Natural Source of Polyphenols from Organic
Biodynamic Olives from Fattoria La Vialla

From the olive groves to the mill:

Every year, from the middle of October to the beginning of December, there’s one place on the farm that works non-stop: the olive mill. Day (and night) the freshly harvested olives arrive, to be pressed as quickly as possible in order to maintain their flavour and fragrance and... all their other qualities.
After removing the leaves (not all of them, because they too contribute to the flavour and antioxidant content) and a quick "rinse", the olives are conveyed into the press. Protected from oxidisation by a dome, they are ground by granite millstones which turn them into a thick paste.
This olive paste (a mixture of pulp, juice, stones, leaves and oil) is centrifuged twice.
The first centrifugation separates the extra virgin olive oil from the damp pomace; this latter then undergoes a second centrifugation to separate the dry pomace from the vegetation water (“acqua mora”), which is recovered.
From this we obtain OliPhenolia.

From olive mill waste water to OliPhenolia

To obtain the polyphenol concentrate from the olive mill waste water (also called vegetation water) from the Fattoria’s organic and biodynamic olives, La Vialla uses a mechanical ceramic membrane filtering process. This process has been purposely developed according to the farm’s specific needs and requirements and after numerous tests, implemented and fine-tuned by the team working under Dr. Massimo Pizzichini, ENEA scientist responsible for numerous research contracts with Italian universities and companies operating in the agri-food sector, the author of hundreds of scientific publications in the sector and one of the foremost experts in the use of membrane technologies; a method, via the porosity of the ceramic membranes, molecules can be filtered, i.e. separated, according to their weights and dimensions.
This means that the concentrate can be obtained without the use of heat, solvents or chemical reagents; it is a clean technology defined as BAT (Best Available Technology).

The Treatment Process of the Vegetation Water and Pomace

It is a physical-mechanical process based on membrane filtering technology and consists of two stages:

[A] Microfiltration (MF) of the vegetationwater or pomace to obtain a concentrate and a permeate;
[B] Concentration by reverse osmosis (RO) of the microfiltration permeate obtained from stage [A].
The purpose of the microfiltration is to separate the suspended content of the vegetation water (micro-fragments, fibres and corpuscular material such as cells and bacteria) from the watery part.
After the first filtration, in addition to the residues, a permeate is obtained, i.e. a clear fraction, which contains the dissolved components of the vegetation water: proteins, sugars, salts, polyphenols, organic acids and various soluble organic molecules.
The reverse osmosis stage serves to concentrate the permeate obtained from the microfiltration of approximately 4 times (or less in OliPhenolia Bitter), guaranteeing complete collection and concentration of all the substances present in the olive pulp. The process is based on physical separations and concentrations and does not involve any addition of chemical reagents.

The final stage

The concentrate of polyphenols represents the strength and the “heart” of OliPhenolia and contains all the substances we have described so far. However, OliPhenolia had one small drawback: the bitterness of the polyphenols gave it a rather “harsh” taste. After repeated tests with vegetable and fruit juices, and with cane sugar, the “flavour” with grape juice – 100% Sangiovese grapes, concentrated and unfiltered, a product with many qualities in its own right – was judged to be the best... however, as of this year, the “recipe” has been further improved by adding a little lemon juice (the percentages are: 45% extract, 48.5% grape juice and 6.5% lemon juice). Besides making the taste more pleasant, the grape juice – full of flavonoids and anthocyanins – integrates the properties of the extract.
The polyphenol concentrate is therefore mixed with the concentrated grape juice and the lemon juice and put into small glass jars. To preserve the contents, the little jars are pasteurised rapidly at a very low temperature (approx. 70 °C), so as to maintain the integrity of all the components.
Since 2015, to help those who have to follow a low glycaemic index diet, OliPhenolia is also made without grape juice (we have called it “OliPhenolia Bitter”), using, in its place, a little lemon juice (6%) to “soften” the bitterness of the polyphenols that, in this case, are less concentrated in order to maintain the same phenolic content as in the original version.
So that is how we created this concentrate of olive polyphenols, OliPhenolia, a dietary supplement that is unique because it is completely natural, organic and biodynamic, and that the Viallini are extremely proud of.
We could say that OliPhenolia, similarly to olive oil, is freshly squeezed olive juice (with the addition of a little lemon juice and – in the sweeter version – some grape juice). It’s like comparing freshly squeezed orange juice with a “chemical” vitamin C tablet – something else entirely! In fact this phytocomplex, which besides containing hydroxytyrosol is also rich in numerous other naturally present polyphenols, has a synergic effect that is greater than that of hydroxytyrosol on its own.



hydroxytyrosol oliphenolia polyphenole

In the photo: the olives are pressed in the new olive mill. Dr. Massimo Pizzichini (on the right) with his son, Dr. Daniele Pizzichini, during an inspection. They are the farm’s ENEA consultants for extraction of the polyphenols from the vegetation water. In the background, the dome that protects the pressed olives from oxidation operating under nitrogen, patented by the farm ( patent no. 2620219).

oliven fattoria la vialla polyphenole

In the photo: Marco Cervellera, food technologist and oenologist at La Vialla, shows us what the olive vegetation water looks like when the filtering and concentration process is over. In the small photo, in the top left corner, Marco is beside the ceramic membrane cross-flow filtration machine.

click to enlarge

vegetation water oliphenolia

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polyphenole phytokomplex

In the photo: La Vialla kitchen workshop, from the left Gianni, Marco, Merita and Michela during first tasting of OliPhenolia, "fresh" from the pan, fresh also because the two ingredients are combined cold.

fattoria la vialla

In the photo: La Vialla kitchen workshop, the jars of OliPhenolia coming out of the pasteurisation process.

vegetationswasser acqua mora

In the photo: in the farm’s laboratory, Dr. Massimo Pizzichini
of ENEA with Antonio during one of the production tests on the
OliPhenolia extract.


OliPhenolia® is a natural biodynamic organic dietary supplement.

© 2022 - Fattoria La Vialla di Gianni, Antonio e Bandino Società Agricola Semplice
Via di Meliciano, 26 - 52029 Castiglion Fibocchi (AR) - Toscana - Italia
tel. 0039 0575 430020 - fax 0039 0575 477704

E-Mail: fattoria@oliphenolia.it