Olive Oil, The Healthy Choice.
Olive oil is a healthy choice over other fats such as butter,
palm and coconut oils because olive oil is a monounsaturated fat
that does not increase levels of cholesterol and triglycerides.
Dr. Sears' Extra Virgin Olive Oil is an exquisite tasting
imported oil from select regions of Umbria and Sicily, Italy.
The environmental conditions, weather, exposure to the sun and
nature of the soil in these regions contribute to the high
quality of these local, organically grown olives. But there's
more to this olive oil than an exquisite flavor alone. Dr.
Sears' rigid controls and special processing techniques preserve
the quality and antioxidant properties of this very special
olive oil.
Dr. Sears Extra Virgin Olive Oil is incredibly rich in
antioxidants including squalene and polyphenols (such as
tyrosol, hydroxytyrosol and oleuropein). These compounds are
powerful antioxidants.
Antioxidants are important to your health because they scavenge
free radical molecules known to increase general cellular
inflammation, which is the origin of affected health.* What's in
Dr. Sears Olive Oil and how does it work? Antioxidants Fight
Free Radicals Free radicals are extremely reactive chemicals
that can wreak havoc in the body. Scientific evidence suggests
they are the cause of accelerated aging and many other health
concerns. Antioxidants help deactivate free radials.
I have researched this topic and come up with some very
interesting information and data.
Soil Quality & Processing Ensure Potency The soil quality in the
select regions of Umbria and Sicily, Italy ensure the maximum
levels of antioxidants. These special olives are processed under
the mildest possible conditions to prevent the oxidation of
these powerful antioxidants and then packaged under nitrogen to
preserve oil quality. The squalene and polyphenol content is
certified by an independent laboratory.
Finest Quality and Flavor Extra Virgin is the finest grade of
olive oil and only given to oil from the first pressing. Dr.
Sears' Extra Virgin Olive Oil is pressed from the finest
cultivars organically grown for an extraordinary flavor that is
fruity and well rounded. It contains NO pesticides
Olive Oil extraction is the process of extracting the oil
present in the olive.
Traditional Method - Olive Press: The Olive Press has been in
use since Roman times, it works by applying pressure to the
olive paste does separating the liquids (oil and vegetation
water) from the solid material. The two liquids are them
separated by standard [[decantation]].
This method is the most widely used in the world, and if
adequate precautions are taken it's still a valid way of
producing high quality olive oil.
First the olives are grind in to an olive paste, for this end
large grindstones are used. The olive paste generally stays
under the stones for 30 - 40 min, this has three objectives: *
guarantee that the olives are well grind * malaxe (i.e. remix
continuously) the olive paste allowing the small olive droplets
to join * allow the fruit [[enzymes]] to work producing some of
the oil aromas.
The traditional method is a valid form of producing high quality
olive oil, if after each extraction the disks are properly
cleaned from the remains of paste; if not these will go in
fermentation producing of flavours (called defects) that will
contaminate the subsequently produced olive oil. A similar
problem can affect the grindstones, that in order to assure
perfect quality, also require cleaning after each usage.
Technical Aspects: Proper cleaning with the use of high quality
olives will produce high quality oil. The grinding work of the
grindstones, when compared to the modern method, is more
adequate because it grinds the drupes pulps while touching only
slightly the nut and the skin. This reduces the release of the
oil [[Rancidification|oxidation]] enzymes present in these
organs. When compared to the modern method the introduction of
water is minimal, does reducing the washing of the
[[polyphenols]]. The exhausted paste, called [[Pomace]], has a
low content of water making it an easier residue to manage.
Modern Method: The modern method of olive oil extraction uses an
industrial decanter in order to by [[centrifugation]] separate
all the phases.
In this method the olives are crushed by the use of a rotating
mechanical mill, that grinds the olives in to a fine paste. This
paste is them malaxed for 30 to 40 min in order allow the small
olive droplets to agglomerate. The aromas are created in these
two steps throw action of fruit enzymes.
Afterwards the paste is pumped in to an industrial decanter
where the phases will be separated. To facilitate the extraction
process with the paste there is added a certain quantity of
water.
Sinolea: This is the most recent method to extract oil from the
olives, it's based on the different [[Surface_tension| surface
tension]] of the vegetation water and the oil, these different
physical behaviour allow the olive oil to adhere to a steel
plaque while the other two phases stay behind.Decanter).
The main advantage of this method is the high quality of the oil
produced. By reducing the contact of the paste with water the
losses of prised aromas and [[polyphenol]]s are minimized.
Several high quality oils are marketed has "Sinolea Extracted"
First Cold Pressed - Cold Extraction ==
Several oil are marketed has first cold pressed or cold
extraction, this is a denomination describing the temperature at
which the oil was obtained.
First Cold Pressed refers to oils obtained with the Traditional
method, wile Cold Extraction refers to oils obtained by the
Modern or Sinolea method.
The temperature of malaxation and extraction is crucial because
it has an important effect on olive oil quality. When high
temperatures are applied the more volatile aromas are lost and
the rate of oil oxidation is increased, producing therefore
lower quality oils. The temperature is adjusted basically by
controlling the temperature of the water added during these two
steps. High temperatures are used to increase the quantity of
olive oil obtained from the paste.
Consumer point of view: High quality olive oil can be obtained
by all the methods if proper measures are taken. Olive oil
quality is more dependent on the quality of the olives
themselves and on the time they have to wait from harvesting to
extraction, than on the extraction method itself.