Olive

Extract from the pulp of fresh organically grown olives is the source of antioxidant polyphenols. Hydroxytyrosol is the natural olive polyphenol with the maximum level of free radical protection activity ever reported for any natural antioxidant compound!

At the same time as the olive has been in a spotlight for its oil, until now the olive water, or juice, has been a simple by product of olive production. In spite of everything, the olive is only 15-20% oil and more than 50% juice. So what have we been dumping? It's simple olive polyphenols, mainly hydroxytyrosol, an extremely effective and protective antioxidant.

Actually, polyphenols are much more widespread in the olive juice than in the oil. Yet it is these unique polyphenols that are considered accountable for extra virgin olive oil’s health benefits. Imagine the antioxidant ability of olive juice with up to 300 times more polyphenols than the oil!

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