[Latin Name] Vaccinium myrtillus l.

[Plant Source] Wild bilberry fruit cultivated from Sweden & Finland

[Specifications]

1) Anthocyanidins 25% UV (Glycosyl removed)

2) Anthocyanins 25% HPLC

3) Anthocyanins 36% HPLC

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[General feature]

1. 100% extracted from European bilberry fruit, approved ID test from ChromaDex andAlkemist Lab;

2.Without any adultery of other relative species of Berries,such as Blueberry,  Mulberry,Cranberry,etc;

3. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA

4. Directly import the frozen fruit from North Europe;

5. Perfect water solubility,water insolubles<1.0%
6. Chromatographic fingerprint match EP6 requirement

[What is bilberry fruit]

Bilberry (Vaccinium Myrtillus L.) is a kind of perennial deciduous or evergreen fruit shrubs, mainly found in subarctic regions of the world as in Sweden, Finland and Ukraine, etc. Bilberries contain dense levels of anthocyanin pigments, which was said popularly to have been used by World War II RAF pilots to sharpen night vision. In fork medicine, Europeans have been taking bilberry for a hundred years. Bilberry extracts entered the healthcare market as a kind of dietary supplement for effects on vision enhancement and visual fatigue relief.

[Function]

Protect and regenerate rhodopsin and cure the eye diseases;

Prevent the cardiovascular diseases

Antioxidant and anti-aging

Softening blood capillary, enhancing the heart function and resisting cancer

Turn your regular steak dinner into a gourmet dish just by using these ingredients, and following these steps. Steak with béarnaise sauce and a roasted fennel salad. Brought to you by Capatriti Olive Oil. RECIPE BELOW
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RECIPE
Capriati Extra Virgin Olive Oil
1 Strip loin steak
Salt and pepper
1 Chopped head of fennel
1 cup of julienned sugar snap peas
¼ cup of toasted pumpkin seeds
1 lemon
Bearnaise Sauce
¼ cup of salted butter (melted)
2 egg yolks
1 teaspoon of vinegar
2 tablespoons of finely chopped tarragon
1 teaspoon of onion powder

Step 1
Slice the fennel into strips and put it on a baking sheet. Cover in Capatriti Olive Oil, salt, pepper and the juice of a half a lemon. Mix together with your hands. Roast in a 400 degree oven for 20 minutes.
Step 2
Heat a frying pan on high. In the meantime, pat the steak dry with a paper towel. Cover each side with Capatriti olive oil and season with salt and pepper.
Step 3
Sear one side of the steak for about 5 minutes. Flip and sear the other side for 3 minutes. When each side is crusted, put it in the oven for about 3 minutes. Take it out and let it rest.
Step 4
Heat a small pot with an inch of water. Whisk the egg yolk in a metal bowl. Add the butter and whisk until the egg and butter combine. Whisk the vinegar, tarragon salt, pepper, and onion powder. Add it to the butter and eggs. Put it over the heated water and continue to whisk until you reach a thick consistency.
Step 5
Take the fennel out of the oven. Add it to a bowl with the sugar peas and pumpkin seeds and mix.
Step 6
Slice the steak against the grain. Add it to a plate with the side of salad. Cover the steak with the sauce.
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