Education and Health Benefits

Facts

Cheap Olive oil is not always the BEST Olive Oil!

About Your Olive Oil

Not all extra virgin olive oil is high quality. Many poor quality oils are diluted with old oils and common-seed oils. The U.S. does not have controlled standards for classifying oils so there are many that are not truly extra virgin olive oils. Olive oil is perishable. It is generally better when it is fresher. Certain chemical components "Polyphenlos" and "Oleic acid" degrade over time and other conditions develop like rancidity. These changes affect the Olive Oil Chemical composition. Knowing the chemical composition of olive oil is KEY when choosing EXTRA VIRGIN OLIVE OILS. Well Made FRESH Extra Virgin olive oil actually enhances one's cooking and intensifies the dining experience.

OLIVE OIL BAR? do they provide you with Crush Dates and Chemistry?

All olive oil supplied by VERONICA FOODS, stores like Isabella's Fine Olive Oils and Vinegars, provides you with this third party analysis, that informs you about :

Why is this previous mentioned information important?

As a consumer you will pay a higher price for Olive oil in comparison with other seed oils like Corn, soybean, canola or grapeseed to mention some. It is important that you get the product that you actually are paying for! Certain substandard olive oil stores are not able to supply you with this CHEMICAL information, so why pay the higher price if it is no different that the Grocery store product.

Health Benefits

The most important chemical measurements that are responsible for the health benefits of olive oils are:

OLEIC ACID

Its high resistance to free radicals helps slow the spread of damaging chemical-chain reactions. Levels must be between 55 and 83. The higher the oleic acid, the better the oil. The higher the oleic acid content, the higher the nutritional value and the shelf life of the oil. Examining the make-up of olive oil helps us understand the potential health benefits, determine the shelf life, and even predict how the oil will react when combined with other ingredients in our recipes. In our store you will find that we provide you with this type of information so you can make a more informed desicion not only based on taste but also on chemical composition at the time of crushing.

 

POLYPHENOL

Antioxidant substances that determine the level of bitterness and pungency (whether it is mild, medium, or robust/bold). The higher the level, the healthier the oil. A polyphenol value between 100 to 400 can be considered high, and some oils have even higher levels. Substituting olive oil for other fats in the diet may keep hearts healthy, reduce inflammation, lower the risk of certain cancers, and assist with controlling diabetes and weight gain. Olive oil is a monounsaturated fat; it lowers bad cholesterol (LDL) without affecting good cholesterol (HDL). Saturated and trans fats — such as butter, animal fats, tropical oils and partially hydrogenated oils — do exactly the opposite.

Substituting olive oil for saturated fats or polyunsaturated fats may:

To substitute Pure  Extra virgin Olive Oil for butter or margarine:

Butter/Margarine

1 teaspoon
1 tablespoon
1/4 cup
1/3 cup
1/2 cup
2/3 cup
3/4 cup
1 cup

Extra Virgin Olive Oil

3/4 teaspoon
2 1/4 teaspoons
3 tablespoons
1/4 cup
1/4 cup + 2 tablespoons
1/2 cup
1/2 cup + 1 tablespoon
3/4 cup

 

 

 

 

 

 

Balsamic Vinegar

Throughout history, vinegar has proved to be the most versatile of products. The dictionary defines versatile as “capable of turning with ease from one thing to another,” and from more than 10,000 years ago to today, consumers continue to use vinegar in a variety of ways.
The vinegar produced and used today is much like the product of years past, but with newly discovered flavors and uses. The mainstays of the category – white distilled, cider, wine and malt have now been joined by balsamic, rice, rice wine, raspberry, pineapple, chardonnay, flavored and seasoned vinegars and more. See the Specialty Vinegars section below for more information on these products and how to use them.

The United States Food and Drug Administration (FDA) requires that any product called “vinegar” contain at least 4% acidity. This requirement ensures the minimum strength of the vinegar sold at the retail level. There are currently no standards of identity for vinegar, however FDA has established “Compliance Policy Guides” that the Agency follows regarding labeling of vinegars, such as cider, wine, malt, sugar, spirit and vinegar blends. Other countries, as in Europe, have regional standards for vinegar produced or sold in the area.
From the kitchen to the bathroom and beyond, vinegar is the most flexible of products sure to have a daily use in your home and life. See the VI Tips section for more information about how to use vinegar in and around, and even outside, your home. If you are interested in vinegar market trends, click here.

Today's Specialty Vinegar

Specialty vinegars make up a category of vinegar products that are formulated or flavored to provide a special or unusual taste when added to foods. Specialty vinegars are favorites in the gourmet market.

 

Some popular specialty vinegars currently on the market include:

Balsamic Vinegar

Consumers have a variety of high quality Balsamic Vinegars available to them for purchase and use.

 

*Balsamic Vinegar not produced in Modena cannot use the term “of Modena” on its label. The protections afforded by the “Balsamic Vinegar of Modena” appellation refer to geographical restrictions of grape growing and processing, and provide guidelines for ingredients and production techniques, based on historical practices.
 

Balsamic Vinegar of Modena, Italy

Balsamic Vinegar of Modena is classified in two categories: Traditional Balsamic Vinegar of Modena (“Aceto Balsamico Tradizionale di Modena") or Balsamic Vinegar of Modena (“Aceto Balsamico di Modena”).

Traditional Balsamic Vinegar of Modena, Italy

Traditional Balsamic Vinegar of Modena must be produced within the town of Modena  in Italy.   It was granted a protected designation of origin (PDO) by the European Union in 2000 (Council Regulation (EC) No 813/2000, April 17, 2000).
“Aceto Balsamico Tradizionale di Modena” is made from white and sugary Trebbiano grapes grown on the hills around Modena. Custom demands that the grapes are harvested as late as possible to take advantage of the warmth that nature provides there. This traditional vinegar is made from the cooked grape "must" and is aged for a minimum of 12 years or 25 years (denoted by the label claim “extra aged”).  The aging process occurs inside barrels of successively smaller size of different kinds of wood, such as juniper, chesnut, mulberry and oak.

All of the product that is bottled must pass a sensory examination run by a panel of five tasting judges.  The Italian Ministry of Agriculture in 2009 designated Consorzio Tutela ABTM (Consortium for Protection of Traditional Balsamic Vinegar of Modena) to run controls and to supervise manufacturing, as well as to promote the product at the institutional level. The Consortium has over 300 members.  

Traditional Balsamic Vinegar of Modena is only bottled in the distinct bulb-shaped glass bottle of 100 ml (3.4 ounces).  Traditional Balsamic Vinegar of Modena is dark brown, but full of warm light.  It is exceptionally sweet and thick, with a rich, complex aroma with light acidity.  It is generally found in specialty stores.
 

Balsamic Vinegar of Modena(PGI), Italy

Balsamic Vinegar of Modena PGI obtained a protected geographical indication (PGI) in 2009 (Council Regulation (EC) No 583/2009, July 9, 2009) and must be produced within the provinces of Modena and Reggio Emilia in Italy.

The production of Traditional Balsamic Vinegar is very labor intensive and time consuming.  Therefore, it is very expensive and available in limited quantities.  Balsamic Vinegar of Modena PGI constitutes a more economical alternative to the traditional product.

Balsamic Vinegar of Modena PGI is made from grape "must" that is partially fermented and/or boiled/ and/or concentrated by adding a quantity of vinegar aged for at least 10 years and with the addition of at least 10% of vinegar produced from the acidification of wine only. The grape "must" should be produced from the following grape varieties, Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana, and Montuni

Balsamic Vinegar of Modena PGI must follow the customary method of acidification, followed by refining.  Acidification (a slow vinegarization process through natural fermentation) is followed by refining (progressive concentration by aging) in high-quality casks made from different types of wood (e.g., sessil oak, chestnut, oak, mulberry or juniper) and without the addition of any other spices or flavorings.  Only caramel may be added at small levels for color stability. Balsamic Vinegar of Modena PGI must be aged for at least 60 days (2 months) up to three years.  Product aged more than 3 years can be labeled as “aged.”

Balsamic Vinegar of Modena PGI can be packaged in a variety of sizes (ranging from 250 ml to 5 liters) and must be in bottles made of glass, wood, ceramic or terracotta and carries the PGI seal.  Some limited exceptions apply.   The color of Balsamic Vinegar of Modena PGI is deep brown, but clear and bright.  The fragrance is persistent, delicate and slightly acidic with woody overtones.  The flavor is bitter-sweet but balanced.  It can be found in specialty stores, supermarkets and supercenters.  
 

Traditional Balsamic Vinegar of Reggio Emilia, Italy

Traditional Balsamic Vinegar of Reggio Emilia (“Aceto Balsamico Tradizionale di Reggio Emilia”) is similar to Traditional Balsamic Vinegar of Modena. Traditional Balsamic vinegar of Reggio Emilia was granted a protected designation of origin (PDO) by the European Union in 2000.
“Aceto Balsamico Tradizionale di Reggio Emilia” is made in the same way as the better known variety of Modena, the only differences being the manufacturing area (which is individuated in the province of Reggio Emilia, adjacent to Modena), and the bottle in which it must be compulsorily packaged: in the case of Reggio, it is a small, bell-shaped glass bottle of the same 100ml (3.4 ounces) size.
 

Domestic Balsamic Vinegar Produced in the U.S. & America

Balsamic vinegars produced domestically in the United States (U.S.) and North America are made from wine vinegar blended with grape juice or grape "must".  Caramel may be added in small levels for color stability. Some juice may be subjected to an alcoholic and subsequent acetous fermentation and some to concentration or heating.  These products typically have a clean balsamic vinegar flavor and aroma with a sweet and sour taste.  The color is typically dark brown, except for white balsamic vinegars.
In the United States, products are also allowed to be labeled as “Balsamic Vinegar” based on the U.S. labeling laws.  They cannot carry the term “of Modena” on the label nor carry the PGI seal.  Balsamic vinegars produced domestically in the United States and North America can be found in specialty stores, super markets and other retail stores.
 

Storage

Balsamic Vinegars have a very long shelf life and can be stored in a closed container indefinitely.  It is suggested to store the product at 4 - 30°C, but refrigeration is not required.  Exposure to air will not harm the product, but may cause “mothering,” which causes the solids to filter out.  Some sedimentation is normal for a product that contains a high level of soluble solids (as with the aged products), but the sedimentation will disappear when the bottle is agitated.
 

Uses

Uses: Salad dressings, sauces and gravies benefit from the addition of Balsamic Vinegar.  Sprinkle on cooked meats to add flavor and aroma; season salad greens, strawberries, peaches and melons; use as an ingredient in your favorite salad dressing.
Reference about balsamic vinegar source http://www.versatilevinegar.org/todaysvinegar.html


Balsamic vinegar retains most of the nutrient present in the parent grapes and comprises nutrients like iron, calcium, potassium, manganese, phosphorus and magnesium in adequate amounts. Thus, incorporating balsamic vinegar into one’s diet plan will benefit both the palate and the body.

Antioxidant Properties

Antioxidants from balsamic vinegar destroy oxidating  free radicals and prevents cells from being destroyed. It is also seen to slow down the aging process.

Fights Cancer

The grapes from which balsamic vinegar is formed is known to contain a bioflavonoid called quercetin, which has antioxidant properties. Along with vitamin C, this antioxidant strengthens the immune system to fight cancer and other infectious diseases and inflammations. A strong immune system means less susceptibility to illnesses. Balsamic vinegar also contains polyphenols which are anti-cancer agents.

 

Extra Virgin Olive Oils
Plain and Flavored)

Extra Virgin Olive Oils (Plain and Flavored)

White & Dark Balsamic
(Plain and Flavored)

White & Dark Balsamic (Plain and Flavored)

White Truffle Oil

White Truffle Oil
 

Roasted Walnut Oil

Roasted Walnut Oil

Grapeseed Oil

Grapeseed Oil

Roasted Sesame Oil

Roasted Sesame Oil

UC Davis Olive Center Scientists Conduct test to debunk "Fridge Test" for Extra Virgin Olive Oils

LINK :http://static.oliveoiltimes.com/library/ucd-fridge-test.pdf