L'Olio dei Papi 100% Italian Extra Virgin Olive Oil cold extracted produced from the centuries-old olive groves of the ancient lands of the Popes 0,5 LT (gift box)

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Olive oil also holds high status in Judaism. During the exodus from Egypt, the only oil the tribes were able to use to light the Menorah was olive oil. Even today, olive oil is the preferred oil to use while lighting the candles during Hanukkah. Olive oil was also used to anoint the ancient kings of Israel. Anti-cancer properties: Some studies suggest that polyphenols in olive oil may have anti-cancer properties and could help prevent certain types of cancer. Guasch-Ferré M, Liu G, Li Y, et al. Olive oil consumption and cardiovascular risk in U.S. Adults. Journal of the American College of Cardiology. 2020;75(15):1729-1739. doi:10.1016/j.jacc.2020.02.036

The gardens where the olives are grown are managed with certified GOOD AGRICULTURE Methods, ensuring that the olive juice is of the highest quality. The olives are harvested by hand and cold-pressed to create a juice with an acidity level below 0.2%, which is well below the 0.8% acidity level required for extra-virgin olive oil. The juice is also very rich in polyphenols, with a minimum of 500 mg/kg (above 250 mg/kg is considered rich). National Institutes of Health Office of Dietary Supplements. Vitamin K: Fact sheet for health professionals. Using unrefined cold-pressed olive oil in your daily diet may help promote overall wellness. This olive oil is loaded with health-assisting polyphenols and a high concentration of oleocanthal, which may offer various benefits to your health. Here’s the thing: It could happen again because people are playing really fast and loose with olive oil—think about the number of people with a soybean or peanut allergy who have been exposed to adulterated oil that’s been mixed with peanut or soy oil. This is all ironic, because real olive oil is one of the healthiest foods that we know of. “So when companies refine this really rotten, horrible olive oil, you get something flavorless, odorless—it’s like deodorizing a corpse—it’s still dead, but it doesn’t stink.”Another cooking method that is good for preserving polyphenols is roasting. Roasting involves cooking food in the oven at high temperatures. By using olive oil to coat the food before roasting, the polyphenols are protected from the direct heat. While olive oil rich in polyphenols has several health benefits, excessive consumption of it may have some downsides. The high level of polyphenols in olive oil makes it bitter, and some people may not like the taste. Additionally, excessive consumption of high-polyphenol olive oil may lead to digestive issues such as diarrhea, bloating, and stomach cramps. As we delve deeper into the world of Croatian olive oils, let’s turn our attention to where tradition meets modernity - family-owned farms and their role in shaping this thriving industry. Family-Owned Farms and Modern Production

That’s no chump change. With such a profit at stake, it’s no wonder that Italian police raids have resulted in the arrests of dozens of Italians involved in mafia rings involved in selling and distributing fake olive oil. Sounds more like a movie plot than real life, right? And with so many of the world’s olive oil coming from Italy—either being produced there or just exported—that means that a lot of us have reason to worry. Not all extra-virgin oils are created equal, though. The industry isn’t well regulated, meaning some oils are of a much higher standard than others and so it pays to shop around. The best EVOO oils are typically used for salad dressings and drizzling over finished dishes. This olive oil is the real deal, with 100% certified Greek Extra Virgin Olive Oil of Single Origin and no additives. It is cold-extracted, natural juice, unrefined, and made from the Koroneiki Tree Variety. It is also non-GMO, BPA-free, and free from pesticides, herbicides, and chemicals. With a very low acidity of 0.22%, it exceeds the maximum limit for the Extra Virgin Olive Oil category, and boasts a very high smoke point of over 400°F. Polyphenols are a group of compounds present in olive oil that are known for their antioxidant and anti-inflammatory properties. These compounds are easily degraded by exposure to heat, light, and oxygen during cooking. However, there are some cooking methods that can help preserve the polyphenol content in olive oil.High-polyphenol olive oil is made from olives that are harvested early in the season, when they are still green and have a higher concentration of polyphenols. The oil is also processed differently, using techniques that help preserve the polyphenols. Ubiquitously available all across Europe, the Maghreb, and the Middle East, olive oil is an essential component of cuisines originating from around the Mediterranean Sea, from Spain to Palestine. It's so widely enjoyed that over 3 million tons of olive oil are produced every year, with most being produced by countries like Greece, Morocco, Italy, and Turkey — although Spain is by far the world's largest olive oil producer. As with many of the most widely eaten food ingredients, the reason why olive oil is consumed so widely and in such large amounts is that humans have been using it for an exceptionally long time. There’s a long-standing debate surrounding the suitability of olive oil when it comes to cooking. The argument against cooking with olive oil – particularly extra virgin olive oil – is that it has a low smoke point; this is the point at which the nutrients and phytochemicals in the oil start to burn, thus removing their flavour and health properties and giving a nasty bitter edge to the oil. All extra virgin olive oil is made from cold-pressed olives, whereas regular olive oil will be a blend, combining processed oils in the mix. Extra virgin olive oil is therefore a healthier choice, retaining more of the natural antioxidants and vitamins that can be lost during processing. As Dr. Ianir Milevski of the Israel Antiquities Authority, who was part of the dig, told Haaretz, the find proves that olive oil was being produced 8,000 years ago. In fact, the ancient extracts have a strong resemblance to modern-day olive oil. Propagation of Olive Trees

In the New York Times bestselling Extra Virginity, Tom Mueller writes both a love letter to ages-old, family-run, small batch olive oil purveyors and a scathing survey of the widespread global oil fraud that threatens to destroy the entire industry. If you didn’t think a common kitchen ingredient could be fascinating, you would be wrong, as the book is as compelling as any crime novel—it’s also a must-read for anyone who is interested in food health.The intertwining threads of history and culture are evident in every bottle of Croatian olive oil. This is why we invite you to experience it for yourself – savor its richness, its depth, and its legacy. Experience the Rich Flavor of Selo Croatian Olive Oil Primo is a green-colored oil with golden reflections and boasts an intense fruity aroma. It has elegant and spicy notes with hints of green tomato, balsamic herbs, and sweet almond, all of which work in harmony to create a delicious blend of sweet, bitter, and spicy flavors.