Hello Everyone

Due to the severe drought in Tuscany this year the harvest was delayed by nearly a month and as aconsequence your orders are running a little behind schedule but all of you who have paid your final balance via our website will receive your Valeriaoliveoil well before Christmas!

Valeria Extra Virgin Olive Oil

Valeria Extra Virgin Olive Oil

Product Of ITALY

750ml

Valeria Extra Virgin Olive Oil

Valeria Extra Virgin Olive Oil

Product Of ITALY

750ml

Valeria Extra Virgin Olive Oil

Valeria Extra Virgin Olive Oil

Product Of ITALY

750ml

Valeria Extra Virgin Olive Oil

Valeria Extra Virgin Olive Oil

Chefs Blend

750ml

Valeria Extra Virgin Olive Oil

Valeria Extra Virgin Olive Oil

Chefs Blend

For Case Of Six

Photo Gallery

Please click the "magnifying glass" icon to enlarge the pictures

Valeria Olive Oil Partners

Valeria Olive Oil Partners

They established the company after "Second Chance Summer" BBC 2 documentary..

Andy Desmond

Andy Desmond

Partner of Valeria Olive Oil

Gavin Patterson

Gavin Patterson

Partner of Valeria Olive Oil

Gavin Patterson

Gavin Patterson

After harvest in Italy

BBC Team in the farm

BBC Team in the farm

Italy

BBC Team in the farm

BBC Team in the farm

Italy

Participants of Second Chance Summer

Participants of "Second Chance Summer"

In the olive oil farm

Tuscany

Italy

Tuscany

Italy

Olive Oils

Olive Oils

Olive Oils

Olive Oils

Olive Oils

Olive Oils

Andy Desmond

Andy Desmond

After harvest in Italy

After harvest

After harvest

After harvest

After harvest

Olive Oil

Olive Oil

Olive Oil

Olive Oil

Andy Desmond

Andy Desmond

Olives in the farm

Olives in the farm

Health Benefits

WHY IS OLIVE OIL SO IMPORTANT FOR YOUR HEALTH?

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.

WHY CHOOSE VALERIA ?

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.

Tuscany

Tuscany

Olive Oils

Olive Oils

Olive Oils

Olive Oils

Olive Oils

Olive Oils

Contact Us /

Here is how you can contact us

Our e-mail address:

info@valeriaoliveoil.com

WHY CHOOSE VALERIA ?

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

HEALTH BENEFITS

It has been postulated that the components in olive oil in the Mediterranean diet, a diet which is largely vegetarian in nature,...

Read more

"Second Chance Summer"

As shooting stars dart across a violet sky, and the scent of cypress mingles with jasmine growing wild, a group of mid-life... .

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Tuscany Travel Guide

An insider's guide to Tuscany featuring the region's best hotels, restaurants, bars, shops and attractions, chosen by our expert...

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