Olive Oil Ingredients


·       Found in olives and olive leaves.
·       Prevents diabetes.
·       It is good for and prevents stomach and fungal disorders.
·       It has antiviral and antimicrobial properties.
·       It has anti-inflammatory properties.



·      It is one of the most important antioxidants.
·       Protects cells from oxidative stress.
·      Protects against aging, degenerative diseases and cancer.
·       Prevents oxidative degradation of cell membranes accelerated by UV (Ultraviolet) and stabilizes biological membranes.



·       Shows antioxidative properties.
·      Improves the optical density of pigments and prevents age-related cataract formation.
·       Prevents damage to the retina.


·       It is found in olive oil at a rate of 0.7% (7ml/gr.).
·      Reduces cholesterol level.
·      Regulates cholesterol synthesis.
Thus, it slows down aging.
·      It has anti-inflammatory properties.



·       Zeytinyağı  %74’e kadar doymamış yağ asidi olan oleik asit içerir.
·       Oleik asit tekli bağ olduğundan oksidasyona daha az duyarlıdır.
·       Zeytinyağı da zengin antioksidan içeriği ve oleik asidin direnci ile kararlı ve uzun ömürlü bir yağ olarak ortaya çıkar.



·       It has antimicrobial and anti-cancer properties.
·      It shows a defense mechanism against heart diseases.
·      Shows anti-tumor effect.
·       Supports blood sugar regulation.
·      Cleanses free radicals and prevents low-density lipoprotein oxidation.


Polyphenols occur naturally in plants, phenolic compounds present in olive oil are defined as polyphenols. It contains most of the unsaponifiable fraction in olive oil.
·      Olive oil contains at least thirty phenolic compounds. If we gather under the main title, these are;

B - SECOIRIDOIDS: Oleuropein, Oleochantal



·       Oleochantal found in extra virgin olive oil prevents damage to Alzheimer's nerve cells. The results are very promising. Oleochantal is one of the causes of Alzheimer's, it increases the production of proteins and enzymes necessary for the removal of amyloid beta from the brain. Oleochantals add bitterness to olive oil.

Studies have evaluated that olives and olive oils, which have a sharp bitterness and burning, are rich in phenolic components.

In the sensory analyzes made on the panels, the bitterness, burning and fruitiness of the Zethoveen oils were found to be high. This opinion was also supported by the analyzes made in the laboratory. Our 2019 early harvest and olive oils in 250 ml bottles contain 813 mg/kg of polyphenols.

Our 2017 early harvest extra virgin olive oil contained 775 mg/kg of polyphenols. The experiments with our oil, which was examined in the laboratory by Dokuz Eylul University Faculty of Medicine Professors and Associate Professors, were pleasing. Studies have shown that olive oil with high polyphenols improves learning and memory, and increases anxiety. These results show that high polyphenol olive oil will positively affect children's brain development.