How is Enjoil produced?
An innovative functional food made from Italian olives
Enjoil is a functional food made from olives using an innovative, sustainable and patented production process. It is made from Italian olive pulp sourced from a certified supply chain, selected for its high content of functional components naturally present in the fruit.
Unlike traditional products, Enjoil is not derived from oil, but from the solid part of the olive, enhanced through advanced technologies that preserve its nutritional integrity.
Mechanical pre-de-oiling of olive pulp
The production process begins with pre-de-oiling using a mechanical press, a fundamental step that allows the oil to be separated without the use of chemical solvents. This gentle physical treatment preserves the structure of the olive pulp, maintaining the functional substances that will be extracted later.
Immediate drying to preserve natural properties
Immediately after pressing, the pulp is dried straight away. Rapid drying is a key step for:
- preserve the organoleptic properties
- prevent microbiological degradation
- stabilise the raw material before extraction
This approach allows for minimal intervention, respecting the nature of the product.
Supercritical CO₂ extraction: sustainable, patented technology
The central phase of Enjoil’s production is extraction with supercritical carbon dioxide, a cutting-edge technology used in the food, nutraceutical and pharmaceutical sectors. Under controlled temperature and pressure conditions, CO₂ acts as a selective natural solvent, allowing a pure extract to be obtained, free of chemical residues and rich in:
- natural phospholipids
- FAFHA
- long-chain triglycerides
- naturally occurring vitamins
This method preserves the integrity of the most sensitive molecules without thermal or chemical stress.
From extract to functional drink Enjoil
The oil extract obtained was analysed in its fundamental components through a long process of overlapping analyses. Its content, which had never been studied before, provides us with phospholipids, fafha and vitamin A. The addition of Italian orange pulp and other specifically selected fruits allows us to obtain an emulsion that is naturally rich in polyphenols, flavonoids and carotenoids.
The result is a functional olive-based drink with a balanced texture, fresh on the palate and easy to drink, which retains all the benefits of the original extract.
Emulsification, pasteurisation and bottling
The drink is then:
- turbo-emulsified
- pasteurised at a controlled temperature so as not to alter the phospholipids
- bottled without the addition of additives or chemicals
Each stage of the process is designed to ensure food safety, product stability and respect for the raw material.
Sustainable production and circular approach
Enjoil’s production process is designed according to a sustainable and circular model:
- use of clean energy
- absence of chemical solvents
- enhancement of an often underutilised agricultural resource
Packaging is also part of this vision, thanks to a bottle recovery and reuse system designed to reduce overall environmental impact and close the product cycle.