Thank you so much for your continued support of Valeria Extra Virgin Olive Oil. As you know Valeria was born out of the friendship between us after meeting while starring in the BBC2 documentary "Second Chance Summer" You have followed us on our tv journey and seen how we have dreamed and worked together to create something truly wonderful. Now it is time to share the fruits of our labour and we hope you will continue the journey with us!
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Please register your interest by using the contact form from contact page and we promise we will keep you informed!
Gavin & Andy
Valeria Special Reserve Extra Virgin Olive Oil Gift Box Offer
Andy and I would like to offer all of our supporters and fans of "Second Chance Summer" something very special to help launch Valeria. We are counting down to our next harvest which takes place in the first week of November this year! We anticipate a harvest providing some 5000 litres of the highest grade Cold Pressed Extra Virgin Olive Oil from the 'First Press' this means our olives will be picked by hand and then processed into olive oil and bottled within 24 hours.
Your bottle will then be shipped to you immediately.
Please place your order for either of the gift box options below by clicking the link and paying a 10 Pounds deposit to reserve your bottles. We will take the remaining balance and postage prior to your order being shipped from Tuscany !
And here's the best part... if you don't agree that Your Valeria Extra Virgin Olive Oil is the best you've ever tasted? Just return it and we'll refund the purchase price no questions asked!
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They established the company after "Second Chance Summer" BBC 2 documentary..
Partner of Valeria Olive Oil
Partner of Valeria Olive Oil
After harvest in Italy
In the olive oil farm
After harvest in Italy
It has been postulated that the components in olive oil in the Mediterranean diet, a diet which is largely vegetarian in nature, can contribute to the lower incidence of coronary heart disease and prostate and colon cancers. The Mediterranean diet includes the consumption of large amounts of olive oil.
Olive oil is a source of at least 30 phenolic compounds. The major phenolic compounds in olive oil are oleuropein, hydroxytyrosol and tyrosol. Recently there has been a surge in the number of publications that has investigated their biological properties. The phenolic compounds present in olive oil are strong antioxidants and radical scavengers. Olive "waste water" also possesses compounds which are strong antioxidant and radical scavengers. Typically, hydroxytyrosol is a superior antioxidant and radical scavenger to oleuropein and tyrosol. Hydroxytyrosol and oleuropein have antimicrobial activity against ATTC bacterial strains and clinical bacterial strains.
Recent syntheses of labeled and unlabelled hydroxytyrosol coupled with superior analytical techniques have enabled its absorption and metabolism to be studied. It has recently been found that hydroxytyosol is renally excreted unchanged and as the following metabolites as its glucuronide conjugate, sulfate conjugate, homovanillic acid, homovanillic alcohol, 3,4-dihydroxyphenylacetic acid and 3,4-dihydroxyphenylacetaldehyde. Studies with tyrosol have shown that it is excreted unchanged and as its conjugates. This review summarizes the antioxidant abilities; the scavenging abilities and the biological fates of hydroxytyrosol, oleuropein and tyrosol which have been published in recent years.
Valeria Extra Virgin Olive Oil (EVO), our goal is to achieve the highest number of phenols per litre of olive oil. The phenols are the antioxidants, the good healthy stuff. People know that olive oil is healthy, it is because of its high content of phenols. Phenols also bring the flavour! The more of them the healthier and tastier the olive oil is. .
BUT if you don't work properly/profesionally, you don't have much of them. Industrial common oil (all you find in the supermarket) have very low phenol content.
A good well made EVO usually around 200 phenols per litre . Valeria Olive Oil has often registers over 700 phenols per litre!
Why? Because of :
- the variety of olives
- the fact we harvest very early in the season (October) which means we produce less olive oil but the quality is superb.
- olives processed within 24hrs of being picked.
- the quality of our mill processing equipment.
- the very low temperature at which are Oil is processed (always below 20c when the laws allow you to reach 28c and still call it "cold press")
- the genius and professionalism of the people behind the production process In this case Daniele of Anteata Frantoio - the best, a genuine alchemist.
Valeria Extra Virgin Olive Oil (EVO), our goal is to achieve the highest number of phenols per litre of olive oil. The phenols...Read more
It has been postulated that the components in olive oil in the Mediterranean diet, a diet which is largely vegetarian in nature,...Read more
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