We use vacuum extraction for our pomegranate products and low oxygen, cold extraction for our olive oil — because preserving sensitive bioactives like punicalagins, oleocanthal, and oleacein requires precision at every step.

Oxygen is one of the main threats to phenolic integrity. That’s why both our olive and pomegranate production lines are designed to limit oxidative stress and thermal degradation during processing.

• Vacuum extraction for pomegranate: Lowers the evaporation temperature to protect heat-sensitive polyphenols like punicalagins and anthocyanins.
• Oxygen-free pomegranate chambers: Prevent oxidation of ellagitannins and urolithin precursors.
• Cold extraction for olive oil: Kept below 27°C to retain oleocanthal, hydroxytyrosol, and other phenolic compounds.
• Low oxygen malaxation (olive oil): Minimizes contact with air to avoid degradation of functional phenols.

From tree to bottle, we prioritize vacuum extraction in pomegranate</strong and cold, oxygen-controlled processing for olive oil — to preserve clinical potency.

• Vacuum evaporation preserves pomegranate polyphenols significantly better than pasteurization ¹.
• Cold extraction in olive oil protects phenolic content, especially oleacein and oleocanthal ².
• Low oxygen processing reduces polyphenol oxidation and rancidity during olive oil malaxation ³.

Whether it’s polyphenol-rich oil or ultra-concentrated pomegranate, our processing methods are oxygen-conscious by design — because oxidation destroys function.

Tip: Look for “vacuum processed” on pomegranate labels and “cold extracted” on olive oils — both matter more than you think.