Oleocanthal an Antioxidant found in EVOO kills cancer cells!

Scientists have found that extra-virgin olive oil contains an ingredient, oleocanthal that kills cancer cells without harming healthy cells.

Oleocanthal is a polyphenol (antioxidant) found in EVOO and not all varieties contain this amazing antioxidant. However, Olivar Santamaria PICUAL contains over 450+ count in polyphenols of which oleocanthal is part being the highest count found in this variety compared to the rest of the olive oils on the market.

David Foster and Onica LeGendre of Hunter College, and Paul Breslin, professor of nutritional sciences at Rutgers’ School of Environmental and Biological Sciences, report that oleocanthal kills cancerous cells in the laboratory by rupturing vesicles that store the cell’s waste. These findings were published in the journal “Molecular and Cellular Oncology.”


After applying oleocanthal to the cancer cells, Foster and LeGendre discovered that the cancer cells were dying very quickly – within 30 minutes to an hour.  Since programmed cell death takes between 16 and 24 hours, the scientists realized that something else had to be causing the cancer cells to break down and die.

LeGendre, a chemist, provided the answer. The cancer cells were being killed by their own enzymes. The oleocanthal was puncturing the vesicles inside the cancer cells that store the cell’s waste – the “recycling center,” as Foster refers to it. These vesicles, known as lysosomes are larger in cancer cells than in healthy cells, and they contain a lot of waste. “Once you open one of those things, all hell breaks loose,” Breslin said.  But oleocanthal did not harm healthy cells, the researchers found. It merely stopped their life cycles temporarily, “put them to sleep,” Breslin said. After a day, the healthy cells resumed their cycles.

That said, choose your oil wisely and choose Olivar Santamaria for the best PICUAL – Eat PLENTY Live HEALTHY!!

For more information about Olivar Santamaria PICUAL please visit our website at www.olivarsantamariaNYC.com


Olivar Santamaria Asks: Do You Know What You Eat?

Olivar Santamaria Asks: Do You Know What You Eat?

It is with interest we read a recent article published by the Olive Oil Times written by Virginia Brown Keyder on January 12, 2015 (see link) http://www.oliveoiltimes.com/olive-oil-business/north-america/filippo-berio-and-bertolli-class-action/45953       concerning two class action suits against Filippo Berio and Bertolli Distributors in the United States “together represent[ing] a considerable portion of the mass market olive oil imported to the US from Italy”.  The suits allege the mislabeling of defendants’ olive oil products. We are interested in this action as we agree that all olive oil products should be labeled correctly with verifiable content.  Our understanding and according to Ms. Keyder “The claims in the two actions are roughly the same: first, that what was labeled ‘extra-virgin’ contained refined oil (olive oil that has been chemically treated to hide, or neutralize defects and high acidity and then usually mixed with higher grade oil to mask any undesirable tastes) and was therefore not entitled to the ‘extra virgin’ label”.

Our common theme at Khayyan LLC is that we label all product content on Olivar Santamaria bottles and the authentic product content and origination documentation is available to all our clients and consumers upon request.   We label bottle content as “Extra Virgin” along with expiration, the origin of Spain, lot number according to harvest documentation provided by growers and the expiration.  We urge consumers to explore such details along with the levels of acidity (should be below 0.8%), oleic acid (should be between 55 – 83% the higher the better) and polyphenol (should be between 100 – 500+ the higher the better) when purchasing olive oil so that everyone consumes the freshest and healthiest extra virgin olive oil money can buy!

We should note, Olivar Santamaria Extra Virgin Olive Oil acidity levels range from 0.09 – 0.12%, oleic acids 79.3% – 80.3% and polyphenols 450+.

According to the above mentioned article, in addition to the alleged mismarked labels the defendants’ packaging is misleading because, the “designation of the actual origin of the oil was only provided on the back-label while the prominent display of ‘Imported from Italy’ on the front allegedly misled consumers into thinking the olives originated and were pressed in Italy”. Also it is alleged, both defendants “fail[ed] to package the oil in light-proof containers result[ing] in quality degradation such that even if the oil was ‘extra-virgin’ at the time of bottling, it was no longer so when it reached the consumer due to exposure to heat and light”. This is the reason all retail Olivar Santamaria bottles are colored to protect from UV light.

Know what you eat…

The case is Koller et al v. Deoleo USA, Inc. and Med Foods, Inc. and Kumar et al v. Salov et al.

http://www.olivarsantamariaNYC.com and http://www.olivarsantamaria.es

Olivar Santamaria Official Olive Oil for Paella for the World Foundation

Elizabeth, NJ – (4-5-207) – Kayyan LLC, an importer of specialty food products from Spain that supplies restaurants and gourmet stores in the United States, the Caribbean and India will be the official sponsor of the International Mediterranean & Wine Festival scheduled to be held on June 11th in the City of West New York, New Jersey.

The company was selected considering the extraordinary quality of its extra virgin olive oils marketed under the Olivar Santamaría® brand.

Kayyan LLC, based in West New York, also offers sea salt, smoked paprika, olives and a diverse selection of other mouthwatering Mediterranean delicacies to the public.

The food distributed by Kayyan LLC is always cultivated in a sustainable manner by small and medium-scale local producers in Spain, they all have appellations of origin and have the absolute guarantee of being authentic and health conscious Mediterranean products.

Kayyan LLC has also decided to donate to Paella for the World Foundation a percentage of its proceeds to help the work done by the latter organization by disseminating the benefits of the Mediterranean Diet and also  provide scholarships, support veterans and other initiatives that will benefit the community of New Jersey.

Natalia Cabrera,  founder of Kayyan LLC, who is  also committed  to spread the advantages of consuming healthy foods as is the case of the Mediterranean Diet, is considered among the most talented women entrepreneurs in the Garden State.

“It is a great honor and opportunity for Paella for the World Foundation that Kayyan LLC and Natalia Cabrera have decided to be present at the International Mediterranean & Wine Festival and to support the work of our organization,” said Rodolfo González-Almaguer, the co-founder of Paella For The World Foundation. “Natalia has always advocated that our children eat  wholesome and nutritious foods. She is undoubtedly the Queen of the Mediterranean Diet in New Jersey. “

This festival is being organized by the City of West New York and Paella for the World Foundation.

The International Mediterranean & Wine Festival will bring together extraordinary chefs and artistic groups from Spain, Portugal, Greece, Italy and other countries. Among the personalities who have already confirmed their presence is Jesus Melero, an extraordinary Valencian chef who currently coordinates the Sueca Paellas Competition, Spain, considered the oldest and most prestigious competition of its kind in the world.

The activities will take place near Boulevard East with the New York skyline as backdrop. The festival will also offer a VIP area where attendees can enjoy  unlimited portions of paellas,  taste excellent wines, and Spain’s famous beer Estrella de Galicia, the official beer of the event.

To learn more about Kayyan LLC products please  visit https://khayyan.com. To purchase VIP tickets for the International Mediterranean & Wine Festival  please visit   www.khayyan.com

Press Release by Rodolfo Gonzalez Almager Founder of Paella for the World Foundation


International Mediterranean Food Festival June 11, 2017

Mediterranean cuisine enthusiasts, paella lovers and foodies join us in the excitement of the 3rd annual International Mediterranean Food and Wine Festival at West New York, NJ where we bring together world-renown chefs from restaurants within the tristate area and abroad, our own USA grown Iberico Ham, Spanish beers and wines. Spectacular Flamenco shows and performances by artists from Spain, Greece, Portugal and other Mediterranean Countries. It is a celebration of food, folklore and tradition loved by all bringing the Mediterranean flavors to our gold coast in NJ. It is a family affair so please bring your children. All are welcomed!

Event Details:


1100 McCarter Hwy
Newark, NJ 07102
(973) 391-4992

Guests will enjoy unlimited Paella, Wine and Beer.

Featured Speakers and Chefs  : Click here for detailed information

Get your tickets NOW $50.00 for Unlimited Paella, Wine and Beer



Notable Attendees:
Raquel Tamari Iranzo: Mayor of the city of Sueca, Valencia (SPAIN)
Sava Lelcaj: Founder of Savco Hospitality (Ann Arbor, Michigan)
Chef Raul Cob: Executive Chef Savco Hospitality. Awards: 2015 Best Spanish Restaurant in Qatar and has for two consecutive years 2015 and 2016 the honorary Award for advocating internationally on behalf of the Valencian gastronomy. Chef Raul is among the 20 most influential chefs in Spain
Manuel Murga and Sergio Marshal: Co-founders Acorn Seekers the first company in USA dedicated to breeding Spanish Iberian Pork (Pata Negra)
Matthew Szymanski: US Managing Director of Balearic Beverage

Adhemar Montage: News anchor and TV Reporter for NY1 Noticias

Mediterranean Food Festival - PFTW611 SPONSORS


How to Choose Your Next Extra Virgin Olive Oil

On the heal of another fraud claim in the olive oil industry concerning the “false, misleading and scientifically unsubstantiated statements about olive oil sold in supermarkets” by Veronica Foods and seven New York-area Veronica-supplied retailers also named in the lawsuit filed by the North American Olive Oil Association (NAOOA), we provide a few pointers when buying that next bottle of Extra Virgin Olive Oil.

  1. Never buy olive oil labeled “Pure”, “Ultra Premium” or “Blended” extra virgin olive oil. There are no such industry specific classification in the olive oil industry.  Specifications are Extra Virgin, Virgin or Lampante for natural virgin olive oils and Refined Olive Oil, Olive Oil or Pure Olive Oil, Light or Extra Light Olive Oil for refined olive oils.
  2. Price. Any average extra virgin olive oil with an in store price below US$ 10 a liter is more than likely NOT extra virgin. Spending a bit more after understanding the brand history and production techniques of the producer goes a long way when it comes to the nutritional benefits of healthy extra virgin olive oil.
  3. Avoid clear or light-colored glass bottles.  Light causes oil to photo-oxidize.  During your next grocery store visit, search out extra virgin olive oils packaged in dark glass bottles and pick up an Olivar Santamaria.
  4. Look for olive cultivars on the label.  Truly excellent oils will have the cultivar (type of olive fruit) on the bottle.  This is essential to understand what the oil will taste like, expected shelf life and how it affects and interacts with your food and taste requirements.  Picual variety is the most versatile of all the olive cultivars with a smoke point of 405 degrees and a 23-month shelf life.
  5. Look for a region of origin.  The best oils usually come from a single estate or classified growing area.  In this sense, all the olives should be localized.  If you’re familiar with the rules governing wines and cheeses, the same concept applies to olives.  Simply put, the smaller the geographic growing area such as area around Jaen and the Andalusian region of Spain, the more focused the flavors.
  6. Look for a harvest date.  Olive oil goes rancid after approximately two years, so the fresher the better.  Always purchase oil from the most recent harvest possible.
  7. Ask for “Cold-Extracted”.  Most producers mill their olives using the cold-extraction method.  The olives run through a series of vacuums and centrifuges and are never exposed to oxygen during the production process, thereby procuring the intense aromas and flavors.

Upon taste, you should recognize slight bitterness and a subtle peppery kick proving that it is Extra Virgin Olive Oil.  The stronger such sensations the finer and more robust the quality of oil will be.

Visit us at: http://www.khayyan.com

Christmas Baking With Olivar Santamaria Extra Virgin Olive Oil


Extra Virgin Olive Oil can make your holidays a little easier and lighter on both taste and belly. It is a great baking substitute for butter and when baking calls for canola or vegetable oil for cakes or for vegans or those with dairy allergies. Plus, it makes your cookies healthier and delicious with a slight fruity flavor, keeping your cookies moist as well as add a specific type of crumb which is something every baker wants.

The rule is three-quarters of butter to olive oil. Meaning, if the recipe calls for a cup of butter, use three-fourths of a cup of Olivar SANTAMARIA extra virgin olive oil. The same rule would follow if the recipe calls for melted or creamed butter. In this case, you would whip the oil in with the other ingredients.

visit us: http://www.khayyan.com

“An Olive A Day Keeps The Doctor Away”

Even if it’s only a snack, including low sodium brine-cured Manzanilla olives into your daily meal plan can help improve your overall health.  This small to medium sized green olive is grown in Spain.  Unique ways to liven up your diet with Manzanilla olives and the health benefits you’ll get from them.


If you get the munchies during the middle of the day, snack on a handful of Manzanilla olives. These olives may be stuffed with cornichon, flavored with anchovy juice or come in a cocktail mix including small sweet onions, cornichon and carrots.

Health Note – Just five Manzanilla olives hold one gram of vitamin E, so a healthy snack can help you fight bacteria and viruses and boosting your level of antioxidants.


Make a tasty dip by adding finely chopped Manzanilla olives to your guacamole.

Health Note – Manzanilla olives are rich in hydroxytyrosol, which has been linked to the prevention of breast cancer.


Manzanilla olives make a great addition to a fresh green salad.

Health Note – Olives are a great source of monounsaturated fat, which can help lower your cholesterol and reduce the risk of stroke or heart attack.


Give your sauces an extra punch with sliced Manzanilla olives providing a delicate taste that lends itself to all types of sauces.

Health Note – Manzanilla olives contain vitamins A, E and K as well as calcium and iron and contribute to a healthy immune system as well as teeth and bone health.


Add sliced Manzanilla olives to your crostini with extra virgin olive oil and Sherry Wine Pedro Ximenez Vinegar.

Health Note – Not only do Manzanilla olives have the aforementioned benefits, they also help to stimulate digestive processes and break down carbohydrates.

Olive Paste:

Go all out with an olive tapenade, made by pulsing Manzanilla olives in a blender along with lemons juice, fresh parsley, capers and extra virgin olive oil. Serve this smooth tapas delicacy with toasted bread or crackers.

Health Note –  This entrée is loaded with vitamins and minerals that will boost your heart health, aid digestion and reduce your risk of inflammatory diseases.

Don’t forget you can enjoy all the health benefits of olives by using extra virgin olive oil in your cooking.

visit us at: http://www.khayyan.com

“Home Cook” Mediterranean Gift Pack !

The perfect base Mediterranean ingredient Gift Pack for the Home Cook in your life. Surprise a friend, family member and yourself with this exquisite collection of flavors:


Gourmet Selection


  • Olivar SANTAMARIA “Selected Harvest” Extra Virgin Olive Oil
  • 8 Year “Crianza” Sherry Wine Vinegar
  • Pimenton De La Vera – Sweet Smoked Paprika
  • Escamas de Sal Marina – Gourmet Sea Salt Flakes
  • Manzanilla Olives “Revuelto” Cocktail Mix
  • Terracota Organic Earthenware “Cazuela”
Free Shipping in the United States  www.khayyan.com

Thank you for sharing our passion for food!

Buen Apetito



New: Paprika from La Vera

Announcing the newest addition to our product family!


Paprika and Spices

Great products are very hard to find – it took Khayyan two years to find this one!  We’re very proud to introduce the newest addition to our product list: Sweet and Hot Smoked Paprika.

You’ve tasted smoked paprika before but we’re confident you’ve never tasted anything like this paprika that we found in La Vera.  Why?  I’m glad you asked.

The cultivation of peppers for paprika was introduced in La Vera in the sixteenth century by the San Jeronimo monks of the Yuste monastery. Our paprika is a direct descendant of the original Yuste spice, and is obtained by grinding mature ripe and dried peppers and then gently smoking them over oak.

This centuries old process generates sufficient heat to dehydrate and smoke the pepper perfectly giving this exquisite Smoked Paprika its unique aroma and flavor profile as well as its vibrant deep red color.

  • Denomination of Origin: La Vera (Extremadura, Spain)
  • Paprika Varietal: The peppers belong to the Capsicum Annum family and careciforme and piper longum sub-species.
  • Intensity: Sweet or Hot and Smoky
  • Recommended use: Fish, Chicken, Meats and all stews to add that delicious paprika flavor
  • Aroma and Flavor: obtained using a traditional smoke-drying system
  • Size: 750 grams, 70 grams and set of 3 – Sweet, Hot and Semisweet

For more information write to us! Khayyan@khayyanllc.com