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International Awards Winner 2020 Gold Medal at IOOC, Italy & 2020 Silver Medal at JOOP, Japan.
PRESERVING AN ANCESTRAL HERITAGE
“As a native of Deir Mimas, in Southern Lebanon, I grew up observing the magic and mystery surrounding our Extra Virgin Olive Oil. Being commonly referred to as the “Bordeaux of Olive Oils”, has always made me proud. The harvesting season was and still is a real moment of joy and reunion for us: October is a festive month in the camps, at the mills, and in our houses. I considered this heritage a blessing and it had a considerable emotional impact on me. With time passing by, it felt that sharing this treasure of ours the world over is something I owe to my country, to my village, and to my family. Today, our High antioxidant and International Awards Winner liquid gold is within your reach wherever you are around the globe: Thus, I invite you to discover Darmmess and to enjoy its complex yet harmonious taste, reminiscent of unripe green olives with bitter spicy notes and a fruity aroma”
Rose Bechara Perini | Founder
SILVER CATEGORY OF HIGH ANTIOXIDANT OILS
While only 10% of EVOO’S produced in the world are high antioxidant, Darmmess 2021 enters the silver category of High Phenolic Olive Oils with 620mg/kg of polyphenols. These organic compounds (Oleocanthal and Oleacein) are behind the peppery effect on the back of the throat, and the bitterness on the tongue.
“The European Union Health Claim Labelling Regulation 432–2012 states that olive oils with polyphenols of 250 mg/kg or more can claim: “Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress…The higher the concentration of phenolic compounds, the greater the potential health benefit” A daily intake of 2 tablespoons can potentially help you prevent and even reverse various diseases such as Cancer, Alzheimer’s, Heart strokes, Body Inflammations Premature Aging, Depression, Dementia, High Blood Pressure, and Bad Cholesterol.
FROM TREE TO BOTTLE IN 24 HOURS
Organic Culture: Our olive trees taken care of all year long are grown naturally, pesticides and chemicals free.
Monovarietal: Among all available varieties, we only harvest the Baladi, known also as Souri ( originated from Sour/Tyr), considered one of the oldest and best varieties in the world.
Early Harvest: Unlike common practices, we start our journey end of September of every year. This timing generates a low yield but is behind an unequaled quality of Extra Virgin Olive Oil.
First Cold Extracted: A modern process whereby at a temperature below 27C, the olives aren’t pressed as such but rather extracted by a centrifuge. The components of EVOO responsible for the characteristic aroma and scent are unchanged. It is a lower production for the same amount of olives but a much higher quality of the oil.
Filtered: This last step before bottling aims at removing the small particles of olives responsible for oxidation with time. A stable and high level of freshness is guaranteed.