jasoh! Oil and Vinegar Shoppe is dedicated to bringing our guests the best Extra Virgin Olive Oil and Aged Balsamic Vinegar from Modena in the world. We do this by teaming up with Veronica Foods to bring you the freshest Extra Virgin Olive Oil from both hemispheres, and the highest quality Aged Balsamic Vinegar from Modena, Italy. The following Information is exhaustive in covering the health benefits of both our Oil and Vinegar.
Every Sunday jasoh! will post articles such as these, as well as news, awards, information about new flavors, ideal pairings, and recipes so stay connected!
Gift and holiday pairing sample packages will be available soon!
Main points on both Products:
Extra Virgin Olive Oil is best fresh! Extra Virgin Olive Oil decreases in flavor and health benefits over time. Fresh crushed olive oil is like fresh squeezed fruit juice in that it contains the most flavor and nutrients. Old, poorly made and improperly stored extra virgin olive oil yields fewer if any health benefits and less desirable flavor.
Like any other fruit you don’t ferment, the health properties and flavor degrade due to these factors:
Time. Just as the health benefits degrade with any fruit, so do olives. Take oranges for example: fresh oranges are better for you than orange juice, which is better for you than canned oranges. As time goes on, all the benefits of Olive Oil listed below start to diminish until there is a point where Olive Oil can actually perish and go rancid. In a recent study by UC Davis over twenty top brands where found actually not be extra virgin olive oil and the technical results are sickening. The best time to have consumed olive oil is six to nine months after being harvested. After a year the benefits will turn into rancidity that most people think and confuse with being “Robust”. We will have a poster out front listing all the olive oils that failed the UC Davis study by August.
Light. Ever wonder why Olive Oil is always stored in dark glass bottles? It is because light actually oxidizes the oil speeding it towards rancidity.
Heat. Same reason as light.
Air. Oxidization is the primary cause of oil going rancid.
How long have most Olive Oils been sitting on the shelf under bright lights before we purchase it? jasoh!’s guests always know where the olives are coming from and how long ago they were harvested along with nutritional benefits. Read on for the ins and outs on why our Olive Oil is so healthy for you, and come by during Ogden’s Farmers Market on Historic 25th street July 9th and every following Saturday to sample our freshest Extra Virgin Olive Oils and best Aged Balsamic Vinegars from Modena.
The Myriad of Health Benefits Associated with Consuming Extra Virgin Olive Oil.
By: The New Huffington Post.
Could a traditional food have pain- and inflammation-reducing effects similar to over the counter pain medicine like ibuprofen?
Scientists from Italy, Spain, the U.S. and Australia have discovered that extra virgin olive oil can provide significant health benefits, including the ability to help reduce pain and inflammation.
This robust, flavorful oil is an example of the food as medicine concept, that foods can have a powerful impact on health.
A Mythical, Sacred Oil
From ancient Greece to the Holy Land, olive oil has been treasured. Celebrated as sacred in Greek mythology, the olive branch symbolized peace in Hellenic culture. Evidence of this ancient oil was discovered in 1901 at the "Room of the Olive Press" at Knossos on the island of Crete in the Eastern Mediterranean Sea. From there olives were pressed into oil over 4,500 years ago and the olive oil was exported to North Africa and mainland Greece.
Cultivation of olive trees spread around the Mediterranean where olive oil flourished along with many early civilizations. The bible speaks of olive oil, and it has been used by Christianity and Judaism as a holy anointing oil.
Today, the major producers of olive oil are Spain, Italy, Greece, Tunisia, Turkey, Morocco and Syria.
But the growing popularity of olive oil can be seen in the spread of cultivation around the world to countries such as the U.S., Chile, and South Africa. Australia has become an energetic olive oil producer and exporter, and has just announced a record crop.
During travels with my family from the south of France to Tuscany to Greece I have witnessed the special beauty of the olive tree and tasted its fruit. Able to withstand heat, sun and survive on only a little moisture, the hardy olive tree became an icon of the Mediterranean region. Freezing temperatures, however, can harm the trees and the crop.
Eating Healthy With Olive Oil
Extra virgin olive oil can contribute nutritional support in the fight against such health problems as arthritis, cardiovascular disease, high cholesterol, and in pain management.
A research study from Spain has shown that higher olive oil consumption is associated with leaner body weight, an important factor in prevention of chronic conditions.
Another study from the universities of Navarra and Las Palmas de Gran Canaria in Spain looked at how diets including olive oil might offer protection against depression: Bad Fats Linked to Depression
Natural Painkiller Discovered in Olive Oil
Recent research has identified the antioxidant called oleocanthal, which is only found in extra-virgin olive oil. Scientists at the Monell Chemical Senses Center, in Philadelphia, found that oleocanthal in olive oil has a potency strikingly similar to that of the drug ibuprofen in inhibiting the cyclooxygenase (Cox) enzyme that causes pain and inflammation. Their findings were published in the science magazine Nature.
Given the side effects of common pain relieving drugs, finding a nutritional way to reduce pain and inflammation could be a solution for people suffering from pain.
In another study Italian researchers explain that the characteristic pungent and bitter taste of virgin olive oil have been attributed to phenols in the oil that have potential antioxidant, anti-inflammatory, chemopreventive and anti-cancer benefits.
Research on Health Benefits of Olive Oil
At the meeting of the "International conference on the healthy effect of virgin olive oil" that took place in Spain in 2005, numerous benefits of virgin olive oil from the research were outlined. They looked at the consumption of olive oil from the perspective of issues such as cardiovascular health, cancer and longevity. With respect to anti-aging they noted: "The more recent studies consistently support that the Mediterranean diet, based in virgin olive oil, is compatible with a healthier ageing and increased longevity."
Consumption of olive oil has been associated with:
· Reduction of total cholesterol and an increase in the high-density cholesterol (HDL-C), which has a protective effect on blood vessels.
· Improved sensitivity of cells to insulin, which helps to prevent the Metabolic Syndrome. Preventing Metabolic Syndrome is important, because the syndrome increases the risk of cardiovascular disease, diabetes, high blood pressure and obesity.
· Decreased risk of cardiovascular disease, high blood pressure and Alzheimer's disease.
Potent Antioxidant Power of Olive Oil
Phenolic compounds are potent antioxidants found in virgin and extra-virgin olive oil. These compounds give unrefined olive oils their distinctive flavors and high degree of stability.
Studies indicate these compounds may be able to:
· Turn off the activity of genes that produce the kind of inflammation that causes coronary heart disease.
· Decrease production of inflammatory chemicals called thromboxanes and leukotrienes.
· Decrease the production of the most damaging form of cholesterol, oxidized LDL cholesterol.
· University of South Australia researchers note that compounds from the olive were found to be antimicrobial against various bacteria.
Becoming intimately familiar with a particular extra virgin olive oil's flavor characteristics and chemistry i.e. antioxidant content, oleic acid, FFA, and crush date will help you make an educated decision about which olive oil is right for you.
Crucial Olive Oil Chemistry Definition Key
Oleic Acid: is a monounsaturated omega-9 fatty acid found in olive oil. Olive oil is generally higher in oleic acid than other vegetable fats. The range found in extra virgin olive oil is between 55-83%. Extra virgin olive oil high in oleic acid has greater resistance to oxidation.
FFA: Based on USDA & IOOC (International Olive Oil Council) standards the maximum limit for free fatty acid in extra virgin olive oil is 0.8g per 100g or (.8%). A low FFA is desirable. Free fatty acid speaks to the condition of the fruit at the time of crush. The higher the FFA the greater the indication of poor quality fruit such as damaged, overripe, insect infestation, overheating during production or too much delay between harvest and crush.
Peroxide Value: Based on USDA & IOOC (International Olive Oil Council) standards the maximum peroxide value for extra virgin olive oil is 20. A very low peroxide value is desirable. Unsaturated free fatty acids react with oxygen and form peroxides, which create a series of chain reactions that generate volatile substances responsible for a typical musty/rancid oil smell. These reactions are accelerated by high temperature, light and oxygen exposure.
Polyphenol Count: Polyphenols are a class of antioxidants found in a variety of foods. Polyphenols such as Oleuropein, Oleocanthal, and hydroxytyrosol impart intensity connected with pepper, bitterness and other desirable flavor characteristics. Recent studies indicate that these potent phenols are responsible for many of the health benefits associated with consuming fresh, high quality extra virgin olive oil. Phenols in olive oil decrease over time or when exposed to heat, oxygen and light. Consuming fresh, well made olive oil with high polyphenol content is crucial when looking to obtain the maximum health benefit commonly associated with consuming extra virgin olive oil.
Enjoying Olive Oil
The research studies focus on the benefits of extra-virgin olive oil, so this is what I always buy. I look for organic oil that has been grown without pesticides. Freshness counts, so I like shop where they sell a lot of oil, such as a big health food store. Store it in a cool place.
The amount of olive oil associated with protection against inflammation is only two teaspoons a day, which is easy to achieve. A sprinkle of olive oil makes a simple salad dressing, and a little oil can be used for dipping bread, instead of butter. Olive oil can also be used in baking.
Link to original article:
http://www.huffingtonpost.com/leo-galland-md/olive-oil-painkiller-natural-pai...
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