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We deliver a mixture of carefully dried olive leaves, that we have
collected hand-picked selected, and then milled. While drying certain
essential enzymes in the leaves loose their functionality, they are
destroyed. We add therefore dried and mixed parts of other plants which
contain these enzymes in an intact form.
One weighs 1-3 g
of this mixture and adds 20-30 ml of water, plus 1-2 drops fresh lemon
juice. This mixture then appears to be green.
||After 4 hours
is water and there are milled plant particles, some swim, some are
sinking to the ground.
note that there is a thin oil level on top
of the water solution, which is now yellowish. - The plant mixture is dry, not a bit oily. So this oil must have been formed anew from biochemical processes within this glass, within 4 hours.
- Oleuropein is split now into water-soluble and
- the flavone and flavonole dyestuff-glycosides are mostly
split into the fat-soluble aglucons and the water-soluble sugars
complete yellowish mixture is nox given to about 100 ml of good quality
olive oil and stirred for a long time with a blender. The result is a
whitish milky emulsion (mixture of oil and water). To state that clear:
we have now 20 ml water plus 100 ml oil. The taste is different as
compared to the original oilive oil. More “soft“ in the first moment,
but definitely sharp and very long lasting aftertaste.
are some of the substances, released from the enzymatic breakdown of
oleuropein, which are important to improve our health. Even in the best
cold-pressed olive oil they exist only in minute traces, but within
one has a lot of them: more then 90 mg, calculated as oleuropein, from
1 g of this mixture. - Keep in mind: in either water or oil they are
not soluble in their entirety, one always needs both, the
water-phase and the oil-phase.
This mixture we call “improved olilve oil“.
Improving the improved...
make these compounds fully bio-available they must be embedded into a
kind of liposome-emulsion. There are several possibilities to obtain it:
1/8 of a fresh apple, or a pear, or a similar fruit into very fine
cubicles of 1 mm length. Add 2 spoonful of this improved olive oil,
some turmeric and a tiny bit of black pepper and mixit with a blender
thoroughly. So long till the bubbles have a clearly recognizeable
- Cut 1/8 of an onion, 3-4 cloves of garlic into minute
cubicles, press this with the flat side of a knife and wait 10 minutes.
2 spoonful of this improved olive oil, some turmeric and a tiny bit of
black pepper and mix it with a blender thoroughly . So long
till the bubbles have a clearly recognizeable yellow skin.
- You may use any fresh plant tissue except those that are
too watery (melon, orange) for this purpose.
It is absolutely essential too keep this mixture as long in your mouth
as possible. The reason for doing so is given here.
Impressum . Disclaimer