Award Winning Extra Virgin Olive Oil
Treowen Estate Extra Virgin Olive Oil is harvested by hand from selected trees, and never processed with chemicals or additives. Our Olive Oil surpasses industry standards requiring for an oil to be labelled Extra Virgin. The FFA (Free Fatty Acid) content must be below 0.8% and taste like fresh olives. At Treowen Estate we maintain an FFA of ±0.2% Lab reports here
Biophenols, Oleuropein & Hydroxytyrosol
From recent studies Extra Virgin Olive Oil typically has more than 20 different biophenols . The prevalent classes of hydrophilic phenols found in EVOO are phenolic alcohols and acids (i.e. Hydroxytyrosol and vanillic acid), flavonoids (i.e. luteonin), lignans (i.e. pinoresinol) and secoiridoids. 
Among these substances the last two classes include the most concentrate phenols of EVOO. Secoiridoids, like aglycone derivatives of oleuropein, demethyloleuropein and ligstroside, are present in olive fruit as most abundant EVOO phenolic antioxidants.
Several important biological properties (antioxidant, anti-inflammatory, chemopreventive and anti-cancer) along with the characteristic pungent and bitter tasty properties have been attributed to EVOO phenols.
