The extract of sage is obtained by the cold maceration of the dried plant in organic extra virgin olive oil.
Like rosemary, also sage is a typical aromatic herb used in the Mediterranean diet to enhance the taste of some food. Apart from its culinary use, sage is good for health thanks to its antioxidant properties. According to French studies, among the more antioxidant herbs and their extracts, sage is one of the top five plants. Sage, in fact, contains several active ingredients like flavonoids and polyphenols, two natural antioxidant substances that are present in plants and can be used against oxidation and free radicals. The main polyphenols/phenol acids contained in sage are: caffeic acid, rosmarinic acid, chlorogenic acid and feluric acid.
Sage (Salvia Officinalis) belongs to the Laminaceae family and is very used to enhance the taste of several dishes. It is also very popular for its antiseptic and anti-inflammatory properties. Sage is a small evergreen shrub with branches having a quadrangular section. Its leaves are opposite, finely toothed and covered by down; they are petiolate, oval, thick and wrinkled. Flowers grow vertically in blooms of two or four.