News & Events
- Aug 6, 2010
Add a Little Olive Oil and Help Fight Breast Cancer Naturally - Aug 6, 2010
Chefs Sue Over Purported Virginity of Olive Oil - Jun 16, 2010
A brief outline of the USDA's new olive oil grades - Jun 5, 2010
We Olive To Showcase Artisan California Olive Oils In Two Upcoming Sunset Magazine Events - Jun 1, 2010
The Importance of Olive Oil in Breast Cancer Prevention - May 14, 2010
Meet us at HEARST CASTLE!!!! - May 5, 2010
We Olive to Participate in Savor The Central Coast - May 5, 2010
We Olive to Particapte in The Seventh Annual Paso Robles Olive Festival - May 3, 2010
USDA Adopts Olive Oil Standard - Apr 22, 2010
Cut Alzheimer’s risk with olive oil, nuts and fish
Spanish scientists from the Universitat Autonoma de Barcelona have recently found that adding a little olive oil to your meal can help ward off breast cancer. The olive oil wards against breast cancer by attacking breast tumors in a number of different ways. The olive oil actually inhibits the growth of the tumor, and eventually causes the destruction of the tumor itself.
The scientists were aware of previous links between olive oil and anti-cancer properties, but they wanted to discover the scientific reasoning behind the matter. They found that one reason is that olive oil switches off the proteins that tumors need to survive.
The Spanish scientists were able to sum up the effects of olive oil on the tumor. Based off of their findings, it "thwarts the gene that drives the growth of breast cancer tumor’s, it switches off proteins that the cancer cells rely on in order to grow and multiply and it protects the DNA from damage that can lead to cancer."
In 2006, 40,820 women died from breast cancer. Many women are starting to look to the Mediterranean diet for its preventative properties. The Mediterranean diet, which is rich in olive oil, has been cited for many different forms of cancer. It has also been found to protect against heart disease, Alzheimer's, and Parkinson's. While the make-up of the diet changes from region to region, the pro-dominant inclusion of olive oil is one of the common themes.
Many who have previously suffered from breast cancer or breast tumors have decided to switch to the Mediterranean diet. While it is highly debated whether or not this diet is truly effective, simply adding some more olive oil to your meal may provide a host of benefits.
Luckily adding olive oil to any meal is exceptionally simple. Olive oil can be used as a substitute to butter or water when lubricating a pot or pan before cooking, or olive oil can be sprinkled on food as a flavor enhancer. As with all foods, be sure to purchase a high quality organic brand of olive oil. The last thing you want is the olive oil doing more harm than good, which can be done if it contains toxic pesticides.
A recent study found that produce such as celery, peaches, and strawberries contained 47 to 67 pesticides per serving. Olives are susceptible to the absorption of pesticides, and these pesticides act as neurotoxins. Neurotoxins attack the nerves, leading towards neurodegenerative diseases such as Alzheimer's and Parkinson's. Ensuring that the olives are free of pesticides can be as simple as purchasing them from a local source that grows them organically.
Olive oil is a natural means of preventing and fighting breast tumors. It is also a healthy fat that should be incorporated into both male and female diets. Expensive surgeries and pharmaceuticals lead to degrading side-effects and death, but olive oil is a natural substance that can aid the body on an organic level.
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[1] => Array
(
[ID] => 69
[page_id] => 162
[content_title] => Chefs Sue Over Purported Virginity of Olive Oil
[content_name] => Chefs_Sue_Over_Purported_Virginity_of_Olive_Oil
[content_date] => 2010-08-06 00:00:00
[content_content] => Chefs sue over purported virginity of olive oil
Associated Press, 08.04.10, 06:33 PM EDT
SANTA ANA, California -- A group of cooks, including one from Bravo's "Top Chef" reality competition, is suing olive oil distributors and retailers in California over a recent study that found some oils were falsely marketed as extra-virgin.
The lawsuit filed Monday is based on a recent University of California, Davis, study that found that 69 percent of imported oils sampled did not meet international standards for the extra-virgin title.
The lawsuit alleges that many olive oils are mislabeled so the costs can be marked up for consumers. It named 10 major olive oil brands, including Bertolli, Rachael Ray and Carapelli, and major supermarket chains and big box stores.
Plaintiffs include "Top Chef" contestant David Martin and several prominent Southern California restaurateurs.
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[2] => Array
(
[ID] => 65
[page_id] => 162
[content_title] => A brief outline of the USDA's new olive oil grades
[content_name] => A_brief_outline_of_the_USDAs_new_olive_oil_grades
[content_date] => 2010-06-16 00:00:00
[content_content] =>
The USDA defines olive oil as the oil obtained solely from the fruit of the olive tree (Olea europaea L.), to the exclusion of oils obtained using solvents or re-esterification processes and of any mixture with oils of other kinds.
The USDA's regulations include the following grades:
U.S. Extra Virgin Olive Oil is virgin olive oil which has excellent flavor and odor (median of defects equal to zero and median of fruitiness greater than zero) and a free fatty acid content, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and meets additional requirements as outlined.
U.S. Virgin Olive Oil is virgin olive oil which has reasonably good flavor and odor (median of defects between zero and 2.5 and median of fruitiness greater than zero) and a free fatty acid content, expressed as oleic acid, of not more than 2.0 grams per 100 grams, and meets additional requirements as appropriate. Olive oil that falls into this classification shall not be graded above “U.S. Virgin Olive Oil.”
U.S. Virgin Olive Oil Not Fit For Human Consumption Without Further Processing (also known as U.S. Lampante Virgin Olive Oil), is virgin olive oil which has poor flavor and odor (median of defects between 2.5 and 6.0 or when the median of defects is less than or equal to 2.5 and the median of fruit is zero), a free fatty acid content, expressed as oleic acid, of more than 2.0 grams per 100 grams, and meets other additional requirements. Olive oil that falls into this classification shall not be graded above "U.S. Virgin Olive Oil Not Fit for Human Consumption Without Further Processing." It is intended for refining or for purposes other than food use.
U.S. Olive Oil is the oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption without further processing. It has a free fatty acid content, expressed as oleic acid, of not more than 1.0 gram per 100 grams, has acceptable odor and flavor characteristic of “virgin olive oil,” and meets other additional requirements. Olive oil that falls into this classification shall not be graded above “U.S. Olive Oil." The maximum level permitted of total alpha-tocopherol in the final product is 200 mg/kg.
U.S. Refined Olive Oil is the olive oil obtained from virgin olive oils by refining methods that do not lead to alterations in the initial glyceridic structure (basic glycerin-fatty acid structure). It has a free fatty acid content, expressed as oleic acid, of not more than 0.3 grams per 100 grams, is flavorless and odorless and meets other additional requirements. Olive oil that falls into this classification shall not be graded above “U.S. Refined Olive Oil” (this is a limiting rule). The addition of alpha-tocopherol is permitted to restore natural tocopherol lost in the refining process. The maximum level is 200 mg/kg of total alpha-tocopherol in the final product.
Retreived: Los Angeles Times
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[3] => Array
(
[ID] => 63
[page_id] => 162
[content_title] => We Olive To Showcase Artisan California Olive Oils In Two Upcoming Sunset Magazine Events
[content_name] => We_Olive_To_Showcase_Artisan_California_Olive_Oils_In_Two_Upcoming_Sunset_Magazine_Events
[content_date] => 2010-06-05 00:00:00
[content_content] => California-based Extra Virgin Olive Oil (EVOO) retailer We Olive will showcase some of California’s most prestigious, award-winning artisan growers and their world-class EVOOs at two events hosted by popular California lifestyle magazine, Sunset: Sunset’s Celebration Weekend from June 5-6 and their Savor the Central Coast event from September 30-October 3, 2010.
Growers at We Olive booths during both events will take visitors through a tasting of their EVOOs and describe the various culinary and health benefits of EVOO, along with the unique processes by which their particular oils are made. We Olive has carefully selected these growers as being representative of the broad range of flavors and high quality of olive oils from the Central Coast.
Some of the growers that We Olive will be showcasing at both events include:
- Adobe Springs - Owner Julie Chaples-White has outdone herself with this year’s oil—well balanced, with a nice, spicy finish–from olives grown on a fifth-generation family farm.
- Alta Cresta - Growers Ron Sanders and Susan O'Reilly created oils from Italian varietal olives that are racking up the awards this season for all three of their oils.
- Olio Nuevo – Art Kishiyama is known for his meticulous approach to blending his Spanish varietal olive oil. Like a chemist, he keeps page after page of notes until he gets the blend just right.
- Robbie Robbins - Featured oils from Robbie’s family farm include the soft and fruity blend, “Ascolano.”
The We Olive booths will also be featuring vinegars from Chaparral Gardens to further enhance the olive oil experience. Patty Darragh, Executive Director of the California Olive Oil Council (COOC), will also be at both events to help educate the public about the rich culinary and health benefits olive oil has to offer.
About Sunset Magazine Celebration Weekend 2010
When: June 5-6, 2010
Where: Sunset Headquarters, 80 Willow Road, Menlo Park, California 94025
Sunset’s Celebration Weekend is the West’s ultimate lifestyle event. More than 20,000 visitors attend this annual outdoor festival, located at Sunset headquarters in Northern California. Visitors can tour the gardens and test kitchens, try micro-brews and regional wines, meet celebrity chefs, attend our editors’ demonstrations about en-tertaining, gardening, and local travel, and sample some of the best foods from throughout the West.
For this event, We Olive will be in two areas:
- The “Savor the Central Coast” courtyard, offering samples to attendees.
- The “Savor Marketplace,” where attendees can sample and purchase We Olive and artisan products.
For more information about this year’s lineup of celebrity chefs, exhibits, activities and family entertainment, and to buy tickets, please visit Sunset’s website for this event.
About Savor the Central Coast
When: September 30–October 3, 2010
Where: Santa Margarita Ranch, 9000 Yerba Buena Avenue, Santa Margarita, CA 93453
Hosted midway between Los Angeles and San Francisco, Sunset’s Savor the Central Coast event will celebrate the talents of some of the West Coast’s best winemakers, chefs, lavender growers, and artisan food producers over the course of four days. Sunset’s expert editors and renowned celebrity chefs will be guiding attendees through culinary tours, winemaker dinners, wine blending seminars, historic excursions and culinary showcases.
Celebration Weekend attendees will get an exclusive taste of what this exciting event will be all about at the Savor the Central Coast Courtyard, located within the main building of Sunset's headquarters. Dozens of wineries, cheese makers, and many other artisan food producers will be on-hand to lead and participate in:
- Main events: Wine tastings from over 200 Central Coast wineries and over 30 chefs preparing meals grown by local farmers. Explore the 2-acre kitchen garden and learn with Sunset Magazine’s expert editors.
- Seminars: Join Sunset’s wine, food, travel, and garden editorial staff as well as Central Coast farmers and celebrity chefs to learn how to grow, harvest, preserve, and prepare your next flawless feast.
- Special Events: VIP reserve wine tasting, Sunset’s Western Wine Awards Gala, and exclusive winemaker dinners both Friday and Saturday evenings. Sunday features a performance by Chris Isaak and a fireworks finale.
For more information about participating wineries and food producers, please visit Sunset’s website for this event.
About We Olive
While most are aware of California’s world-class wines, few know of California’s internationally award-winning EVOO. According to the COOC, there are over 200 producers of world-class olive oil in California. We Olive opened its first store with the vision of creating a place for California’s artisan growers to market fresh, delicious and healthy extra virgin olive oil—a place to share its passion for olive oil and its culinary pleasures. Today, We Olive is California’s premier olive oil tasting bar, offering complementary tastings of over 20 locally produced olive oils, as well as a wide selection of fine gourmet products. We Olive is more than just a store with Olive Oil— it' is an “olive oil experience” that allows visitors to:
- Taste artisan-produced EVOOs created from a diverse variety of olives grown throughout California—all certified by the COOC.
- Learn about all aspects of olive oil production, including its growth, harvesting, milling, blending, storage—all of which impact flavor and quality.
- Learn about the health benefits of Extra Virgin Olive Oil, including the recent FDA recommendation for two tablespoons of Olive Oil per day for good heart health.
- Discover the diverse and delicious culinary opportunities of cooking with artisan-created EVOO, and how to more fully incorporate EVOO in one’s daily diet.
Information about our retail stores and the online store can be found at www.weolive.com.
About Sunset magazine
Published monthly, Sunset shares the best of life in the West―from travel and food to home and garden―with nearly five million readers. Sunset showcases the region’s unique lifestyle and noteworthy destinations, inspiring people to achieve the dream of living in the West.
###
For more information about We Olive’s involvement in this event, and the latest information around which artisans and products We Olive will have at each, please contact:
We Olive
Ruth Mercurio, Owner of We Olive LLC
rmercurio@weolive.com
805.238.2900
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[4] => Array
(
[ID] => 64
[page_id] => 162
[content_title] => The Importance of Olive Oil in Breast Cancer Prevention
[content_name] => The_Importance_of_Olive_Oil_in_Breast_Cancer_Prevention
[content_date] => 2010-06-01 00:00:00
[content_content] => By Dr. Richard Beliveau, QMI Agency
torontosun.com
While we still have a poor understanding of why industrialized countries such as our own have such high rates of breast cancer, many different studies have shown that what we eat is a major risk factor for developing the disease.
One recent study suggests that the kind of fat we include in our diets could play a key part in this increased risk.
Several population studies have also linked high-fat diets to a higher risk of developing breast cancer. The effect is especially apparent in the case of trans fat, the synthetic fat that is produced through hydrogenation and is found at especially high levels in packaged foods. These studies show that women who eat more trans fats double their chances of developing breast cancer.
However, it’s important to keep in mind that not all fats were created equal: some types, especially the monounsaturated fats found in olive oil and the omega-3 polyunsaturated fats in flaxseed, have many positive effects on health.
The increased breast cancer risk associated with a high-fat diet therefore depends not only on quantity, but particularly on the kind of fat you eat.
Spanish researchers examined the impact of different fats on the development of breast cancer by comparing the effect of a diet high in either extra virgin olive oil (a source of monounsaturated fats) or corn oil (a source of omega-6 polyunsaturated fat). The researchers gave animals doses of the powerful carcinogen 7.12-dimethylben(a)anthracene, and looked at the impact of the two kinds of fats on the resulting breast cancer. The team then compared the results to those in a low-fat control diet (2).
The Spanish scientists observed that breast tumours in animals fed a diet high in corn oil were more numerous and developed more quickly. On the other hand, those animals given diets with olive oil had fewer tumours that developed at a much slower rate. These differences seem to be linked to the diametrically-opposed effects of these fats on several processes involved in breast cancer cell function. For example, whereas a diet high in corn oil stimulates certain key proteins that help cancer cells spread uncontrollably, the diet based on olive oil reduces the activity of these proteins and encourages cell destruction through apoptosis.
Scientists are still unsure exactly what cellular mechanisms are responsible for these effects, but the final results are no less impressive: it’s possible to considerably modify the aggressiveness of breast cancer cells by simply using olive oil as a fat.
Monounsaturated fats as well as phenolic compounds (phenols) found in extra virgin olive oil have long been recognized as an essential way of preventing cardiovascular disease. This latest study of breast cancer risk shows us that olive oil does far more than just promote heart health, and actually plays a major role in preventing chronic disease in general.
* * *
ANTICANCER RECIPE
Cranberry and Flaxseed Muesli
This is what my breakfast has looked like for the past 30 years. This muesli will keep for a month if it’s kept in an airtight container at room temperature. I recommend taking a few little bags of it on walks. It’s a nutritious mix that will help you shrug off the temptation of fast food.
7 cups (630 g) rolled oats
2 cups (240 g) sunflower seeds
1/2 cup (125 ml) we olive mission olive oil
3/4 cup (150 g) buckwheat honey
1/2 cup (60 g) sesame seeds
2 cups (240 g) slivered almonds
1 Tbsp. freshly-ground flaxseed per portion
1/4 cup (50 g) dried cranberries per portion
Milk to taste
Preheat the oven to 190 C (375 F). Combine the oats, sunflower seeds, we olive mission olive oil and honey in a large baking tray. Sprinkle the sesame seeds over the mix.
Bake uncovered in the oven. Mix every five minutes in a convection oven or every 20 minutes in a regular oven. When the contents start to brown evenly, add the almonds and keep baking until everything is well-browned.
Remove the mixture from the oven and let it cool completely before pouring into airtight glass or metal containers. Add the flaxseed, cranberries and milk to each bowl when serving.
Recipeadapted from: Dr. Richard Beliveau
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[5] => Array
(
[ID] => 62
[page_id] => 162
[content_title] => Meet us at HEARST CASTLE!!!!
[content_name] => Meet_us_at_HEARST_CASTLE
[content_date] => 2010-05-14 00:00:00
[content_content] => Meet Us at the Castle!
We Olive is a Proud Participant in Twilight on the Terrace
Join We Olive at Hearst Castle on June 5!
Contact Friends of Hearst Castle Today for Tickets
805-927-2138 friends@friendsofhearstcastle.org
Twilight on the Terrace
Saturday, June 5 | 5:30pm to 9:00pm
Sip fine wines, sample tantalizing tastes of savory and sweet and stroll the Esplanade, magnificent terraces and blooming gardens wrapped in a San Simeon sunset. In the Plein Air tradition, enjoy a premier art exhibit and sale as part of the experience.
Enjoy Twilight on the Terrace
To Preview the Exciting Lineup of 2010 Events Visit friendsofhearstcastle.org
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[6] => Array
(
[ID] => 60
[page_id] => 162
[content_title] => We Olive to Participate in Savor The Central Coast
[content_name] => We_Olive_to_participate_in_Savor_The_Central_Coast
[content_date] => 2010-05-05 00:00:00
[content_content] =>
Hosted midway between Los Angeles and San Francisco, Sunset’s Savor the Central Coast event will celebrate the beauty and bounty of this unspoiled region of California in an incredible four-day event. Sunset’s Savor the Central Coast will showcase the talents of the areas winemakers, chefs, lavender growers, and artisanal food producers. Sunset’s expert editors and renowned celebrity chefs will be guiding attendees through culinary tours, winemaker dinners, wine blending seminars, historic excursions, and culinary showcases.
Celebration Weekend attendees will get an exclusive taste of what this exciting event will be all about at the Savor the Central Coast Courtyard, located within the main building of Sunset's headquarters. Dozens of wineries, cheese makers, and many other artisan food producers will be on-hand to represent the bounty and the one-of-a-kind experience that is California's Central Coast.
Save the Date: September 30–October 3, 2010
Get a sneak peek (and a sneak taste) of Savor the Central Coast at this year's Celebration Weekend. Sunset's new fall event will celebrate the beauty and bounty of this unspoiled region of California in an incredible four-day event this coming fall.
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[7] => Array
(
[ID] => 61
[page_id] => 162
[content_title] => We Olive to Particapte in The Seventh Annual Paso Robles Olive Festival
[content_name] => We_Olive_to_Particapte_in_The_Seventh_Annual_Paso_Robles_Olive_Festival
[content_date] => 2010-05-05 00:00:00
[content_content] =>
Saturday, August 21, 2010
10 am - 5 pm
Downtown Paso Robles City Park
Join We Olive for the 7th Annual Paso Robles Olive Festival
Bring the family for a day of Olive Inspired Fun!
Free Olive Oil and Olive product sampling
Producers from all over California
Culinary Row serving great food
Wine & Beer Tasting
Open Olive Dish Cooking Contest
Free Olive Oil Ice Cream
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[8] => Array
(
[ID] => 59
[page_id] => 162
[content_title] => USDA Adopts Olive Oil Standard
[content_name] => USDA_Adopts_Olive_Oil_Standard
[content_date] => 2010-05-03 00:00:00
[content_content] => USDA Adopts Olive Oil Standard
On Wednesday, April 28, 2010, standards for olive oil were published in the USDA Federal Register. The standards will take effect October 24, 2010.
This is an historic achievement for the California olive oil industry as well as consumers and retailers.
The petition, filed by the California Olive Oil Council in August 2005, sought to set in place standards for grades of olive oil in the United States, especially extra virgin. Heretofore, the absence of federal standards allowed some unscrupulous importers to flood the US market with mislabeled oils and misleading claims.
The standard will:
* Provide legal reference definitions for any government agency that takes enforcement action against mislabeling
* Provide buyers in commerce with a common language of clearly defined US grades of olive oil
* Serve notice to unscrupulous importers that the United States will no longer be a haven for mislabeled low grades of olive oil or other oils claiming to be olive oil
* Raise public awareness of the differences between extra virgin and other grades of olive oil
* Inform the consumer by including taste (organoleptic) as well as chemical testing requirements for olive oil
* Become the foundation on which an infrastructure of grading and testing can be built
Special thanks to board members Bruce Golino and Tom Sloan, both on the COOC standards committee. Tom spent hours crafting the text and preparing the documents. Bruce has monitored this project tirelessly from inception acting as liaison between the COOC and the USDA. Many thanks to all of our members who supported the COOC in this endeavor writing letters and commenting to the USDA during this lengthy period.
</meta> </meta> </meta> </meta>
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[9] => Array
(
[ID] => 58
[page_id] => 162
[content_title] => Cut Alzheimer’s risk with olive oil, nuts and fish
[content_name] => Cut_Alzheimers_risk_with_olive_oil_nuts_and_fish_
[content_date] => 2010-04-22 00:00:00
[content_content] =>
Researchers at Columbia University in New York have discovered a link between certain foods included in the diet and a reduction in the risk of Alzheimer’s.
Yian Gu, an Alzheimer’s research specialist, headed a team of scientists who have found that a diet rich in Mediterranean foods such as olive oil, nuts, poultry and fish can have dramatic effects on keeping the degenerative disease at bay.
A 40 percent lower risk of developing the disease has been found in those who ate foods from these groups and certain fruits and vegetables.
As a cure is yet to be found for Alzheimer’s, preventative measures are all the more important. Gu commented on the findings, saying, “Diet is probably the easiest way to modify disease risk.”
Of 2,148 healthy people over the age of 65 who participated in the study across four years, 253 of those went on to develop Alzheimer’s disease. Participants were checked every 18 months for signs of the disease. Those who ate tomatoes, broccoli, green leafy vegetables and less high-fat dairy were less likely to succumb to the illness.
It is thought that regular consumption of heart-healthy foods which are intrinsically protective against strokes could have a knock-on effect of reducing Alzheimer’s risk by safeguarding the brain.
While some foods are beneficial to cutting the incidence of the disease, other foods could be detrimental. Saturated fat found in animal products such as red meat and butter are recommended to be avoided.
Incorporating nutrients such as omega 6 and omega 3 fatty acids, Vitamin B12, Vitamin E and folate have also been found to cut the risk of developing Alzheimer’s.
With more than 26 million people worldwide affected by the disease, adhering to some simple dietary rules could make an enormous difference to the incidence of this debilitating condition.
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[10] => Array
(
[ID] => 57
[page_id] => 162
[content_title] => Mom's Need Love...and Olive Oil!!!
[content_name] => Moms_Need_Loveand_Olive_Oil
[content_date] => 2010-04-15 00:00:00
[content_content] => Mother's Day is right around the corner and We Olive has just the gift to help you show Mom OLIVE your love this year.
The elegant and tasty We Olive GIft Collection has a wide variety of gifts to make Mom feel special this Mother's Day. You can also give Mom the gift that keeps on giving with the We Olive Oil Club gift membership.
Place your orders today at ShopWeOlive.com!
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[11] => Array
(
[ID] => 56
[page_id] => 162
[content_title] => Cooking Class at We Olive, San Francisco!!
[content_name] => We_Olive_San_Francisco_Presents
[content_date] => 2010-04-14 00:00:00
[content_content] =>
LETS GO COOK ITALIAN IN THE CITY! - 04/28/10
Announcing the 1st class in our new Cooking Class series!
"Let's Go Cook Italian...in the City" is presented by Diane De Filipi on Wednesday, April 28th at 7pm.
Most of the year, Diane leads private Italian cooking classes in both Napa & Sonoma counties. In between classes, she guides groups through the Tuscan countryside (even making a stop at Villa Campestri a popular olive oil resort) as a part of her "Let's Go Cook Italian" tour. To learn more about Diane, visit: www.letsgocookitalian.com
Get your tickets today by visiting: http://weolivecooks.eventbrite.com/
Class sessions are limited to 15 participants, so sign up early!
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[12] => Array
(
[ID] => 54
[page_id] => 162
[content_title] => Olive Oil Myths - DEBUNKED!!!
[content_name] => Olive_Oil_Myths_DEBUNKED
[content_date] => 2010-04-13 00:00:00
[content_content] =>
Story by: Julie Upton, MS, RD, Recipes by: Jackie Mills, MS, RD
Myth: Cooking olive oil destroys its health benefits.
Truth Even delicate extra-virgin oils can take the heat without sacrificing nutrition.
This one has been kicking around ever since olive oil became a “good” fat: Cook with premium versions and you heat away the healthful properties. It simply isn’t true.
First of all, heart-healthy mono-unsaturated fats aren’t unfavorably altered by heat. They survive a sauté intact. Now, research is showing that other plant-based compounds—the elements that likely give olive oils their complex flavor profiles as well as other healthful properties—can also stand up to standard cooking procedures. They’re surprisingly stable, as long as the oil isn’t heated past its smoking point, which for extra-virgin olive oil is pretty high—about 405°F
Good news: Olive oil can take the heat
As long as oil is kept below its smoking point, flavor and nutrition are intact. More important is how you store the oil. Fats and phytonutrients stay stable for up to two years in unopened opaque bottles stored at room temperature and away from light. Heat, light, and air drastically affect stability. Store oil in a room-temp cupboard, and use within six months.
In this simple side dish, extra-virgin olive oil adds great fruity flavor, and sautéing over high heat doesn’t burn away the oil’s healthful antioxidants.
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[13] => Array
(
[ID] => 53
[page_id] => 162
[content_title] => We Olive featured in Olive Oil Times!!
[content_name] => We_Olive_featured_in_Olive_Oil_TImes
[content_date] => 2010-04-02 00:00:00
[content_content] => Posted on 31 March 2010.
By Megan Gordon
Not that long ago, the only choice most consumers made about olive oil was between extra virgin or a lesser grade. And on occasion, while standing in the grocery store aisle, some would ponder over the definition of cold-pressed and wonder about the vast differences in price. Today, things are changing fast. But instead of adding on layers of confusion, specialty olive oil retailers are aiming to educate and excite with new, artisanal extra virgin oils—and they’re succeeding.
One such retailer is California-based We Olive. Walking into one of their eight California shops is like entering a hip little winery. There are bulk casks to fill up your own bottles and a larger center bar where shoppers can saddle up and taste a variety of oils. In the San Francisco shop on Chestnut Street, the most popular brands include the Pasolivo from California’s Central Coast in Paso Robles or the olive oil from Bozzano Olive Ranch. Both small companies have unique stories about how they got started, detailing a family history and a fervent passion for growing and producing an outstanding product. In fact, all of the oils We Olive carries are certified by the California Olive Oil Council (COOC), whose main goal is to support the highest in olive oil standards, allowing consumers to be certain the product they’re buying is 100% extra virgin olive oil.
A trip to We Olive, San Francisco store manager Stephanie LoDuca says, “is such a nice alternative to wine tasting. Families come in and are literally passing around samples. Everyone’s getting into it.” And that is precisely what they’re aiming for: We Olive wants to share their passion by literally creating an experience for each customer every time they walk into the shop. They’re laid back about it—not at all pushy. But their knowledge and enthusiasm are contagious.
It worked for me. While I visited the store intending to solely gather information, I left with a new found passion for the Mandarin Orange and the Lemon olive oils sold in bulk...the Mandarin would be great for baking scones, muffins, and granola (and We Olive will give you a handy butter- to-olive oil conversion chart) and the Lemon would be fabulous with seafood or drizzled over seasonal salads. The bulk oils are a reasonable $1.00/ounce or $1.25/oz for the organic or promotional varieties. You can buy a We Olive bottle or bring in your own—they’ve seen it all, from Nalgene water bottles to empty Patron bottles. This is certainly a testament to their broad reach and appeal. After all, everyone likes a good olive oil.
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[14] => Array
(
[ID] => 51
[page_id] => 162
[content_title] => Keeping Olive Oil Fresh
[content_name] => Keeping_Olive_Oil_Fresh
[content_date] => 2010-03-22 03:22:10
[content_content] => By Camilla Brown
Fresh extra virgin olive oil delivers a wonderful flavor and legendary health benefits. To ensure that your olive oil maintains optimum freshness and flavor, there are a few things you can do to store it properly.
Avoid Heat, Light, and Air
When olive oil is exposed to heat, light, and air the valuable nutrients in the oil begin to oxidize and it will begin to lose its fruit flavors. When buying extra virgin olive oil, look for those packaged in opaque or tinted glass. Or, try pouring olive oil into a clean used red wine bottle equipped with a spout. Do not store olive oil in plastic containers, as the oil can leach harmful substances out of the plastic.
Store your olive oil in a kitchen cabinet or another cool, dark location such as a basement or wine cellar. Keep a small container of olive oil within easy reach, and the rest of your supply tucked away to avoid repeated exposure to air. Make sure the lids of your containers fit tightly, and never store olive oil next to the stove, where it will invariably be exposed to heat.
Don’t Store Olive Oil Too Long
Olive oil should be consumed within two years of pressing. Any longer, and the flavors deteriorate and the nutrients degrade. Every month that olive oil ages, the acidity levels increase, a result of oxidization. Extra-virgin olive oils have the potential to last longer than other grades because they have a lower acidity. Buy your olive oil fresh from a supplier, or specialty retailer with high turnover. Pick a bottle from the back of the shelf where it has been shielded from harsh lights. Check the date of pressing if there is one, and abide by expiration dates.
Maybe most importantly, use extra virgin olive oil liberally. You’ll have a healthier diet and your supply will always be fresh.
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[15] => Array
(
[ID] => 50
[page_id] => 162
[content_title] => Great Article on Art Kishiyama of Olio Nuevo!
[content_name] => Great_Article_on_Art_Kishiyama_of_Olio_Nuevo
[content_date] => 2010-03-10 03:10:10
[content_content] => Check out this great article about one of our favorite Paso Robles growers, Art Kishiyama of Olio Nuevo!
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[16] => Array
(
[ID] => 49
[page_id] => 162
[content_title] => Extra Virgin Olive Oil: Let it Rain!
[content_name] => Extra_Virgin_Olive_Oil_Let_it_Rain
[content_date] => 2010-03-01 00:00:00
[content_content] => Fun article on Extra Virgin Olive Oil from letherebebite.com:
Extra Virgin Olive Oil: Let it Rain!
Has the same bottle of olive oil been in your pantry for a year and a half?
(Why aren’t you using it more often? And bad news—it’s expired.)
Do you choose olive oils based on what the label looks like, or which country it comes from? (Extra virgin olive oil is a lot like wine—tasting it for nuance takes time and practice, and any country or producer can have a bad year.)
Most of us have heard about the healthful properties in extra virgin (xv) olive oil
(not to mention it tastes darn good on a crusty piece of bread!) and it has become much more prevalent in American cuisine than it once was.
LTBB traveled to the agricultural and political, um, hotbed of Sacramento to attend a two-day olive oil tasting at the University of California-Davis. It’s an annual class that sells out quickly, mostly to people in the industry, but there were a few gourmet store owners in there, and us too, slurping on more than 60 olive oils and trying to become experts (uh, can we get a lettuce leaf over here?). While we have yet to consider ourselves experts, what we learned was fascinating—like there are some pretty bad xv olive oil imitators out there. And—good news!—we can be proud of our California extra virgin olive oil producers, who are leading the way in quality, regulation, and taste. This may be the next great thing in American food!
Shopping Tips
It’s always a good sign when a label says the olives have been cold pressed. This means no heat was applied during the crushing process, which avoids changes in the olive’s chemistry and avoids defects. The California Olive Oil Council, which evaluates oils for xv status, says the oil must have been extracted mechanically from the olive (the most hygienic method) and without chemicals or heat.
Exposure to light, heat, or oxygen can cause rancidity. Look for extra virgin olive oil in dark green glass or in packaging that shields it from light; avoid plastic containers. Remember to store it in a cool, dark place at home; or wrap the bottle in aluminum foil to shield it from further sunlight.
Many people think green olive oil must be richer in flavor than yellow olive oil. In fact, the color of the oil indicates nothing–it’s all about the way the oil tastes in your mouth, and light-colored oils can be high quality, too. The UC-Davis instructors had us sampling oils out of blue glasses so we wouldn’t be influenced by this widespread misconception. In fact, some producers have taken advantage of this myth by adding leaves to the olive crush, which increases chlorophyll and achieves a darker green color.
“Light” or “diet” extra virgin olive oil doesn’t exist, and you can thank the
olive gods for that! A light color does not mean the olive oil is lower in calories,
and anything that says it’s “light” has almost surely been chemically treated to minimize strong smells and tastes indicative of inferior oil, as well as adjusted for color and acidity.
Well-made extra virgin olive oil will never be dirt cheap. If an “extra virgin”
(or so it says) olive oil is much more affordable than the other ones on the shelf, that’s a red flag. Artisanship takes time and money and high-quality olive oil producers have certain costs to cover before they can even start to make a profit.
If you’ve had olive oil in your pantry for more than a year, I’d advise you to chuck
it since that’s about the extent of its shelf life. The best brands will stamp
a harvesting date on the bottle, but sometimes it’s the date of bottling–not harvesting–instead. Keep in mind that most harvests are October (in warmer climates) to March (in colder climates). California’s harvest season is October
to late December.
So why choose a California olive oil over a European one?
Of course, there’s room for all types of olive oils in your pantry, but LTBB has a lot more faith in the California producers, and here’s why:
- The California Olive Oil Council’s evaluation criteria are stricter than
those of the International Olive Oil Council and call for a 0.5% oleic acid (monounsaturated fat) content to the IOOC’s 0.8%. (The lower the fatty acid content, the lower the chance of rancidity)
- LTBB tasted some Spanish and Italian “extra virgin” oils that have widespread distribution in U.S. supermarkets and they were clearly subpar (even our amateur palates could tell), indicating a flawed certification process.
- A recent investigation found that many large Italian producers were
purchasing and falsely labeling oil from other Mediterranean countries
as their own. According to a 2007 article about the investigation in
The New Yorker, only 40% of Italian olive oil sold as “extra virgin”
actually meets the requirements.
- Then there is the issue of cultural preference. We saw photos from an instructor’s trip to a Tunisian producer’s estate where olives were left to mold in a bag for a month because they said their consumers actually prefer a musty olive oil taste.
But before the Euros get their fitted pants in a twist, LTBB also tasted some bad U.S. oil, and, at the end of the day, the point is to do your research. Find a few labels you can trust and stick with those until your palate can tell the difference when trying new oils.
Common Questions
Aren’t all extra virgin olive oils more or less the same?
Definitely not–both for the variations in fruit intensity (delicate, medium, robust) and the pitfall of mislabeled quality. If the label says “extra virgin olive oil” (the highest quality), don’t believe it until you have done some research. There is a lot of inferior oil (”pomace” or “virgin” oil) that gets a top-quality label slapped on it. Extra virgin olive oil should have no defects–no bad smell, no bad taste, and it needs to be balanced with a certain amount of pungency, or spiciness, in the throat.
So how do I differentiate between fruit intensities?
Unfortunately, this is not an easy thing to do, and it takes practice. Try to think of it as a spice that can be added to food. Start out by buying a brand we recommend, and then experiment with it. Food pairings are very subjective–you might like delicate oil on a salad, or even a citrus oil. And it’s amazing how an oil’s flavor can change when combined with certain foods. Maybe you’ll find you only like one kind of intensity and then you know more about what to look for at the store.
There are three general categories of olive oils: delicate, medium, and robust “fruit,” or flavor. Unfortunately, producers do not tend to indicate on the label which category their oil falls into, especially since intensities can vary from year to year. However, if the label identifies which olives were used to make the oil, that is a
good start (and lucky for you, LTBB has already defined the oils we recommend
by category!)
- Delicate oil (made from arbequina, leccino, sevillano, taggiasca) is usually a nice garnish for fish, for example. You wouldn’t want to drown out a delicate white fish with an overpowering oil.
- Medium-intensity oil (ascolana, manzanillo, mission) can go well in a salad dressing or with grilled vegetables and poultry.
- Robust oil (arbosana, frantoio, picholine) can be drizzled over steak with a spritz of lemon.
Is there a big difference between cooked and uncooked olive oil?
Uncooked olive oil is healthier than cooked olive oil (a chemical change occurs at its smoking point, when it essentially begins to consume itself through burning). Plus, raw oil maintains its great pure flavor, while heat and other ingredients can change the flavor of cooked oil. Our advice is to use the minimum amount needed for cooking and then garnish the dish with oil from the bottle just before serving.
What’s the deal with unfiltered olive oil?
Unfiltered olive oil, which–true to its name–tends to have a slight cloudiness to it, has a marginally higher polyphenol (antioxidant) content and a slightly longer shelf life (many of our recommended oils are unfiltered). At the end of the day, though, it just comes down to your personal preference.
Can I use olive oil that is not extra virgin?
You can, but why would you? (barring any recipe requirements like sesame or peanut oils, of course) Ask any decent Mediterranean chef–extra virgin olive oil is the only olive oil to cook with because it has the least taste defects (ideally none) and it’s ultimately better for you (potent antioxidants; monounsaturated fats that help prevent heart disease). If it’s a cost issue, there are plenty of affordable options (Corto Olive Co. has a great price point, for example.)
What about flavored oils (citrus, truffle)?
Many flavored oils have the same issue as extra virgin olive oils in terms of evaluating quality. One can use citrus flavored oils or, instead, experiment with adding juice or zest directly to the dish–but think about how a mandarin olive oil could enhance a duck entrée, or a lemon olive oil could accent fish. Truffle oil (or truffle butter, depending on what you’re making, like eggs) is a great way to add truffle flavor without having to shell out for the real thing (plus, fresh truffles are only available a couple times a year). It is important, however, to choose a trusted brand when it comes to flavored oils and butters, as they can be enhanced chemically.
Should I use extra virgin olive oil for frying?
It depends what you’re frying, but generally our answer is “yes.” Most alternative and inferior oils have been treated chemically to strip obvious defects and produce a neutral flavor. Plus, extra virgin olive oil has a great taste that will most likely complement whatever you’re frying. You want to set the oil temperature at 360-365˚ with a maximum of 380˚. After frying, filter the cooled oil through a coffee filter and use it 2-3 more times (only for frying).
FEELING COCKY? (I like your style.)
Test your taste buds at home!
Buy one of the extra virgin olive oils LTBB recommends and then buy a commercial label from your big brand-name store. The following steps will help
you taste the difference.
- Pour a bit of oil into a small glass and warm it up with your hands so the aroma and flavor are magnified. (Smelling it before tasting can tell you a lot, just like wine. There is a long list of “defect smells” but the ones that stood out most to us were a varnish/nail polish smell, or a compost/rotting vegetable smell)
- Sip a very small amount of oil into your mouth and make short sucking sounds along your lower jaw line toward the back of your mouth (so you’re incorporating air into it).
- Close your mouth and breathe out of your nose to allow your nasal cavity to process it.
- Swallow a very small amount to understand the pungency in your throat.
Spit out the rest.
- If there are tasting notes available, try to indentify some of the flavors to train your palate.
- If there is a waxy residue in your mouth, or an astringency (drying of mouth), these are indicators of rancidity.
- Cleanse palate with water and slices of green apple
(bread/starch does nothing).
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[17] => Array
(
[ID] => 48
[page_id] => 162
[content_title] => February is California Olive Oil Month!
[content_name] => February_is_California_Olive_Oil_Month
[content_date] => 2010-02-12 02:12:10
[content_content] => February 2010, as “California Olive Oil Month.”
PROCLAMATION
by the
Governor of the State of California
Our Golden State’s agricultural diversity is unrivaled in the world, and olive oil is one of our fastest growing industries. Olive trees were first brought over by Spanish missionaries, and their acreage in our state is expected to grow annually by 10,000 acres in the next ten years. Moreover, our state produces 99% of all olive oil from the United States.
California olive oil is made from a great variety of olives and production methods and offers a range of flavors to choose from. In 2007, I signed SB 634, which aligns our state’s olive oil grades to international standards. This law requires bottles of olive oil to meet certain guidelines and ensures that there is consistency in quality.
Additionally, extra virgin olive oil has many health benefits. It is high in monosaturated fats, a healthy type of fat, which reduces both overall and bad cholesterol levels. Extra virgin olive oil also contains a great amount of polyphenols, important antioxidants that promote heart health and longevity.
Olive oil is an important part of our economy and heritage, and this month, I encourage the people of our Golden State to make California olive oil a staple in their kitchen and cuisine.
NOW, THEREFORE, I, ARNOLD SCHWARZENEGGER, Governor of the State of California, do hereby proclaim February 2010, as “California Olive Oil Month.”
IN WITNESS WHEREOF, I have hereunto set my hand and caused the Great Seal of the State of California to be affixed this 21st day of January 2010.
ARNOLD SCHWARZENEGGER
Governor of California
DEBRA BOWEN
Secretary of State
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[18] => Array
(
[ID] => 47
[page_id] => 162
[content_title] => Zona's Story
[content_name] => Zonas_Story
[content_date] => 2010-02-11 02:11:10
[content_content] => Zona’s Story
A story of the healing powers of Olive Oil! Bari Olive Oil posted this story about the owner of our We Olive store in Fresno!
Our years in business have given us the privilege of working with a great group of retail stores, some large and others small mom and pop stores. Our approach to working with a store owner who wishes to carry Bari products is the same as when a customer walks into our own store and wants to pick out the best oil for themselves. We are much more concerned with building a relationship with them than how many bottles of oil we can sell. As we begin to build that relationship, we discover that they all have some story to tell about how quality olive oil has made a difference in the way they cook, eat, and in some cases, how they approach a healthy lifestyle.
Today we wanted to share with you one such story. Zona Rogers, along with her husband Wayne, opened up a We Olive store in Fresno a few years back. Previous to opening the store, they were like most people who knew very little about good quality olive oil until a weekend trip to the coast. They happened to walk into a quaint little shop called We Olive. After tasting many of the oils offered there, they were amazed at the difference they tasted in these oils compared to the olive oil they were purchasing from larger grocery outlets. “I really didn’t care for olive oil to be honest with you,” stated Zona “I was used to oil that would add a funny flavor to the foods I would prepare. But this was different. This was flavorful and there were lots of differences between the oils I tasted. They didn’t have one uniform taste like I was used to.” It was this experience that prompted Zona and her and husband to open up a We Olive Franchise of their own.
Shortly after opening the store, Zona was facing the possibility of a triple bypass surgery. Fortunately, three stents were used instead of the bypasses. She had already been on statin drugs for the past 10 years since having an angioplasty in her early forties. It was now time to do something about what she ate. She started by replacing all of her butter with a buttery olive oil. “One of the things I really love is baked potatoes, so I used a little olive oil, some salt and pepper, and cut out the sour cream. The results were amazing,” said Zona. “I never realized how much flavor potatoes actually had. All this time I had been covering it up with butter and sour cream.” With the inclusion of olive oil into her everyday life, along with sensible eating habits, such as eating less red meat, and other fatty foods, she was able to bring her cholesterol level into check. However, she was still taking the drugs whose side effects were starting to take a toll on her daily life. Hoping to reduce the amount of medications she was taking. She began using olive oil exclusively. She reduced her salt intake and increased the amount of vegetables in her meals. In a three-month span her cholesterol level dropped from 157 to a low 116. This was to low so her doctors decided to reduce her medication down to a minimal amount. Her cholesterol levels returned to a healthier level and she was no longer feeling the side effects of the medication because the dosage was such a small amount.
These experiences have allowed Zona the opportunity to teach many of her customers how to improve their diets. She shows customers how they can incorporate olive oil into their everyday diet and shows them the benefits that this type of lifestyle can have on your health. She also provides cooking classes once a month at their store located in Fig Garden Village in Fresno.
It is partners like the Rogers that bring a smile to our face when we tell people the Bari story and what high quality California-grown extra virgin olive oil can do for those who use it regularly.
For more information on Zona please visit www.fresno.weolive.com.
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[19] => Array
(
[ID] => 46
[page_id] => 162
[content_title] => What You Need To Know About How You Can Utilize Olive Oil To Maintain Your Health
[content_name] => What_You_Need_To_Know_About_How_You_Can_Utilize_Olive_Oil_To_Maintain_Your_Health
[content_date] => 2010-02-11 00:00:00
[content_content] => Fantastic Article from The Acupuncture Almanac:
Olive oil has recently started attracting a lot of attention from scientists and the medical profession. There have been many compounds and nutrients which are found in this amazing oil that can help your entire body stay as healthy as possible. Now, experts have found a number of different elements in this oil which can heal damage on a cellular level and help prevent diseases such as heart disease and cancer.
The important part of using the oil to get the maximum health benefit is choosing the right oil. It is divided into several different grades, all of which depend on the compounds in the oil and the way it has been processed. Oil which is designated as virgin or extra virgin have been handled and processed the least. They have the highest levels of beneficial compounds but they also have correspondingly higher price tags. This is because only a small percentage of the oil produced world-wide will live up to these standards.
Because heat can easily destroy the nutrients and compounds in olive oil you should look for oil which has been cold pressed. This means that no heat was used to extract the oil from the olives. Many experts agree that it has the richest taste as well as the best health benefits possible. If you do not like the flavor of oil which has been produced in a specific region, you may want to think about picking one from another area. There can be quite a range in taste in the different oils.
Because extra virgin and cold pressed oils have the fullest flavors they are usually used in ways that allow the flavor to come through. This includes dip for bread and dressings. Lower quality olive oils are used in baking or cooking where the flavor may be hidden.
The number of different compounds that can benefit our health is impressive. Olive oil contains antioxidants and nutrients such as vitamins A and K. The vitamin E that is in this oil is a powerful natural antioxidant that can heal damage done by free radicals. These are molecules which form when certain elements oxidize. They destabilize cells by stealing electrons and this can damage the cells profoundly. There are also polyphenols and other compounds which have a direct beneficial impact on the cardiovascular health of the body as well. Researchers have also been able to make direct links between use of olive oil in the diet and lower incidents of certain cancers.
There are many different ways that you can incorporate olive oils and products made with this oil into your diet and lifestyle. There are a number of beauty products which include olive oils in their ingredients. They may not use extra virgin oil but you can still reap many of the benefits from the oils in products such as soaps, moisturizers and skin masks. Many excellent, high end beauty products use oil from olives in their formulations because it is light and moisturizing without being overly greasy.
Storing oil is not hard if you take a few preventative steps. You want to make sure that your oil is protected from heat and the air. This can cause the oil to oxidize and many of the beneficial compounds can be destroyed. If you store it in an opaque container you can find that your oil will last for at least a year or even more. This can help you offset the cost of good oil because you can buy it in a larger quantity than you may purchase other oils.
As you can see, it is not hard to incorporate olive oil into your cooking and your beauty routine. By making a few small changes you will quickly begin to see improvements in the way to feel and look.
Did you know that you can use olive oils for maintaining good health? There are also a number of different beauty products that contain olive oil. You not only eat it, but you can also use it on your skin and hair.
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[20] => Array
(
[ID] => 45
[page_id] => 162
[content_title] => Heart Health Benefits of EVOO
[content_name] => Heart_Health_Benefits_of_EVOO
[content_date] => 2010-02-10 00:00:00
[content_content] =>
Question
Olive oil: What are the health benefits?
What are the health benefits of olive oil? Is extra-virgin oil better than regular olive oil?
Answer
from Katherine Zeratsky, R.D., L.D.
When choosing fats, olive oil is a healthy choice. Olive oil contains monounsaturated fat, a healthier type of fat that can lower your risk of heart disease by reducing the total and low-density lipoprotein (LDL, or "bad") cholesterol levels in your blood.
In contrast, saturated and trans fats — such as butter, animal fats, tropical oils and partially hydrogenated oils — increase your risk of heart disease by increasing your total and LDL cholesterol levels.
According to the Food and Drug Administration (FDA), consuming about 2 tablespoons (23 grams) of olive oil a day may reduce your risk of heart disease. You can get the most benefit by substituting olive oil for saturated fats rather than just adding more olive oil to your diet.
All types of olive oil contain monounsaturated fat, but "extra-virgin" or "virgin" olive oils are the least processed forms, so they're the most heart healthy. Those types contain the highest levels of polyphenols, a powerful antioxidant that also can promote heart health.
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[21] => Array
(
[ID] => 44
[page_id] => 162
[content_title] => 10 Healthy Mediterranean Ways to Show Your Heart Some Love!
[content_name] => 10_Healthy_Mediterranean_Ways_to_Show_Your_Heart_Some_Love
[content_date] => 2010-02-08 00:00:00
[content_content] =>
From Oldways
BOSTON, Jan. 26, 2010 - February is National Heart Month, and Oldways and the Mediterranean Foods Alliance offer 10 ways to show your heart a little love by borrowing from the traditions of the Mediterranean region. Thousands of scientific studies (and the American Heart Association!) declare the Mediterranean Diet is one of the world's healthiest ways to eat and incorporating these foods into your everyday diet will do your heart some good.
"While it's the whole diet that makes the health difference, there are some foods, rich in healthy fats and antioxidants, that are extra beneficial for heart health," said Sara Baer-Sinnott, Executive Vice President, Oldways. "Found in the Mediterranean Diet Pyramid, these foods can decrease your chance of developing heart disease, improve your overall health and, best of all, they taste great."
Here are 10 Healthy Med Foods plus a tip for each (well, 9 plus an important reminder to exercise!) to help your heart this month and beyond.
1.) Extra Virgin Olive Oil: Rich in monounsaturated fats, olive oil lowers bad (LDL) cholesterol, reducing the risk of developing heart disease.
Tip: Use healthful olive oil instead of butter when sautéing or roasting vegetables.
2.) Fish: Salmon is super-rich in omega-3 fatty acids that reduce blood pressure and reduce the risk of heart disease. Nutrition scientists, the American Heart Association and Oldways suggest eating fish twice a week to benefit from its heart-healthy fats.
Tip: Grill or broil salmon and serve with a green vegetable and a squeeze of lemon juice for added flavor.
3.) Nuts: Nuts and peanuts are good sources of protein and fiber and are rich in heart-healthy omega-3s and omega-6s. They also have plenty of mono-and poly-unsaturated fats, good for reducing the risk of cardiovascular heart disease.
Tip: Sprinkle peanuts and nuts on salads, pastas, and cereals or add them to muffin batters for an extra crunch.
4.) More Herbs and Spices - Less Salt: Herbs and spices contain important phytonutrients that are essential to good health. They are a healthy substitute for salt, which can increase blood pressure.
Tip: Add an extra pinch of dried or fresh herbs or spices to soups, dressings and sauces to heighten flavor without adding salt.
5.) Whole Grains: Oatmeal is a fiber-rich super food that may help lower cholesterol and help keep arteries clear. It is also packed with omega-3 fatty acids, folate and potassium.
Tip: Start your day with a steaming bowl of healthy oatmeal, or reach for an oatmeal raisin cookie for a heart-healthy snack.
6.) Red Wine: Made from grapes containing resveratrol and other powerful, naturally-occurring plant compounds, red wine may help reduce the risk of heart disease. Moderate consumption is important - two glasses per day for men, one for women.
Tip: Enjoy a glass of red wine with your dinner tonight.
7.) Vegetables: Vegetables have essential vitamins, minerals, and fiber that can help protect the body from chronic diseases. Spinach, with high levels of folate, potassium and B-complex vitamins, is a standout for heart health.
Tip: Use spinach instead of lettuce for a nutrient-packed salad or add it to sandwiches, wraps or omelets.
8.) Fruit: Fruit has important antioxidants that reduce the risk of heart disease. Blueberries are also a star fruit for heart health because they lower cholesterol and are a good source of vitamin C, potassium, folate and fiber.
Tip: Sprinkle fresh blueberries on cereal and salads or add frozen blueberries to your morning smoothie.
9.) Small Amounts of Meat: Meat can be high in cholesterol and saturated fat, and if eaten frequently, can cause fatty substances to build up inside artery walls.
Tip: Arrange your dinner plate so that meat is a side feature, not the "main event." Or better yet, eat a vegetarian meal a few nights a week.
10.) Friends, Family and Exercise: For overall good health including heart health, make exercise a regular part of your day, just like brushing your teeth or checking your email.
Tip: Meet up with a friend or family member and try to walk for 30 minutes, three days a week.
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[22] => Array
(
[ID] => 38
[page_id] => 162
[content_title] => Olive Oil Consumption and Heart Health
[content_name] => Olive_Oil_Consumption_and_Heart_Health
[content_date] => 2010-02-05 00:00:00
[content_content] => A great new article from UC Davis' Olive Center
Nutrition and Health
Reference: Paul Vossen, "Judging Olive Oil Quality"
For centuries, olive oil has been used to maintain the suppleness of skin and muscle, to heal abrasions, to give body and sheen to hair and soothe the drying effects of sun and wind. Additionally, olive oil has been utilized in folk remedies to strengthen weak nails, aid digestion, cure the effects of alcohol consumption, promote hair growth, relieve aching muscles, lower blood pressure and many other uses.
Recently, research has provided proof that a Mediterranean style diet is a healthy diet. Dietary patterns associated with the Mediterranean diet, which includes a relatively high intake of fat (with the source of fat being olive oil), has been associated with low rates of coronary heart disease, obesity, certain cancers and Type 2 diabetes. A recent study showed that patients taking medications for high blood pressure could significantly reduce their dosage of medications if they substituted extra virgin olive oil into their diet instead of other types of fats. Some studies have shown that skin application after sun exposure with extra virgin olive oil (high in antioxidants and containing some vitamin K) reduced skin tumors.
The American Heart Association found that Greeks, especially those who lived on the island of Crete, had the lowest mortality rate due to cardio-vascular illness. Finland and the United States had the highest mortality rate. The only notable difference between the countries was the type of fat ingested. In countries with high incidents of cardio-vascular disease, saturated fats were most often consumed. Saturated fats, such as butter and lard, are high in cholesterol. Monounsaturates, on the other hand, contain no cholesterol. Olive oil has the highest percentage of monosaturated fats of any vegetable or seed oil.
There are two types of cholesterol; low-density lipoprotein (LDL) and high density (HDL). LDL's transport and deposit cholesterol in the tissues and arteries. LDL levels increase with a high intake of saturated fatty acids and are considered "bad cholesterol." HDL eliminates cholesterol from the cells and carries it into the liver where it is passed through the bile ducts. HDL is often referred to as the "good cholesterol". Monounsaturates reduce LDL while increasing HDL. An increase in the levels of HDL will not only provide protection against cholesterol deposits, but it will actually reduce cholesterol levels in the body. Research has proved that using olive oil significantly increases HDL levels.
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[23] => Array
(
[ID] => 39
[page_id] => 162
[content_title] => GO RED with We Olive this Month!
[content_name] => GO_RED_with_We_Olive_this_Month
[content_date] => 2010-02-05 00:00:00
[content_content] => A we mentioned last week, you can join We Olive in celebrating American Heart Month as we raise funds for the American Heart Association's "Go Red For Women" campaign. Heart disease and stroke are the leading cause of death of women as well as men.
Cardiovascular diseases kill more women than the next five causes of death combined. The American Heart Association believes taking action through education, research and awareness, will ultimately beat this statistic.
Heart disease is often preventable! The more thoughtfully you protect your heart, and the earlier you start, the less likely you'll face the life-threatening challenges of cardiovascular disease. The best time to take action and get healthy is right now!
We Olive's locations in San Francisco and Paso Robles will donate 10% of store sales from February 5th through February 28th to the American Heart Association's "Go Red For Women" campaign. We Olive believes it can contribute to the goals of the American Heart Association both through monetary contributions as well as through education. Preventing the onset and development of cardiovascular disease, especially early in life, by utilizing Heart Healthy nutrition is a cornerstone of this effort. In 2004, the FDA approved a 'qualified claim' for olive oil based, in part, on a study that showed consuming 2 tablespoons of olive oil per day may reduce the risk of heart disease. Subsequent studies indicate the key is using extra virgin olive oil in place of less healthy alternatives.
American Heart Month is an excellent time to try out a more flavorful and healthier way of enjoying food by using artisan produced extra virgin olive oil. Heart healthy nutrition doesn't have to be bland and boring! Visit We Olive and let us show you how healthy and tasty the path to good health can be!
In addition to the donated percentages, please check out other things going on with We Olive stores across the state to bring awareness to The American Heart Association:
Paso Robles Store-
February 5th, 1-3pm "Meet the Grower"- We Olive Paso Robles welcomes Robbie Robbins of The Robbins Family Farm. Stop by and meet Robbie, and learn more about his artisan oils, and how you can ass more heart-healthy extra virgin olive oil to your life!
February 13th- Bring your sweetie by We Olive for a sampling of desserts made with EVOO, and delicious heart-healthy appetizers by Thomas Hill Organics, featuring fresh, local produce, and of course, more EVOO! Desserts served all day, appetizers from 11-3.
February 20th- "Meet the Grower" Bud and Peggy Chase will be joining us from Olive U Olive Oil Company with their Mission Manzanilla Blend EVOO, and for an extra "sweet" treat, Orange and Buckwheat Honey, made at the Olive U Ranch!
San Francisco Store-
In celebration of Heart Health Month, We Olive SF will host several live cooking demos, book signings, and Meet the Grower days to emphasize the importance of EVOO as a part of a heart-healthy diet. See below for dates & times!
Remember: Heart disease and stroke are the leading cause of death in women as well as men & a heart-healthy diet using extra-virgin olive oil is one very big step in the right direction!
"The Passionate Olive" Book Signing Feb. 6th
We are happy to announce author Carol Firenze of "The Passionate Olive" will be in-store Saturday, February 6th from 2-5pm. Her book describes 101 uses for olive oil..many of which are sure to surprise even the olive-aficionados out there!
Healthy Cooking with Chef Gass of McEvoy Ranch
McEvoy Ranch Executive Chef Gerald Gass joins us for two “Heart-Healthy Cooking” demos at 2pm and 3pm on Saturday, February 13th. Using McEvoy Ranch EVOO, seasonal produce & other local ingredients, learn how to make heart-healthy dishes for you and your family!
"New American Olive Oil" Book Signing Feb.14
What better day to celebrate heart-health month & raise money for a great cause than Valentine's Day? San Francisco food author & olive oil aficionado Fran Gage will join us from 1-4pm. Buy a copy of her book "The New American Olive Oil" for you or your loved one! Fran will also be sharing some of the heart-healthy goodies from her book!
Meet the Grower Days Feb. 20 and 21st
Miranda Coykendall of Lucero Olive Oil joins us from 2-5pm on Saturday, February 20th to help us introduce their Kalamata Extra-Virgin Olive Oil! Available in our stainless steel fustinos, fill up a We Olive bottle or bring in your own! Try this unique oil for only $1.25 per ounce! For a limited time only. "Starting off smooth with subtle notes of herb and artichoke, this oil fini...shes strong with a kick of peppery pungency. From Corning, California" Reuse, Refill, & Recycle!
On Sunday February 21st, Laurie Schuler-Flynn and Amy DelBondio of Hillstone Olive Oil will join us for "Meet the Grower" day from 1-4pm. "We are two friends who share an admiration for the age-old craft of producing olive oil and a passion for the art of food."
Cooking Demo & Olive Oil Tasting Feb. 27th
Gourmet vinegar & olive oil producer and chef Albert Katz of Katz & Co joins us on this day for a very special cooking demo! Learn to prepare & cook heart-healthy meals for you and your loved ones!
Patty Darragh from the California Olive Oil Council will be in-store from 2-5pm for a lesson on olive oil tasting! The COOC is dedicated to promoting quality extra-virgin olive oils made in California.
Ventura Store-
Our Ventura location will be donating 10% of sales on February 6 &13 to their local American Heart Association Chapter. A representative from their local AHA chapter will be in-store, providing information on heart-healthy living.
Additionally, on February 20th, heart healthy appetizers will be offered in-store.
Walnut Creek Store-
Our Walnut Creek location will be donating 10% of sales on February 5 & 6 to the American Heart Association.
Fresno Store-
Our Fresno location will be hosting Bozzano Olive Ranch on February 6th, from 11am-3pm, while they guide visitors through a tasting of their heart-healthy oils.
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[24] => Array
(
[ID] => 36
[page_id] => 162
[content_title] => We Olive and The American Heart Association GO RED!
[content_name] => We_Olive_and_The_American_Heart_Association_GO_RED
[content_date] => 2010-01-28 00:00:00
[content_content] => Join We Olive in celebrating American Heart Month as we raise funds for the American Heart Association's "Go Red For Women" campaign. Heart disease and stroke are the leading cause of death of women as well as men.
Cardiovascular diseases kill more women than the next five causes of death combined. The American Heart Association believes taking action through education, research and awareness, will ultimately beat this statistic.
Heart disease is often preventable! The more thoughtfully you protect your heart, and the earlier you start, the less likely you'll face the life-threatening challenges of cardiovascular disease. The best time to take action and get healthy is right now!
We Olive's locations in San Francisco and Paso Robles will donate 10% of store sales from February 5th through February 28th to the American Heart Association's "Go Red For Women" campaign. We Olive believes it can contribute to the goals of the American Heart Association both through monetary contributions as well as through education. Preventing the onset and development of cardiovascular disease, especially early in life, by utilizing Heart Healthy nutrition is a cornerstone of this effort. In 2004, the FDA approved a 'qualified claim' for olive oil based, in part, on a study that showed consuming 2 tablespoons of olive oil per day may reduce the risk of heart disease. Subsequent studies indicate the key is using extra virgin olive oil in place of less healthy alternatives.
American Heart Month is an excellent time to try out a more flavorful and healthier way of enjoying food by using artisan produced extra virgin olive oil. Heart healthy nutrition doesn't have to be bland and boring! Visit We Olive and let us show you how healthy and tasty the path to good health can be!
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[25] => Array
(
[ID] => 37
[page_id] => 162
[content_title] => We Olive Stores Now Have Their Own Websites!
[content_name] => We_Olive_Stores_Now_Have_Their_Own_Websites
[content_date] => 2010-01-28 00:00:00
[content_content] => Check out individual store websites for the latest event information!
CLICK HERE TO SEE EACH STORE'S WEBSITE AND CONTACT INFO
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[26] => Array
(
[ID] => 33
[page_id] => 162
[content_title] => Olive Oil: California's Golden Nectar
[content_name] => Olive_Oil_Californias_Golden_Nectar
[content_date] => 2010-01-12 00:00:00
[content_content] =>
By Jessica Yadegaran
Contra Costa Times
Posted: 12/28/2009 10:06:04 AM PST
It was nine years ago that Al Courchesne took a fall trip to Tuscany and fell in love with the region's olive oil, a zesty, pungent nectar so revered that locals knock it back like vodka. Courchesne worked the harvest, plucking purplish olives from trees and celebrating the bounty at Italian festivals.
"They have a joy and appreciation for everything having to do with the olive — the wonderful taste, how healthy it is for you," Courchesne says. "Their civilization was built around olive oil."
Courchesne, a Brentwood fruit farmer, was hooked on huile. Upon his return, he planted 400 olive trees on his 130-acre Frog Hollow Farm, on the organic acreage famous for peaches. Today, he makes Tuscan oil based on a centuries-old ratio of Frantoio, Leccino, Pendolino, and Maurino olives.
Courchesne is one of dozens of producers today who are making Northern California synonymous with zippy, handcrafted, extra virgin olive oil, which ranges from soft and buttery to grassy and peppery. From Petaluma to Menlo Park, they farm 150 olive varietals to create oils so vibrant, they're almost a different commodity than the stuff you buy off supermarket shelves.
Currently, most of the olive oil we consume comes from countries such as Italy, Spain, and Greece. A lack of government regulation means that despite the label it's possible you're consuming adulterated olive oil, canola oil, or a blend, says Patricia Darragh of the Berkeley-based California Olive Oil Council. The COOC filed a petition with the USDA in August 2004 to set standards for the importation of olive oil into the United States. The petition is pending.
Furthermore, most imported oils arrive months after production. And, unlike wine, they don't get better with age. They can get rancid, and lose flavor and heart-healthy benefits after about two years, Darragh says. But, olive oil made close to home hails from fruit that was hanging off a tree a few weeks — or even days, in the case of olio nuovo — before you purchased that bottle.
Much like the grape business, weather and ripeness determine when harvest begins, but it's usually between October and December. The later the harvest, the mellower the oil. Within 24 hours, the just-picked olives are rushed to a mill, where they are cleaned, separated from stems and leaves, and ground into a paste — pit and all. The paste is then mixed or spun to encourage separation between the oil and water or vegetable matter.
Since you can't taste or measure when an olive is ripe — black skin isn't necessarily an indicator — David Navarrette of Brentwood Spice and Olive Oil has developed his own system. Navarrette, who has been making olive oil for 12 years, walks through the orchard and picks a random sample of olives from his 320 trees, a few of which have been bearing fruit for 60 years. He has six varietals planted on two acres, including Arbequina and Sebiano.
"I close my eyes, squeeze the olives, and check the drag against my fingers," Navarrette explains. "Less drag means more oil. That's how I know." To make his infused lemon or blood orange olive oils, Navarrette adds one gallon of pure lemon oil to 20 gallons of olive oil. He presses the olives for flavored oils late in the season, so the oil's acid and overall flavors are low.
Once it has been bottled, producers seeking the extra-virgin label submit their oil to a lab for chemical analysis. In California, extra-virgin means that the oil contains 0.5 percent or less oleic free fatty acid (the international standard is 0.8 or less). Also, it must be blind-tasted by a trained panel and determined fresh, fruity and free of defects.
The olive oil of Shadowbrook Winery was the first in Walnut Creek to be certified extra virgin by the COOC. Olive grower Tim Jochner planted half an acre of Mission and Manzanilla olive trees five years ago on Northgate Road. By the third harvest, he was bottling oil.
"With the winery, we're bringing Walnut Creek back to its origins as an agricultural place," Jochner says. "I thought it'd be fun to do olive oil as a complement. It makes everything taste better." Because olive presses can cost a quarter of a million dollars, small producers such as Jochner and Courchesne press their olives at larger, established facilities, such as McEvoy Ranch in Petaluma.
The Menlo Park-based Owen's Creek Company presses the olives for its Italian blends at Bozzano Olive Ranch in the San Joaquin Valley. However, their 5,250 olive trees grow on a 35-acre orchard at Redington Ranch, close to Cathy's Valley in Mariposa County. The trees were planted in 2005, so this year is their second harvest.
Owen's Creek is one to watch: They are one of the only producers in California growing Sicilian olive varietals, which impart a tart, grassy and slightly bitter finish.
One shot and you'll feel like you're in a southern Italian olive orchard.
FIND OWEN'S CREEK OLIVE OIL AT SHOPWEOLIVE.COM
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[27] => Array
(
[ID] => 32
[page_id] => 162
[content_title] => Tasting Table: Olive Oil and Desserts
[content_name] => Tasting_Table_Olive_Oil_and_Desserts
[content_date] => 2010-01-05 00:00:00
[content_content] => Tasting Table: Oil Barons
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[28] => Array
(
[ID] => 31
[page_id] => 162
[content_title] => Dukkah- The Newest We Olive Product
[content_name] => Dukkah_The_Newest_We_Olive_Product
[content_date] => 2009-12-28 00:00:00
[content_content] => We are so pleased to announce the arrival of our newest product here at We Olive, DUKKAH!
Try using this classic Egyptian blend of nuts, seeds and spices to add texture to soups and salads, or use as a unique flavorful breading for chicken, meat or fish.
Our favorite way to use Dukkah: Dip delicious, crusty bread into olive oil, then into Dukkah, and enjoy this wonderful flavor combination.
See our recipe section for more recipes using our delicious Dukkah!
Ingredients: Almonds, Macadamia nuts, Pistachios, Sesame seeds, Coriander, Cumin, and Sea salt.
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[29] => Array
(
[ID] => 30
[page_id] => 162
[content_title] => We Olive San Francisco in 7x7
[content_name] => We_Olive_San_Francisco_in_7x7
[content_date] => 2009-12-15 00:00:00
[content_content] => Check out the We Olive spotlight in 7x7!
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[30] => Array
(
[ID] => 29
[page_id] => 162
[content_title] => We Olive Belmont Shore in SUNSET Magazine!
[content_name] => We_Olive_Belmont_Shore_in_SUNSET_Magazine
[content_date] => 2009-12-08 00:00:00
[content_content] => We are thrilled to announce that We Olive's Belmont Shore location has been included in this month's issue of Sunset Magazine!
"For the gourmand: Bottle your own California-cultivated olive oil in a refillable decanter at We Olive (4725 E. Second St.; 562/433-8000)"
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[31] => Array
(
[ID] => 28
[page_id] => 162
[content_title] => We Olive SF in Daily Candy Gift Guide!
[content_name] => We_Olive_SF_in_Daily_Candy_Gift_Guide
[content_date] => 2009-12-07 00:00:00
[content_content] => We are thrilled to announce that We Olive San Francisco has been featured in The Daily Candy San Francisco 2009 Girls Gift Guide!
http://www.dailycandy.com/san-francisco/article/78118/2009-Girls-Gift-Guide
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[32] => Array
(
[ID] => 27
[page_id] => 162
[content_title] => ShopWeOlive.com is New and Improved!
[content_name] => ShopWeOlivecom_is_New_and_Improved
[content_date] => 2009-11-30 00:00:00
[content_content] => Just in time for the holiday shopping season, We Olive has updated our online shopping site!
Visit www.shopweolive.com for great holiday and business gift giving options that are fresh, healthy and unique!
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[33] => Array
(
[ID] => 26
[page_id] => 162
[content_title] => Olio Nuevo Has Arrived!
[content_name] => Olio_Nuevo_Has_Arrived
[content_date] => 2009-10-28 00:00:00
[content_content] => Olio Nuevo is Here!
This oil is only available during the first 3 months of production and has an outstanding flavor and deep muddled green and gold colors.
Olio Nuevo, or the "first oil of the year" is a cold-pressed and unfiltered oil produced from olives that are uniquely native to northern California, and have been growing here for over 100 years.
It is richly scented, as well as being rich in color and flavor; it is like you will have tasted before. This unique oil is 100% Hand Harvested is loaded with antioxidants.
Enjoying Olio Nuevo is the freshest way to experience California Olive Oil; it is literally straight from the groves, and packed with BIG, fresh off the tree olive flavor.
OLIO NUEVO FACTS:
Olive Variety: unique blend of Sevillano, Manzanillo, Mission and Ascolano.
Flavor: Rich with heavy green olive flavors.
Intensity: Robust.
Finish: Intense freshness with fruit and pepper.
Uses: Use when exceptional olive oil flavor is desired for finishing dishes such as salads, sautéed vegetables, broccoli, rice- or even over popcorn! A delightful appetizer when blended with flavored balsamic for dipping with fresh bread.
Wine Pairings: White- Crisp and Sweet California Whites or Red- Smooth and deep California Syrah.
This oil is only available for a limited time, so come gets yours now!
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[34] => Array
(
[ID] => 25
[page_id] => 162
[content_title] => We Olive San Francisco is Open!
[content_name] => We_Olive_San_Francisco_is_Open
[content_date] => 2009-10-25 00:00:00
[content_content] => We are so pleased to announce that we opened the doors to our newest store!
As you know, We Olive specializes in everything olive! Come to our San Francisco location and enjoy a complimentary tasting of California's best Extra-Virgin olive oils. Also available to try: all of our other delicious gourmet foods including tapenades, olives, pestos and more.
We also carry a variety of luxurious olive-based kitchen and bath products!
Remember We Olive for gift baskets and other great gifts this holiday season!
We Olive is more than just a store with olive oil, it is “ The Olive Oil Experience".
WE OLIVE SAN FRANCISCO:
Open Monday through Saturday 10am to 7pm, Sunday 10am-6pm
2379 Chestnut Street (between Scott and Divisidero)
415-673-3669
www.weolive.com
For information about the San Francisco store Grand Opening, follow this link:
www.weolive.com/events/San_Francisco_Grand_Opening
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[35] => Array
(
[ID] => 23
[page_id] => 162
[content_title] => State's Olive Oil Production Takes Off
[content_name] => States_Olive_Oil_Production_Takes_Off
[content_date] => 2009-06-25 00:00:00
[content_content] => Read this article from the Sacramento Bee on the increased production of extra-virgin olive oil in California.
"State's Olive Oil Production Takes Off" (June 25, 2009)
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[36] => Array
(
[ID] => 24
[page_id] => 162
[content_title] => Researchers Press Olive Oil for its Benefit Secrets
[content_name] => Researchers_Press_Olive_Oil_for_its_Benefit_Secrets
[content_date] => 2009-06-25 00:00:00
[content_content] => Read this article from the Sacramento Bee on the health benefits associated with extra-virgin olive oil!
"Researchers Press Olive Oil for its Benefit Secrets" (June 25, 2009)
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[37] => Array
(
[ID] => 22
[page_id] => 162
[content_title] => COOC Certified Oils for 2009
[content_name] => COOC_Certified_Oils_for_2009
[content_date] => 2009-05-18 00:00:00
[content_content] => Click here to view the California Olive Oil Council's list of certified "Extra Virgin" olive oils for 2009.
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[38] => Array
(
[ID] => 21
[page_id] => 162
[content_title] => Great Deals on Olives!
[content_name] => Great_Deals_on_Olives
[content_date] => 2009-04-29 00:00:00
[content_content] => Visit www.shopweolive.com for special deals on olives, select olives oils, and much more! Get them before they're gone!
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[39] => Array
(
[ID] => 20
[page_id] => 162
[content_title] => Bon Appetit's Essential Oil
[content_name] => Bon_Appetits_Essential_Oil
[content_date] => 2009-03-08 00:00:00
[content_content] => Read this article from Bon Appetit Magazine titled "Essential Oil." It includes information on the health benefits of olive oil, the importance of storing your olive oil correctly, and what to look for when buying olive oil.
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[40] => Array
(
[ID] => 19
[page_id] => 162
[content_title] => Mediterranean Diet Pyramid
[content_name] => Mediterranean_Diet_Pyramid
[content_date] => 2009-03-07 00:00:00
[content_content] => Click here to view the Mediterranean Diet Pyramid for Adults
Click here to view the Mediterranean Diet Pyramid for Children
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
[41] => Array
(
[ID] => 18
[page_id] => 162
[content_title] => Olive Oil for Your Health
[content_name] => Olive_Oil_for_Your_Health
[content_date] => 2009-03-05 00:00:00
[content_content] => Olive oil benefits - Here is an article talking about the health benefits of olive oil.
[content_date_start] => 0000-00-00 00:00:00
[content_date_finish] => 0000-00-00 00:00:00
)
)
)
-->
