--Incorporating Small amounts of Organic Extra Virgin Olive Oil (EVOO), due to hydroxytyrosol, verbascoside, hydroxytyrosol, oleocanthal, oleuropein, squalene, and other unique properties in EVOO


Why not eat whole olives instead of EVOO?

Because EVOO generally has exponentially more of the above beneficial compounds than processed olives intended to be eaten whole, because the cold-processing extraction process involved in making EVOO preserves more of these beneficial compounds in the oil, whereas the debittering processing involved in making olives intended to be eaten whole, required to make them edible, significantly reduces these beneficial compounds, so that the volume of whole olives that would be needed to get the beneficial effects of small amounts of EVOO would be untenable








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