Thallon olive oil has all the characteristics of the Chondrolia olive variety of Halkidiki. It has a rich fruity taste with aromatic notes of grass, greens, pepper, tomato. It is recommended to be eaten raw in the morning or as an accompaniment to salads, boiled or grilled vegetables and grilled meat.
Thallon is an olive oil with a very high content in two of the most important phenols – Oleocanthal and Oleacein. Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress. The Oleocanthal, Oleacein and derivatives complex have protective properties for our health and a positive impact on the prevention of heart attacks and in the treatment of inflammation. Furthermore, recent studies have shown that they are shielding the human body against Alzheimer’s disease. Based on the analysis of the concentration of polyphenols in our olive oil, the beneficial effects on the cardiovascular system are ensured with the recommended daily intake of 20g of olive oil.