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… Continue reading Christmas Baking With Olivar Santamaria Extra Virgin Olive Oil
Including low sodium brine-cured Manzanilla olives into your daily meal plan can help improve your overall health.
"From the Vine to Wine to Cooking Wine" 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… Continue reading From the Vine to Wine to COOKING WINE!
It is interesting to note that oleocanthal is a polyphenol found in EVOO and not all varieties contain this amazing antioxidant. Olivar Santamaria PICUAL contains over 450+ in polyphenols including oleocanthal with the highest count found in this variety compared to the rest of the olive oils on the market.
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 must be labeled correctly with provable 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 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 they consume 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% and polyphenols of 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”. 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.