olive oil with polyphenols Italy

... is cold-produced from hand-picked olives, left to rest in the ground and packaged without being filtered immediately before shipping. The “Mosto Oro” exemplifies the typical characteristics of Taggiasco Extra Virgin Olive Oil produced without compromising quality. In particular, our oil mill carries out a two-phase oil extraction, which allows us to obtain oils that are relatively richer in polyphenols and therefore tastier and more fragrant. code:GOLD .10...

...The extra virgin olive oil from Cilento is a premium product, obtained through mechanical pressing methods without the use of chemicals. From the homeland of the Mediterranean Diet, it is the ideal condiment to enhance your dishes. The Ama EVO has an acidity level below 0.8%, must have a high content of polyphenols, and a low content of peroxides; these characteristics translate into health...

...The BIO Terre Caudine extra virgin olive oil is a product of organic farming characterized by a very low acidity (0.1%) and a high content of polyphenols and vitamin E. The oil is obtained from the olive varieties Ortice, Ortolana, and Racciopella, harvested directly from our olive groves. The cultivation of the olives is done organically, using only organic fertilizers. After the harvest at the end of October, the olives are immediately pressed using the traditional cold extraction method, which preserves the organoleptic characteristics of the oil.

... presence of vegetal tones. Coratina olive oil should be savored and appreciated for its unique and unmistakable flavors and aromas. Many foods pair well with this oil's bold and decisive taste. In the kitchen, it is recommended for dressing grilled vegetables and meats, porcini mushrooms, as well as for mixed legume soups, salad tomatoes, and particularly for seasonal cheeses. Coratina oil also boasts the highest level of oleic acid, which helps combat bad cholesterol.

...Over the protected territory known as the “path of oil” in Umbria, on the rolling Amerini hills is where our olives are grown. We extract our oil FenOlio exclusively from our own olives. The oil is rich in polyphenols, powerful natural anti-oxidants with high levels of vitamin E capable of opposing the damaging effects of free radicals. The quality of FenOlio isn’t merely characterized by the...

... notes due to the high amount of polyphenols that characterize it and make it a health ally; as well as from 'ogliarola' olives, which produce a very balanced oil, elegant with hints of almonds and sometimes apple and freshly cut grass. The company's core business is the marketing of almonds found in our territory under various cultivar names, from the irreplaceable 'Filippo Cea', highly loved and...

... Farnese continue this ancient tradition. The Cooperative has always aimed to achieve the following objectives: - The collective processing of all olives delivered by the members according to the best olive oil production techniques, providing the necessary facilities and equipment for this purpose; - The preservation and joint sale of the product obtained from the processing of the olives. During the...

..." olive oil "intensely green fruity." The total number of phenolic compounds and α-tocopherol is highest in the young, green olives as we process them. Thus, oils made from these olives significantly contribute to the intake of olive oil polyphenols. Our Extra Virgin Olive Oil (Extranativ) Organic originates from Apulia (the heel of Italy) on the plantations located between the sea and the National Park of "Alta Murgia," which have been cultivated by our family for five generations.

From the centuries-old olive trees in the fields, cultivated without any chemical treatments, our Extra Virgin Olive Oil is cold-extracted using artisanal production methods, respecting tradition and the most innovative quality standards. The harvesting of the olives indeed respects the right ripening times. After that, within two hours, the milling begins. This way, the oil retains all its nutrients, such as polyphenols and other natural antioxidants, which ultimately give the oil the typical taste of freshly picked green olives.

... an oil was born, which today can be found in the gourmet corners of the best connoisseurs of extra virgin olive oil. We have entrusted technology with a strategic role in our idea of enhancing the territory and the knowledge of farmers, but many things have remained exactly as they were originally: we support farmers in their choices regarding the cultivation, production, and sale of the "Oro...