Olive

Contains antioxidant polyphenols extracted from the pulp of fresh, organically grown olives.

Hydroxytyrosol is the natural olive polyphenol with the highest level of free radical protection activity ever reported for any natural antioxidant compound!

While the olive has received most attention for its oil, until now the olive water, or juice, has been a mere byproduct of olive production. In fact, disposal of the juice has been costly for the industry.

After all, the olive is only 15-20% oil and more than 50% juice. So what have we been throwing away?

The answer is olive polyphenols, especially hydroxytyrosol, a highly potent and protective antioxidant. In fact, polyphenols are much more prevalent in the olive juice than in the oil.

Yet it is these unique polyphenols that are considered responsible for extra virgin olive oil’s health benefits.

Imagine the antioxidant capacity of olive juice with up to 300 times more polyphenols than the oil!

Comments

  1. Info says:

    Try olive leaf. It has all the same polyphenols and hydroxytyrosol.