Category: Blog

Olive oil’s health benefits explored at Yale School of Public Health symposium

“Yale’s Olive Oil and Health symposium drew a deeply invested group to New Haven this month—chefs, growers, importers, scientists, associations of producers, entrepreneurs and business people—to celebrate this amazing fruit juice and begin mapping out a new olive institute at the Yale School of Public Health.
Olive oil is the cornerstone of Mediterranean nutrition and speaker after speaker cited its vital role in better health outcomes throughout the region. Athanasios Panagiotopoulos, the mayor of Delphi, Greece, home to the Delphi Grove, a UNESCO world heritage site, was among the international attendees.
“There is no greater crisis in public health today than diet, diabetes and cardiovascular diseases,” Sten Vermund, dean of the Yale School of Public Health, told the gathering in Winslow Auditorium in his opening remarks for the two-day event that begin on October 3.
An olive oil institute at the Yale School of Public Health would include research in chemistry, and metabolomics to develop assays and datasets to enhance further health research. “We are extremely excited about the interest from around the world in participating in an interdisciplinary and multidisciplinary institute that will fill such an important void, said Professor Vasilis Vasiliou, chair of the YSPH’s Department of Environmental and Health Sciences.
For decades Americans have been told to reduce calories and cut fat, even healthy fat like olive oil. “We are paying a hefty price for that,” said Rafi Taherian, associate vice president of Yale Hospitality. Over the last decade, he has spearheaded a shift toward Mediterranean-style nutrition—rich in vegetables, seafood, legumes and extra virgin olive oil (EVOO), among other staples—in the university dining halls, increasing the consumption of produce by over 40 percent.
The symposium was organized by Tassos C. Kyriakides, an olive oil sommelier and associate research scientist in biostatistics at the Yale School of Public Health and director of the VA West Haven Cooperative Studies Program coordinating center, “It is time to bring together people from all the olive oil sectors to break down silos, open up the olive groves and find ways to support and enhance their work with this amazing fruit and inform future research directions,” he said.
Health benefits
Olive oils that are high in oleocanthals have high profiles for bitter taste receptors and have a peppery affect at the back of the throat. This pungency is associated with many health benefits—a reduced risk for cancer, Alzheimer’s and other neurodegenerative diseases and added protection against viruses, said Catherine Peyrot des Gachons of the Monell Chemical Senses Center in Philadelphia.
In addition to prevention of neurodegenerative diseases, Amal Kaddoumi, a professor at the Harrison School of Pharmacy at Auburn University in Alabama, has found that EVOO increases the activity of the drug donepezil that is used to treat dementia.
Mary Flynn, an associate professor at the Miriam Hospital and Brown University in Rhode Island, has studied the effects of a plant-based olive oil diet since the 1980s. Albeit small in sample size, numerous comparative studies among cancer patients consistently show better weight loss compared to National Cancer Institute diet plans, and when the patients are given the opportunity to self-select which diet to follow for the final period of the study they largely choose the olive oil diet. Her data reflect improved weight, insulin, blood pressure and triglyceride levels.
By shifting to more plant-based meals on this diet, Flynn also finds that the money saved on groceries ($14.36 per week) not only reduces food insecurity, but also results in weight loss and reduced blood glucose. “Most Americans eat too much protein and that turns to fat,” said Flynn. With the decrease in fasting blood glucose, people don’t get hungry.”
It is time to bring together people from all the olive oil sectors.”
Tassos C. Kyriakides
Among the natural chemicals that make EVOO such a super food are oleocanthal, a phenolic compound, and elenolide which is associated with lowering hypertension. Exploring the line between food and medicine, Propopis Magiatis, associate professor at the University of Athens, is researching efficacy of medical foods, or nutraceuticals, supplements and drugs—a rapidly growing sector.
“Consumer education remains important in traditional olive oil producing countries, such as Greece,” said Maria Kapsokefalou, professor of human nutrition at the Agricultural University of Athens. Consumption of olive oil has dropped 50 percent in Crete since 1960 as the country has shifted from an agricultural to a service economy. Through genomic research, Kapsokefalou’s group is identifying specific healthy properties in cultivars to link quality with the genome.”

Yale school of Public Health Article: October 10, 2018

December 24th 2017 – Holiday Hours

gifts, holiday, Christmas, hours
O’ Live with Joy

 

 

 

 

 

 

 

 

 

 

Holiday Hours for December 24th 2017 – Christmas Eve – Open until 5PM for your magical gift choices on Christmas Eve.

Thank you for choosing your special gift from Capizzano Olive Oils & Vinegars.

Suzanne, Stephen and the Capizzano Olive Oil & Vinegar Team

 

 

 

 

 

Olive Oil Skincare and Haircare Accolades

Extra Virgin Olive Oil for hair and skin.

 

 

 

 

 

 

 

 

 

We are sharing accolades with our Olive Oil Skincare products. Of course all of us that use these products for hair and skin already know the results without spending a fortune! If you have not tried our products stop in and learn more about them. 💚

We also make our Skin Essential Olive Oil Cleanser and Moisturizer in small batches with the seasonal certified highest polyphenol olive oils and organic essential oil. Try them for yourself to see and feel the results. The Benefits: anti-inflammatory, anti-bacterial healing properties with ultra-premium extra virgin olive oils.

 

This Green Beauty Company Uses Olive Oil To Make Your Skin Gorgeous

Wedding Favors – Elegance Presented

 

Thank you for inviting Capizzano Olive Oils & Vinegars to the table of your special occasions.

Simplicity with healthy fresh flavors come elegantly presented for your special moments.

Thank you Shantel and David for sharing this wedding photograph with us. Gorgeous!

Bottled and labeled by Capizzano Olive Oils & Vinegars.

Stop by our Pawcatuck CT store for details. 860-495-2187

Photo Credit: Heather Hudson Photography

 

 

 

 

Healthy Food Choices & Physical Activity are Important for Us All


 

 

 

 

 

 

 

We, at Capizzano Olive Oils & Vinegars enjoy empowering and inspiring everyone to find flavor for healthy choices with whole foods and clean lean proteins. Stop by to experience exceptional seasonally crushed extra virgin olive oils and delicious aged balsamic vinegars. No synthetic chemicals, sodium, added sugar or colorings added. Join us at our Simple Plate Menu events with the community to taste and learn together!

Healthy Food is Medicine! Begin your adventure today.

Your food choices each day affect your health — how you feel today, tomorrow, and in the future.

Good nutrition is an important part of leading a healthy lifestyle. Combined with physical activity, your diet can help you to reach and maintain a healthy weight, reduce your risk of chronic diseases (like heart disease and cancer), and promote your overall health.

https://www.fitness.gov/be-active/why-is-it-important/

https://www.fitness.gov/eat-healthy/

Creating the Charcuterie – Creating Art

charcuterie-mine

 

 

Capizzano Olive Oils & Vinegars

Photo by Suzanne Capizzano

 

 

 

 

 

Charcuterie is French in origin but there are no rules to create fun appetizers to pair with your favorite wine. This was a joy creating for everyone.

Artfully design and arrange your savory flavors on beautiful wooden platters; create splashes of color with bowls that hold nuts, olives or spreads and enjoy time together.

Our Charcuterie Holiday event was inspired by The Magnolia Journal. The fun of pairing the cheeses from Holland, Italy and France started with the Cranberry Orange Salsa made with our Blood Orange Fused Olive Oil, Walnut Green Bean Spread showcasing the Wild Mushroom Sage Infused Olive Oil, sweet treats; Ozou White Chocolate Baklava Bark with Blood Orange Fused Olive Oil and Dark Chocolate Truffles made with Limonata Fused Olive Oil and Raspberry Aged Balsamic. My trip to the Cheese Shop in Essex CT was full of creative ideas. What fun learning from the knowledgeable team member there.

The wine needed to be balanced for the savory and sweet flavors I chose a red wine from Piedmont Italy, called Mariaia – Marachesi Barolo which complemented the palate.

For all of our guests here is what we had for the Charcuterie Holiday Event:

Cheeses from Holland – Ewephoria and Polder Goat Gouda that went well with the Black Mission Fig Balsamic drizzle, Asian Pears, Papaya and Cranberry Orange Salsa.

Italian cheese: Crucolo was divine alone or with a drizzle of Baklouti Green Chile Fused Olive Oil and Marcona Spanish Almonds.

France – Chaumes cheese was exceptional with the crusty bread and a small thin slice of red onion, alongside of the almonds and pistachios.

The Finnocchiona meat with fennel was perfect with any of the cheeses.

Serve an artisan crusty bread to add to the cheeses and meats. The nuts were Spanish Marcona Almonds, Pistachios, Pecans that I roasted with our Maple Balsamic Vinegar.

We also had organic Turkish Figs and California Apricots. The fresh fruit was Asian Pears and Papaya – fresh Persimmons are great also. Our exceptional whole queen olives were a perfect addition to the table.

The shrub drink was made with our Sicilian Lemon White Balsamic, Just Cranberry juice (no sugar) and sparkling water.

The recipes made by Suzanne for this event can be found on our website under RECIPES

Cranberry Orange Salsahttps://www.capizzanoco.com/cranberry-orange-salsa/

Walnut Green Bean Spreadhttps://www.capizzanoco.com/2484-2/

Ouzo White Chocolate Baklava Barkhttps://www.capizzanoco.com/ouzo-white-chocolate-baklava-bark/

Dark Chocolate Truffles – https://www.capizzanoco.com/our-famous-truffle-recipe-released/

There are so many ways to present the Charcuterie creating your own masterpiece.  At Capizzano Olive Oils & Vinegars our “Charcuterie Designer” will help you create your own unique Charcuterie Board that your guests will remember. Decorate with vibrant colors on the table using bowls to make a statement. With planning and preparation beforehand  you’ll spend more time with family and friends instead of being in the kitchen.

Thank you for enjoying this wonderful event together.

Suzanne Capizzano

#capizzanooliveoils #Pawcatuck #westerly

 

Wedding Favors – Bridal Showers – Creative Gifts

wedding favor 1 bottlewedding favors

Wedding Favors

 

 

 

 

wedding favor 2 bottles

 

 

 

 

 

 

Simply Healthy and Elegant Wedding Favors. A small oval “Keepsake” box holds a single bottle. Your Guests will taste the difference with our exceptional Ultra-Premium extra virgin olive oils and aged balsamic vinegars.

Custom Labels Printed – stop by our store for details and prices! Choose your favorite extra virgin olive oil and aged balsamic vinegar! A perfect wedding favor for your invited honored guests.

‪#‎pawcatuck‬ ‪#‎watchhill‬ ‪#‎capizzanooliveoils‬

Bread – Fresh Baked – Watch Hill

fresh-baked-bread

Specialty Bread for sale with our Extra Virgin Olive Oil

Fresh Baked Bread – Tuesday – Concerts and Beach goers find simple pleasures with your favorite bottle of Certified UP Extra Virgin Olive Oil (EVOO).

Dip your fresh bread into our Tuscan Herb or Garlic EVOO – scrumptious! Bring your wine and relax listen to the music or ocean sounds at Watch Hill.
Location: 102 Bay Street, Watch Hill, RI.

Our bread is made special for you from Broad Street Kitchen in Pawcatuck CT. Breaking Bread for you Thursdays – Saturdays at Capizzano Olive Oils & Vinegars – Watch Hill.
Need more than one loaf please call us 24 hours ahead to reserve.
401-315-2655

 

Extra Virgin Olive Oil benefits for Skin Health


 

 

 

 

 

www.CapizzanoCo.com

Cleopatra knew the essentials of olive oil thousands of years ago and so do many more women today. Learn what health benefits extra virgin olive oil has externally as a cleanser, for microdermabrasion, and as a moisturizer for the skin and hair.

Our skin and hair care products contain the highest quality extra virgin olive oil that provide the anti-inflammatory benefits for skin health. Enjoy knowing that these products are made with care and confidence to promote healthy skin and hair care.

Squalane is Found in High Quality Extra Virgin Olive Oil.  

The Uses of Squalane for Skin Care

“Many beauty and skin care experts have lauded the effects of squalane on the skin. This oil, which occurs naturally in the body, is also found in olive oil. More and more beauty products are adding squalane to their cosmetics, skin creams products because experts believe it is a natural moisturizer. What better way to use it than from the direct source than with ‘consciously crushed seasonal extra virgin olive oils’ with a high phenolic count.

Our Handcrafted Skin Essential Olive Oils are made in small batches with our Ultra Premium Certified Extra Virgin Olive Oils that have a polyphenol level of 380 – 499ppm. Polyphenols are anti-oxidants that provide anti-inflammatory benefits. There are NO synthetic chemicals, coloring or perfumes added. Only extra virgin olive oil and high quality essential oils that contain no alcohol. See cleansing instructions under Musings section.

Our Skin and Hair Care come from an exceptional olive grove in Australia, Olive Oil Skincare Company.

https://www.oliveoilskincare.com.au/our-story/

Ultra Premium Chemistry – Certified – Traceable – Strict Limits

UP Chemistry 2015

Ultra Premium (UP) Chemistry
Objective, verifiable chemical standards form the foundation of the UP grade. Chemical analysis of Extra Virgin Olive Oil has proven to be a fundamental indicator of sensory quality, predictor of perishability, and authenticity of olive oils. UP is the highest quality standard in the world because it utilizes the broadest array of available tests and enforces the strictest limits on all chemical standards.
Chemical Parameters Determination Indicators Extra Virgin Standard UP Standard
6.1 Free Fatty Acids (FFA) Free Fatty Acids are formed due to breakdown of the triacylglycerols in oils during extraction. Fatty acids are “free” when the are no longer bound to any other molecules. An elevated level of FFA can indicate poor quality or mishandled fruit, too much time between harvesting and extraction, poor storage and/or high temperature during extraction. Units: % as oleic acid
IOC limit ≤ 0.8 Units: % as oleic acid
UP limit ≤ 0.3
6.2 Oleic Acid The major fatty acid in olive oil triacylglycerols is Oleic acid making up 55 to 85% of olive oil The higher the oleic acid monounsaturated fat content translates to increased durability and shelf-life. Units: % as oleic acid
IOC limit ≥55 Units: % as oleic acid
UP limit ≥ 65
6.3 Peroxide Value Peroxides are primary oxidation products that are formed when oils are exposed to oxygen causing defective flavors and odors Primary measurement of rancidity in oil. Higher peroxide levels indicate oxidized and/or poor quality oil & give an idea of the freshness & storage conditions. Units: mEQ O2/kg oil
IOC limit≤20 Units: mEQ O2/kg oil
UP limit ≤9
6.4 UV Absorption UV spectrophotometric determination Secondary measurement of rancidity in oil. Elevated levels of UV absorption indicate oxidized and/or poor quality oil, possible refining and/or adulteration with refined oil. Secondary measurement of rancidity in oil. Elevated levels of UV absorption indicate oxidized and/or poor quality oil, possible refining and/or adulteration with refined oil. Units: K1%/1cm
IOC limits
K232 ≤2.5, K270≤0.22, DeltaK≤0.01 Units: K1%/1cm
UP limits K232 ≤2.0, K270 ≤0.20, DeltaK ≤0.01
(immediately after production)
6.5 Phenolic Content (Polyphenols) Phenols are healthful anti-oxidant substances in olive oil which aid in slowing down the natural oxidative processes. Phenolic content decreases over time and is an indicator of freshness, with higher amounts improving shelf-life and oxidative stability. N/A Units: (as ppm caffeic acid)
UP minimum limit ≥ 130
6.6 DAGs Fresh olive oil has a much higher proportion of 1,2-diacylglycerols to Total diacylglycerols while olive oil extracted from poor quality fruits and refined oils have a higher level of 1,3-diacylglycerols The ratio of 1,2-diacylglycerols to the Total diacylglycerols are a useful indicator of fruit quality and acts as a snapshot of olive oil freshness. Low values can also indicate oxidized oil & sensory defects. Units: %Total 1,2-diacylglycerols
AOA limit≥35 Units: %Total 1,2-diacylglycerols
UP limit ≥*90
(immediately after production)
6.7 PPP Upon thermal degradation of olive oil, chlorophyll pigments break down to pheophytins and then to pyropheophytins The ratio of pyropheophytins to the total pheophytins is useful for distinguishing fresh olive oil from soft column refined, deodorized, or backblended oils. Units: %Total Pheophytins
AOA limit≤17 Units: %Total Pheophytins
UP limit ≤5
(immediately after production)
*IOC= International Olive Council, AOA= Australian Olive Association

Capizzano Olive Oils & Vinegars carry only certified Ultra Premium Extra Virgin Olive Oils. All of our Fused (Agrumato) and Infused Olive Oils foundation are UP Extra Virgin Olive Oils, no refined, synthetic or old olive oil blends are used in them.