Querubi French Organic Extra Virgin Olive Oil
What Makes Querubi Oil Special?
When we started planting our young trees we decided to work with only local olive tree varieties, Verdal, Poumal, Oliviere, Picholine and Arbequine. It is the choice of these varieties and the moment of harvest that gives Querubi Organic Extra Virgin Olive Oil its distinguished vibrant green and herbaceous aromas, lively peppery finish and an exceptionally low acidity rate of around 0.15%, a hallmark of true, authentic organic extra virgin olive oil.
Through the precise timing of our harvests, we create an early harvest green olive oil, naturally rich in antioxidants, polyphenols, and vitamins, far surpassing the nutritional profile of widely available late-harvest oils. While many producers chase higher yields, we solely focus on quality, harvesting early to capture the fullest flavour and the true health-giving properties of organic olive oil.
Our Olive Oil is a single-estate oil pressed exclusively from our own organically grown olives, in small batches and limited quantities. Every stage from harvest to bottling, packaging and much of the transport, is carried out by our own hands. This meticulous approach preserves the purity, freshness and distinctive character of our oil, resulting in a product that is immaculate, unadulterated and unmistakably Querubi.
Health Benefits of Extra Virgin Olive Oil
Extra virgin olive oil (EVOO) is one of the healthiest fats in the world. Rich in antioxidants, healthy monounsaturated fats and anti-inflammatory compounds, it provides numerous health benefits that contribute to your overall health. A few important elements you should know :
- The monounsaturated fat in EVOO helps reduce bad LDL cholesterol while maintaining or even increasing good HDL cholesterol. It also improves blood vessel function and reduces blood pressure, lowering the risk of strokes and heart attacks.
- EVOO is loaded with polyphenols which have strong anti-inflammatory and antioxidant properties. These compounds help protect cells from oxidative stress, which can lead to chronic diseases including cancer and neurodegenerative disorders.
- Oleocanthal, a natural compound in olive oil, has been shown to work like ibuprofen, helping to reduce inflammation and pain naturally. Chronic inflammation is a major factor in diseases like arthritis, diabetes and Alzheimer’s.
- EVOO improves insulin sensitivity helping to regulate blood sugar levels and reducing the risk of type 2 diabetes. Adding olive oil to meals can prevent post-meal blood sugar spikes, making it a great choice for diabetics.
-EVOO supports the gut microbiome, feeding beneficial bacteria that aid in digestion and boost immunity. It also has mild laxative properties, which can help with constipation.
Polyphenols and Oleocanthal
Polyphenols are natural plant compounds found in fruits, vegetables, tea, wine, olive oil and many other plant-based foods. Polyphenols are essential for plant survival, defense, and reproduction. They protect against UV rays, pests and pathogens, help attract pollinators and support structural integrity. This natural protection system also benefits humans when we consume polyphenol-rich plant foods. They are powerful antioxidants that help protect the body from oxidative stress, inflammation and chronic diseases like heart disease and diabetes.
Oleocanthal is a powerful, inflammation-fighting polyphenol found only in EVOO.
Oleocanthal was discovered by Dr. Gary Beauchamp, an American biologist and sensory scientist in 2005.
Oleocanthal is now recognised as one of the most beneficial polyphenols in EVOO
Is Organic Olive Oil better?
Organic olives generally have higher polyphenol content compared to conventionally grown olives. This is due to several key factors related to how organic olives are cultivated and harvested:
In organic farming, olives face more natural stress such as pests, drought, and soil variability. This stress triggers the olive tree to produce more polyphenols as a natural defense mechanism.
Organic farming often enhances soil biodiversity, leading to better nutrient uptake by olive trees, resulting in a higher concentration of beneficial compounds including polyphenols.
Organic olive producers often prioritize early-harvested olives which have higher polyphenols levels than later-harvested olives. Early harvesting means the olives are still green and slightly bitter, an indicator of high polyphenol content.
How much olive oil should I use?
Research suggests that oleocanthal in EVOO has a similar anti-inflammatory effect to ibuprofen but in a natural form. Studies estimate that consuming 50 ml (about 3.5 tablespoons) of high-oleocanthal EVOO provides an anti-inflammatory effect comparable to a 10% dose of ibuprofen (200 mg tablet).
This means 50 ml of EVOO is roughly equivalent to about 20 mg of ibuprofen in terms of anti-inflammatory effects. Unlike ibuprofen, oleocanthal does not have gastrointestinal side effects when consumed as part of a normal diet.
Farming without agricultural chemicals
The impact of decades of synthetic fertilizers, herbicides, and pesticides is now plain to see in the food we eat, the soil beneath our feet and, ultimately, in our own health. The World Health Organization has played a key role in bringing this to light, helping to remove many of the more than 1,000 pesticides once used routinely in farming. Yet, in their place, stronger and more persistent chemicals have often taken hold, substances that not only touch our health directly but slowly wear away the life of our soils.
Healthy soil is a living world of its own. Beneath the surface lies a vibrant community of bacteria, fungi and countless other micro-organisms, all working together in a delicate, largely unseen harmony. It is this hidden life that nourishes plants, sustains animals and supports us in turn. When treated with care, it thrives; when disrupted, it falters.
Years of repeated chemical use, combined with heavy tillage and irrigation, have upset this natural balance in many places. In too many fields, rich living soil has been reduced to what farmers call “dead soil”— land that may still grow some crops but has lost its deep vitality. Across Europe, it is estimated that roughly half of all agricultural soils have been severely degraded in just the past fifty years.
The alternative, organic farming, offers no shortcuts. It means working without the crutch of agricultural chemicals, learning from both successes and mistakes, and accepting the unpredictable hand of nature. Over the past 20 years we have faced our share of setbacks, tested unfamiliar methods and weathered the fierce moods of the climate. And yet, the reward is there every time we walk through our orchards: thriving trees rooted in healthy soil, bearing fruit of exceptional quality. Olive oil free from chemical residues. As nature intended.