Introducing revolutionary.Extra. Virgin.Olive.Oil R.E.V.O.O
R.E.V.O.O is exclusively made from Koroneiki olives. Down to the molecular level, it is a truly revolutionary high Phenolic extra virgin olive oil with an unparalleled concentration of the important phytonutrients including polyphenols, in fact up to 30 times higher than standard extra virgin olive oils. R.E.V.O.O also has a fuller spectrum of other important nutraceutical bio-active compounds like maslinic acid, squalene, vitamin E, when compared to standard extra virgin olive oils. The olives are harvested from organic olive trees because these olive trees naturally produce more phytoalexins i.e. plant defense compounds to build their immunity and defense against biotic (living insects etc) and abiotic (climatic UV / environmental pollutants ets) attacks. These bio-active defense chemicals make the olive tree a champion of tree-longevity and hence protect the tree and its fruits. These same bioactive compounds and are important for human health too. The new patented technology used to press R.E.V.O.O is purposely designed and built so that the fullest spectrum and maximum level of the nutraceutical compounds and beautiful aromatics are protected and collected in every drop at revolutionary high levels. Much of these sought-after compounds are normally lost or greatly reduced by most standard olive oil pressing methods.
The R.E.V.O.O process
Like every natural product, R.E.V.O.O starts in the the orchards but it’s the process that makes this high phenolic olive oil exceptional. Before pressing, the harvested olives are selected so that only the healthy olives are pressed. Twigs and leaves are cleaned out. Then the olives are thoroughly washed ensuring all environmental surface contaminants are removed.
The pressing: R.E.V.O.O oil is purely mechanically pressed under cold-pressed processing conditions. The difference is the radically re-thought ‘enclosed & continuous’ system into which NO additional process aids, such as water, are added. Also, because the process is continuous and not batch-pressed, all critical process conditions are continuously monitored, controlled, and optimized to maximize natural enzymatic reactions: totally unique! Most standard extra virgin olive oil systems, adding process aids like water and allowing uncontrolled air (20% Oxygen) into the process causes instant damage by oxidation and hydrolysis which greatly reduce the potency of nutraceuticals and dramatically decreases shelf life. Not so in the R.E.V.O.O process. Every stage of the R.E.V.O.O process has been rethought and designed to gently and effectively capture the goodness inherent in olives. Olives contain two liquids, olive juice-water and olive oil. The R.E.V.O.O process uses gentle natural forces and advanced sensing technology to continuously separate the olive oil from the olive water. This part of the process is so efficient that the oil has zero- emulsified water content, has an exceptionally long shelf life, is ready for bottling within 48-hours and has a unique light mouth feel. Compare this to the standard process of centrifugation which molecularly infuses water into the oil.
This takes months to be removed before bottling and causes damage by hydrolysis, ‘washes out’ valuable phytochemicals and greatly reduces potency and stay-fresh time. Every step in the process plays a key role in reaching this revolutionary grade of olive oil. The result is a superior product in every recognized high-quality characteristic. For example, the acidity and peroxide values are low (0,32%) and stay low for an exceptionally long time. This makes REVOO stay very aromatic and fresh far longer than standard olive oil, making sure you, the consumer, get optimum phytochemicals and enjoyment in every serving of every bottle.
