It is an ortho-diphenol, responsible along with other phenolic compounds, of the unique taste and the high stability of the olive oils due to antioxidant activity. Furthermore, incorporated into other products, it confers them the properties of extra virgin oil without transmitting the astringency and bitter taste of olive oil
Isolated, it is a viscous yellow liquid which is found, in small amounts, in naturally olives and unrefined olive oil (extra virgin).
The main advantage of our product in the face of natural extract is its high purity. This fact is reflected in the resulting colour