GABRIEL GUARDIA
Latin America’s Sole Balsamic Vinegar Master
A World-Class Reference in Premium Olive Oil Craftsmanship
A certified Master Olive Oil Maker in Latin
America and producer of DOP-certified balsamic vinegar from Modena, Italy, he
has established himself as a leading figure in the olive oil sector, actively contributing to the development and positioning of the olive industry throughout Latin America.
With more than 25 years of professional experience, his work has been recognized in multiple international quality competitions. Among his most notable distinctions, he has received the award for Best Extra Virgin Olive Oil in EVOO competitions for three consecutive years, consolidating a sustained standard of excellence over time.
In 2023, he developed an extra virgin olive oil with a naturally high concentration of polyphenols and squalene, produced under strict quality standards. This oil is intended to complement a varied, balanced, and healthy diet, and to be integrated into scientific research initiatives related to the study of bioactive compounds naturally present in olive oil.
High Phenolic Density Extra Virgin Olive Oil
Our extra virgin olive oil stands out for its exceptional natural concentration of polyphenols. While EU Regulation 432/2012 establishes 250 mg/kg as the minimum content required for the authorized olive oil polyphenol health claim, our current product reaches 600 mg/kg, reflecting outstanding phenolic density.
This technical profile has been verified through analysis conducted by Tentamus (accredited laboratory in Spain), confirming the natural richness of phenolic compounds characteristic of our early-harvest Arauco variety. An intensely expressive olive oil with distinctive character, crafted for those who value excellence in every detail.
Limited Early Harvest
Produced exclusively from green Arauco olives, carefully selected and cold-pressed through a rigorous mechanical process, concentrating and preserving the natural purity of its flavor and nutrients.
Rich in Naturally Occurring Bioactive Compounds
Our extra virgin olive oil naturally contains a high concentration of phenolic compounds and other bioactive components inherent to the olive.
These compounds provide antioxidant capacity and help protect lipids from oxidative stress when consumed as part of a balanced diet.
Oleocanthal: Known for its role in supporting the body’s natural state and overall well-being.
Hydroxytyrosol: A powerful antioxidant that helps address oxidative stress (the natural \ cellular wear that occurs over time).
Squalene: A naturally occurring compound that supports clarity and daily vitality.
Oleuropein: Contributes to maintaining a healthy system as part of a balanced diet.
*** *** ***
The benefits described are inherent to the natural components of olive oil and are provided for informational purposes only, not as medical advice.
ONE TABLESPOON PER DAY, PREFERABLY ON AN EMPTY STOMACH.
TO HELP PREVENT OXIDATION AND MAINTAIN FRESHNESS, WE RECOMMEND STORING IT IN THE REFRIGERATOR.
