Category: Blog

Bread – Fresh Baked – Watch Hill

fresh-baked-bread

Specialty Bread for sale with our Extra Virgin Olive Oil

Fresh Baked Bread – Tuesday – Concerts and Beach goers find simple pleasures with your favorite bottle of Certified UP Extra Virgin Olive Oil (EVOO).

Dip your fresh bread into our Tuscan Herb or Garlic EVOO – scrumptious! Bring your wine and relax listen to the music or ocean sounds at Watch Hill.
Location: 102 Bay Street, Watch Hill, RI.

Our bread is made special for you from Broad Street Kitchen in Pawcatuck CT. Breaking Bread for you Thursdays – Saturdays at Capizzano Olive Oils & Vinegars – Watch Hill.
Need more than one loaf please call us 24 hours ahead to reserve.
401-315-2655

 

Sharing is Caring!
Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInPin on PinterestEmail this to someone

Extra Virgin Olive Oil benefits for Skin Health


 

 

 

 

 

www.CapizzanoCo.com

Cleopatra knew the essentials of olive oil thousands of years ago and so do many more women today. Learn what health benefits extra virgin olive oil has externally as a cleanser, for microdermabrasion, and as a moisturizer for the skin and hair.

Our skin and hair care products contain the highest quality extra virgin olive oil that provide the anti-inflammatory benefits for skin health. Enjoy knowing that these products are made with care and confidence to promote healthy skin and hair care.

Squalane is Found in High Quality Extra Virgin Olive Oil.  

The Uses of Squalane for Skin Care

“Many beauty and skin care experts have lauded the effects of squalane on the skin. This oil, which occurs naturally in the body, is also found in olive oil. More and more beauty products are adding squalane to their cosmetics, skin creams products because experts believe it is a natural moisturizer. What better way to use it than from the direct source than with ‘consciously crushed seasonal extra virgin olive oils’ with a high phenolic count.

Our Handcrafted Skin Essential Olive Oils are made in small batches with our Ultra Premium Certified Extra Virgin Olive Oils that have a polyphenol level of 380 – 499ppm. Polyphenols are anti-oxidants that provide anti-inflammatory benefits. There are NO synthetic chemicals, coloring or perfumes added. Only extra virgin olive oil and high quality essential oils that contain no alcohol. See cleansing instructions under Musings section.

Our Skin and Hair Care come from an exceptional olive grove in Australia, Olive Oil Skincare Company.

https://www.oliveoilskincare.com.au/our-story/

Sharing is Caring!
Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInPin on PinterestEmail this to someone

Ultra Premium Chemistry – Certified – Traceable – Strict Limits

UP Chemistry 2015

Ultra Premium (UP) Chemistry
Objective, verifiable chemical standards form the foundation of the UP grade. Chemical analysis of Extra Virgin Olive Oil has proven to be a fundamental indicator of sensory quality, predictor of perishability, and authenticity of olive oils. UP is the highest quality standard in the world because it utilizes the broadest array of available tests and enforces the strictest limits on all chemical standards.
Chemical Parameters Determination Indicators Extra Virgin Standard UP Standard
6.1 Free Fatty Acids (FFA) Free Fatty Acids are formed due to breakdown of the triacylglycerols in oils during extraction. Fatty acids are “free” when the are no longer bound to any other molecules. An elevated level of FFA can indicate poor quality or mishandled fruit, too much time between harvesting and extraction, poor storage and/or high temperature during extraction. Units: % as oleic acid
IOC limit ≤ 0.8 Units: % as oleic acid
UP limit ≤ 0.3
6.2 Oleic Acid The major fatty acid in olive oil triacylglycerols is Oleic acid making up 55 to 85% of olive oil The higher the oleic acid monounsaturated fat content translates to increased durability and shelf-life. Units: % as oleic acid
IOC limit ≥55 Units: % as oleic acid
UP limit ≥ 65
6.3 Peroxide Value Peroxides are primary oxidation products that are formed when oils are exposed to oxygen causing defective flavors and odors Primary measurement of rancidity in oil. Higher peroxide levels indicate oxidized and/or poor quality oil & give an idea of the freshness & storage conditions. Units: mEQ O2/kg oil
IOC limit≤20 Units: mEQ O2/kg oil
UP limit ≤9
6.4 UV Absorption UV spectrophotometric determination Secondary measurement of rancidity in oil. Elevated levels of UV absorption indicate oxidized and/or poor quality oil, possible refining and/or adulteration with refined oil. Secondary measurement of rancidity in oil. Elevated levels of UV absorption indicate oxidized and/or poor quality oil, possible refining and/or adulteration with refined oil. Units: K1%/1cm
IOC limits
K232 ≤2.5, K270≤0.22, DeltaK≤0.01 Units: K1%/1cm
UP limits K232 ≤2.0, K270 ≤0.20, DeltaK ≤0.01
(immediately after production)
6.5 Phenolic Content (Polyphenols) Phenols are healthful anti-oxidant substances in olive oil which aid in slowing down the natural oxidative processes. Phenolic content decreases over time and is an indicator of freshness, with higher amounts improving shelf-life and oxidative stability. N/A Units: (as ppm caffeic acid)
UP minimum limit ≥ 130
6.6 DAGs Fresh olive oil has a much higher proportion of 1,2-diacylglycerols to Total diacylglycerols while olive oil extracted from poor quality fruits and refined oils have a higher level of 1,3-diacylglycerols The ratio of 1,2-diacylglycerols to the Total diacylglycerols are a useful indicator of fruit quality and acts as a snapshot of olive oil freshness. Low values can also indicate oxidized oil & sensory defects. Units: %Total 1,2-diacylglycerols
AOA limit≥35 Units: %Total 1,2-diacylglycerols
UP limit ≥*90
(immediately after production)
6.7 PPP Upon thermal degradation of olive oil, chlorophyll pigments break down to pheophytins and then to pyropheophytins The ratio of pyropheophytins to the total pheophytins is useful for distinguishing fresh olive oil from soft column refined, deodorized, or backblended oils. Units: %Total Pheophytins
AOA limit≤17 Units: %Total Pheophytins
UP limit ≤5
(immediately after production)
*IOC= International Olive Council, AOA= Australian Olive Association

Capizzano Olive Oils & Vinegars carry only certified Ultra Premium Extra Virgin Olive Oils. All of our Fused (Agrumato) and Infused Olive Oils foundation are UP Extra Virgin Olive Oils, no refined, synthetic or old olive oil blends are used in them.

Sharing is Caring!
Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInPin on PinterestEmail this to someone

60 Minutes News Program – Italy Extra Virgin Olive Oil and Agromafia

PHOTO OLIVES blue sky

60 Minutes documentary validates our mission and education to bring the highest quality extra virgin olive oils and aged balsamic vinegars into Capizzano Olive Oils & Vinegars.

We know that our extra virgin olive oils are analyzed by a “Third Party Laboratory” called Modern Olive. All of our Extra Virgin Olive Oils are certified Ultra Premium.

Watch the full episode and also the 60 Minutes Overtime links provided below. Learn more about the importance of what we teach at Capizzano Olive Oils & Vinegars.

http://www.cbsnews.com/news/60-minutes-overtime-how-to-buy-olive-oil/  January 3, 2016 episode.

WHAT IS ULTRA PREMIUM?

“Ultra Premium (UP) is a new category of olive oil that distinguishes the highest quality olive oil in the world. The UP standard was created by Veronica Foods in response to the growing need to separate high quality extra virgin olive oils from what dominates the so called “gourmet” and “premium” olive oil markets, as well as the broader category sold in mass markets the world over under thousands of brands and private labels.

The absurdly low standards created and fostered by numerous trade associations and government agencies responsible for policing them has only contributed to the confusion and misinformation. EU producers are actually given a perverse incentive in the form of government subsidies to keep their oils in storage until market conditions improve.

This practice clearly demonstrates the governmental complicity with retailers and bottlers to sacrifice quality for price. Lack of enforcement and testing by these trade associations and governmental agencies has led to a marketplace dominated by inferior oils and rife with adulteration. These practices by some of the world’s largest olive oil producers and bottlers have led to a steep decline in prices of extra virgin olive oil and are driving quality oil producers out of business.

The self serving overemphasis on “Where” extra virgin olive oil is produced continues to dominate perceptions at the expense of the far more significant “When, What, and How” the oil is made. The UP standard has as its principal barometers Chemistry and Freshness. These two underappreciated variables can be objectively measured, quantified, and certified. Since the highest quality EVOO comes from high quality fruit coupled with high quality production processes, the UP standard encompasses strict requirements for both the end-product and the production process.

No matter how high the quality of fruit and production methods used, the best olive oils in the world are never as good as when they are fresh. There are no standards for shelf-life of EVOO, and the current IOC “best buy” date is intentionally misleading and utilized at the whim of the retailer and bottler.

When a quality EVOO is fresh, there is significantly more positive sensory attributes detectable by the palate. As any EVOO ages, it naturally oxidizes losing positive sensory qualities as well as inheriting defects. Newly developed tests can objectively quantify the “Freshness” of an EVOO at various stages in its lifecycle and are referred to as the “Fresh Pack” tests encompassing both the Diacylglycerol Content (DAGS) and Pyropheophytins (PPP).

The UP standard is reserved for the finest extra virgin olive oils in the world, as such, the UP grade exceeds all existing European, Italian, Spanish, Greek, North American, Californian, or any other standard for the grade known as extra virgin olive oil.

In order to qualify for the UP grade, the extra virgin olive oil must meet or exceed a comprehensive set of Production, Storage, Transportation, Testing, Chemistry, and Organoleptic requirements as set forth in the following document. Instead of placing an overemphasis on what is less important (Terroir) to the detriment of the most critical factors (Chemistry and Freshness), the UP program is intended to reward farmers for producing high quality oil.

The UP program is intended to promote Fair Trade practices and help create a demand for a higher quality product thereby increasing the value.”

(Veronica & Michael Bradley – Veronica Foods)

 

Sharing is Caring!
Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInPin on PinterestEmail this to someone

Find A Mate – Create A Plate – Beginnings

slide1

Find A Mate – Create A Plate – Beginnings

Aged Balsamic Vinegars: with Flavored Extra Virgin Olive Oils and any Traditional Ultra Premium Certified Seasonally Crushed Extra Virgin Olive Oils

Blenheim Apricot: Tuscan Herb, Garlic, Limonata, Tarragon

Black Cherry: Butter, Tuscan Herb, Rosemary, Persian Lime

Blackberry Ginger: Blood Orange, Persian Lime, Limonata, Rosemary

Black Mission Fig: Pairs exceptionally well with all of our Olive Oils

Cinnamon Pear: Butter, Wild Mushroom & Sage, Blood Orange

Dark Chocolate: Blood Orange, Persian Lime, Limonata, Baklouti Chile Pepper

Maple: Butter, Blood Orange, Butternut Squash Seed Oil

Pineapple: Basil, Blood Orange, Baklouti Chile Pepper, Wild Mushroom & Sage

Pomegranate: Herbs de Provence, Persian Lime, Rosemary, Blood Orange

Raspberry: Basil, Baklouti Chile Pepper, Limonata, Blood Orange, Persian Lime

Red Apple: Tuscan Herb, Tarragon, Butternut Squash Seed Oil, Wild Mushroom & Sage

Sicilian Lemon: Tuscan Herb, Herbs de Provence, Persian Lime, Wild Mushroom & Sage, Tarragon

Cara Cara Orange Vanilla: Limonata, Blood Orange, Tuscan Herb, Herbs de Provence

Gravenstein Apple: Wild Mushroom & Sage, Herbs de Provence, Garlic, Rosemary

Traditional: Any UP Extra Virgin Olive Oil and Flavored Olive Oil

A Premium: Any UP Extra Virgin Olive Oil and Flavored Olive Oil

Serrano Honey Specialty Vinegar (no sulfites): Wild Mushroom & Sage, Tarragon, Persian Lime and any Ultra Premium EVOO

Try an Aged Balsamic like Black Cherry, Cinnamon Pear, Dark Chocolate, Maple or Raspberry on Ice Cream.

Blood Orange Fused Extra Virgin Olive Oil is delicious on ice cream too!

Be inspired to find a mate to create your own plate there are many possibilities.

These suggested pairings are great on fish, poultry, salads, bread dipping, desserts and pasta dishes to name just a few ideas.

You have a cornucopia of ideas at Capizzano Olive Oils & Vinegars. No Synthetic chemicals, colorings or flavorings added.

Sharing is Caring!
Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInPin on PinterestEmail this to someone

Skin Essential Olive Oil Cleanser Method

skin hair products

Skin Essential Olive Oils – Skin and Hair Care with UP extra virgin olive oil

Skin Essential Olive Oil – Capizzano Olive Oils & Vinegars

Skin Essential Olive Oil Cleansing Method

  1. Spray 1 – 2 squirts of Skin Essential Olive Oil into clean hands and massage into face – keep there for a moment.
  2. Take a face cloth with warm/hot water – ring it out and place on your face keep there for a moment. Breath in and relax.
  3. Gently wipe your face in an upward motion.
  4. Repeat rinse cloth, ring it out and place on your face.
  5. Gently wipe your face off again.
  6. Avoid synthetic chemicals after cleansing.
  7. You will see the change of your skin texture with in a weeks’ time.

Use Skin Essential Olive Oil as a body moisturizer also. A little goes a long way!

Enjoy the aromatherapy benefits of the pure essential oils along with the anti-inflammatory benefits from the fresh Ultra-Premium Extra Virgin Olive Oils used. Squalane benefits for skin health comes from high quality extra virgin olive oil.

Polyphenol levels are 380 – 480 parts per million in the Skin Essential Olive Oils – no old or refined olive oil is used.

Made with Care by Suzanne Capizzano

www.CapizzanoCo.com 860-495-2187

 

Sharing is Caring!
Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInPin on PinterestEmail this to someone

Extra Virgin Olive Oil A Spice For Our Health

fall salad

As we begin our journey to a Mediterranean Lifestyle through foods and fresh extra virgin olive oil it is good to learn more about what benefits extra virgin olive oils provide us. Here is an informative link by Olive Oil Times.

http://www.oliveoiltimes.com/olive-oil-health-benefits

We look forward to beginning our series of events focused on Health Through Heritage, Mediterranean Lifestyle with menu planning and recipes using our Ultra Premium Certified Extra Virgin Olive Oil. On November 18th we will be discussing 8 Simple Steps to a Mediterranean Lifestyle and more. A book is available for purchase for our series of events to integrate into your own personal routine. The recipes are easy to prepare and delicious.

Join us November 18, December 1, December 9 and December 16 for educational tips and tastings from the books recipes. A sampling of an exceptional wine and sparkling mineral water will complement the menu and evening.

See details on our Event Schedule for cost and RSVP requirements.

Sharing is Caring!
Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInPin on PinterestEmail this to someone

The Capizzano’s

Peaceful

 

The Capizzano’s are checking in with each other for a little Rest & Relaxation – October 14 to October 21.

Our store will reopen on Wednesday October 21st with regular hours 12:00 – 5:00pm.

We are preparing for holiday gift giving with exceptional gifts and flavors to complement what you create. Our Mediterranean Tasting & Educational series of events will begin honoring Breast Cancer Awareness month – October 28th at our store. See our Events schedule for more details.

Thank you for all your business and support. We look forward to seeing you October 21st.

Per La Salute

Suzanne & Stephen Capizzano

Sharing is Caring!
Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInPin on PinterestEmail this to someone

Thank You for Helping Us Grow

ONE YEAR OLD –AGAIN

Suzanne and I just celebrated our 1st year in business together at Capizzano Olive Oils and Vinegars. How does it feel to be one year old again at our age?

GREAT!!

     Newness, Freshness, Aliveness, are just some of the words that come to mind. But with aliveness comes uncertainty. At one year old it was usually Mom who supplied the certainty but this time around we know we have to get it from each other AND especially from our customers. The relationship we have developed, with each of you, have shown us we have something of value to offer and your response to our product and store constantly confirms that.

Being one year old provides us the opportunity to find our niche both personally and professionally and with nourishing relationships we are learning to grow in a healthy and vibrant way.

Thank You for Helping Us Grow                S S Photo Store 2

Sharing is Caring!
Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInPin on PinterestEmail this to someone