Category: Blog

Olive oil’s health benefits explored at Yale School of Public Health symposium

“Yale’s Olive Oil and Health symposium drew a deeply invested group to New Haven this month—chefs, growers, importers, scientists, associations of producers, entrepreneurs and business people—to celebrate this amazing fruit juice and begin mapping out a new olive institute at the Yale School of Public Health.
Olive oil is the cornerstone of Mediterranean nutrition and speaker after speaker cited its vital role in better health outcomes throughout the region. Athanasios Panagiotopoulos, the mayor of Delphi, Greece, home to the Delphi Grove, a UNESCO world heritage site, was among the international attendees.
“There is no greater crisis in public health today than diet, diabetes and cardiovascular diseases,” Sten Vermund, dean of the Yale School of Public Health, told the gathering in Winslow Auditorium in his opening remarks for the two-day event that begin on October 3.
An olive oil institute at the Yale School of Public Health would include research in chemistry, and metabolomics to develop assays and datasets to enhance further health research. “We are extremely excited about the interest from around the world in participating in an interdisciplinary and multidisciplinary institute that will fill such an important void, said Professor Vasilis Vasiliou, chair of the YSPH’s Department of Environmental and Health Sciences.
For decades Americans have been told to reduce calories and cut fat, even healthy fat like olive oil. “We are paying a hefty price for that,” said Rafi Taherian, associate vice president of Yale Hospitality. Over the last decade, he has spearheaded a shift toward Mediterranean-style nutrition—rich in vegetables, seafood, legumes and extra virgin olive oil (EVOO), among other staples—in the university dining halls, increasing the consumption of produce by over 40 percent.
The symposium was organized by Tassos C. Kyriakides, an olive oil sommelier and associate research scientist in biostatistics at the Yale School of Public Health and director of the VA West Haven Cooperative Studies Program coordinating center, “It is time to bring together people from all the olive oil sectors to break down silos, open up the olive groves and find ways to support and enhance their work with this amazing fruit and inform future research directions,” he said.
Health benefits
Olive oils that are high in oleocanthals have high profiles for bitter taste receptors and have a peppery affect at the back of the throat. This pungency is associated with many health benefits—a reduced risk for cancer, Alzheimer’s and other neurodegenerative diseases and added protection against viruses, said Catherine Peyrot des Gachons of the Monell Chemical Senses Center in Philadelphia.
In addition to prevention of neurodegenerative diseases, Amal Kaddoumi, a professor at the Harrison School of Pharmacy at Auburn University in Alabama, has found that EVOO increases the activity of the drug donepezil that is used to treat dementia.
Mary Flynn, an associate professor at the Miriam Hospital and Brown University in Rhode Island, has studied the effects of a plant-based olive oil diet since the 1980s. Albeit small in sample size, numerous comparative studies among cancer patients consistently show better weight loss compared to National Cancer Institute diet plans, and when the patients are given the opportunity to self-select which diet to follow for the final period of the study they largely choose the olive oil diet. Her data reflect improved weight, insulin, blood pressure and triglyceride levels.
By shifting to more plant-based meals on this diet, Flynn also finds that the money saved on groceries ($14.36 per week) not only reduces food insecurity, but also results in weight loss and reduced blood glucose. “Most Americans eat too much protein and that turns to fat,” said Flynn. With the decrease in fasting blood glucose, people don’t get hungry.”
It is time to bring together people from all the olive oil sectors.”
Tassos C. Kyriakides
Among the natural chemicals that make EVOO such a super food are oleocanthal, a phenolic compound, and elenolide which is associated with lowering hypertension. Exploring the line between food and medicine, Propopis Magiatis, associate professor at the University of Athens, is researching efficacy of medical foods, or nutraceuticals, supplements and drugs—a rapidly growing sector.
“Consumer education remains important in traditional olive oil producing countries, such as Greece,” said Maria Kapsokefalou, professor of human nutrition at the Agricultural University of Athens. Consumption of olive oil has dropped 50 percent in Crete since 1960 as the country has shifted from an agricultural to a service economy. Through genomic research, Kapsokefalou’s group is identifying specific healthy properties in cultivars to link quality with the genome.”

Yale school of Public Health Article: October 10, 2018

The Day Article May 27 2018 with Ann Baldeli

 

 

 

 

 

 

Thank You Ann for an awesome article to help people learn more about our mission and passion.  Suzanne and Stephen Capizzano

https://www.theday.com/business/20180525/passionate-about-olive-oil

When you stop in to visit let us know where  you heard about us.

We are five years old now on Coggswell Street in Pawcatuck CT. Stay tuned for our Anniversary Celebration.

Education at UC Davis Olive Center California – 2018

sensory evaluation with olive oil, great olive oil, taste olive oil, cooking with olive oil
UC Davis Olive Center Course January 2018

 

 

 

Melgarejo Hojiblanca, First Prize Award Wining Intense Fruitiness, Olive Oil
Michael Bradley (second from the left) and the First Prize Award Winning Olive Grove Owners of ‘Melgarejo’ Hojiblanca from Spain and me.

 

 

What Have We Been Up To Lately

Sensory Certification Course January 2018 – UC Davis Olive Center Davis California

This January 2018, I participated in the Sensory Evaluation Certificate Course at UC Davis Olive Center in California; where Stephen also received his education and certification June of 2015.  We are committed to continuing our education and to be your trusted source for the freshest and healthiest extra virgin olive oil in the world.

What is Sensory Evaluation of Extra Virgin Olive Oil: The sensory evaluation of olive oil is done with the sense of smell, taste and feel. It is a scientific discipline used to evoke, measure, analyze and interpret reactions.  An Extra Virgin Olive Oil has ZERO defects in nose notes (smell) and flavor notes (taste and feel). The course also focused in on cooking with olive oil, YES, you can cook with high quality extra virgin olive oil.

This course enlightened me to what a fresh and living extra virgin olive oil smells and tastes like. It is a lot of work milling, picking and crushing these olives – time and environment matters greatly in the results.

UC Davis Olive Center this month had experts from around the world in nutrition and preventative medicine that discussed the role of olive oil health benefits and the Mediterranean Lifestyle with foods. We will be having an educational tasting event with the latest news and research regarding Olive Oil in February. Stay tuned to our Facebook, Instagram and Blog.

 

 

December 24th 2017 – Holiday Hours

gifts, holiday, Christmas, hours
O’ Live with Joy

 

 

 

 

 

 

 

 

 

 

Holiday Hours for December 24th 2017 – Christmas Eve – Open until 5PM for your magical gift choices on Christmas Eve.

Thank you for choosing your special gift from Capizzano Olive Oils & Vinegars.

Suzanne, Stephen and the Capizzano Olive Oil & Vinegar Team

 

 

 

 

 

Honey Ginger Tea

 

honey ginger tea, honey ginger aged balsamic vinegar, tea
Honey Ginger Tea Happy Dance in My Mouth and Tummy

 

 

 

 

 

 

 

 

 

 

 

 

Simply Delicious add about an ounce of Capizzano’s Honey Ginger Aged ^12 Year Balsamic Vinegar to Hot Water, it is a refreshing tea that is warming and comforting. If you enjoy ginger this is a great tea any time of the day.

If you want it cold add it to sparkling mineral water. No need to add any sweeteners it is naturally sweet from the Trebbiano Grapes and a touch of honey. Low glycemic index also.

One Cup (8 ounce serving)

Boil water

Add about an ounce of Capizzano’s Honey Ginger Aged White Balsamic Vinegar

Stir and enjoy.

 

 

 

 

 

Olive Oil Skincare and Haircare Accolades

Extra Virgin Olive Oil for hair and skin.

 

 

 

 

 

 

 

 

 

We are sharing accolades with our Olive Oil Skincare products. Of course all of us that use these products for hair and skin already know the results without spending a fortune! If you have not tried our products stop in and learn more about them. 💚

We also make our Skin Essential Olive Oil Cleanser and Moisturizer in small batches with the seasonal certified highest polyphenol olive oils and organic essential oil. Try them for yourself to see and feel the results. The Benefits: anti-inflammatory, anti-bacterial healing properties with ultra-premium extra virgin olive oils.

 

This Green Beauty Company Uses Olive Oil To Make Your Skin Gorgeous

Charcuterie an Artful Palette of Flavors and Colors

 

 

 

 

 

 

 

 

Capizzano Olive Oils & Vinegars Charcuterie Menu – November 8 2017 Event.

Cheeses are from Fromage Fine Foods in Old Saybrook CT.
Ewphoria (Holland) with our Cranberry Orange Salsa
Polder Goat Gouda (Holland) with Maple Balsamic, Fruit and nuts
Crucolo (Italy) with Private Limited Reserve Balsamic, almonds, pecans and fruit. Pairs with the Baklouti Chile Pepper Olive Oil.
Piave Vecchio (Italy) with Olive Wood Smoked Olive Oil and our Olives Garlic Stuffed Gordal and Seville Orange Manzanillo.
Chaumes (France) with thinly sliced onions, crackers, almonds and pistachios paired with Olive Wood Smoked Olive Oil.
Finnocchiona (Italy) cured meat with fennel pairs with cheese, crackers, onions and nuts.

Nuts: Pecans Roasted in Black Mission Balsamic & Local Spicery Dawn Spice, Roasted Maple Pepitas Stony Brook Oils, Pistachios, & Marcona Almonds.

Fresh Fruit: Asian Pears, Honey Crisp Apples, Asian Persimmons
Dried Fruit: Mejadool Dates (pitted), California Apricots & Black Mission Figs

*Capizzano™s Olives, Garlic Stuffed and Seville Orange Stuffed .
*Cranberry Orange Salsa made with Blood Orange Olive Oil & Runamok Maple Syrup Elderberry Infused.
*Walnut Green Bean Spread with Mushroom & Sage Olive Oil
* All made with Capizzano Olive Oils & Vinegars LLC.

*Sweet Treats: Greek Chocolate Coffee Bark made with Limonata Olive Oil and Raspberry Balsamic
Red Apple Tart from Broad Street Kitchen with Limonata Olive Oil and Red Apple Balsamic emulsified topping.

*Limonana Shrub Drink made with Sicilian Lemon Balsamic, Just Cranberry and Sparkling water

Wine: Aqua de Piedra (Argentina) Malbec 2016 pairs well with the cheeses, fruit and nuts with a balanced spicy red plum flavor combined with it silky texture a great choice for the charcuterie.

Wedding Favors – Elegance Presented

 

Thank you for inviting Capizzano Olive Oils & Vinegars to the table of your special occasions.

Simplicity with healthy fresh flavors come elegantly presented for your special moments.

Thank you Shantel and David for sharing this wedding photograph with us. Gorgeous!

Bottled and labeled by Capizzano Olive Oils & Vinegars.

Stop by our Pawcatuck CT store for details. 860-495-2187

Photo Credit: Heather Hudson Photography