It has been known for some time that olive leaves are rich in polyphenolic substances which have extraordinary health properties. With their extract many products are produced today on the market in herbalist's shops or also available on the shelf among food supplements. The novelty, this time, however, concerns a different use: the use of olive leaf extract to produce an alternative to table salt.
His name is Tuscan olive oil, a natural spray condiment obtained from the olive leaf and capable of completely replacing salt at the table, providing more savory taste to dishes, providing olive polyphenols useful for maintaining physiological blood pressure and containing 80% sodium chloride sodium less. It will happen 90 thousand bottles every day with a market that, in addition to Italy, will involve North America and the Far East. It will be produced by Isf of Livorno – Italy Smart Food, whose CEO, Dario Nadimi Zahedani, illustrated the project in recent days in the hall of Castagneto Banca (whose financial company Invitalia supports the Isf).
“Sea buckthorn – explained Nadimi – is a unique specialty in the world It enriches flavor and replaces the use of salt with great health benefits. A noble fat-free condiment, cold-produced combined with juniper berries and spices and preserved in Bolgheri oak barrels”.
It is produced with new cold technologies and circular bio economy systems without the use of chemical additives and heat, preserving the beneficial olive polyphenols and native aromas. In short, according to the company, an innovative production process that uses less energy and does not release chemicals into the environment. “Ours is a new green technology – highlighted the CEO of Italy Smart Food – with reduced process times, high extraction capacity, zero solvents, one hundred percent eco-sustainable and with no release of contaminating residues into the environment. It should also be considered that the leaves have zero cost and after processing we return them to the producers for fertilizer use".
Of various tastes and flavors – classic, aromatic, citronette, spicy and savory and finally truffled – the Olavoro according to Nadimi boasts a glorious history: “The ancestor of the first Olavoro arrived at the port of Livorno, in the form of preserved olive leaves in salt, transported by vessels coming from ancient Persia. The Persians brought it and my family from there today produces it and on the other hand the Bible also says that the product deserves trust".
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