R.E.V.O.O

Product detailed description

Main benefits

• Revolutionary Extra Virgin Olive Oil (R.E.V.O.O)
• Up to 30 times higher polyphenol content than in standard olive oil
• Made according to ancient practices, thought out, reworked and transformed
• Wider spectrum of natural bioactive compounds contained in oil with omega-9 acid
• Certified Koroneiki olives from groves owned by generations of farmers without the use of fertilisers or pesticides
• Pressed using a patented process and equipment, Nutraceuticals remain protected and preserved in every drop

Nutritional information

Ingredients:

Extra virgin olive oil.

Introducing R.E.V.O.O Revolutionary Extra Virgin Olive Oil
R.E.V.O.O is made exclusively from Koroneiki olives. At the molecular level, it is a truly revolutionary extra virgin olive oil with a high content of phenols and an incomparable concentration of bioactive antioxidant substances, 30 times higher than in ordinary olive oils. R.E.V.O.O also has a wider spectrum of other important nutraceutical bioactive ingredients, such as maslinic acid, squalene and vitamin E, compared to ordinary extra virgin olive oils. Olives are harvested from organic olive trees because these olive trees naturally produce more phytoalexins, i.e. plant defence compounds that ensure immunity building and defence against biotic (live insects, etc.) and abiotic attacks (climatic UV / environmental pollution, etc.). These biologically active defence chemicals protect the tree and its fruits, making the olive tree a champion of longevity. The same bioactive compounds are also important for human health. The new patented technology used to press R.E.V.O.O oil is deliberately designed and created to protect and collect the broadest spectrum and maximum level of nutraceutical compounds and amazing aromatic substances in every drop at revolutionary high levels. With most standard olive oil pressing methods, a large proportion of these sought-after compounds are lost under normal circumstances or their quality is significantly reduced.

R.E.V.O.O Oil Production Process
Like any natural product, the origin of R.E.V.O.O oil is in the orchards, but this olive oil with a high content of phenolic compounds gains its uniqueness thanks to the production process. Before processing, the harvested olives are sorted and only the best ones are pressed. Twigs and leaves are removed. The olives are then thoroughly washed to remove any surface contaminants from the surrounding environment. Pressing: R.E.V.O.O oil is pressed purely mechanically and cold. The difference lies in the completely redesigned 'closed and continuous' system, to which NO other auxiliary substances are added, such as water. In addition, because the process is continuous and pressing is not carried out in batches, all key process conditions are continuously monitored, controlled and optimised to maximise natural enzymatic reactions - this is completely unique! Most standard extra virgin olive oil production systems, which add auxiliary substances such as water during processing and do not prevent the ingress of uncontrolled air (with 20% oxygen), cause immediate damage due to oxidation and hydrolysis, which significantly reduces the effectiveness of nutraceuticals and the shelf life of the product. This does not occur during the processing of R.E.V.O.O oil. Every stage of the R.E.V.O.O production process has been carefully considered and redesigned to gently and effectively preserve all the goodness that olives have to offer. Olives contain two liquids, olive juice and olive oil. The R.E.V.O.O production process uses gentle natural forces and advanced sensing technology to continuously separate olive oil from olive juice. This stage of the process is so effective that the oil has zero emulsified water content, an exceptionally long shelf life, is ready for filling within 48 hours and has a uniquely light feel in the mouth. Compare this to the standard centrifugation process, in which water penetrates the oil at a molecular level. It then takes months to remove the water before bottling, and it also causes hydrolysis damage because it "washes away" valuable phytochemicals and greatly reduces effectiveness and freshness.
Every step of this process plays a key role in obtaining this exceptionally high-quality olive oil. The result is a product that excels in every recognised high-quality characteristic. For example, acidity and peroxide values are low (0.32%) and remain low for an exceptionally long time. As a result, R.E.V.O.O oil remains very aromatic and fresh for much longer than ordinary olive oil, ensuring that you, the consumer, get optimal phytochemicals and enjoyment from every serving in every bottle.

R.E.V.O.O is created for you to enjoy on its own by the spoonful, or with almost any food. So why not enjoy one spoonful, about 15 ml, of this Mediterranean delicacy that nature gives us from olive trees every day? You can pour your daily dose on almost any food, such as vegetable salad, fish, vegetables, pasta, cold meats, soup, or anything that suits you - this will turn your meal into a healthy experience full of polyphenols.