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

What OliPhenolia is

How it is made: OliPhenolia is extracted by filtering and concentrating the aqueous part of olives (the olive mill waste water or “olive fruit water”) with the use of ceramic membrane technology and reverse osmosis, without chemical solvents or heat, purely by mechanical filtration.
This method was studied and elaborated with the specific intent of preserving the integrity of the delicate polyphenolic molecules, and required more than two years of research and trials by Dr. Massimo Pizzichini (ENEA) and his team.
The extraction method used for OliPhenolia is patented.
But all of this – on its own – wouldn’t be enough.
In fact, to obtain a good oil and consequently perfect olive fruit water, when growing, harvesting and pressing (in our own mill) the olives certain essential rules must be followed: uncontaminated ground; organic-biodynamic cultivation methods; early harvesting (olives that are less ripe = more polyphenols); olives put carefully in small crates; pressing straight after harvesting and in a controlled atmosphere (as little oxidation as possible); perfectly clean equipment.
These requirements aren’t easy to come by, let alone all together.
At La Vialla particular attention is paid to each one of them.

What it contains: A little jar of OliPhenolia contains on average over 50 mg of hydroxytyrosol, one of the most studied polyphenols, which, in nature, is only found in olive fruit water (or vegetation water), olive leaves and olive oil in lesser quantities.
It also contains verbascoside, tyrosol, 3,4-DHPEA-EDA, oleuropein aglycone and other polyphenols that haven’t yet been “christened”*, for a total of approximately 235 mg of polyphenols… all together, and what’s more extracted in a natural way, they make OliPhenolia a phytocomplex with a high concentration of antioxidant molecules, rare to find even in a well-balanced diet.
To make a comparison, 235 mg (the average amount contained in a jar) is the quantity of polyphenols found in roughly 300 g of freshly picked olives. The concentration of polyphenols in a good Extra Virgin Olive Oil is approximately 250 mg per litre, while in OliPhenolia®, on average, it’s over 9,400 mg per litre; this means that a single 25 ml jar of OliPhenolia® contains approximately the same amount of polyphenols as 1 litre of Extra Virgin Olive Oil!

But above all OliPhenolia is a “unicum” that cannot be reproduced chemically.

The 2019 harvest

The polyphenols in a single jar of OliPhenolia

We have already said that besides hydroxytyrosol (found solely in the fruit and the leaves of olive trees) olives also contain many other polyphenols, all contained in OliPhenolia. In the table below it is possible to see which, and how many* are found in each jar (2019 harvest).

The polyphenols are concentrated, in particular, in the olive skin and flesh

The polyphenols are concentrated, in particular, in the olive skin and flesh

The freshly picked olives are crushed under the cupola in a nitrogen atmosphere

In the olive mill at La Vialla farmstead, the freshly picked olives are crushed under the cupola in a nitrogen atmosphere, which protects them from oxidation

1ENEA = National agency for new technologies, energy and sustainable economic development, based in Rome

Uncontaminated land

Uncontaminated land

Mid-October, early harvesting, by hand and using small crates

Mid-October, early harvesting, by hand and using small crates

The process of crushing olives produces, on average, 14% of oil, 28% of vegetation water and, for the remaining part, pomace (woody fibres of the stones reduced to a paste)

OliPhenolia® is a natural biodynamic organic dietary supplement.

© 2017 - 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