OlioCRU (Olive Research Center was born in 2012, owner of one of the largest olive groves of Alto Garda, North Italy; located in the northeastern part of the world in which the olive tree can grow, between the 45 and 46 parallels. It is a company that has always been intent on promoting and protecting the land. With this objective in mind, we began research into possible ways to recycle the byproducts of extra virgin olive oil.OlioCRU interprets a method of farming and production centered around quality; a mission, a project to spread the culture of EVO oil, not only as a condiment, but as the main health food. Harvesting olives when they are still green yields a small quantity of oil, but it ensures the production of an oil with a much higher concentration of polyphenols and benefic substances. One of the most noteworthy among the peculiarities of production is the cleaning and disinfection phase, wherein the olives go through three consecutive baths, alternated by conveyor belt rinsing machines and dryers.PITTED OIL One of the characteristics that sets OlioCru apart, is the protocol of extraction via pitting, in which the pit is separated from the fruit, so that oil is extracted exclusively from the pulp. This ensures higher levels of aromatic compounds, more bioavailable polyphenols, an excellent balance of bitterness and spiciness, and greater stability against oxidation. Olives meant to be processed after being pitted are picked before the others, when they are still green, so that they can transfer the most of their benefic properties into the oil.OUR CIRCULAR ECONOMYOur contribution to the environment and land protection starts with the functional and innovative use of every part of the olive to create products with excellent organoleptic properties. This is how youvOn products, such as healthy foods are born from the remainders of oil extraction. The olives from which our products derive are grown according to organic farming methods, fully respecting the plant, the environment, and people.With the collaboration of the Research and Innovation center of the Edmund Mach Foundation in San Michele all'Adige (TN), we have begun an important research project with the objective of developing products that take full advantage of the high nutritional, antioxidant and prebiotic values of olive.. We don't waste any part of the olive. in a virtuous cycle, everything that is left over from the pressing of olives gets integrated in our project for the complete, functional and innovative reuse of olives.PREBIO OLIVE POWDERThe olive paste left over from the production of oil from pitted olives is transformed and stabilised into OLIVE POWDER, through an exclusive production process. Research and analysis have shown that 98% of the olive's polyphenols, as well as most of its healthy properties, remain in the paste, commonly known as POMACE. Following in vivo tests on people, carried out with fondazione Mach, it was possible to ascertain the presence in the ingredient OLIVE POWDER of an important prebiotic, antioxidant, and anti-inflammatory effect, which protects the immune system from cardiovascular, metabolic, and neurodegenerative illnesses as well as cancer.FROM OLIVES A CONCENTRATED BOOST OF WELLBEING YOUVON healthy food, was born to fully benefit from the exceptional properties of OLIVE POWDER.Under the YOUVON brand we have developed the CRUNCHY STICK product line with a PATENTED PROCESSING METHOD that blends Prebio Olive Powder with buckwheat flour, pea flour and chestnut flour, obtaining in this way products maintaining the exceptional beneficial properties of PREBIO' OLIVE POWDER, with a very pleasant taste because the bitter characteristic of the polyphenols is less present.A NEW SUPER BREAKFAST FOODYouvon CRUNCHY STICK is perfect as an everyday breakfast, sweet or savory, that combines well-being, variety and taste.It is also ideal for the hotel breakfast menu.