L'Olio dei Papi 100% Italian Extra Virgin Olive Oil cold extracted produced from the centuries-old olive groves of the ancient lands of the Popes 0,5 LT (gift box)

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Yes, there are specific types of olives that are known for producing high-polyphenol olive oil. Polyphenols are natural compounds found in plants that have antioxidant properties and are beneficial for human health. Olives that are harvested early in the season tend to have higher levels of polyphenols compared to those harvested later. As with today, the earliest agriculturalists likely selected for the trees that bore fruit early and produced ample yields. Studies have found that higher consumption of olive oil is associated with a lower blood pressure in those following a Mediterranean style diet, young women with mild hypertension, healthy males, elderly people with hypertension, and those with type 2 diabetes. Whether these effects are due to the polyphenols, the monounsaturated fats or a combination of the two remains unclear. In the New York Times bestselling Extra Virginity, Tom Mueller writes both a love letter to ages-old, family-run, small batch olive oil purveyors and a scathing survey of the widespread global oil fraud that threatens to destroy the entire industry. If you didn’t think a common kitchen ingredient could be fascinating, you would be wrong, as the book is as compelling as any crime novel—it’s also a must-read for anyone who is interested in food health. The Oli d’Italia 2022 guide is now released. With its fourth bilingual edition, the guide once again proves indispensable for its ease of use and ability to summarize the oils and producers reviewed. Italian extra virgin is growing in quality and in quantity: it’s a phenomenon tha can be analyzed by reading through the numbers in the guide. The top level olive oils are the ones awarded with the Tre Foglie, which define the outstanding, captivating prodcuts. Here are the best ones from Sicily. Tuscany's olive oil production

That said, there have been instances in the world where it hasn’t just been an innocuous mix of cheaper vegetable oils. In an extreme case in 1981: 1,200 people died almost instantly and 25,000 people were hospitalized with neurological damage north of Madrid. It was from consuming olive oil that was in large part industrial rapeseed oil. It had an additive in it called aniline, which is a severe neurotoxin. It was one of the worst food catastrophes and food poisoning events in world history. And nobody talks about it. Olive oil was used for skin and hair care by the ancient Egyptians, Romans, and Greeks. (Curious about olive oil in skincare? Read all about it here.) Besides mixing with cheaper oils (for example, soybean costs one tenth of what EVOO costs), you’ll also find companies engaging in the illegal processing of really bad olive oil. It might be from olives that have been sitting on the ground for months, olives that are essentially rotten. They make an ugly, inedible oil that you can’t imagine putting in your mouth, but then it’s refined at a very low temperature, which takes the taste of rancidity out. Not all extra-virgin oils are created equal, though. The industry isn’t well regulated, meaning some oils are of a much higher standard than others and so it pays to shop around. The best EVOO oils are typically used for salad dressings and drizzling over finished dishes.The oil's full-bodied flavor profile is another standout feature. It has a fruity aroma with notes of artichoke, oregano, and green tomato that transport the senses to southeast Sicily. This high-quality, unfiltered, imported olive oil from Italy is perfect for dipping, pairing with grilled meat and fish, soups and salads, bruschetta, sauces, and vegetables. National Institutes of Health Office of Dietary Supplements. Vitamin K: Fact sheet for health professionals. The thing that’s so disturbing about what’s happening with olive oil is that it’s a double fraud because people are being given something that is not healthy.

The best way to ensure that you’re buying real olive oil is to buy oil that’s locally-produced. Buying from a local farmer that you know and trust will help to ensure that you’re getting the good stuff. If that route isn’t an option, look for a third-party certification on the label. Any bottle can claim to be “ all-natural,” but that doesn’t mean it’s true. As such, EVOO is considered a more premium product, with a more nuanced flavour profile. For that reason, many consider it a waste to cook with, saving it for finishing dishes, drizzling and dipping. That’s no chump change. With such a profit at stake, it’s no wonder that Italian police raids have resulted in the arrests of dozens of Italians involved in mafia rings involved in selling and distributing fake olive oil. Sounds more like a movie plot than real life, right? And with so many of the world’s olive oil coming from Italy—either being produced there or just exported—that means that a lot of us have reason to worry. These timeless landscapes yield more than just olives; they give us stories steeped in tradition and resilience. Every drop of Croatian extra virgin olive oil is a tribute to this heritage, recognized by the European Commission for its exceptional quality.

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By the 5th century AD, Romans and Greeks were using more sophisticated methods to produce olive oil. They invented different types of olive press including the trapetum, a large olive press that’s somewhat like a mortar and pestle. Ubiquitously available all across Europe, the Maghreb, and the Middle East, olive oil is an essential component of cuisines originating from around the Mediterranean Sea, from Spain to Palestine. It's so widely enjoyed that over 3 million tons of olive oil are produced every year, with most being produced by countries like Greece, Morocco, Italy, and Turkey — although Spain is by far the world's largest olive oil producer. As with many of the most widely eaten food ingredients, the reason why olive oil is consumed so widely and in such large amounts is that humans have been using it for an exceptionally long time.

In the heart of the Adriatic, nestled within the verdant landscapes of Istra, lies the secret behind Croatian extra virgin olive oil. A blend of tradition, climate, and innovation that has caught the attention of gourmands worldwide. Unique characteristics define this treasured elixir - a delicate balance between grassy notes and a subtle bitterness, an aftertaste that lingers like a cherished memory. Racil H, Loukil M, Ferah Y, et al. The pollen-food olive-olive syndrome. Tunis Med. 2015;93(5):326-327. This bottle of olive oil is a top-quality product that boasts an unmatched taste and aroma. It is made from premium Linolia olives, cultivated with care on the beautiful island of Corfu in Greece. Flavoured or infused olive oil can be composed of refined oils, pure extra-virgin oils or a combination of both. Aromatics such as garlic, chilli and truffle are steeped in plain oil to produce flavoured variations. Flavoured oils aren’t usually used for frying, but are ideal for finishing dishes and for mixing into things like soup and pasta sauce. The flavor profile of this olive oil is complex and well-balanced. It has tones of green tomato and aromatic green herbs with finishing notes of almond and artichoke. The bitterness, spiciness, and sweetness of the oil are harmonized perfectly, creating a unique and unforgettable taste experience.As said by Pliny the Elder, Italy had "excellent olive oil at reasonable prices" by the 1st century AD. He went so far as to call Italian olive oil the “best in the Mediterranean.” Ancient Applications of Olive Oil Croatian olive oil, a liquid gold with ancient roots and a rich tapestry of history, has found its place in our hearts. The Romans, with their profound love for olives, planted the seeds of an industry that still thrives today. Our journey through time bears witness to the evolution of olive cultivation and oil production, from Roman times to the modern era. So let's raise our glasses (or rather, our dipping bowls) to these guardians of tradition. Here's to their continued success in creating olive oils that span centuries yet remain strikingly relevant today.

While olive oil rich in polyphenols has several health benefits, excessive consumption of it may have some downsides. The high level of polyphenols in olive oil makes it bitter, and some people may not like the taste. Additionally, excessive consumption of high-polyphenol olive oil may lead to digestive issues such as diarrhea, bloating, and stomach cramps. Polyphenols are a group of compounds present in olive oil that are known for their antioxidant and anti-inflammatory properties. These compounds are easily degraded by exposure to heat, light, and oxygen during cooking. However, there are some cooking methods that can help preserve the polyphenol content in olive oil. The PDO appellation stands testament to these unique geographical factors that contribute to the superior quality of Istrian olive oil. Part of what makes olive oil so valuable is its many touted health benefits. Rich in monounsaturated fats and antioxidants, olive oil can lower LDL cholesterol and blood pressure while stabilizing blood sugar levels and reducing inflammation in the body. Is your olive oil lying about its virginity?This premium olive oil is a standout product that offers a world-class flavor and aroma that is hard to beat. Made from Lianolia olives grown in the famed Corfu island in Greece, this olive oil is a cut above the rest. The real interest and aesthetic value lies, however, in the trunks of old trees. The combination of a hard life and repeated pruning (aimed at maintaining a manageable crown for easier harvesting) results in trunks that are squat, contorted and fissured, their history worn in craggy glory. There are notable examples throughout the Mediterranean and beyond. The Good Housekeeping Institute tried 32 bottles of extra virgin olive oil from across the Mediterranean and beyond to see which was the tastiest. Each was tried neat, to allow the full flavour profile to be evaluated. Nicholas Blechman recently covered the adulteration process of olive oil for The New York Times. Contrary to popular belief, a lot of the oil sold as Italian olive oil does not actually come from Italy. It comes from countries such as Spain, Morocco, and Tunisia.