Wishing you joy and peace. Suzanne Stephen and the Capizzano Team
WCRI Classical Radio 95.9 FM
Thank you South Eastern Connecticut Television Studio in Groton CT for inviting us to Books and Things with Thomas Santos. We enjoyed teaching you more about Capizzano Olive Oils & Vinegars, 5 Coggswell Street, Pawcatuck CT.
Thank You Ann for an awesome article to help people learn more about our mission and passion. Suzanne and Stephen Capizzano
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.
Enjoy an interview with Capizzano Olive Oils & Vinegars on Books and Things with Tom Santos at the Southeast Connecticut Television Studio in Groton CT. Thank you SEC TV. Channel 12 CT http://www.sec-tv.org/videos
Read an article in The Day, May 27 2018 from Ann Baldeli
Defect Free Extra Virgin Olive Oils – UC Davis Olive Center Certification Course January 2018
Food is Medicine – Phenols in Extra Virgin Olive Oils – Conference January 2018 UC Davis
As science developed, we have learned that a significant amount of health attributes related to extra virgin olive oil are not only linked to its profile rich in monounsaturated fatty acids but also to its biophenol content. In the early days, total biophenol content was simply measured by measuring the reaction of this complex group of substances with a colorant (Folin-Ciocalteau). The darker the blue color developed from the reaction, the higher the level of biophenols. The actual level of biophenols was determined by a comparative scale measuring how much color was developed by known quantities of a standard phenol (either caffeic acid or garlic acid). Even when this method provided a reasonable indication, it was far from perfect as all different phenols react to the colorant in different ways. Furthermore, it did not tell us anything about the different groups of biophenols. As we know now, some of those biophenols have very specific health and sensory properties (i.e. Oleocanthal, which has important ant inflammatory action and it is responsible for the pungent feeling on the back of the throat).
Even when there are no limit for polyphenols in international standards, they are very effective antioxidants in olive oil and contribute significantly to oxidative stability, shelf life and health claims. Given the growing importance of these antioxidants, a new and more precise measuring method has been developed. This method utilizes High Performance Liquid Chromatography (HPLC). High Performance Liquid Chromatography (HPLC) is a form of column chromatography that pumps a sample mixture or analyte (in this case EVOO) in a solvent (known as the mobile phase) at high pressure through a column with chromatographic packing material (stationary phase). The sample is carried by a moving carrier gas stream of helium or nitrogen. HPLC has the ability to separate, and identify compounds that are present in any sample that can be dissolved in a liquid in trace concentrations as low as parts per trillion. Sample retention time (the time that it takes for each biophenol to exit the column) will vary depending on the interaction between the stationary phase, the molecules being analyzed, and the solvent, or solvents used. As the sample passes through the column it interacts between the two phases at different rate, primarily due to different polarities in the analytes. Analytes that have the least amount of interaction with the stationary phase or the most amount of interaction with the mobile phase will exit the column faster. A detector at the point of exit determines when and how much of each biophenol is sensed. The total amount of biophenols in this method is determined by adding the individual quantities of each measured biophenol.
There are typically more than 20 different biophenols in extra virgin olive oil. The prevalent classes of hydrophilic phenols found in EVOO are phenolic alcohols and acids (i.e. Hydroxytyrosol and vanillic acid), flavonoids (i.e. luteonin), lignans (i.e. pinoresinol) and secoiridoids. Among these substances the last two classes include the most concentrate phenols of EVOO. Secoiridoids, like aglycone derivatives of oleuropein, demethyloleuropein and ligstroside, are present in olive fruit as most abundant EVOO phenolic antioxidants. Several important biological properties (antioxidant, anti-inflammatory, chemo-preventive and anti-cancer) and the characteristic pungent and bitter tasty properties have been attributed to EVOO phenols.”
UC Davis Olive Center 2018 Conference
Our 2018 Winter Store Hours
Wednesday 10:30 – 4:00
Thursday 10:30 – 4:00
Friday 10:30 – 4:00
Saturday 10:30 – 4:00
Sunday 11:00 – 4:00
CLOSED: Monday and Tuesday
We look forward to warmer weather and thriving local businesses.
Support Local Economy Businesses!
Thank you Stephen, Suzanne and the Capizzano Olive Oils & Vinegars Team
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.
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.