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Extra virgin olive oil contains a wide variety of antioxidants that are not found in other oils, mainly natural phenols with antioxidant properties such as tyrosol and hydroxytyrosol esters, including oleocanthal and oleuropein, giving it a bitter and spicy taste without any chemical treatment/processing.

 

It is known that extra virgin olive oil is a source of at least 30 phenolic compounds, whose composition has several medical benefits.