olive oil.

EU Health Claim | Total polyphenols alone are not enough

There is an approved health claim for olive oil polyphenols in the European Union.

Specific requirements apply to its use.

The relevant EU regulation requires at least:

5 mg of hydroxytyrosol and its derivatives per 20 g of olive oil

According to European regulations, this includes, for example, compounds from the oleuropein complex as well as tyrosol.

In addition, when using the approved claim, information must be provided that the described positive effect occurs with a:

daily intake of 20 g of olive oil

It is important to distinguish:

A high total polyphenol value alone does not automatically prove that this requirement is met.

Even a single oleocanthal value should not be automatically understood as proof for the health claim without the corresponding analytical context.

The decisive factor is which relevant compounds were determined in the specific product using a suitable analytical method.

That is why we deliberately distinguish between:

Total phenols | Individual phenolic compounds | Sensory profile | Analysis data relevant to the health claim

The designation HOCO alone does not mean that every HOCO olive oil automatically meets the legal requirements for using the EU health claim.

You can find the detailed legal and analytical classification in our guide EU Health Claim for olive oil | Hydroxytyrosol | Laboratory analyses.

Choosing HOCO olive oil | Not just by the highest number

A higher analysis value does not automatically mean that an olive oil is better suited for every taste and every use.

Several properties are interesting together for selection:

Current analysis data | Olive variety | Origin | Harvest | Fruitiness | Bitterness | Pungency | Aroma | Personal taste | Desired use

A very robust olive oil can be particularly interesting if you prefer pronounced bitterness and peppery pungency.

A more harmonious HOCO olive oil, on the other hand, may be a better fit if you are looking for a more balanced flavor profile.

The laboratory analysis therefore describes an important part of the product.

However, it does not replace the question:

Which olive oil suits you and your kitchen?

HOCO olive oil for cooking and tasting

HOCO olive oils are extra virgin olive oils and can be used in a variety of ways depending on the respective product and flavor profile.

For example, for:

Salads | Vegetables | Legumes | Fish | Pasta | Bread | Dips | Dressings | For refining | For pure tasting

More robust profiles can give a dish a clearly perceptible accent of their own.

Milder or more harmonious profiles can accompany other ingredients more subtly.

Extra virgin olive oil can also be used for cooking.

Heat and preparation time can influence aroma and individual ingredients.

For selection based on use, you can find additional orientation in our Green Agora Guide | Which olive oil for salad | Cooking | pure.

HOCO and Premium | Two different focuses

Our HOCO selection and our Premium olive oils intentionally overlap.

For Premium olive oils, the focus is on the entire variety of high-quality extra virgin olive oils:

Origin | Olive variety | Harvest | Processing | Sensory profile

For HOCO olive oils, an additional analytical focus is added:

Oleocanthal | Other phenolic compounds | Laboratory values | Factual classification of results

Sensory profile remains important for HOCO as well.

However, it does not necessarily have to be particularly intense.

An olive oil can therefore be part of our Premium selection and our HOCO selection at the same time.

Organic | HOCO | Two different properties

HOCO does not automatically mean organic.

Some of our HOCO olive oils are organically certified. Other products do not have organic certification.

Organic certification and the analytical assessment of phenolic compounds describe different properties of an olive oil.

You can find out whether a specific product is organically certified directly on the respective product page.

Storing HOCO olive oil correctly

Even an olive oil with high initial values does not remain unchanged during storage.

Particularly relevant are:

Light | Heat | Oxygen | Time

Olive oil should be protected from direct light and unnecessary heat and closed tightly after use.

A high laboratory value at the time of analysis is no guarantee that an opened olive oil will retain the exact same value over a long period.

Detailed information can be found under Storing olive oil correctly | Polyphenols | Taste | Freshness.

Comparing HOCO olive oil | Tasting in Lüdenscheid

Laboratory values explain a part of an olive oil.

Sensory experiences are best perceived through direct comparison.

At an olive oil tasting at Green Agora in Lüdenscheid, you can compare different olive oils and flavor profiles with one another.

In doing so, differences in:

Fruitiness | Bitterness | Pungency | Aroma

become immediately perceptible.

Free shipping within Germany

Green Agora ships orders free of charge within Germany.

This means no additional flat-rate shipping fee is added to the displayed product price within Germany.

You can find further details in our shipping information.

Current prices, availability, analytical data, and product-specific details can be found directly with the respective olive oil.

Frequently asked questions about HOCO olive oils

What does HOCO mean at Green Agora?

HOCO is a Green Agora range designation for selected extra virgin olive oils with an additional focus on:

Oleocanthal | Phenolic compounds | Laboratory analyses | Sensory profile

HOCO is not a legally defined quality grade.

Is a specific oleocanthal limit value legally established for HOCO?

No.

There is no legally defined EU limit value for the Green Agora range designation HOCO.

You can therefore find the specific analytical data for the respective product.

What is oleocanthal?

Oleocanthal is a naturally occurring phenolic compound that can be present in extra virgin olive oil.

It can contribute to the characteristic peppery sensation in the throat.

How much oleocanthal is contained in a specific sample is determined analytically.

What is oleacein?

Oleacein is also a phenolic compound that can be analyzed in extra virgin olive oil.

Oleacein and oleocanthal are different compounds and should not be analytically equated with one another.

You can find the documented values for each in the specific olive oil.

Are total polyphenols and oleocanthal the same?

No.

Oleocanthal is an individual phenolic compound.

A total phenol or total polyphenol value, on the other hand, is a summarized and method-dependent analysis value.

Which compounds such a total value includes depends on the method and evaluation used.

Does a strong scratchy feeling in the throat automatically mean a lot of oleocanthal?

No.

Oleocanthal can contribute to the peppery sensation in the throat.

However, the strength of the sensory perception is no substitute for a laboratory analysis and cannot be converted directly into an exact mg/kg value.

Are HOCO olive oils always very pungent?

No.

HOCO describes the additional analytical focus of the collection and not a specific sensory intensity.

Depending on the olive oil, the profiles can range from harmonious to significantly more robust.

Does every HOCO olive oil automatically fulfill the EU Health Claim?

No.

The designation HOCO alone does not state that the legal requirements of the claim are fulfilled.

The approved claim is subject to specific requirements for hydroxytyrosol and its derivatives per 20 g of olive oil as well as other requirements for consumer information.

The legal assessment must therefore be carried out on the basis of the relevant analytical data for the specific product.

Are all HOCO olive oils organic?

No.

HOCO and organic are different properties.

Whether a particular olive oil is organically certified can be found on the respective product page.

Can I taste HOCO olive oil purely?

Yes.

When tasting purely, fruitiness, bitterness, pungency, and other sensory impressions can be perceived particularly directly.

How intensely an olive oil acts depends on the respective sensory profile and personal perception.

Can I also use HOCO olive oil for cooking?

Yes.

HOCO is a range designation and does not change the legal quality grade of the respective olive oil.

The HOCO selection comprises extra virgin olive oils that can be used for many kitchen applications.

How heat influences aroma and individual ingredients depends, among other things, on temperature, duration, and the respective olive oil.

What is the difference between HOCO and Premium olive oils?

With premium olive oils, the focus is on the entire variety of origin, olive variety, harvest, processing, and sensory profile.

At HOCO, an additional focus is added:

Oleocanthal | phenolic compounds | laboratory analyses | objective classification of the results

.

An olive oil can belong to both collections.

How do I store HOCO olive oil correctly?

Like other high-quality extra virgin olive oils, HOCO olive oil should be protected from light and unnecessary heat and sealed tightly after use.

Analytical values do not necessarily remain unchanged during storage.

You can find more information in our guide to proper storage.

Is shipping for HOCO olive oils free within Germany?

Yes.

Green Agora ships orders free of charge within Germany.

You can find further details in our shipping information