Liberta Food cooperates with the European Commission Food Safety and Quality licensed natural olive oil cooperatives and producers. Our partners and Liberta Food pay attention to sustainable cultivation practices to improve land quality and soil. We preserve the biodiversity and ecosystems in the regions and periodically keep olive trees to minimize the use of chemicals discharged into the air, water, and soil.
The nutritional values ​​of Liberta Food olive oils also reflect the qualitative standards of high-quality olive oils: low acidity and peroxides far below the international legal limits. They have all excellent characteristics intact: a surprisingly full fruity taste, natural flavor, intense fragrances, perfect organoleptic qualities, and bright color. Liberta Food's extra virgin olive oils (EVOO) have recognized conformity in compliance with the production discipline.
Liberta Food names its olive oil Troy. It is an early harvest first cold-pressed EVOO from organically grown olive trees in the sunny hills of Troy region by the Aegean Sea.
Early harvest EVOO is produced from the first cold-pressed green olives with low acidity and oxidation rates, collected in October. It requires many laborious stages to produce early-harvest organic olive oil. The green olives must be carefully handpicked and sorted without touching the ground to avoid damaging the olive skin and crushing the fleshy part, reducing its nutritional value. Then, our collected olives are transferred to the olive oil mill within a few hours.
The green olives get washed carefully using cold water to cool in the most sterile conditions before being cold-pressed. Cold-pressed means that the olives never exceed 27°C/80°F during processing, thus retaining more nutrients. Olive oil mills rarely use the first cold-pressed process of olive oil production because of its high cost. Therefore, most EVOOs are not cold-pressed. After the cold extraction process, Liberta Food isolates EVOO from sunlight, heat, and air. Therefore, EVOO preserves its nutritional value with its high aroma and low acidity. Liberta Food's first cold-pressed EVOO is not only stored in steel tanks suitable for food storage at 14-16°C/57-61°F but also uses nitrogen gas to avoid EVOO contact with air.
A low level of free fatty acids is an indicator of superior EVOO. Thus, an acidity level of 0.3 percent is considered the highest quality, 0.5 percent is good, and an acidity level of 0.8 percent is average. Liberta Food delivers under 0.3 percent acidity in every first cold-pressed extra virgin olive oil bottle by carefully picking great-quality olives. Commonly, olive oils can last 18–24 months after bottling, while cold-pressed EVOO may last a bit less, around. Beyond this time, the first cold-pressed EVOO will go rancid. Because of its low yield, the first cold-pressed EVOO is more expensive than other types of olive oil, but polyphenols are a type of antioxidant found in abundance in EVOO. Mainly, unfiltered olive oil preserves additional polyphenols of higher polarity.
Health benefits of the early harvest cold-pressed EVOO:
+ Consumption of EVOO helps reduce harmful cholesterol levels and increases good cholesterol levels.
+ Its high polyphenol, Vitamin E, chlorophyll, and carotenoids can boost our immune system by affecting the proliferation of white blood cells.
+ EVOO also reduces gallstones, liver stones, and duodenal ulcers.
+ EVOO stabilizes low blood sugar levels and prevents metastasis and cytoskeleton disassembly.
+ EVOO not only recovers chemotherapeutics sensitivity but also does cytoskeleton disassembly.
+ Polyphenols help protect the central nervous system and brain cells, thereby protecting against degenerative nerve diseases such as Dementia (Alzheimer's or Parkinson's).
+ Use of olive oil by individuals with diabetes helps and prevents the activation of gluconeogenesis in the liver.
+ EVOO also obtains saturated, monounsaturated, and polyunsaturated fats. Therefore, they are essential ingredients for the average growth and development of children in their early stages of childhood.