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Benefits from Consistent use of Extra Virgin Olive Oil

Benefits from Consistent use of Balsamic Vinegar

Classifications and Definitions of Olive Oils

How is olive oil made

How is Balsamic vinegar made

How to Buy Great Olive Oil

Ingredients of Our Oils & Vinegars

Nutrition Information

Olive Oil Trivia Facts

Popular Olive Mill Oil & Balsamic Vinegar Pairings



Health Benefits

 



Benefits from Consistent use of Extra Virgin Olive Oil

Internal Use:

  • Help raise good cholesterol and lower the risk of heart disease.
  • Reduces risk of type 2 diabetes
  • Use as an antioxidant
  • Ease he pain of arthritis and bursitis – antiflammatory
  • Improves brain function and protects against depression
  • Aids in weight loss by keeping you full longer and reducing sugar cravings
  • Aid in the prevention of many types of cancer including breast and colon
  • Relieve colds, sore throats and coughs
  • Increases absorption of calcium, improving bone health

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.
  • An Omega 9 fat which helps to reduce cholesterol.


Tof of Page 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

Tof of Page Classifications and Definitions of Olive Oils

Extra Virgin Olive Oil – This fruity oil has been obtained from healthy, fresh green or ripe olives. The fruitiness depends on the variety and ripeness of the olives, it has no smell or taste defects. It also was obtained from the fruit of the olive tree by mechanical or other means that do not lead to deterioration of the oil. It does not undergo any treatment other than washing, decantation, centrifugation and filtration.

Virgin Olive Oil – This oil has a slight taste and smell defect. When measured by professional tasters, the intensity of the defects must not by over a specified level.

Pure Olive Oil – This is the name given to the blend of refined olive oil and virgin olive oil. The proportion of each depends on consumer tastes. Virgin olive oil is added to the refined oil to restore flavor, aroma, color and antioxidants that are lost during refining.

Olive-Pomace Oil – This name is given to an oil obtained by using solvents to extract oil leftover after producing higher levels of oil. It is then refined and blended with varying proportions of virgin olive oil to give it flavor, odor, color and antioxidants.

All four grades contain antioxidants, with extra virgin having the highest content. Extra virgin olive oil stands out because of its typical olive fruitiness and its high content of antioxidants. Choosing the right extra virgin olive oil depends on personal taste. It is important to check the freshness of the oil since quality decreases with time.

Tof of Page 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

Tof of Page 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.

Tof of Page How to Buy Great Olive Oil

Key concepts

Olives are stone fruits, like cherries and plums. So real extra virgin olive oil is fresh-squeezed fruit juice – seasonal, perishable, and never better than the first few weeks it was made. Bitterness and pungency are usually indicators of an oil’s healthfulness. Sweetness and butteriness are often not.

There are 700+ different kinds of olives, which make thousands of different kinds of oil. Asking “what’s the best olive oil?” is like asking “what’s the best wine?” The answer is, “depends on what you’re eating it with.”

Know the when, who, where of your oil: When it was made (harvest date), who made it (specific producer name), and exactly where on the planet they made it. When choosing bottled oil, prefer dark glass or other containers that protect against light, buy a quantity that you’ll use up quickly, and keep it well sealed in a cool, dark place. Even an excellent oil can rapidly go rancid when left sitting under a half-bottle of air, or in a hot or brightly-lit conditions.

Don’t pay much attention to the color of an oil. Good oils come in all shades, from vivid green to gold to pale straw, and official tasters actually use colored glasses to avoid prejudicing themselves in favor of greener oils. Both in flavor and aroma, genuine extra virgin oils have, a marked fruitiness reminiscent of fresh olives, and typically have some level of bitterness and pungency (pepperiness at the back of the throat). In great oils these characteristics are harmoniously balanced, together with complex aromas, flavors and aftertastes that bloom gradually on the senses.

Don’t be put off by bitterness or pungency – remember that these are usually indicators of the presence of healthful antioxidants, anti-inflammatories and other healthful “minor components” of top-quality olive oil – unless one of these characteristics is overwhelming and disproportionate to the others.

Above all, seek out freshness, choosing oils that smell and taste vibrant and lively, and avoid tastes or odors such as moldy, rancid, cooked, greasy, meaty, metallic and cardboard. Also pay attention to mouthfeel: prefer crisp and clean to flabby, coarse or greasy.

Labels: If you aren’t able to taste an oil or get help from a knowledgable salesperson, you’ll have to rely on the label for information about the oil. To begin with, be sure your oil is labeled “extra virgin,” since other categories – “pure” or “light” oil, “olive oil,” not to mention “pomace olive oil” – have undergone chemical refinement which strips away olive flavors and many of the oil’s health benefits.

Once you’ve bought your oil, store it in a place where it is protected from light, heat and oxygen, the three enemies of good oil, which speed spoilage. Even great oils deteriorate with each passing day, and will all too soon become ordinary, even rancid, if not used quickly.

Depending on their composition, most oils harden when chilled to around 3 degrees Celsius. As they cool, a waxy sediment settles out of them. Freezing does not harm an oil – in fact, it is a good method of preservation – but may reduce its shelf life if substantial sediment is produced. The idea that the freezing point of an oil indicates whether an oil is adulterated is a myth.


Tof of Page 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

Tof of Page Nutrition Information

1 Tablespoon Olive Oil = 120 calories, 9 grams fat
1 Tablespoon Balsamic Vinegar = 5 calories, 2 carbs, 0 fat
1 Tablespoon Fresh Fruit Balsamic = 29 calories, 7 carbs, 0 fat

Tof of PageOlive Oil Trivia Facts

Egyptians have called olive oil “God’s elixir”.

Olives have been cultivated since about 6000 B.C.

Olive trees can live up to around 2,000 years.

The first Olympic torch was said to be a burning olive branch and ancient Greece athletes used olive oil to rub all over their bodies.

The Egyptians and the Romans regarded the olive leaf as a symbol of power, over time it became a symbol of peace.

Besides food, in ancient times olive oil was used as a source of fuel for light and as a source of medicine for its healing powers.

Today, olive oil is know by scientists worldwide for its antioxidants, Omega 3 fatty acids, monounsaturated fats, iron, vitamins A,B,C,D, E and K and phenols which reduce bad cholesterol, protect against heart disease, prevent cancer and ease arthritis among many other things.

Tof of Page Popular Olive Mill Oil & Balsamic Vinegar Pairings

Balsamic Vinegars Olive Oils
   
Almond

Lemon, Vanilla, Pistachio

Black Currant

Ascalana, Walnut

Blackberry

Lime, Chili Pepper, Greek

Blackberry Ginger

Sesame, Lemon

Blueberry Herbes de Provence

Cherry

Walnut, Blood Orange

Chocolate

Vanilla, Chipotle, Barnea

Cranberry

Walnut, Arbequina

Espresso

Vanilla, Pistachio

Fig

Blood Orange, Ascalana

Honey

Tuscan Herb, Rosemary

Lavender

Herbes de Provence

Mango

Lemon, Walnut

Marionberry

Ascalana, Blood Orange

Oregano White

Garlic, Basil, Tuscan Herb

Peach-Dark or White

Lime, Lemon

Pear

Classic Greek, Lime

Pomegranate

Lemon, Walnut

Raspberry

Walnut, Lime, Garlic

Red Apple

Walnut, Lemon

Serrano Chili Honey

Chipotle, Picual

Strawberry

Lime, Walnut, Sesame

Tangerine

Blood Orange, Jalapeno

Traditional

Porcini, Truffle, ANYTHING!

Tuscany

Sun-Dried Tomato, Garlic

White

Tuscan Herb, Herbes de Provence

White Lemon

Blood Orange

White Peach

Lime, Leccino

White Pineapple

Picual, Lemon

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