Extra virgin olive oil (EVOO) is the jewel of the Mediterranean diet due to its unique nutritional balance. lasolana2 stands out among the best EVOOs, thanks to its highly balanced fatty acid profile and exceptional content of antioxidant compounds (polyphenols, tocopherols, squalene, etc.). This cocktail of nutrients provides a powerful protective effect against cardiovascular diseases and other oxidative damage. Specifically, lasolana2 combines over 75% monounsaturated fatty acids (oleic acid) with moderate amounts of essential polyunsaturated fatty acids (omega-6 and omega-3). According to official reports, the benefits of olive oil are attributed precisely to its "high content of oleic acid and polyunsaturated fatty acids, as well as other interesting components such as phenolic compounds, phytosterols, tocopherols, and squalene."
In other words, lasolana2 is a healthy fat-balanced oil. Its high proportion of monounsaturated fats (77.39% oleic acid in our latest campaign) helps maintain normal blood cholesterol levels when it replaces saturated fats in the diet. Additionally, the essential omega-6 (linoleic, ~4.46%) and omega-3 (linolenic, ~0.74%) fatty acids in lasolana2 provide indispensable nutrients for cellular health without unbalancing the unsaturated-saturated ratio. According to European Union criteria, a food can be declared "high in unsaturated fats" if at least 70% of its fatty acids are mono- and polyunsaturated. The figures for lasolana2 far exceed this threshold, making it more than qualified for the health claims associated with omega fatty acids. For example, for α-linolenic acid (omega-3), the regulation allows the claim "source of omega-3" if the oil provides at least 0.3g per 100g. lasolana2 provides nearly twice that minimum in every 100g, also contributing to maintaining a healthy lipid profile.
Key nutritional composition of lasolana2:
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Oleic acid (monounsaturated omega-9): 77.39% of total fats, essential for protecting cardiovascular health.
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Polyunsaturated fatty acids: ~4.46% omega-6 (linoleic) and ~0.74% omega-3 (linolenic), balancing the fat profile with essential nutrients (with an ω6/ω3 ratio typical of olive oil).
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Saturated fats: less than 15%, well below the limits for extra virgin olive oil (0.8% max acidity) and much lower than in seed oils. In fact, the acidity of this harvest is 0.14, consistent with the average of the last 10 harvests, reflecting the excellent quality of the fruit and the extraction process.
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Key minor antioxidants: total polyphenols (phenolics). The content of the current harvest is 721 mg/kg and the average of the last 10 campaigns is 459 mg/kg (well above the minimum of 250 mg/kg required for the health claim); vitamin E (tocopherols) Its content is 289 mg/kg (a potent fat-soluble antioxidant); oleocanthal (~51.60 mg/kg), responsible for the characteristic pungent taste and anti-inflammatory effects; squalene (4869 mg/kg and the average of the last 10 harvests is 6250.40 mg/kg), an antioxidant triterpene. All these compounds play a protective role against oxidation and inflammation, enhancing the biological value of the oil.
This combination of fats and antioxidants makes lasolana2 an exceptional food for maintaining health. Numerous epidemiological studies support that regular consumption of high-quality EVOO reduces cardiovascular risk. The PREDIMED project, for example, showed a significant reduction in cardiac events when supplementing the diet with extra virgin olive oil instead of other fats. In line with this, European and Spanish nutritional recommendations highlight the convenience of preferring EVOOs rich in polyphenols and with an optimal fat profile.
High content of antioxidant polyphenols
Polyphenols are the most prominent natural antioxidant compounds in EVOO. They include substances such as hydroxytyrosol, tyrosol, oleuropein, and oleocanthal, which protect cells from oxidative stress. Not all EVOOs have the same levels: typically, mild oils offer 100–200 mg/kg of polyphenols, while robust and premium oils usually exceed 250–300 mg/kg. In general, "the average values of total polyphenols in EVOO range from 300-600 ppm." lasolana2 is above this range in the current campaign (721 mg/kg in the current harvest): our official analyses over the last 10 years place it among the oils with the highest antioxidant capacity on the market. This richness in polyphenols is not only a sign of early oil and healthy fruits, but also directly supports its healthy effects.
Furthermore, European regulations themselves recognize the importance of EVOO polyphenols. The European Food Safety Authority (EFSA) approved a specific health claim: “olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.” However, this claim can only be used if the oil contains at least 5 mg of hydroxytyrosol and its derivatives per 20 g of product (about 20 ml). This requirement is equivalent to approximately 250 mg/kg of total polyphenols. Since lasolana2 far exceeds this threshold in all its analyzed campaigns, it amply meets the requirements for this authorized benefit. In fact, each 20 ml tablespoon of our oil provides on average almost double what is required by this regulation, more than covering the minimum 5 mg required, and almost tripling it in the current harvest.
In practice, this means that just one or two tablespoons of lasolana2 daily already achieve the minimum antioxidant levels recommended by the EFSA to protect LDL cholesterol from oxidation.
For comparison, some quality seals and studies recommend consuming about 20–25 g daily of an EVOO with >250 ppm of polyphenols (equivalent to 1–2 tablespoons) to notice differences in cardiovascular health. With our oil, just one tablespoon a day is enough to benefit from the protective effect of phenols on the arteries, as it provides more than the 5 mg of hydroxytyrosol equivalents required by European regulations.
The high polyphenols of lasolana2 are also reflected sensorially: its flavor is balanced but with slight bitter and pungent notes (indicative of hydroxytyrosol and oleocanthal), qualities appreciated in EVOOs with high antioxidant intensity. These minor compounds, in addition to providing aroma, support the stability of the oil and protection against cellular aging.
Health benefits and scientific backing
The exceptional profile of lasolana2 translates into multiple scientifically backed benefits. Monounsaturated and polyunsaturated fatty acids, especially the dominant oleic acid, contribute to maintaining normal cholesterol levels when saturated fats are replaced by unsaturated fats. Official references confirm that a high unsaturated content (>70%) in the diet helps control plasma cholesterol. Furthermore, the present polyphenols act as powerful internal antioxidants: they reduce the oxidation of LDL lipoproteins (involved in atherosclerosis) and participate in the regulation of vascular inflammation. Clinical studies such as PREDIMED have linked the regular consumption of EVOO with high phenolic content to a significant reduction in cardiovascular risk.
Quality seals distinguished by the EFSA are only granted to olive oils that maintain their key nutrients throughout their shelf life. Our periodic monitoring shows that lasolana2 retains outstanding levels of polyphenols, tocopherols, and unsaturated fats even months after bottling, thanks to good production and storage practices (adequate filtration, dark container, low acidity, and peroxides). This ensures that the consumer truly receives the healthy benefits promised on the label.
Conclusion
In conclusion, lasolana2 EVOO combines the ideal fat profile of an extra virgin olive oil with an exceptional load of natural antioxidants. This places it among the EVOOs with the most polyphenols and with the best nutritional properties on the market. With just one daily tablespoon of lasolana2 (20 ml each) the amount of phenols recommended by the EFSA to protect cardiovascular health is provided. Its regular consumption contributes to maintaining healthy cholesterol, reducing the risk of heart disease, and protects cells from oxidative stress thanks to the bioactive compounds it contains. In summary, lasolana2 is a technically superior, health-promoting, and commercially attractive EVOO, backed by science and European regulations. For all these reasons, it is not surprising that it is considered one of the best EVOOs for anyone seeking a healthy and quality extra virgin olive oil.
Sources: The above statements are based on scientific studies and official regulations (Reg. EU 432/2012, EFSA opinions), as well as analytical data from lasolana2. In particular, the EFSA establishes quantitative criteria for health claims (e.g., ≥5 mg of hydroxytyrosol per 20 g of oil), and nutritional guidelines support the Mediterranean diet with EVOO rich in polyphenols for cardiovascular protection. All cited links support these points with scientific information and official regulations.
