Let's Talk OLIVE OIL!
Most of you know that there are many health benefits of premium olive oil, but did you know that most of the “Extra Virgin Olive Oil” sold in the local market isn’t actually pure olive oil? Yes, most EVOO on the market isn’t actually pure olive oil!
Our government allows it to be diluted with cheap soybean or seed oil, or a refined vegetable or canola oil, or mixed with lower-grade olive oil that's been chemically refined! Many of these contain free radicals, which are highly reactive substances that can damage your cells down to the molecular level.
We encourage you to look in your pantries and know what you’re consuming. Know the source of your food, when it was harvested, how it was handled before it gets to you. We can answer any of these questions about our products and can assure you that all our oils and vinegars are ALL NATURAL with no added ingredients but what is on our label.
Health Benefits of EEVO
Extra Virgin Olive Oil has a wide range of therapeutic properties which are beneficial to health. These include:
These properties have to do with these active constituents found in Extra Virgin Olive Oil:
Mono-unsaturated fatty acids (i.e. Oleic Acid)
Phenolic Compounds (I.e. Hydroxytyrosol, tyrosol, derivatives of oleuropein)
A-tocopherols (Vitamin E)
EVOO does not contain trans fats. Trans fats are unsaturated fat with adverse health benefits. They increase LDL cholesterol (bad cholesterol) and decrease HDL cholesterol (good cholesterol) and are strongly associated with coronary heart disease.
*All refined oils contain trans fat in different amounts. The World Health Organization has concluded that there is no safe level of consumption of trans fat and recommends that consumption should be “as low as possible.”
Oleic Acid (mono-unsaturated fatty acid) supports cardiovascular health by:
reducing the risk of developing stiff or blocked arteries
reducing LDL cholesterol and increasing HDL cholesterol
helping people with type 2 diabetes by reducing blood levels of glucose and thereby reducing the amount of insulin needed.
Many researchers showed an inverse association between EVOO consumption and coronary heart disease and stroke. The recommendation is 25-40g of EVOO per day.
Antioxidant Compounds (polyphenols, tocopherols, and squalene) support cardiovascular health by:
Promoting potent antioxidant activity (eliminating free radicals)
Increasing the amount of good cholesterol (HDL) in the body, and reducing the amount of bad cholesterol (LDL)
Reducing blood pressure
Squalene is a major intermediate in the biosynthesis of sterols, including cholesterol, steroids hormones, and Vitamin D.
Phenolic Compounds are considered to be the most bioactive substances in EVOO, offering excellent nutritional properties, cell regeneration and protection. These bioactive compounds promote beneficial effects against many human pathologies, such as oxidative stress, inflammation, cardiovascular diseases, cancer, and age-related illnesses. There have been found 17 different phenolic compounds in Extra Virgin Olive Oil. The concentration of total polyphenols found in EVOO varies between 50-1000 mg/kg and depends on a variety of factors, including:
Alpha-tocopherol is the form of vitamin E that is preferentially absorbed and accumulated in humans. Recommended Daily Amount (RDA) for adults of vitamin E is 10 mg/ day. Vitamin E deficiency causes neurological problems due to poor nerve conduction. Deficiency can also cause anemia, due to oxidative damage to red blood cells. In EVOO, the main tocopherol is alpha (~90% of the total), with very low amount
of beta, gamma, and delta. The concentration of natural A-tocopherols in EVOO varies between 150-300 mg/kg.
Squalene, an isoprenoid compound structurally similar to betacarotene. It is transported in serum generally in association with LDL and is distributed in human tissues, with the greatest concentration in the skin, where it is one of the major components of skin surface lipids. Squalene can reduce cholesterol and triglyceride levels and is a mega-hydrator that acts as a barrier to keep moisture locked in so skin is soft, supple and plump longer. Olive oil is considered one of the richest renewable sources of squalene. Extra Virgin Olive Oil contains squalene in the amount of about 2000/6500 mg/kg.
Oleocanthal is a tyrosol ester, and its chemical structure is related to oleuropein. It is a natural non-steroidal anti-inflammatory compound found in quantities ranging from 1 to 500mg/kg in Extra Virgin Olive Oil. Olive oil is the only cooking oil which contains oleocanthal. It is responsible for the burning sensation at the back of the throat when consuming EVOO.
Oleocanthal has been found to have anti-inflammatory and antioxidant properties. Similar to classical non-steroidal anti-inflammatory drugs, non-selective inhibitor of cyclooxygenase (COX), it has a similar mode of action to ibuprofen. Oleocanthal has been recently linked to reduced risk of Alzheimer's Disease because it can reduce the accumulation of B-amyloid proteins involved in this disease. It also has been demonstrated that oleocanthal shows potential as a therapeutic agent in the treatment of inflammatory degenerative joint diseases.
Evidence shows that people who consume a Mediterranean style diet, where EVOO is the main source of fat, usually have a lower body mass index (BMI) and are able to maintain it for longer. EVOO also naturally helps you feel more satisfied/ full after meals, which helps with the amount of food you eat and helps you to manage weight more effectively. This is associated to the bio-active compound OEA (Oleoiletanolamide-- a derivative of oleic acid), which has been shown to increase satiety. It is proposed that when OEA accumulates in the small intestine, it regulates appetite control, through a vagal nerve mediated pathway.
The free radical theory proposes that aging is caused by both normal metabolic processes and oxidative stress. Free radicals are oxidizing agents which cause damage to cells, particularly affecting the lipid components of the cell membrane, altering membrane fluidity and resulting in subsequent cell aging. This oxidative damage to cells can be prevented by antioxidant substances from diet sources, which have the ability to deactivate free radicals through a process of donating protons. Natural antioxidants which are found in high levels in Premium EVOO, play a role in protecting lipid membranes from oxidative damage. EVOO, which contains:
at least 5 mg of polyphenols per 20g of oil, have been shown to significantly reduce the levels of oxidized LDL in the plasma, which may delay atherosclerosis.
tocopherols (predominantly A-tocopherol or Vitamin E), reduce the risk of atherosclerosis via:
prevention of lipoprotein oxidation
reduction of free radical production.
All of our Extra Virgin Olive Oils are tested for purity, and their health indexes are listed on each fusti tag for customers to review.
Frequently asked questions
What is the shelf life of Olive Oil?
Consumers should use Olive Oil within 14 months from crush/ harvest date. Olive Oil
benefits and quality decreases with time. It's important to remember olive oil is a
perishable food–all bottled oil will go rancid eventually–but it is said when properly
handled, sealed and stored in a cool dark place, olive oil will be 'good' for 18-24 months from the date it was harvested. If your bottle is older than two years, consider starting with a fresh one.
Are your Olive Oils filtered?
No - our Olive Oils are not filtered.
Our oils are pumped into large stainless steel tanks housed in temperature controlled
warehouses. Gravity then causes particulates that were separated out with the oil
during milling to sink to the bottom of the tank. This process is called “racking.” The
most noticeable difference between an unfiltered and a filtered oil is appearance. The
unfiltered oil may look a bit cloudy because of residual particles that weren’t removed
through gravity in the settlement tank.
What affects the quality of Olive Oil?
Time - Olive Oil benefits and quality decreases with time.
Light - Extended exposure to light can deteriorate the quantity and quality of the antioxidants found in olive oil.
Heat - The optimal storage temperature for olive oil is 60 to 72 degrees Fahrenheit. Warm temperature causes olive oil flavor to change. (Consider that most of our food warehouses are not temperature controlled and often exceed 100 degrees in certain climates.)
Can I cook with Extra Virgin Olive Oil?
Extra Virgin Olive Oil is one of the best oils to cook with! And since Extra Virgin Olive
Oil has a high smoke point that can hold up to high cooking temperatures (410 degrees
F), it is great for frying, sautéing, poaching, and baking.
What is the difference between Fused & Infused Olive Oils?
Fused Oils (Agrumato) are produced by crushing fresh whole organic olives together
with perfectly ripened fresh produce, strictly using cold mechanical extraction. Infused
Oils are made by adding 100% pure essential oils of herbs or fruits to our Ultra Premium
Extra Virgin Olive Oil.
Can I substitute Olive Oil for butter in baking?
Yes - below is the conversion chart. Note that solid fats act different than liquid fats.
When substituting liquid for liquid (such as veg oil) the results are the same. When
substituting solid to liquid there may be a change in texture and crispiness.
Is your butter olive oil dairy free?
Yes - the butter flavor is derived from a plant based natural essential oil. Proprietary
blend of botanical herbs
Are your Olive Oils Kosher?
Yes - Our EEVO's and our Custom Blend Oils are certified - Kosher [Pareve]
Are your Olive Oils Gluten Free?
Yes - All our Olive Oils are gluten free.
Are your Olive Oils Dairy Free?
Yes - All our Olive Oils are dairy free.
Please see copy of Allergen statement.