Desert Miracle - extra virgin olive oil (250 ml)

🌍 From the desert of the Atlas Mountains to your kitchen
Desert Miracle is an ultra-premium extra virgin olive oil grown in one of the world's most unique terroirs – scorching hot days, cold nights and stony desert soil near Marrakech in Morocco. More than 300,000 olive trees grow here under natural stress, which produces a naturally rich, velvety and fruity olive oil with very low acidity and pleasant sweet notes. This is single estate, pressed at a low temperature, and known for constant quality year after year.

Health effects
Extra virgin olive oil used as part of a varied diet can help support a balanced intake of fatty acids by replacing saturated fat in cooking. It contains natural plant components that can help protect cells from oxidative stress. Desert Miracle is mild and round, which makes it easy to use it regularly as part of a varied daily diet. Many people also like extra virgin olive oil in baking and desserts for a natural taste experience.

Technical details and specifications
• Contents: 250 ml glass bottle
• Taste: Sweet, round, fruity with a mild pepper finish
• Acidity: Typically below 0.2 degrees (very low acid)
• Pressing: Mechanically cold-pressed, pressed shortly after harvest
• Origin: Grown on family-owned desert land near Marrakech
• Cultivation: Naturally grown, without pesticides or chemicals
• Quality assurance: EU Organic, USDA Organic, Halal, Kosher (Passover), ISO 22000, HACCP, GMP
• Use: 🥗 Salads, 🥘 marinades, 🫒 dip, 🍞 baking, 🍨 desserts, 🍝 pasta, 🍛 vegetables
• Perfect for: Gourmet chefs, home kitchens, gifts and daily well-being

🌿 Single farm & full traceability – one farm, one origin, total control all the way
⭐ Used by Michelin chefs - preferred by some of the world's best restaurants
✔️ Organic, kosher and halal - certified clean and safe quality
🔒 ISO22000, HACCP and GMP – international standards for food safety
🌍 Carbon neutral production - soon carbon negative with documented sustainability
🤖 AI-controlled water saving - unique technology that reduces resource use
💪 Exceptionally high polyphenol content – top class natural antioxidants
📊 Clinically documented – studies from Canada, Japan, Malaysia, France and Morocco
🫒 Superior phenolic richness - results ordinary olive oils cannot match
❤️ Supports heart health naturally - powerful plant substances
🔥 Strong antioxidant protection - helps to reduce oxidative stress
🧪 Improved biomarkers – measured in scientific analyses
♻️ Bottle in 85% recycled glass – elegant, sustainable design

Label information
Ingredients: 100% extra virgin olive oil
Net content: 250 ml
Allergens: None known
Storage: Store in a cool and dark place, tightly closed
Country of origin: Morocco
Importer: Uno Vita AS, Moss, Norway
Area of use: Suitable for hot and cold food, dressings and marinades

Reservation
This product is a foodstuff and is used as part of a varied diet. The effect may vary from person to person. The product does not replace a balanced or varied diet.

Disclaimer
Uno Vita presents natural products in a balanced way based on available professional information. We do not claim medical effects of products, and the content is not intended to replace professional advice. Use is at your own risk.

Freedom of expression
Uno Vita supports the right to free and open information about natural foods, plant-based raw materials and traditional foodstuffs in accordance with national and international principles for freedom of expression.

Scientific references

1. Visioli F. “Olive oil: antioxidants and health.”

2. Cova's MI. "Health effects of olive oil polyphenols."

3. Servili M. “Phenolic compounds in extra virgin olive oil.”

4. Bendini A. “Olive oil polyphenols and quality.”

5. Owen RW. "Olive oil composition and antioxidant effects."

6. Tuck KL. “Bioactive components in olive oil.”

7. Medina E. “Irrigation and olive oil polyphenols.”

8. Luaces P. “Olive ripening and phenolic content.”

9. Gómez-Rico A. “Harvest time and EVOO quality.”

10. Day A. "Temperature stress in olive trees."

11. Cicerale S. “Functional properties of EVOO.”

12. Boskou D. “Olive oil chemistry and technology.”

13. López-Miranda J. “Mediterranean diet and olive oil.”

14. Casal S. “Storage stability in extra virgin olive oil.”

15. Manna C. “Olive phenolics and cell protection.”

16. Capri E. “Carbon footprint in olive farming.”

17. Naldi M. “Authentication and traceability in olive oil.”

18. Issaoui M. “Terroir effects on olive oil quality.”

19. Bendini A. “Storage and sensory quality of EVOO.”

20. Tovar MJ. “Oil extraction and antioxidant content.”

21. Ghanbari R. “Olive polyphenols: phytochemistry and health.”