What is Extra Virgin Olive Oil Anyway?

Extra Virgin Olive Oil (EVOO) is pure olive juice passionately referred to over thousands of years as “liquid gold” and it is a healthy fat obtained from the olive, a traditional Mediterranean tree crop of the Mediterranean Basin. EVOO is produced by pressing whole olives picked during an early harvest (first and second harvest) usually occurring around the first full moon in late November and/or early December into January depending on the annual climate leading up to the harvest period in the Northern Hemisphere. In the Southern Hemispheric producing countries of Australia, Chile and Argentina this harvest would occur around July. EVOO is commonly used in the Mediterranean diet.

All Olivar Santamaria Picual EVOO is guaranteed “extra virgin” and all analytics are provided by an authorized laboratory of the Consejeria de Agricultura y Pesca of Spain.

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http://www.khayyan.com

A spoonful a day keeps the doctor away!

According to a recent report by the University of California Davis Olive Center summarizes that a daily consumption of at least two tablespoons (approximately 30 grams) of phenol-rich Extra Virgin Olive Oil can be effective in lowering blood pressure.

Polyphenols are substances that are found in many plants and provide some flowers, fruits, and vegetables their color. Polyphenols have antioxidant activity that protect cells from the damage caused by free radicals (unstable molecules made by the process of oxidation during normal metabolism). Free radicals may play a part in cancer, heart disease, stroke, and other diseases of aging. Antioxidants include beta-carotene, lycopene, vitamins A, C, and E, and other natural and manufactured substances

Olivar Santamaria packs a phenol punch of well over 500.  Pick up a bottle of Olivar Santamaria and reduce your blood pressure.

 

AgroMafia Food Fraud

Good Afternoon,

We received a few calls and email notes since last night concerning the CBS 60 Minutes segment on the Extra Virgin Olive Oil (EVOO) market and some of the recently discovered fraud.   As you well know, we have always stood by the purity of our EVOO and continue to deliver our exquisite high quality product that you use on a daily basis.  We are hopeful that the industry continues to recognize our highest integrity.

We recently became a part of Extra Virgin Alliance (EVA), as EVA welcomed us into its associate members group due to our continued effort and commitment to support the producers that keep the integrity of  our “liquid gold”, thus making us strong advocates for maintaining the quality and purity of the EVOO industry. For details about this fine organization please visit http://www.extravirginalliance.org/about.html

See 60 Minutes Clip Below:

http://www.cbsnews.com/news/60-minutes-agromafia-food-fraud/

 

From the Vine to Wine to COOKING WINE!

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“From the Vine to Wine to Cooking Wine”

Khayyan LLC Launches its new line of Cooking Wines
Khayyan LLC Launches its new line of Cooking Wines

We begin by using our best aperitif wines from our vineyards in Cordoba, Spain and after infusing them with SEA SALT we arrive at a flavorful and exquisite cooking wine. Save your wine for drinking and cook with “Magic Touch” your dishes will never be the same

White “FINO”

Sherry “OLOROSO”

Red “PEDRO XIMENEZ”

Made with PALOMINO FINO Grapes and highly regarded by its versatility and FLAVOR. This fine cooking wine will enhance the flavor of your food.

Recommended use:

Fish, Seafood, Chicken and where you would use a white cooking wine.

The content of SEA SALT is less than ½ a gram.

Taste the food before adding more salt

Refrigeration is not required after opening

Shelf Life: 1 year after opening

Made with OLOROSO grapes and highly regarded for its versatility and FLAVOR. Oloroso is a sherry and it is initially dry, amber to mahogany in color with a strongly fragrant aroma. This all purpose cooking wine is the favorite of professional and home chefs.

Recommended Use:

Chicken, Pork, Beef, Fish and anywhere where you would use a sherry cooking wine.

The content of SEA SALT is less than ½ a gram.

Taste the food before adding more salt.

Refrigeration is not required after opening

Shelf Life: 1 Year after opening

From dehydrated grapes we derive this outstanding flavorful cooking wine recognized in the culinary world for it’s many uses.

A real find within the cooking wine selections.

Recommended Use: Beef, Stews and anywhere you would use a Red Cooking Wine.

The content of SEA SALT is less than ½ a gram.

Taste the food before adding more salt.

Refrigeration is not required after opening

Shelf Life: 1 Year after opening

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.”

http://news.rutgers.edu/research-news/ingredient-olive-oil-looks-promising-fight-against-cancer/20150211#.VOUBcpV0yUk

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

Olive Oil Prices Versus Fossil Fuel Oil Prices

Just as you begin to feel the positive impact of lower gasoline prices at your local gas station do to the more than 40% correction in the price of oil, you can expect the price of the edible extra virgin olive oil price to rise in your local kitchen.  The Madrid based International Olive Oil Council recently reported olive oil prices to rise do to the approximate 27% drop in the harvest in 2015 as (i) an extraordinary long and dry summer in Spain, the world’s largest producer with over 50% of global production, reduced yields and (ii) Italy, the second largest producer with approximately 18% of global olive oil output, is battling a fruit fly, Musca oleae, which has devastated many of the groves and production is expected to be the lowest since 1991.