What we do
Ricotta, La Fragolina and almond tart
La Vialla named Winery of the Year Gran Vinitaly
Cutting the first hay of the season
Today we do green pruning in Quattro Pietre vineyard
On the table today tagliatelle “paglia e fieno”
Today in the biodynamic vegetable patch, planting onions and cleaning strawberries
Milling flour and making bread
Savoury panettone non-panettone
Presenting the new families of Valdarnese chickens
Today we prune the vines at Casa Conforto and Casa Rossa
Today Stefania prepares “Panina” bread for Easter
Today we visit the youngest calf at La Vialla’s cowshed
Tuscan kale and ricotta balls with mayonnaise
Today we prune the olive trees at La Scampata after two years
Repairing the Fattoria’s roads after the winter rain
La Vialla has received the Alpahzirkel Award for Impact & Sustainability 2024
In the barn to welcome the newborn lambs
Today cannelloni with wild boar sauce
Today we make pecorino with pepper
Panettone filled and glazed with chocolate
La Vialla wins the German Sustainability Award
Today, Stufato alla Sangiovannese with Stefania
Today we produce the new oil
The World Future Council at La Vialla
Today Tuscan "crostoni" with pecorino, Peperonata Dolce and capocollo
Today at La Vialla’s winery
The Grape Festival in La Vialla’s piazzetta
The straw “bottaia” (= barrel cellar)
Today at La Vialla lasagna with Guazzabuglio and pecorino sauce
Checking the ripeness of the grapes in La Casotta vineyard
In La Vialla’s biodynamic vegetable patch
At the Farmhouse Museum, Giancarlo’s memories of the wheat harvesting of old
Today Valdarnese Chicken with La Vialla’s Aubergine Caponata
With La Vialla’s shepherd Antonio and the sheep
Hoeing and taking care of the small, newly planted vines
Stefania prepares focaccia with cherry tomatoes
Monitoring the ripeness of the cereals with the agronomist Alceo
Summer concert 2022
Today at La Vialla’s chicken farm visiting the newly hatched chicks
Mini-Pasta Salad with Pasticcio di Olive
Today, green pruning in the Quattro Pietre and Casa Conforto vineyards
We greet the new technological roller for crushing green manure in the vineyards
Oven-baked rigatoni with asparagus and spicy salami
Spraying biodynamic preparation on the ancient cereals
45 years of La Vialla
Visiting the herd of cattle, with the first calves, at Spedale
Ricotta and artichoke ravioli with thyme-flavoured butter
Pruning the young olive trees at La Grillaia farmstead
Chocolate Easter egg filled with Viallella
Casal Duro Best of Show
Photos of the award ceremony with Antonio, Bandino, Sabina, Tommaso, Caterina, Piero and Lucio: La Vialla is Wine Family of the Year 2023
La Vialla is Wine Family of the Year 2023
Presentation Wine Family of the Year 2023
Today we inoculate the biodynamic compost heap with the preparations
Today in the kitchen, chocolate “brutti ma buoni” biscuits
Award Ceremony Mundus Vini Biofach 2023
Today Aida makes a savoury tart with ricotta, red pesto and spicy salami
An article in the blogazine Culture & Cream by journalist Margit Rüdiger about the world of La Vialla’s olive polyphenols
At Casa Conforto, pruning and renewing the vines
La Vialla in the new sustainability manifesto of Demeter International
Today at La Vialla’s sheep barn with the new-born lambs
Oven-baked emmer pasta with sausage and Tuscan kale
"2022 a La Vialla"
Aida prepares the meatloaf in a crust from the Christmas menu
Filtering the olive fruit or vegetation water for OliPhenolia
Christmas 2022, festive greetings from the “band” at La Vialla
Today, candied orange peel in chocolate
La Vialla as an actor for the UN Decade on Ecosystem Restoration 2021-2030
Today at La Vialla, Erika prepares an autumn pasta recipe
Today in the olive mill at La Vialla, oil with chilli pepper
The olive harvest begins at La Vialla
Today at La Vialla baked aubergines with minced meat and Piccantissima
Mundus Vini Summer Tasting 2022
Selecting La Vialla’s autochthonous yeasts
The Grape Festival in the La Casotta vineyard
Photos of the Grape Festival 2022
Today we pick grapes in the Capannino vineyard
Today we prepare chicken salad with summer giardiniera with Balsamico Bianco
Today in La Vialla’s vegetable patch and workshop for the Sugo Bombolino
The Bee Whisperers from La Vialla, Meiningers Weinwelt Magazine cover story!
Ripening check and grapes estimate of Pinot Nero at Casa Rossa
Oven-cooked summer vegetables “all’arrabbiata”
In the Greppaccia vineyard renewing Sangiovese grapevines
Visiting the cows in the pastures high on the hillsides at Spedale farmstead
Concert in the piazzetta at La Vialla
Today omelette with wild fennel pesto and pecorino
Today in La Vialla’s biodynamic vegetable patch we harvest basil
Hoeing and taking care of the new Grillaia vineyard
Pici with Carciofini Trifolati and Pesto Rosso
In Casa Conforto vineyard shredding and digging in the green manure crops
Composting biodynamic preparation “501” or “Horn Silica”
Award ceremony at Mundus Vini Spring Tasting @Prowein, Düsseldorf (Germany), May 15th 2022
Savoury Bread Pudding with Broccoli “Trifolati” and Pecorino
Tying up the canes in the Ronco vineyard
The straw “bottaia” (= barrel cellar), phase one
For the 8th time International Wine Producer of the Year at the Mundus Vini Biofach 2022
Maremma-style ricotta and spinach tortelli with butter and sage
Cleaning up the strawberry patch and replacing vines in the vineyard
Tasting the new red wine, Casa Quaranta
Pruning both young olive trees and adult ones
For International Women’s Day, ring cake with Vin Santo
Maintenance in the vineyard
Today at La Vialla, Arezzo-style “redone” cardoons
Today we’re at Casa Rossa for the winter pruning
Today in La Vialla’s sauce kitchen we make “pappa al pomodoro”
Today at La Vialla, hare in “dolceforte” sauce, an ancient Tuscan recipe
We taste the new oils from the main varieties of olives grown by La Vialla
We take a visit to La Vialla’s sheep barn
Today at La Vialla “Torta della Nonna”
Today at La Vialla’s olive mill, extra virgin olive oil with rosemary
Today in the winery, pressing the dried grapes for Vin Santo
Today, lasagne with mushrooms and sun-dried tomatoes
Today for lunch at La Vialla pork in apple sauce with raisins
Choosing the red grapes for the Vin Santo Occhio di Pernice
Photos of the Grape Festival 2021
The 2021 Grape Festival
We start working on the land to be sown
Today we’re working with the CREA research institute, to reduce copper in the vineyards
On the table today, bell pepper timballo filled with Penne with Peperotta
Harvesting in La Vialla’s biodynamic vegetable patch
Today we are with Carlo for a mid-August check on La Vialla’s olive groves and vineyards
Today at La Vialla, Ricciole with Parmigianina
We visit the flock of sheep in the pastures at Casa Conforto
The wheat threshing festival through the eyes of photographer Roman Raacke
The wheat threshing festival
Today for lunch at La Vialla, bread gnocchi with anchovies and cherry tomatoes
In La Casotta vineyard with new environmentally friendly equipment
In the vegetable patch at La Vialla today we transplant parsley
In La Vialla di Sotto olive grove for the pre-flowering inspection
Today we visit La Casotta vineyard for the green pruning
Today at La Vialla Stefania prepares a savoury tart with pesto and ricotta
Today we visit La Vialla’s young Valdarno breed chickens
Mundus Vini Biofach 2021: Video of the award ceremony
Red carpet at the Fattoria - Mundus Vini Biofach 2021 award ceremony
Today at La Vialla, Carciofina croquettes for lunch
At Ca’ dell’Oro farmstead, renovating ancient terracing
The Chianti vineyard at Casa Conforto.
Today at La Vialla we make ricotta “gnudi” dressed with sage butter.
Today we’re making La Vialla’s typical pizza with pecorino
La Vialla's Easter eggs
Today at La Vialla’s Museum, some old farming tales from Giancarlo
“La Grillaia”, a new olive grove at La Vialla 3 years after planting
Today in La Vialla’s highest vineyard at Spedale farmstead
Today at La Vialla, Valentina’s seasonal oven baked rigatoni
Winter pruning in La Vialla’s strawberry patch
Today we’re in the olive grove at La Vialla to break up the ground
Today winter pruning in La Casotta vineyard at La Vialla
Today Erika prepares a savoury flan with Tuscan kale and new olive oil
"2020 at La Vialla"
Today at La Vialla Stefania prepares Giuliana’s sweet almond focaccia
In the olive mill at La Vialla with Andrea for a quality check
In the barn at La Vialla, the first newborn of the season
At La Vialla’s olive mill, making oil with basil
In the kitchen at La Vialla, wild boar stew with Sugo Finto
Today at La Vialla, picking olives at La Scampata farmstead
Concours Mondial de Bruxelles: October 1st 2020, the Viallini at the award ceremony in Rome
Today we pick Sangiovese grapes
Today at La Vialla Stefania prepares a savoury tart with peppers
Harvesting the Vernaccia di San Gimignano grapes at Castelvecchio
Today in Il Ronco vineyard we pick white Chardonnay grapes
Summer 2020 at La Vialla
Today on La Vialla’s table, Ricciole with grapes
Today in the workshop at La Vialla, “Piccantissima” sauce
In the vegetable garden at La Vialla, today we’re picking the aubergines
Today with Andrea in the olive grove at La Vialla, monitoring the trees’ health
Today at La Vialla Carmela prepares a recipe with Piccantissima sauce
Reducing copper in La Vialla’s biodynamic vineyards
Today at La Vialla we spray the “Horn Silica” biodynamic preparation
Lasagna with Basil Pesto and Pomarola
Today various tasks in La Vialla’s biodynamic vegetable patch
Reducing copper in La Vialla’s biodynamic vineyards – today with CREA
Today we use innovative equipment in La Vialla’s vineyard
Today at La Vialla, aubergine “accordions”
Today we make the horn silica biodynamic preparation or 501
Today for lunch for the Viallini, homemade gnocchi
Green pruning of the new shoots
Today we check the biodynamic compost heaps
Today at La Lignana we prepare stewed lamb in red wine
Today we build shelters to create shade
Today we are at Cortona in La Vialla’s Syrah vineyard
Savoury Tart with Ribollita and Tuscan Kale Crisps
Mundus Vini Biofach 2020: Video of the award ceremony
Mundus Vini Biofach 2020: February 13th 2020, the Viallini at the award ceremony in Nuremberg
Today we plant “aglione” in La Vialla’s vegetable patch
Today in La Vialla di Sopra olive grove doing winter tasks
Today, winter pruning on the terracing at Casa Rossa
Pasta Bake with Salsa Etrusca
Today at La Vialla, preparing and spraying biodynamic preparation '500'
Today at La Vialla, maintenance of the vineyard trellising
Vertical wine tasting of Casal Duro with expert Götz Drewitz
Today La Vialla’s Carabaccia with Vino Novo
At La Vialla’s barn and dairy during the holiday season
Zuccotto with Luigina
On the farm, Fattoria... La Vialla E-I-E-I-O
Alceo evaluates the ripeness of the olives for extra virgin olive oil
In the olive mill, calibrating the temperature while making oil
Graham Candy's La Vialla Music Writing Camp 2019 by Crazy Planet Records
Autumn at La Vialla 2019
The new families of Valdarnese chickens born during the summer
Today we make cannelloni with Tuscan ragu and hazelnuts
Today we choose Sangiovese for Vin Santo “Occhio di Pernice”
Today at La Vialla, peppers filled with pasta
A 'filmino' (= little film) of the wonderful afternoon and evening in the vineyard
Photos of the Grape Festival
Today at the museum, grape roll for dessert
Last harvest in the vegetable patch for bombolino sauce without skins
Today, August 29th, we harvest grapes
Checking the olive groves
In the vegetable patch, harvesting basil for the pesto
Today Aubergine Parmigiana reinterpreted by Luigina
Celebrating the Haystack
La Vialla Song & Music Writing Camp by Crazy Planet Records
10 Musicians at the Fattoria: Concert and Writing Camp October 2018
An anthem for La Vialla
Today Panzanella, a traditional all-in-one meal with what’s in the vegetable patch
Today in the vegetable patch we plant the last crop, the hot chilli peppers
Today we evaluate the young fruit in the vineyard and olive grove
Today we make timbale with zucchini and Rosalina
The vineyard at La Casotta, experimenting half the amount of copper
Today we plant vegetables in the field behind Casa Conforto
Green pruning at La Casotta farmstead
After six months the biodynamic preparation is dug up
Strawberry Mousse Cake
Award ceremony at the Grand International Wine Award @ProWein, Dusseldorf (Germany), March 17th 2019
At the Museum in the Landowner’s Room
In the dairy, from curds to drying-out
Today in the vineyard at Spedale using an innovative tying method
Today spring roulades with asparagus
Today in the olive grove two types of pruning for olive trees
In the barrique cellar the barrels are filled with 2018’s wines
Maintenance at Casale Farmstead
Nothing is thrown away in the kitchen - La Ribollita
At the Museum, in the grandparents bedroom
Mundus Vini Biofach 2019: Video of the award ceremony
The Viallini at the Mundus Vini Biofach 2019 Producer of the Year International and Best Sweet Wine
Soil assessment with the Spade test
Two kinds of pruning at Casa Conforto
Today Strozzapreti with Tuscan Kale Pesto
What’s on the menu today at La Lignana?
Hamburg Climate Week 2018-Speech by Gianni and Antonio Lo Franco
Summer 2018 at the Fattoria
A surprise for Marco, the oenologist: the 100/100 score awarded by the panel chair judge at the IWSC 2018
Celebrations for "40 years of La Vialla" at the Fattoria
The grand table celebrating 40 years of La Vialla, 1978-2018
Spring greetings from the Fattoria
Award ceremony for "Producer of the Year 2018" at the Mundus Vini Biofach, Nuremberg
La Vialla's Christmas Menu
The Vino Nuovo and Olio Novo have arrived!
Recipe: La Vialla’s biscuit house made of Cantucci bricks and Stracci tiles
Video: In the bakery, Francesco prepares the Viallina Biscuit House
IWSC London 2017: slide show of the award ceremony
IWSC London 2017: Video of the award ceremony
B.A.U.M. Environmental Award 2017: video of the ceremony and laudation
B.A.U.M. Environmental Award 2017, Frankfurt
Autumn has arrived at the Fattoria
Francesco prepares the Easter dove-shaped cake
Primavera at the Fattoria
Mundus Vini Biofach 2017: The Viallini at the Award Ceremony
Small photo album 2016: Moments from a year at the Fattoria
"Slightly" out tune but from the heart ...Merry Christmas from the whole "Banda" of La Vialla
The Panettone à la Francesco
Fattoria La Vialla is "Italian Wine Producer of the Year 2016" at the International Wine & Spirit Competition, London
Official video of the IWSC awards banquet, November 16th, 2016, London
A great celebration in the vineyard at La Casotta farmstead
End of October: harvest and lunch with friends in the Ca' dell'Oro alive grove!
September 28th 2016: La Vialla in the Miniatur Wunderland, Hamburg
May in the strawberry patch: harvest and happy hour with the guests
Mundus Vini Biofach 2016: The Viallini at the Award Ceremony (video by Felicitas Umlauf)
Vin Santo: from grapes to Grand Gold at the Mundus Vini Biofach 2016
Francesco's chocolate salami
A star in the sky at La Vialla Grape Festival 2015 (Video by Felicitas Umlauf)
A "little-big" keepsake of the concert held on July 8th 2015
In the Barrique Cellar following the Oenologist
Care and maintenance of the farmsteads
Winter tasks in the olive grove
Winter pruning in the vineyard
Massimo's greeting for the new-born
Final Results of the Assisted Pollination
The Vin Santo grapes are ready to be pressed
Francesco’s chocolate salami
The Olives at the Mill
Olive Tree Pollination Experiment – Phase 1 Results
Work in progress: racking in the cellar
The Viallini go grape picking
Sapa, an ancient roman recipe
A star in the sky at La Vialla Grape Festival 2015 (Video by Felicitas Umlauf)
The white grapes, from spedale to the cellar
Experiments in the olive grove, fighting the olive fruit fly with biodynamics
Update on the Biodynamic Compost Heap
A stroll and a gallop at the riding stables
The Wheat and Pizza Festival
An experiment in the olive grove
A trip to the field for haymaking
Peacocks in the’ Piazzetta’
Someone rather special
Cooking in accordance with the Vegetable Garden and the Spirit
In the Barrique Cellar 6 months after the grape harvest
Preparation 500
We transplant blackberries in the Casa Conforto fruit patch
Brutti ma buoni baked in the oven
“Inoculating” the biodynamic compost heap
Getting things ready in “Piazzetta”
Pruning the olive trees at Ca' dell’Oro
Climbing the cypress trees at La Lignana
Preparing the ground for the blackberry patch
Lessons on biodynamics at La Vialla
Panettone according to Francesco
At the olive mill making the new oil
Making Viallini biscuits
In flight with the drone
The oenologist explains the winery’s new grape selecting machinery
A visit to the La Vialla’s “Piazzetta”
The Grape Festival
Francesco makes bread
Stefania prepares pesto with a mortar
Producing Sugo Bombolino in the sauce kitchen
The wheat threshing festival
Visiting the bees and extracting the honey
In the Vin Santo cellar Marco checks the caratelli barrels
“La Torre” project conference on ancient vine varieties
In the dairy making pecorino cheese with pepper
Planting basil in the vegetable patch
Making Viallella
Alceo visits to olive trees in bloom
Green pruning at Casalduro
Planting posts at Casa Conforto
Giorgio does some maintenance on a door
Michaela makes Asparagina in the sauce kitchen
Experimental vineyard treatment without copper
Green manuring
Digging up the cows’ horns
Planting at Casa Conforto is completed
Preparing the layout for Casa Confo vineyard
News from the Fattoria
Holidays at La Vialla
La Vialla and nature
Request Catalogue
Privacy Policy
Recipe archive
Gift Vouchers

Dietary Supplements

OliPhenolia 2023

Dear friends, scroll down for the price list with details of each product. Below it you will find further infomation on Fattoria La Vialla’s organic - biodynamic products.

Dietary supplements
OliPhenolia C with Orange(biodynamic dietary supplement)Box with 16 jars of 50 ml
Box with 16 jars of 50 ml
£ 26.40
OliPhenolia Bitter(biodynamic dietary supplement)Box with 32 jars of 25 ml
Box with 32 jars of 25 ml
£ 25.60
OliPhenolia with Grape Juice(biodynamic dietary supplement)Sold OutBox with 32 jars of 25 ml
Box with 32 jars of 25 ml
£ 25.60

What dietary supplements are and how they are classified

Dietary supplements are products intended to supply vitamins or minerals, in high concentrations, to integrate our everyday diet. Products containing every kind of ingredient, for all needs. European Directive 2002/46/EC regulates this sector, introducing dietary supplements (also known as food supplements) as follows: “foodstuffs the purpose of which is to supplement the normal diet and which are concentrated sources of nutrients or other substances with a nutritional or physiological effect (including, but not limited to, vitamins, minerals, amino acids, essential fatty acids, fibre and various plants and herbal extracts), alone or in combination, marketed in dose form”. Dietary supplements can be differentiated according to the body’s needs (lack of vitamins or mineral salts, need for antioxidants, anti-ageing or anti-inflammatory compounds, etc) or to the ingredients. The latter classification can further divide supplements into substances in their natural state – that’s to say as they’re found in nature – and substances resulting from physical biochemical processes, carried out in laboratories.

Fattoria La Vialla’s dietary supplements

Some of the fruits of the earth are genuinely “health-promoting” in their own right (for example turmeric, tea, cranberries, red grapes/wine, cocoa, aloe, olives…), and can themselves act as supplements. Rigorous organic-biodynamic cultivation methods, such as those used at Fattoria La Vialla, are an essential prerequisite in order for the effects of the food and substances produced to be truly positive.
Generally speaking, however, dietary supplements are products aimed not so much at curing as at balancing certain components of the diet, in particular vitamins, mineral salts and polyphenols, especially when you want to support the correct functioning of your organs and body’s systems due to increased stress, or when you want to help you body cope with expected or unforeseen changes (seasonal, physiological, pathological…).
We recall the famous phrase of the renowned Greek physician Hippocrates (5th century B.C.): “Let food be thy medicine and medicine be thy food”.
Currently, Fattoria La Vialla produces dietary supplements containing OliPhenolia, a concentrate of polyphenols extracted from the vegetation water of our olives (also known as olive fruit water or olive mill wastewater).

Polyphenols, olives and circular economy

Polyphenols are found in fruit and vegetables, and play a key role in defending the human body against harmful reactive oxygen species, also known as free radicals. The fruit and leaves of the olive tree contain a great number of polyphenols, and this is what gave the Fattoria the idea of using them to create a dietary supplement. However, in order to obtain polyphenols free from harmful chemical residues (typical, unfortunately, of conventional agriculture), during the cultivation, harvesting and milling of the olives, it is necessary to follow a number of imperative rules that closely affect our work.
To obtain good extra virgin olive oil and, consequently, olive fruit water that does not contain harmful substances, the soil must be absolutely uncontaminated. The use of pesticides is forbidden, because such products would ultimately make the flesh of the olives a waste product, contaminated with chemicals.
Other essential factors are: early harvesting (so that the olives are less ripe but contain more polyphenols), correct storage of the olives, in small crates, during transportation; pressing carried out straight after harvesting (which is possible at the Fattoria thanks to our own – carbon neutral! – mill, built on purpose a stone’s throw from the olive groves...) and in a controlled atmosphere to reduce oxidation of the olives to a minimum. As always at La Vialla, technology only counts for a part of the product.... which is obtained, every time, thanks to simple, self-contained processes. In this case, as elsewhere at La Vialla, every part of the olive is used: the extra virgin olive oil, the olive fruit water used to make OliPhenolia and recover the valuable polyphenols, and lastly the pomace, which, after composting slowly with all the Fattoria’s other waste products, returns to the ground to bring new fertility to the soil.

The dietary supplements made with OliPhenolia

Logo OliPhenolia Bitter

Dietary supplement natural and biodynamic

Ingredients: extract of olives 94%, lemon juice 6% (from organic and biodynamic agriculture)

Gluten free, Lactose free. Soy free.

Very bitter tasting

OliPhenolia® Bitter is composed of extract of fresh organic-biodynamic olives and organic-biodynamic lemon juice.
OliPhenolia® Bitter is a natural source of polyphenols. The polyphenols are obtained by filtering, with an innovative method (through ceramic membranes and reverse osmosis), the olives’ “vegetation water”, the waste water – rich in polyphenols – resulting from their milling.

Hydroxytyrosol 58.00 mg,
tyrosol 8.87 mg, verbascoside 53.75 mg, 3,4-DHPEA-EDA 30.12 mg,
p-Coumaroil secologanoside 8.12 mg, other polyphenols 328.62 mg
Total polyphenols 487.48 mg (= 9,749.60 mg/l)
(values for 2 jars = 50 ml - RDA)

Logo OliPhenolia

Dietary supplement natural and biodynamic

Ingredients: juice concentrate 48.5%, extract of olives 45%, lemon juice 6.5%. (from organic and biodynamic agriculture)

Gluten free, Lactose free. Soy free.


Sweet tasting

OliPhenolia® is composed of extract of fresh organic-biodynamic olives and concentrated organicbiodynamic grape juice.
OliPhenolia® is a natural source of polyphenols, flavonoids and anthocyanins. The polyphenols are obtained by filtering, with an innovative method (through ceramic membranes and reverse osmosis),the olives’ “vegetation water”, the waste water – rich in polyphenols – resulting from their milling.

Hydroxytyrosol 68.00 mg,
tyrosol 8.50 mg, verbascoside 37.75 mg, 3,4-DHPEA-EDA 11.12 mg,
p-Coumaroil secologanoside 7.25 mg, other polyphenols 302.24 mg
Total polyphenols 434.86 mg (= 8,697.20 mg/l)
(values for 2 jars = 50 ml - RDA)

  • OliPhenolia è is a 100% natural liquid dietary supplement, derived from olives and olive leaves from biodynamic agriculture (Demeter certified); a natural source of bioavailable polyphenols (amongst which hydroxytyrosol, which belongs to the large family of natural polyphenols, and whose properties have been the subject of many scientific studies in recent years).
  • Produced in two versions – bitter and sweetened with grape must – all you have to do is drink it and it’s easily assimilated. It is made with the fruit water produced when olives are pressed (without the use of heat or chemical solvents), in its original state: a dense, dark brownish liquid with purple highlights. It originates in the olive mill, during the olive picking season, when the extra virgin olive oil is separated from the pulp and water contained in the fruit. This water is then cold-filtered in order to further concentrate the polyphenols contained in it. OliPhenolia is an incredibly rich source of fresh olive polyphenols, with a high nutritional value. The olives are cultivated by Fattoria La Vialla using biodynamic methods.
  • Recommended use:
    Take 2 jars - containing 25 ml each – daily, one in the morning and one in the evening, between meals. It is recommended to repeat a 16 day cycle at least 3 or 4 times a year. Alternatively, it is possible to take 1 jar per day for long periods as a maintenance therapy.
  • Warnings:
    - Do not exceed the recommended daily dose.
    - Dietary supplements are not intended as replacements for a varied, well-balanced diet.
    - Keep out of reach of young children.
  • Precautions for use and storage:
    - Do not take during pregnancy and whilst breast feeding.
    - If you are undergoing medical treatment, consult your doctor before taking OliPhenolia.
    - Not recommended for those under 21 years of age.
    - Not recommended for those allergic or intolerant to olives (or to grapes in the case of OliPhenolia with grape juice).
    - Store at room temperature and keep away from light and heat sources.
    - The best-before date refers to the product correctly stored.
    - It does not contain traces of histamine.
    - Gluten free, Lactose free. Soy free.
  • Single dose packaging:
    The choice of using a pack of 32 single doses for OliPhenolia, instead of one larger bottle, was made bearing in mind several important requirements:
    1. preserving the delicate polyphenolic macromolecules (oleuropein aglycone, verbascoside…) from oxidation caused by contact with air and exposure to light
    2. reducing the time required for pasteurization to a minimum
    3. safeguarding the content from possible contamination due to the repeated use of a large bottle
Titolo OliPhenolia C
Immagine OliPhenolia C

Hydroxytyrosol 56.00 mg,
verbascoside 24.00 mg, 3,4-DHPEA-EDA 47.00 mg,
p-Coumaroil secologanoside 4.00 mg, other polyphenols 369.00 mg
Vitamin C 23.10 mg
Total polyphenols 500.00 mg (= 5,000.00 mg/l)
(values for 2 jars = 100 ml - RDA)

Ingredients: Orange 70%, Uva fragola grape juice 20%, Extract of olives 10% (equivalent to approx. 600 g of fresh olives in 2 jars = 100 ml - RDA).
From organic and biodynamic agriculture.
Recommended use: take 2 jars - containing 50 ml each – daily, one in the morning and one in the evening, between meals. It is recommended to repeat an 8-day cycle at least 3 or 4 times a year.

- A valuable supplement, providing olive and olive leaf polyphenols, in particular hydroxytyrosol, which is extremely bioavailable in OliPhenolia and...
- ... for the intake of vitamin C and limonene from whole oranges.
Vitamin C contributes to:

  • normal functioning of the nervous system
  • normal collagen formation for the normal function of blood vessels, bones, cartilage, gums, skin and teeth
  • normal energy-yielding metabolism
  • normal functioning of the immune system
  • the protection of cells from oxidative stress
  • the reduction of tiredness and fatigue
  • Vitamin C also increases iron absorption

Physiological effects recognised by EFSA (European Food Safety Authority)

- A natural source of potassium, which contributes to the normal functioning of the nervous system, normal muscle function, maintenance of normal blood pressure
- Its effectiveness is guaranteed by Fattoria La Vialla: reduction of oxidative stress to be measured after a period of consumption by means of the FORT test.

Pacco OliPhenolia C
Uso OliPhenolia C
  • The 2022 harvest
    We have already said that besides hydroxytyrosol (which in nature is found solely in olives and their leaves) olives also contain many other polyphenols, all found in OliPhenolia.
    In the table below it is possible to see which, and how many* are found in each jar (2021 harvest).

    Choosing between the 3 different OliPhenolia dietary supplements is a question of personal taste, since the polyphenol concentration is the same. Bitter, sweetened with grape juice, or with orange. In the latter version, the polyphenols are combined with the beneficial effect of vitamin C from whole oranges, in a quantity equivalent to half the daily recommended intake per jar.

    The polyphenols in a single jar of OliPhenolia