For our Organic Green Olives Polyphenol Plus, we exclusively use the powder of freshly harvested, de-stoned and de-oiled raw olives from the sunny region of Lake Garda in Italy. In the production of cold-pressed virgin olive oil, the nutritious pulp of the olives remains after the extraction of the oil. It is rich in nutrients and contains a high concentration of bioactive polyphenols as well as prebiotic fibres. Up to 98% of the polyphenols in olives remain in the flesh after pressing, meaning that olive powder has a high concentration of healthy polyphenols, without the fat.
This powder should not be confused with edible green olives, which are suitable for consumption. In order to make their raw, bitter taste more palatable, olives used for snacking and cooking are soaked in brine. This process removes the valuable bitter compounds and polyphenols that exist in raw olives.
We avoid the use of green olive extract because the powder itself has a naturally high concentration of polyphenols that remain embedded in the other nutritious compounds contained in olives. As a result of a gentle drying process at low temperatures, all these nutrients are preserved.
For the capsule shells we use custom-made HPMC capsules that, unlike most other HPMC and pullulan capsules on the market, are 100% free from controversial additives such as carrageenans and PEG. We then package this product in environmentally friendly amber glass jars.
