Category: News

UP Extra Virgin Olive Oil & Tomatoes – Hot Power Couple

EVOO Tomatoes

UP Chemistry 2015

Tomato & Extra Virgin Olive Oil: The Hottest Power Couple

Posted 2015-07-10 by Merritt Rosen (Super Foods Rx)

There’s a powerful couple heating things up in the kitchen: tomato and extra virgin olive oil. Apart, these two Super Foods protect, energize and satiate; together, they amplify each other’s already extraordinary benefits.

Low in calories and high in fiber, tomatoes are a great source of carotenoids, which in addition to their incredible anti-carcinogenic and immune-enhancing properties, help maintain radiant, picture-perfect skin.

Tomatoes are one of the primary plant-based dietary sources of beta-carotene, an extraordinary carotenoid with the ability to be converted into active vitamin A. A crucial component for healthy bone and reproductive development, vitamin A also helps maintain skin’s youthful appearance by increasing cell synthesis and turnover as well as stimulating collagen production.

Lycopene, another natural and powerful carotenoid found in tomatoes, effectively eliminates damaging free radicals like singlet oxygen. It can also raise the natural sun protection factor (SPF) of your skin. A study with 50 trials conducted by three prominent British psychologists, Stephen, Coetzee and Perrett, found that participants consistently preferred the skin tone and texture of faces reflecting the effects of carotenoids.

Don’t let tomatoes’ short season discourage you from including them in your diet. Tomatoes’ full nutritional value is found in processed versions available all year long, such as soups, sauces and juices. In fact, studies show that tomato paste has four times the amount of lycopene found in whole raw tomatoes.

In order to take complete advantage of tomatoes’ impressive qualities, pair them with the flavorful Super Food, Extra Virgin Olive Oil. Not only does heart healthy Extra Virgin Olive Oil protect cells against damage and inflammation and promote healthy skin from the inside out, it also helps ensure the absorption of these fat-soluble carotenoids.

So roast cherry tomatoes with a couple tablespoons of olive oil, or toss a few sun-dried tomatoes with extra virgin olive oil on top of a salad, and get ready for your close-up.

Author: Merritt Rosen holds a Masters in Health and Consumer Psychology from New York University.

Article:

http://www.superfoodsrx.com/healthyliving/tomato-and-extra-virgin-olive-oil-the-hottest-power-couple/

“Olive Oil As Medicine – Effects on Lipids & Lipoproteins”

Sicily 868olive water drop

“Higher phenolic levels can provide more health benefits than an extra virgin olive oil with low phenol content.”

(Mary Flynn PhD, RD, LDN & Selina Wang PhD, March 2015 Report, UC Davis Olive Center)

See Report link: http://olivecenter.ucdavis.edu/research/files/blood-lipid_updated

Looking for an fresh seasonal extra virgin olive oil starts with the crush date, knowing how healthy the olives were at the time of crushing, the polyphenol levels (anti-inflammatory benefits) and how they are stored are important to know when choosing wisely.

We educate everyone who wants to learn about what makes extra virgin olive oil – extra virgin and the health benefits.

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)

 

60 Minutes Program Looks At Olive Oil Adulteration in Italy

’60 Minutes’ Looks at Olive Oil Adulteration in Italy

This Sunday, the most successful program in U.S. television history will delve into the adulteration of extra virgin olive oil in Italy and mafia involvement in the agricultural sector.
By Olive Oil Times Staff on January 1, 2016
Airing Sunday, January 3 2016 at 7:30 EST

Italian Prosecutor Accuses Seven Brands [olive oil] of Fraud article

PHOTO OLIVES blue sky  Healthy Olives

Know your extra virgin olive oil. Not all extra virgin olive oils are created equal. This is why we got into the business of certified ultra-premium extra virgin olive oil.  With a lot of research we bring you the freshest extra virgin olive oil that is tested by a third party lab for analysis. The polyphenol levels, free fatty acids, peroxide value, oleic acid and diaglyceride bonds are measured and must be at a certain level to be certified Ultra- Premium. Learn more and experience what nose and flavor notes of fresh extra virgin olive tell you.

Europe is looking deeper into the fraudulence see article link below:

http://www.oliveoiltimes.com/olive-oil-business/europe/prosecutor-accuses-seven-brands-of-olive-oil-fraud/49603

November Events

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Mediterranean Education & Tasting Plate Event – additional evening!!

Due to an enthusiastic response we are extending an additional date:

November 4, Wednesday

Time: 6:30 – 8:00pm

Cost: $7.00

RSVP required. Limited Space

November 7, Saturday, 1:00 – 4:00pm, at Stonington Vineyards, Wine & Olive Oil Pairings, Open to the public. Join us for the afternoon. Store is open also!

November 11, Wednesday, 6:00 – 8:00pm, “Grape Expectations” benefit Renaissance City Theatre – The Granite Theatre. At The Venice Restaurant, 169 Shore Rd, Westerly. Tickets available call 401-596-2344. Donation: $25.00.

November 14, Saturday, 9:00am – 1:00pm, at the Central Baptist Bazaar, Elm Street, Westerly. We will be showcasing gift ideas, healthy choices, flavors and creations.

November 18, Wednesday, 6:30 – 8:00pm, at Capizzano Olive Oils & Vinegars

Introduction to Mediterranean Lifestyle series

8 Simple Steps Discussion & tastings to complement your palate and senses.

Cost: $7.00

RSVP Required.

Email us CapizzanoCo@gmail.com or call 860-495-2187

 

Fundraising Event for The Frank Olean Center

We were glad to be a part of this fundraising event to increase awareness for The Frank Olean Center and the resources they provide for families and individuals who need assistance when faced with disabilities. Many came out in support of their mission. A fun event pairing delicious food, with exceptional wines from Stonington Vineyards, with our superb extra virgin olive oils with aged balsamic vinegar. See photos of event with link below from The Westerly Sun.

http://thewesterlysun.mycapture.com/mycapture/enlarge.asp?image=57297445&event=1987373&CategoryID=30379

Capizzano Olive Oils & Vinegars at The Dante Society event

Stephen and I enjoyed being a part of the annual Dante Society event at the Calabrese Club in Westerly, Rhode Island with more than 200 guests attending. Presentation was about the “Truth about Extra Virgin Olive Oil” and why all olive oils are NOT created equal. Learn more about Ultra Premium Extra Virgin Olive at our store with tastings, pairings, recipes and education. The poem “Crushing Green Fruit” was read, see the poem on our website, written by Michael Bradley.

http://thewesterlysun.mycapture.com/mycapture/enlarge.asp?image=57069761&event=1980276&CategoryID=56061

October – Breast Cancer Awareness Month

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October Breast Cancer Awareness Month

We are happy to announce that we will be donating $1.00 for each bottle of Extra Virgin Olive Oil or Aged Balsamic Vinegar (200ml, 375ml, and 750ml size) purchased during the month of October in honor of Breast Cancer Awareness Month.

Join our effort to help find a cure!

A new study finds that following a Mediterranean diet, especially one that is heavy with ‘fresh/seasonal high quality extra virgin olive oil (with defined polyphenol & oleic acid levels)’, may reduce the risk of breast cancer. See article in link provided:  http://www.latimes.com/science/sciencenow/la-sci-sn-mediterranean-diet-olive-oil-breast-cancer-risk-20150914-story.html

We will be doing our part to increase awareness through the benefits of using Ultra-Premium Extra Virgin Olive Oils in our daily diet with a Mediterranean Lifestyle in upcoming events.

In Appreciation

Suzanne and Stephen