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Sourced from small, family farms and village co-ops, the olives are cured using natural fermentation that creates live, active cultures similar to those found in naturally cultured yogurt, cheese, and sauerkraut.
PhenoFarm’s new Phenolea Complex is a natural olive extract that improves meat product color stability and protects against oxidative deterioration; and extends bakery product shelf life.
Italy’s PhenoFarm introduces Phenolea® Complex, a natural extract that contributes a delicate olive and olive oil aroma and fragrance to food formulations such as bakery and snacks, sauces, dressings and meat products.
Olive pomace, the olive oil byproduct, has recently been used to synthesize powerful antioxidant molecules with a potential application in the treatment of Parkinson’s disease.
A new study has revealed that extra-virgin olive oil can protect the liver from oxidative stress. As part of the study, scientists exposed rats to a moderately toxic herbicide known to deplete antioxidants and cause oxidative stress, finding that those rats fed on a diet containing the olive oil were partially protected from the resulting liver damage.