Lemon and olive oil blend with beauty and provide an exciting culinary experience.
of our olive oils are Frantoio, Leccino, Pendolino and Maurino. The
legendary Tuscan olive oils carry the natural, intense flavors of the
olives. They are considered true gourmet oils. Tuscan olive oils are
renowned because of two major attributes; they are grown at higher
elevations in Tuscany and in calcareous soils (limestone). Our olive
oils enjoy the same essential conditions, but the microclimates and the
supporting soils are even superior to the best in Tuscany.
The desirable aspect of these Tuscan oils is the dynamic full taste. They also possess fruity or peppery flavors never found in the bland, commercial olive oils, oils that are all too common and usually a mix of oils not from the olive. Nature has a design: food and wine always taste the best when it is the best for our well being.
Extra virgin olive oil is the only oil that we consume raw. Extra virgin olive oil is the single oil created by simply pressing (milling) the fruit. There is no refining, heating, extracting, use of chemicals or other process; just cold (no heat applied) pressing of the olives. Every other oil (canola, corn, safflower, peanut, and even regular olive oil) involves a refining process using high heat and chemicals to extract the oil. Extra virgin olive oil is unique, because you are essentially eating a component of the raw fruit. This is the secret of its enormous health benefits and consummate taste.
Olive oil is known to lower cholesterol and blood pressure, but new stunning studies are proving that Tuscan olive oils, the extra virgin oils that we have here today, quell the inflammation believed to play a key role in a variety of chronic diseases. It has been revealed in these studies that authentic Tuscan olive oils contain oleocanthal, a chemical which works like ibuprofen and aspirin, and there is ample evidence that every-day use of low-dose anti-inflammatory drugs reduces the risk of heart disease, Alzheimer's disease and breast, lung and colon cancers.
Oleocanthal is found mainly in the Tuscan olive oils. According to the
LA Times, "Only the freshest -- and usually most expensive -- olive oil
has significant amounts of the pungent compound, called oleocanthal. The
irritating intensity of the taste of a fresh extra virgin olive oil
turned out to be directly related to how much oleocanthal the oil