Category: News


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Grateful 2021


2021 Southern Hemisphere Extra Virgin Olive Oils are in!

Book Release: The Forgetful Organization. Author; Stephen Capizzano

We are excited to announce Stephen’s book, The Forgetful Organization is officially published. He has been writing it for several years and now his dream has come to fruition.

Business & Economics/Workplace Culture The author, Stephen Capizzano, has worked in many different organization and observed the challenges that come with working with others.  After extensively searching for guides that would help him in his journey, he has found help in some very strange places: fairy tales and Aristotle. This book embodies what a business can do to engage people and rouse their commitment to the companies goals. Mostly, though, it reveals that the solution for that commitment is actually within each of us. Join him on this enlightening journey.

We are excited to offer his book to our family, friends, and customers first.  If you would like to order one or more, the hard cover is $18.95 and the soft cover is $13.95 (+ CT sales tax). Book Shipping rate is $4.00. The Forgetful Organization is available at our store, or call us at 860-495-2187 to order for pickup and shipping. It is available online and it will be in local book stores!!    If you have any questions after reading his book, do email him to share your thoughts, questions or schedule an educational presentation. He is looking forward to the dialogue. His email is; 

We hope you enjoy his book. Stephen and Suzanne Capizzano
Capizzano Olive Oils & Vinegars LLC5 Coggswell Street Pawcatuck CT 06379 860-495-2187

Food is Medicine – Phenols in High Quality Extra Virgin Olive Oils – The Science

sensory evaluation with olive oil, great olive oil, taste olive oil, cooking with olive oil
UC Davis Olive Center Course January 2018










Defect Free Extra Virgin Olive Oils – UC Davis Olive Center Certification Course January 2018

Food is Medicine – Phenols in Extra Virgin Olive Oils – Conference January 2018 UC Davis

As science developed, we have learned that a significant amount of health attributes related to extra virgin olive oil are not only linked to its profile rich in monounsaturated fatty acids but also to its biophenol content. In the early days, total biophenol content was simply measured by measuring the reaction of this complex group of substances with a colorant (Folin-Ciocalteau). The darker the blue color developed from the reaction, the higher the level of biophenols. The actual level of biophenols was determined by a comparative scale measuring how much color was developed by known quantities of a standard phenol (either caffeic acid or garlic acid). Even when this method provided a reasonable indication, it was far from perfect as all different phenols react to the colorant in different ways. Furthermore, it did not tell us anything about the different groups of biophenols. As we know now, some of those biophenols have very specific health and sensory properties (i.e. Oleocanthal, which has important ant inflammatory action and it is responsible for the pungent feeling on the back of the throat).

Even when there are no limit for polyphenols in international standards, they are very effective antioxidants in olive oil and contribute significantly to oxidative stability, shelf life and health claims. Given the growing importance of these antioxidants, a new and more precise measuring method has been developed. This method utilizes High Performance Liquid Chromatography (HPLC). High Performance Liquid Chromatography (HPLC) is a form of column chromatography that pumps a sample mixture or analyte (in this case EVOO) in a solvent (known as the mobile phase) at high pressure through a column with chromatographic packing material (stationary phase). The sample is carried by a moving carrier gas stream of helium or nitrogen. HPLC has the ability to separate, and identify compounds that are present in any sample that can be dissolved in a liquid in trace concentrations as low as parts per trillion. Sample retention time (the time that it takes for each biophenol to exit the column) will vary depending on the interaction between the stationary phase, the molecules being analyzed, and the solvent, or solvents used. As the sample passes through the column it interacts between the two phases at different rate, primarily due to different polarities in the analytes. Analytes that have the least amount of interaction with the stationary phase or the most amount of interaction with the mobile phase will exit the column faster. A detector at the point of exit determines when and how much of each biophenol is sensed. The total amount of biophenols in this method is determined by adding the individual quantities of each measured biophenol.

There are typically more than 20 different biophenols in extra virgin olive oil. The prevalent classes of hydrophilic phenols found in EVOO are phenolic alcohols and acids (i.e. Hydroxytyrosol and vanillic acid), flavonoids (i.e. luteonin), lignans (i.e. pinoresinol) and secoiridoids. Among these substances the last two classes include the most concentrate phenols of EVOO. Secoiridoids, like aglycone derivatives of oleuropein, demethyloleuropein and ligstroside, are present in olive fruit as most abundant EVOO phenolic antioxidants. Several important biological properties (antioxidant, anti-inflammatory, chemo-preventive and anti-cancer) and the characteristic pungent and bitter tasty properties have been attributed to EVOO phenols.”

UC Davis Olive Center 2018 Conference