Many studies have found that the components in olive oil exerts beneficial actions preventing the onset of various diseases especially cardiovascular disease, cancer and neuro-degenerative diseases. Olives contain substances of phenolic nature (simple and complex phenols) which play a protective action against the oxidative stress. These phenols are responsible for the stability of the oil, preventing rancidity, and sensory characteristics. The most important phenolic is hydroxytyrosol. Recently, the European Food Safety Authority (EFSA) has established the positive role of hydroxytyrosol.

Hydroxytyrosol is also abounding phenol present in the olive vegetation water. Different purification techniques were developed involving methods of filtration and purification of this waste leading to preparation of commercial derivatives at levels between 5% and 35% of Hydroxytyrosol concentration. Despite the extensive amount of patent and literature available it has not yet been commercially produced with a high degree of purity e.g. > 90%, if not by chemical synthesis.

The technology developed in our laboratory allows to overcome these limitations with a production process by fermentation. The process, developed with a proprietary microorganism, allows to obtain a consistent product with a high degree of purity.

Details are available upon request.