Extra Virgin Organic Olive Oil
ideal for baby’s weaning

An ideal functional food for weaning and paediatric development and recommended in dietary therapies

Features

FENÒLIA^® Italian Extra Virgin Organic Olive Oil is an oil born under the sun of Sicily; in a territory, the one of Iblei Mountains, subzone Val Tellaro, bordered by the areas of Noto, Rosolini, Ispica and Pachino that, given its peculiarity, provides a product with an important Polyphenols content. This richness is guaranteed over the time by the assigned expiration date ("best before end") strictly calculated from the batch manufacturing date (olive harvesting, crushing and extraction). Key food of the Mediterranean diet, it has provided major findings in the treatment of several feeding related diseases, one among all contribution in the control and keeping of cholesterol levels in the blood within the healthy limits*. The characteristics of this Extra Virgin Organic Olive Oil makes it an ideal food for weaning and pediatric development. Recommended in the daily diet for all healthy benefits brought by it. The Italian Extra Virgin Organic Olive Oil "Ulivi della Val Tellaro" is the basic ingredient of all FENÒLIA^® line products. The Extra Virgin Olive Oil FENÒLIA^®, Organic Italian Origin, is produced by close monitoring of the cultivation, harvesting and olive pressing parameters and it is characterized by a presence of Polyphenols, Vitamin E and Fatty Acids Monounsaturated (Oleic) and Polyunsaturated (Linolenic) certified by physical and chemical analysis carried out at the Department of Chemical, Biological, Pharmaceutical and Environment Sciences (ChiBioFarAm) of the Messina University.

Olive Oil healthy effects

According to Regulation EU 432/2012 and to the scientific opinion from EFSA (European Food Safety Authority):
Polyphenols: "Polyphenols from Olive Oil contribute to the protection of blood lipids from oxidative stress"*.
Vitamin E: "Vitamin E contributes to the protection of cells from oxidative stress"**.
Monounsaturated and Polyunsaturated Fatty Acid:"Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels"***.
Therefore, the daily intake of Extra Virgin Olive Oil, as part of "a healthy and balanced diet and a healthy lifestyle" and in the quantities and the ways recommended by the Doctor, is able to make those healthy effects widely reported in the scientific papers and by the European Food Safety Authority (EFSA), such as the protection of blood lipids from oxidative stress, the replacement of saturated fats with monounsaturated ones, the adequate intake of polyunsaturated essential fatty acids, the optimal supply of minor compound, as well as the reduction of LDL lipoproteins in plasma and in the arterial walls, thus contributing to the restoration of the physiological state of the organism.

Warnings

Use FENÒLIA^® Italian Extra Virgin Organic Olive Oil as food within a varied and balanced diet, a healthy lifestyle and in the quantities and the ways recommended by the Paediatrician or Dietician Doctor. Store in a cool, dry place, away from light and heat sources.

Expiry date

The expiration date ("Best before end") 18 months assigned to FENÒLIA^® Italian Extra Virgin Organic Olive Oil is strictly calculated from the batch manufacturing date (olive harvesting, crushing and extraction). The year of harvesting is shown on the label.

Packaging

Amber glass 250 mL labeled bottle closed with black anti-refilling closure (Overcap HD-PE, Skirt PP, Pourer PP, Valve HD-PE, Washer LD-PE ) and placed with leaflet in a folding box sealed with anti-tampering seals.

*EFSA Journal 2011;9(4):2033

**EFSA Journal 2010;8(10):1816

***REGULATION (EU) No 432/2012 of 16 May 2012