The DiMarco Difference
Health & Wellness Benefits
While the DiMarco production process may seem unsophisticated, make no mistake, we take our olive oil seriously. Our production is not only natural and traditional, it also has the added benefit of ensuring all the olives’ nutrients and antioxidants are retained. DiMarco Olio has more than 30 types of powerful antioxidants – phenolic compounds – that help protect the body against potential cell damage and aging stress of oxidative stress cause by free radicals.
DiMarco Olio is roughly 73% monounsaturated fat – a heart-healthy staple of the Mediterranean diet. Nutritional research has consistently linked biomarkers of reduced chronic inflammation, blood pressure, cholesterol and blood glucose with a diet high in monounsaturated fats.
When cooking with oil, the most consideration should be paid to the degree to which an oil breaks down at high temperatures (oxidative stability) and it’s ratio of monounsaturated fat.
With its combination of oxidative stability and levels of beneficial antioxidants like tocopherols and hydroxytyrosol, no other oil comes close to Extra Virgin olive oil. While coconut oil does have similar oxidative stability, it’s high saturated fat content and lack of monounsaturated fats, makes olive oil – like DiMarco Olio – a healthy and delicious complement to many dishes.
The fact that DiMarco Olio is 73% monounsaturated fat can’t be understated. In a time when heart disease kills more people on the planet prematurely than another condition, the heart health benefits of extra virgin olive oil are especially pertinent.
There has been a lot of research on the heart benefits of olive oil. For example, one study of over 800,000 people found those who used olive oil in their meals were 9% less likely to have heart issues and 11% less likely to die from heart related issues.
It appears the heart healthy properties of extra virgin olive oil – like DiMarco Olio – can help lower blood pressure and may even help prevent hardening of the arteries.
The DiMarco Difference
Production method/ Extraction process
The highest grade of olive oil mechanically extracted from the fruit of the olive tree. This process is done via mechanical/centrifugal pressing at ambient temperatures and without chemicals.
Polyphenols (Biophenols)
80 – 1200ppm
α-tocopherol mg/kg (Vitamin E)
80-200mg/kg (8)
Fatty acid Profile
53%-85% monounsaturated fat
<3.0%-23.5% polyunsaturated fat
7%-20% Saturated Fat
(8-10)
trans fatty acids (TFAs)
Naturally occurring TFAs in EVOO are always below 0.1% (11-13)
Stability when Heated
EVOO is a highly heat stable oil when heated. A 2017 Australian study that tested heat stability of ten main supermarket oils showed that EVOO was the most stable oil to cook with produced the least (8.74%) amount of polar compounds when heated (3)
Mechanically extracted from the fruit of the olive tree. Virgin olive oil is a lower quality oil than EVOO. This is related to its chemical and sensory characteristics (7)
Polyphenols (Biophenols*)
80 – 1200ppm*
α-tocopherol mg/kg (Vitamin E)
70-150 mg/kg (8)
Fatty acid Profile
53%-85% monounsaturated fat <3.0%-23.5% polyunsaturated fat 7%-20% Saturated Fat (8-10)
trans fatty acids (TFAs)
Naturally occurring TFAs in VOO are always below 0.1% (11-13)
Stability when Heated
Virgin olive oil is a lower quality olive oil compared to EVOO in terms of sensory and chemical parameters. Virgin olive oil is less stable when heated compared to EVOO due to its higher level of free fatty acids.
Virgin olive oil has been shown to produce 1.26 times more polar compounds when heated compared to EVOO. (3)
Mechanically extracted then further refined through processes of bleaching, neutralising, deodorising and/or degumming. Olive oil is a blend of refined olive oil EVOO and/or VOO (7). The percentage of virgin oil in the blend is typically low ranging between 2 and 20%.
Polyphenols (Biophenols*)
10-150 ppm (8, 11, 12)
α-tocopherol mg/kg (Vitamin E)
70-150 mg/kg (8)
Fatty acid Profile
53%-85% monounsaturated fat <3.0%-23.5% polyunsaturated fat 7%-20% Saturated Fat (8-10)
trans fatty acids (TFAs)
Contains some level of TFAs due to the oil being refined (11-13) but typically below 0.5%.
Stability when Heated
Contains some level of TFAs due to the oil being refined (11-13) but typically below 0.5%. Olive oil is less heat stable than EVOO and has been shown to produce 1.38 times more polar compounds than EVOO when heated. (3)
Typically extracted through screw press, solvent extraction or a combination of both methods and then refined (9, 14)
Polyphenols (Biophenols*)
<10 ppm(8, 14)
α-tocopherol mg/kg (Vitamin E)
100-380mg/kg (8)
Fatty acid Profile
62% monounsaturated fat 25% polyunsaturated fat 7% saturated fat (8-10)
trans fatty acids (TFAs)
Contains some level of TFAs due to the oil’s extraction process and/or being refined (10, 15). Levels of TFAs typically between 0.1% and 1.0% depending on the production methods.
Stability when Heated
Canola oil is much less heat stable than EVOO and has been shown to produce 2.65 times more polar compounds when heated compared to EVOO(3)
Mechanically extracted – The oil is extracted from the copra or milk of the coconut using wet processing methods where a manual press is used to extract the oil. (9)
Polyphenols (Biophenols*)
<10 ppm (8)
α-tocopherol mg/kg (Vitamin E)
0-17mg/kg (8)
Fatty acid Profile
91% saturated fat 2% Polyunsaturated fat 7% Monounsaturated fat (8, 9, 18)
trans fatty acids (TFAs) Free from trans fats (15)
Stability when Heated Similar to EVOO, Virgin Coconut oil is very stable to cook with at high temperatures due to its high saturated fat content and has been shown to produce less polar compounds then refined Coconut oil.(19). However, it only contains trace amount of antioxidants. Antioxidants have been shown to be a key factor that impact an oils ability to withstand heat and prevent an oil from breaking down and forming harmful compounds when heated.(3)
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