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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
Graham Candy's La Vialla Music Writing Camp 2019 by Crazy Planet Records
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 a 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
Photos of the Grape Festival
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 from 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 Aimate Week 2018-Speech by Gianni and Antonio Lo Franco
Summer 2018 at the Fattoria
A surpride for Marco, the aenologist: the 100/100 score awarded by the panel chair judge at the IWSC 2018
The grand table celebrating 40 years of La Vialla, 1978-2018
Spring greetings from the farm
Award ceremony for "Producer of the Year 2018" at the Mundus Vini Biofach, Nuremberg
The Vino Nuovo and Olio Novo have arrived!
La Vialla's Christmas Menu
Video: In the bajery, Francesco prepares the Viallina Biscuit House
IWSC London 2017: Video of the award ceremony
Recipe: La Vialla made of Cantucci bricks and Stracci tiles
Autumn has arrived at the Fattoria
IWSC London 2017: Video of the award ceremony
Video of the ceremony and laudation
B.A.U.M. Environmental Award 2017, Frankfurt am Main
Francesco prepares the Easter dive-shaped cake
Video of the ceremony and laudation
Small photo album 2016: Moments from a year at the Fattoria
Mundus Vini Biofach 2017: The Viallini at the Award Ceremony
"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 viceo of the IWSC awarda banquet, November 16th, 2016, London
End of October: harvest and lunch with friends in the Ca' dell'Oro alive grove!
A great celebration in the vineyard at casotta farmstead
September 28th 2016: La Vialla in the Miniatur Wunderland, Hamburg
"May in the strawberry patch: harvest and happy hour with the guests"
A "Little Big" keepsake of the concert held on july 8th 2015
"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)
Celebrations for "40 years of La Vialla" at the Fattoria
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OliPhenolia

What dietary supplements are and how they differentiate

In food science dietary supplements (also known as food supplements) are products taken orally, in association with our daily diet, to integrate specific substances. Beginning with the first and most widespread, mineral salts, today there are thousands of supplements on the market. Products containing every kind of ingredient, for all needs. European Directive 2002/46/CE regulates this sector, defining 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 be further divided 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.

Organic and biodynamic olives from La Vialla
Organic and biodynamic olives from La Vialla

Even though some of the fruits of the earth are real “panaceas” (for example turmeric, tea, cranberries, red grapes/wine, cocoa, aloe, olives, etc.), generally speaking, more than curing, supplements are aimed at balancing certain components of the diet, in particular vitamins, mineral salts and polyphenols. 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”.

What OLIPHENOLIA is

OLIPHENOLIA is a 100% natural liquid dietary supplement, from olives and olive leaves from biodynamic agriculture (Demeter certified); a natural source of bioavailable polyphenols (amongst which hydroxytyrosol) that have antioxidant properties. In two versions – bitter and sweetened with grape must – all you have to do is drink it and it’s easily absorbed. 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.

The dietary supplement, OliPhenolia
The dietary supplement, OliPhenolia

It originates if 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 biodynamically grown by Fattoria La Vialla.

The flesh inside an olive
The flesh inside an olive
During production the olives are split into extra virgin olive oil, fruit water and pomace
During production the olives are split into extra virgin olive oil, fruit water and pomace

The antioxidants properties of hydroxytyrosol

Olive polyphenols have excellent antioxidant properties. The polyphenolic properties of extra virgin olive oil are well-known and widely studied. But the substances contained in the other part of the fruit, the so-called “fruit water”, are equally valid; this is because the majority of olive polyphenols are water soluble. Among the many that have been identified, one in particular has aroused the interest of international food science. Hydroxytyrosol, which is found in olives in a high concentration. The numerous studies published so far concur in considering it one of the most powerful natural antioxidants among the known principles of plant origin. In nature, hydroxytyrosol is only found in the fruit and leaves of the olive tree. Just for reference, the ORAC (Oxygen Radical Absorbance Capacity) value of hydroxytyrosol is 40,000 µmolTE/g, roughly ten times greater than that of green tea.

The agronomist, Alceo Orsini
The agronomist, Alceo Orsini

How OLIPHENOLIA was created

As often occurs, “our elders” were right about things that modern times had relegated to the category of curiosities or superstitions. Nonna Caterina (1902 - 2000) – grandmother, great-grandmother and great-great-grandmother of the Lo Franco family – during the olive pressing season had the habit of drinking, a couple of times a day, half a glass of “acqua mora” (= dark water).

This expression is used here in Tuscany for the water contained in olives and olive leaves that, after pressing, is separated from the oil, which is lighter (this is done mechanically, by centrifugation). What’s more, “acqua mora” has a very bitter taste, so Nonna Caterina left everyone agape. But, resolute as always, she didn’t care...

Nonna Caterina with the farmers at wheat threshing time
Nonna Caterina with the farmers at wheat threshing time
April 1980: Piero Lo Franco and Nonna Caterina
April 1980: Piero Lo Franco and Nonna Caterina

In recent years the scientific community has discovered that this water is overflowing with olive polyphenols (more than the oil itself: the proportion is 1:20!), in particular hydroxytyrosol, verbascoside, oleuropein aglycone, 3,4-dhpea-eda and many others, which are delicate water soluble molecules.

In 2010 at the Fattoria, thanks to the support of the Famiglia Lo Franco Foundation, a project was initiated with the aim of enhancing the numerous, valuable substances contained in this olive fruit water – it was given the name “OLIPHENOLIA®”. For olive mills this olive fruit water is usually simply waste water, which is also costly to deal with due to its high acidity and bitterness. Qualities that, at the same time, make it such a precious substance. At La Vialla it has always been used as a resource: the fruit water is added to the biodynamic compost, where it matures for 6-8 months and then returns to the ground – in the form of a fertile amendment – to complete the natural cycle. But it is much more than this. Now, finally, it can also be used as a “food”: once filtered and concentrated (with a simple cold-filtering process), it becomes a precious antioxidant for human health.

The path of the polyphenols
The path of the polyphenols

What OLIPHENOLIA is used for and what its polyphenols do

OLIPHENOLIA can be defined as “freshly squeezed polyphenol juice”, which is easy to use as a supplement in a well-balanced diet. As you will find out further on, one little jar of this product contains a concentrate of polyphenols: the liquid, once pressed and separated from the olive oil and pomace (a waste material), is concentrated through cold-filtering. To make a comparison, 235 mg (the average amount contained in a jar) is the quantity of polyphenols found in roughly 300 g of freshly picked olives.
Polyphenols, such as the ones in olives, constitute a family of substances of plant origin comprising over 5,000 molecules; they are produced by the secondary metabolism of plants and, through their main function as natural antioxidants, they protect the plant from parasites and pathogenic agents.

olive on scales

Where are polyphenols found in nature?

They are found in different concentrations, bioavailability and types in fruit and vegetables, and can therefore be consumed daily thanks to a well-balanced diet. For the human body, as for plants, they principally function as antioxidants, first and foremost fighting free radicals. Free radicals are highly reactive molecules, formed during oxidative processes caused by external factors (UV rays, junk food, smoke, alcohol, smog, etc.), or natural processes such as ageing. They can modify other “healthy” molecules to which they link themselves, deteriorating them (in the human body, fat cells, proteins, etc.). Polyphenols, with their characteristic heavy double bonded molecular structure, have a preventive action, stopping free radicals from linking themselves with other molecules, or can even be protective, trapping them and thus causing them to become inactive.

Olives and olive leaves contain the highest concentration, which varies from one tree to another, one area to another and from season to season, depending on the stress to which the plant is subjected.
Scientific research over the last 20 years has shown, in many different studies, that these molecules act by positively modulating certain physiological processes in the human body.

Freshly picked olives
Freshly picked olives

How OLIPHENOLIA is made

Every year, from mid-October to the beginning of December, there’s one place at the Fattoria where work never stops: the olive mill. Throughout the day (and night) the freshly picked olives arrive, to be pressed as quickly as possible, so as to preserve their flavour, aroma and... polyphenols.
After removing the majority of the leaves (but not all of them, because they also contribute to the flavour and polyphenol load) the olives are rinsed quickly and then enter the mill. Protected from oxidation thanks to the cupola filled with nitrogen (patented by Fattoria La Vialla), they are ground between granite millstones, which slowly transform them into a thick paste.

The olive harvest
The olive harvest
Grinding olives in the mill
Grinding olives in the mill
Olive paste
Olive paste

This olive paste (a mixture of flesh, juice, stones, leaves and oil) is then centrifuged twice. The first time separates the extra virgin olive oil from the wet pomace. This wet pomace then undergoes a second, cold centrifugation, which separates the dry pomace from the water contained in the fruit (Nonna Caterina’s "acqua mora”) which is reclaimed for reuse.

OLIPHENOLIA is extracted by filtering and concentrating this aqueous part of the olives (the olive mill waste waters or “olive fruit water”) with the use of ceramic membrane technology and reverse osmosis; solely through mechanical cold filtering, without the use of chemical solvents or heat.

This state-of-the-art method (considered a B.A.T. or Best Available Technology) was studied and elaborated with the specific intent of preserving the integrity of the delicate polyphenolic molecules, and required more than two years of research and trials by Dr Massimo Pizzichini (ENEA) and his team, which led to a patent being filed.

The oenologist Marco Cervellera
The oenologist Marco Cervellera
Scientists Dr Daniele and Dr Massimo Pizzichini
Scientists Dr Daniele and Dr Massimo Pizzichini

Growing and processing olives

As always at La Vialla, technology only counts for a part of the product.... The rest, the essential part, is all about our work as farmers – that’s to say the olives, growing and processing them. In fact, to obtain good extra virgin olive oil and, consequently, olive fruit water that doesn’t contain harmful chemical residues (which are unfortunately common in conventional agriculture), when growing, harvesting and pressing the olives certain essential rules must be followed.

First of all, it’s essential that the land is not contaminated. The use of pesticide is forbidden, because such products would ultimately make the flesh of the olives a waste product, contaminated with chemicals. The strict organic-biodynamic methods used in the Fattoria’s olive groves are therefore imperative.
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.

October: picking olives
October: picking olives

The process is simple, a closed cycle, so that the entire 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.

Lastly, to compensate the extremely bitter taste of the polyphenols, the concentrate is mixed with grape juice (for a slightly “sweeter” version of OLIPHENOLIA) or with lemon juice (to leave a more natural taste and create OLIPHENOLIA Bitter). The resulting liquid is put into little glass jars and pasteurised rapidly at a very low temperature (approx. 79 °C), in order to maintain all the components integral.

A closer look at what OLIPHENOLIA contains

Despite the use of the sophisticated technology described previously, OLIPHENOLIA is a completely natural and seasonal product that cannot be reproduced “synthetically” in a laboratory. The specific contents (quality and quantity) of each jar vary from year to year, from season to season, but it’s precisely the natural mixture of different polyphenols contained in it that give it unique properties, which don’t strictly depend on the concentration of the individual components, but integrates and enhances them. Every single pack of OLIPHENOLIA contains information on the results of the analyses carried out, illustrating the polyphenol content.

oliphenolia boxes

But, in any case, let’s take a more in-depth look... A little jar of OLIPHENOLIA contains, on average, over 50 mg of hydroxytyrosol, one of the most studied polyphenols, which, in nature, is only found in olive fruit water, olive leaves and olive oil (in lesser quantities). It also contains verbascoside, tyrosol, chlorogenic acid, 3,4-DHPEA-EDA, oleuropein aglycone and other polyphenols that haven’t yet been identified, for a total of approximately 280 mg of polyphenols... all together, and what’s more extracted in a natural way, they make OLIPHENOLIA a phytocomplex with a high concentration of antioxidant molecules, rare to find even in a well-balanced diet. To make a comparison, 235 mg (the average amount contained in a jar) is the quantity of polyphenols found in roughly 300 g of freshly picked olives. The concentration of polyphenols in a good extra virgin olive oil is approximately 250 mg per litre, while in OLIPHENOLIA, on average, it’s over 9,400 mg per litre; this means that a single 25 ml jar of OLIPHENOLIA contains more polyphenols than 1 litre of extra virgin olive oil!
OLIPHENOLIA – a dietary supplement that is 100% natural and biodynamic – is a “unicum” that cannot be reproduced chemically, a phytocomplex created by nature in which all the components interact and synergically exert an action that is greater than their sum, as biodynamics also teaches us.

Biodynamic cosmetics and skin-care products made with OLIPHENOLIA

The use of olive oil as an organic cosmetic (before the term even existed), dates back to time immemorial. The use of olive oil for personal care and hygiene was rooted in the culture of all the ancient Mediterranean peoples, from the Greeks to the Romans; it was used as an anti-inflammatory ointment, a moisturiser, an anti-oxidant, regenerating remedy and a beauty oil.
Olive fruit water, on the contrary, is still relatively unknown even though particularly interesting for the production of organic cosmetics, because it consists of water and stable compounds that are well suited to similar products.

La Vialla’s cosmetics with OLIPHENOLIA are unique because they are made with over 65% of certified biodynamic (Demeter) ingredients, the olives. Both their oleic and water-soluble phenolic components are used, in addition to the valuable fatty acids, tocopherols and vitamin E contained in the extra virgin olive oil. The rest is liquid obtained by filtering the olives’ fruit water, and a small percentage of other ingredients of plant origin. And it comes from a closed production cycle that is good for both the health of our skin and, at the same time, the preservation of our planet. In the dynamics of global advertising, the public’s attention is artfully centred on the active ingredients contained in the various creams – usually very small percentages of the total content – hiding in the background the actual composition of the rest of the product, which makes widespread use of petroleum derivatives (petrolatum jelly and oil, parabens, silicone, paraffin, etc.) ingredients of animal origin, even from industrial livestock farming. This is why, today, part of the scientific world and – finally – of public opinion, believes that certain types of cosmetics are unhealthy and unsustainable.

In 2015 La Vialla began to work with RSC Pharma, in Giessen, an important German pharmaceutical laboratory, partner and executive director of which is Dr Thomas M. Schmidts, a client of the Fattoria. Motivated by the research and growing number of articles published on the polyphenols contained in olive mill waste water, he managed to convince the Viallini (initially very hesitant: for them it was a field that had nothing to do with all the Fattoria’s other work) to undertake a series of studies in order to use the properties of OLIPHENOLIA on skin, in cosmetic products that are totally natural, organic and meet the strict biodynamic criteria.

Dr Thomas Schmidts, in the centre, with colleagues Dr Peggy Schlupp and engineer Sören Wildenhain
Dr Thomas Schmidts, in the centre, with colleagues Dr Peggy Schlupp and engineer Sören Wildenhain

The results were not long in coming: after research and experiments (recently the results of these studies were published in the scientific journal “Cosmetics” www.mdpi.com) La Vialla surrendered ….after all the skin, the largest organ of our body, needs good “nourishment” – its health bears witness to the wellbeing of the entire body.

Dermatest certification

To verify their tolerability and effectiveness, the products were tested for 4 weeks on 20 volunteers (or children from 0 to 3 years of age), in a clinical cosmetic application study carried out at the renowned Dermatest institute. All the volunteers tested the formulations according to dermatological and clinical criteria, without the skin showing sensitivity, undesired or even pathological reactions.
The products received the highest distinction – Excellent 5-star.
On average, 90% of the volunteers confirmed that their skin was smoother, softer, generally improved in quality, after just 4 week of application.

dermatest certificates

What’s more, further Dermatest clinical trials also certified the following effects: for the Intensive Serum – improvement of skin hydration by 54% and reduction of wrinkles and skin imperfections by 24%; for the Face Cream – improvement of skin hydration by 25% and reduction of wrinkles and skin imperfections by 15%; for the Hand Cream and Body Balsam – improvement of skin hydration, respectively by 32% and 53%.
In short, the tests demonstrated excellent hydrating, emollient, anti-age, antioxidant and anti-inflammatory properties, putting La Vialla’s cosmetics amongst those that work effectively. In particular the Face Cream has an excellent anti-wrinkle effect. For the new Nourishing Cream and Olive Salve, developed for the extremely delicate skin of babies and children (but also that of many adults), a tolerability test was carried out on children from 0 to 3 years of age (resulting in the 5-star seal of excellence), and a skin-protection test (Noxae with irritation) on adults (dry and very dry skin) which highlighted the protective effect. These products are also indicated as a cosmetic aids for the treatment of neurodermatitis.

serum oliphenolia
oliphenolia face cream
oliphenolia
body balm oliphenolia
oliphenolia protective cream
oliphenolia ointment

The properties of the OLIPHENOLIA range

RSC-Pharma’s team of scientists – headed by Dr Thomas Schmidts from the institute of biochemical engineering and pharmaceutical technology at the Mittelhessen University of Applied Sciences, in Gießen, Germany – has managed to demonstrate, in its in vitro experiments, that the polyphenols contained in a purified extract of olive mill waste water (also known as olive “fruit water”) significantly contribute to the health and regeneration of the skin and that they contribute to the wellbeing of healthy cells. This action can be reassumed in four properties: 1 – antioxidant; 2 – anti-inflammatory; 3 – anti-germ; 4 – anti-age (regenerative).

A range of natural biodynamic (Demeter certified) cosmetics

In collaboration with Biodermic Health & Beauty GmbH & Co. KG, in Gießen, Germany, renowned for creating innovative cosmetics (they collaborate with dermatologists, chemists’ and universities, and have received various awards for research projects – see www.biodermic.com), we have created an Intensive Serum, a Face Cream, a Hand Cream, a Body Balsam, an Olive Salve and a Nourishing Cream for the face and body, all made with OLIPHENOLIA and other ingredients from organic-biodynamic agriculture (such as extra virgin olive oil), all produced by Fattoria La Vialla.
These ingredients, which are natural and Demeter certified, constitute between 65% and 90% of each product, while the remaining ingredients – amongst which hyaluronic acid, vitamins E and C, shea butter – are in any case permitted by the strict Demeter regulations for biodynamic cosmetics.
What’s more the Viallino cosmetics do not contain parabens, PEGs, phthalates, phenoxyethanol, mineral oils, sodium lauryl sulphate, silicone, substances of animal origin (except for beeswax in the Hand Cream), colouring agents or preservatives (in accordance with the EC Regulation on cosmetic products), and they have neutral skin pH.

La Vialla’s biodynamic cosmetics
La Vialla’s biodynamic cosmetics