Masmana works exclusively with the Kilis Yağlık olive variety, and all of our olive oils are produced from this single cultivar.
Kilis Yağlık is widely grown in Kilis, a region regarded as one of the homelands of the olive. Its fruits are very small, while the stones are relatively large in proportion to the flesh. The variety is known for its pronounced bitterness and pepperiness, creating a distinctive flavour profile reminiscent of dark chocolate.
The Kilis Yağlık olive is cultivated within the province of Kilis, a region that receives approximately 400 mm of rainfall annually. As it is not self-fertile, it may exhibit shotberry formation when pollination is insufficient.
The tree has a semi-dwarf growth habit, while its medium-sized fruit is distinguished by a rich aroma and pronounced bitterness and pepperiness. Its olive oil also has a distinctive spicy bitterness that gives it a unique and characteristic flavour profile.
It is not a medicine. It is a food supplement that can play a valuable role in supporting the body’s natural defences and a healthy lifestyle. However, it should not be used as a substitute for medication, and food supplements cannot replace a balanced and varied diet.
Polyphenols are organic compounds naturally produced by plants and known for their antioxidant properties, which may help protect the body against oxidative stress.
A phenol molecule consists of a benzene ring (C₆H₆) in which one hydrogen atom is replaced by a hydroxyl group (-OH). Polyphenols are formed when a molecule contains more than one phenolic group.
The main phenolic compounds include tyrosol, hydroxytyrosol, oleocanthal, oleuropein, and oleuropein aglycone.
Masmana High-Polyphenol Olive Oil is produced from olives harvested early, during September and October. The olives are hand-picked and processed within four hours of harvesting. Taking environmental conditions, light exposure, and temperature into careful consideration, the oil is extracted using the cold-press method.
Polyphenol analysis has been conducted since 2005 in accordance with the standards established by the International Olive Council (IOC). Countries affiliated with the IOC primarily use High-Performance Liquid Chromatography (HPLC) equipment and the IOC methodology to measure biophenols.
• Unit of Measurement: Milligrams per kilogram of oil (mg/kg), where 1 mg equals 1/1,000 of a gram.
Although antioxidants perform many functions in the body, the potential benefits of olive oil polyphenols can be summarised as follows:
• Olive oil polyphenols help protect cells from oxidative stress by neutralising harmful free radicals.
• Research continues to explore their potential role in supporting the body’s natural defence mechanisms and overall cellular health.
• They may contribute to the protection of blood lipids from oxidative damage when consumed as part of a balanced diet.
• Polyphenol-rich foods may support cardiovascular health and help maintain overall well-being.
• They may also contribute to healthy metabolic balance as part of a varied and balanced diet.
These statements are for general information only. Olive oil is not a medicine and should not be used as a substitute for medical treatment or a balanced diet.
High-polyphenol olive oil is produced from olives harvested at an early stage of ripeness. The olives are picked while still green and processed promptly, as early harvesting generally helps preserve a higher concentration of naturally occurring polyphenols.
Polyphenols not only contribute to the nutritional profile of olive oil, but also play an important role in the olive’s natural development. The bitterness and pepperiness they create help protect the fruit from environmental stress during the ripening process.
Polyphenols play an important role in the distinctive character and oxidative stability of olive oil. Extra virgin olive oil is particularly valued among vegetable oils for its naturally occurring phenolic compounds, which contribute to its antioxidant properties, bitterness, pepperiness, and resistance to oxidation.
To help preserve these sensitive compounds, olives should be processed promptly and at carefully controlled temperatures. Excessive heat during production may reduce the concentration of certain volatile and phenolic compounds and negatively affect the oil’s overall quality.
One of the best-known phenolic compounds associated with olives is oleuropein. It is naturally present in the fruit, leaves, and other parts of the olive tree and contributes to the plant’s natural defence mechanisms. Oleuropein and its derivatives continue to be studied for their antioxidant and biological properties; however, olive oil should not be regarded as a medicine or a treatment for disease.
Recommended Daily Intake: 1 tablespoon (15 ml)
Early-harvest olive oil has a fruitier, more intense aroma, while ripe-harvest extra virgin olive oil has a milder flavour profile.
Olives intended for early-harvest oil are picked while still green. Ripe-harvest oil, on the other hand, is produced from olives harvested when their colour begins to turn purple and black.
Like the olive fruit itself, early-harvest olive oil naturally contains vitamins E and K. It is also valued for its naturally occurring biophenols and antioxidant compounds, which are generally more abundant when olives are harvested at an earlier stage of ripeness.
Nutrition experts also emphasise the importance of obtaining part of our daily energy intake from healthy fats, particularly monounsaturated fats such as those found in olive oil.
Cold pressing is a mechanical method of extracting olive oil without the use of chemical solvents or excessive heat. The olives are first crushed into a paste, after which the oil is separated from the olive pulp through mechanical processes. Under European standards, the extraction temperature must remain below 27°C for the oil to be described as cold-extracted.
Because certain aromas, phenolic compounds, and other naturally occurring components may be affected by high temperatures, cold extraction helps preserve the olive oil’s sensory qualities and nutritional characteristics.
Cold-extracted extra virgin olive oil naturally contains monounsaturated fats, polyphenols, and antioxidant compounds. When consumed as part of a balanced diet, it can be a valuable component of a healthy lifestyle.
Olive oil is one of the most valued flavours at the table, complementing a wide range of dishes with its distinctive taste. High-polyphenol olive oil stands out with its intense aroma, fruity character, and pleasantly bitter and peppery notes.
It can be used in both hot dishes, such as grilled and oven-baked foods, and cold dishes, including salads and meze. Its rich olive aroma and bold flavour can add depth and character to a variety of recipes.
Oleocanthal is a phenylethanoid and a naturally occurring phenolic compound found in extra virgin olive oil.
Oleocanthal has been studied for its potential role in biological processes associated with inflammation. Laboratory research has also explored its possible effects on mechanisms related to neurodegenerative diseases and the development of certain cancer cells.
Some in vitro studies suggest that oleocanthal may trigger processes leading to the breakdown and death of certain cancer cells. However, these findings are based primarily on laboratory research and should not be interpreted as evidence that olive oil can prevent, treat, or cure cancer or Alzheimer’s disease.
Oleuropein is a naturally occurring compound found in higher concentrations in olives during the early stages of fruit development. As the olive ripens, it is gradually metabolised and its concentration decreases. It is one of the compounds responsible for the olive’s characteristic bitterness.
Oleuropein has been studied for its potential antioxidant and cardiovascular properties. Research has explored its possible role in supporting healthy blood pressure, protecting cells from oxidative stress, and contributing to normal blood vessel function.
Laboratory and preclinical studies have also examined its effects on platelet activity, inflammation, and cellular mechanisms associated with certain types of cancer. Some research has investigated whether oleuropein may help reduce particular side effects associated with chemotherapy.
However, current evidence does not establish oleuropein or olive oil as a means of preventing, treating, or curing high blood pressure, cardiovascular disease, or cancer. These findings should not replace professional medical advice or treatment.
Antioxidants can be described as molecules that help protect the body against free radicals. An excessive accumulation of free radicals is associated with oxidative stress, which may contribute to the development of various chronic conditions, including diabetes, cardiovascular disease, and certain types of cancer.
The body also produces its own antioxidants, which play an important role in neutralising reactive oxygen species naturally formed during normal metabolic processes.
