We have been working with WCRI Classical Radio Station for over 8 years now. It is always a joy going in to do our advertisement with them. We are grateful to their listeners as they support the local businesses showcased on WCRI. We wish everyone a healthy and joyful 2022 holiday season. Capizzano Olive Oils & Vinegars
Suzanne’s Published Cookbook, The Unforgettable Plate
Capizzano Olive Oils & Vinegars
Create a Plate. Find a Mate. Vinaigrettes. Salad Dressings. Marinades.
Ideas of Favorite Pairings Olive Oil (OO) & Balsamic Vinegar (BV)
Basil OO & Sicilian Lemon BV Persian Lime OO & Coconut BV
Basil OO & Cranberry Pear BV Persian Lime OO & Sicilian Lemon BV
Basil OO & Strawberry BV Blood Orange OO & Cranberry Pear BV
Blood Orange OO & Dark Chocolate Lemon OO & Raspberry BV
Lemon OO & Maple BV Toasted Sesame Seed Oil & Honey Ginger BV
Butternut Squash Seed Oil & Maple BV Butternut Squash Seed Oil & Black Mission Fig BV
Garlic OO & Traditional BV Garlic OO & Sicilian Lemon BV
Garlic OO & Elderberry BV Wild Mushroom Sage OO & Gravenstein Apple BV
Wild Mushroom Sage OO & Traditional BV Wild Dill OO & Grapefruit BV
Butter OO & Maple BV Butter OO & Coconut BV
Baklouti Chili Pepper OO & Sicilian Lemon BV Lemon OO & Blueberry BV
Lemon OO & Black Cherry BV Garlic OO & Black Cherry BV
Basil OO & Pomegranate Quince BV Tuscan Herb OO & Sicilian Lemon BV
Herbs de Provence OO & Grapefruit BV or Sicilian Lemon BV
Tuscan Herb OO & Traditional, Black Mission Fig, Raspberry or Cranberry BV
Any of our exceptional Extra Virgin Olive Oils pair well with any of our Balsamic Vinegar.
Note: Our Mild Intensity Extra Virgin Olive Oils and Butter Olive Oil is great for baking.
Each of our seasonal crushed Extra Virgin Olive Oil has a unique personality with its nose notes, flavor notes and mouth feel. Be creative experience them differently on the foods you serve. They all have something wonderful to offer your palate.
Per la salute
We are always happy to be a part of the WCRI Classical 95.9 FM family. Enjoy our newest advertisements with them.
2021 Southern Hemisphere Extra Virgin Olive Oils are in!
“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.
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
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.
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
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.
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 were made by Suzanne for this event with Capizzano Olive Oils & Vinegars
Cranberry Orange Salsa
Walnut Green Bean Spread
Ouzo White Chocolate Baklava Bark
Dark Chocolate Truffles
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.
#capizzanooliveoils #Pawcatuck #westerly
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.