Benefits from Consistent use of Extra Virgin Olive Oil

Internal Use:

• Help raise good cholesterol and lower the risk of heart disease.
• Use as an antioxidant
• Ease the pain of arthritis and bursitis – antiflammatory
• Calm the stomach and help the digestive tract
• Aid in preventing gallstones
• Aid in the prevention of colon cancer
• Relieve colds, sore throats and coughs
• Preserves bone mass

External Use:

• Treat cuts, blisters, sunburns and frostbite
• Rejuvenates dry skin and smoothes out wrinkles
• Relieve muscle cramping

Polyphenols

• Research indicates they have antioxidant characteristics which may reduce the risk of cardiovascular disease and cancer.

Oleic Acid

• An Omega 9 fat which helps to reduce cholesterol.

Benefits from Consistent use of Balsamic Vinegar

Internal Use:

• Contains alpha linolenic acid, an omega 3 fatty acid which has protective effects against heart disease
• High in cancer-fighting antioxidants
• A natural appetite suppressant
• Reduces cholesterol to prevent heart disease
• Helps retard osteoporosis
• Amino acids slow the effects of aging
• Reduces the severity and frequency of headaches
• Enzymes for digestive disorders and poor metabolism
• Helps to control blood sugar levels
• Minerals to prevent bone diseases such as osteoporosis, prevent strokes, treat anemia and fatigue, as well as lower high blood pressure and high cholesterol
• Increases calcium absorption

External Use:

• Bee stings, sunburn, treat warts
• Wash fruits and vegetables to remove harmful substances

How is olive oil made

Olive trees must mature for several years before they produce olives.  Careful pruning optimizes the number of olives a tree will bear.  It takes at least ten pounds of olives to product four cups of olive oil.

Traditionally trees were shaken to make the olives drop to the ground.  Since this causes bruising to the olives, most are hand picked, or nets are set under a “tree-shaking device”.  They are then transported to the mill quickly for pressing.  Then leaves and twigs are removed and olives are washed.  Stainless steel rollers crush the olives and pits and grind them into paste.  The paste is then pressed and sent to a centrifuge (a compartment that rotates at an extreme speed).  When the centrifuge spins, the paste remnants are pushed to the sides of the compartment cylinder while water and oil are extracted from the center.  The oil and water are later separated.  It is then ready to be bottled and shipped.

Rich, beautiful, and fragrant, olive oil is much like wine -- taste is a matter of personal preference. The many variables that go into the production of olive oil yield dramatic differences in color, aroma, and flavor. The following factors impact the taste of olive oil:

• Variety of olive used
• Location and soil conditions where the olives were grown
• Environmental factors and weather during the growing season
• Olive ripeness
• Timing of the harvest
• Harvesting method
• Length of time between the harvest and pressing
• Pressing technique
• Packaging and storage methods

How is Balsamic vinegar made

It starts with the skins of high sugar content white grapes most often Trebbiano.  The grapes are crushed and pressed but the wine is separated from the skins before fermentation starts.  The skins are called must and are slowly cooked in large copper pots over a wood fire up to two days, cooking away a lot of the liquid.  After cooking the maker adds some completed balsamic vinegar, called the “mother” or starter.  This mixture is then placed in large, aged oak barrels in a warm area.   Depending on the region, it is then moved through various wood barrels which adds flavors through the progression.  During this process the sugars undergo a change to alcohol that then turns into acid, which ultimately turns the must into vinegar.

White balsamic undergoes the same process but is “cooked” at a lower temperature for a shorter time to avoid the darkening in color.  It is also aged in white wood barrels.

Nutrition Information

Ingredients of Our Oils & Vinegars

            Extra Virgin Olive Oils – Oil from olives
            Flavored Extra Virgin Olive Oils
            Garlic – Oil from olives, garlic
            Basil – Oil from olives, basil
            Lemon – Oil from olives, lemon
            Orange – Oil from olives, orange
            Truffle – Oil from olives, truffle mushrooms
            Porcini – Oil from olives, porcini mushrooms
            Lime – Oil from olives, lime
            Oregano – Oil from olives, oregano
            Sun-Dried Tomato – Oil from olives, sun-dried tomatoes
            Tuscan Herb – Oil from olives, oregano, garlic, basil, rosemary
            Rosemary – Oil from olives, rosemary
            Vanilla – Oil from olives, vanilla bean
            Chipotle – Oil from olives, chipotle
            Dipping Oil – Oil from olives, grape must, wine vinegar, garlic, onion, herbs, salt
            Chili Pepper – Oil from olives, chili pepper
            Walnut – Oil from walnuts
            Pistachio – Oil from walnuts
            Sesame – Oil from sesame seeds
            Balsamic Vinegar – Grape Must, wine vinegar
            Cherry – Grape Must, wine vinegar, cherry extract
            Fig – Grape must, wine vinegar, fig extract
            Pomegranate Balsamic – Grape must, wine vinegar, pomegranate extract
            Raspberry Balsamic – Grape must, wine vinegar, raspberry extract
            Red Apple Balsamic – Grape must, wine vinegar, red apple extract
            Strawberry Balsamic – Grape must, wine vinegar, strawberry extract
            Tuscany Balsamic – Grape must, wine vinegar, sun-dried tomatoes, garlic, thyme,
             sugar
            White Peach Balsamic – Grape must, wine vinegar, white peach extract
            Cranberry Fresh Fruit – Grape must, wine vinegar, cranberry bits, sugar
            Marionberry Fresh Fruit – Grape must, wine vinegar, marionberrybits, sugar
            Plum Fresh Fruit – Grape must, wine vinegar, plum bits, sugar
            White Balsamic – Grape must, wine vinegar

Popular Olive Mill Oil & Balsamic Vinegar Pairings

Traditional Balsamic                            Garlic/Tuscan Herb

White Balsamic                                    Lemon/Lime/Orange

Blueberry Balsamic                              Lime/ Arbequina

Tangerine Balsamic                              Blood Orange/Sesame

Strawberry Balsamic                            Lime/Classic Greek

Peach Balsamic                                    Lime/Picual

Red Apple Balsamic                             Walnut/Chili

Fig Balsamic                                         Blood Orange/Lime

Pomegranate Balsam                            Blood Orange/Organic

Pear Balsamic                                      Lime/Ascalana

Tuscany                                               Tuscan Herb/Sun-Dried Tomato

Cherry                                                 Walnut/Pistachio/Lime

White Lemon                                        Lemon/Ascalana

Mango