The quality of olive oil depends on several factors, such as the olive variety, the cultivation practices, the climatic and soil conditions, the practices of pressing the olive fruit, and the procedures until its bottling.

The French term 'terroir' refers to the intricate interaction of all factors that affect olive oil The acquisition of knowledge regarding the precise effect of each factor contributes to the production of olive oil of high nutritional value and bioactivity.

MOLON LAVE, innovating in the field of olive oil, implemented quality terroir in its olive groves, an experimental process of evaluating multiple samples from different olive varieties in collaboration with FoodOxys PC spin-off.

	DURATION 1 year
	OLIVE VARIETIES Koroneiki / Athinolia
	IRRIGATION CONDITIONS Irrigated / Dry
	ALTITUDINAL CONDITIONS Low / High altitude

THE PROCESS

FoodOxys applied a holistic approach, scientifically proven, to assess the capacity of the samples:

	to scavenge free radicals
	to protect DNA from severe oxidative damage
	to exert effects on the antioxidant system of human cells (endothelial, hepatic, gastric), cultured under controlled laboratory conditions

THE RESULTS