Learn more about us with this article from Ann Baldelli and The Day newspaper. Sunday, May 27, 2018
https://www.theday.com/business/20180525/passionate-about-olive-oil
https://www.theday.com/business/20180525/passionate-about-olive-oil
Learn more about us with this article from Ann Baldelli and The Day newspaper. Sunday, May 27, 2018
https://www.theday.com/business/20180525/passionate-about-olive-oil
https://www.theday.com/business/20180525/passionate-about-olive-oil
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
What Have We Been Up To Lately
Sensory Certification Course January 2018 – UC Davis Olive Center Davis California
This January 2018, I participated in the Sensory Evaluation Certificate Course at UC Davis Olive Center in California; where Stephen also received his education and certification June of 2015. We are committed to continuing our education and to be your trusted source for the freshest and healthiest extra virgin olive oil in the world.
What is Sensory Evaluation of Extra Virgin Olive Oil: The sensory evaluation of olive oil is done with the sense of smell, taste and feel. It is a scientific discipline used to evoke, measure, analyze and interpret reactions. An Extra Virgin Olive Oil has ZERO defects in nose notes (smell) and flavor notes (taste and feel). The course also focused in on cooking with olive oil, YES, you can cook with high quality extra virgin olive oil.
This course enlightened me to what a fresh and living extra virgin olive oil smells and tastes like. It is a lot of work milling, picking and crushing these olives – time and environment matters greatly in the results.
UC Davis Olive Center this month had experts from around the world in nutrition and preventative medicine that discussed the role of olive oil health benefits and the Mediterranean Lifestyle with foods. We will be having an educational tasting event with the latest news and research regarding Olive Oil in February. Stay tuned to our Facebook, Instagram and Blog.
Capizzano Olive Oils & Vinegars Charcuterie Menu – November 8 2017 Event.
Cheeses are from Fromage Fine Foods in Old Saybrook CT.
Ewphoria (Holland) with our Cranberry Orange Salsa
Polder Goat Gouda (Holland) with Maple Balsamic, Fruit and nuts
Crucolo (Italy) with Private Limited Reserve Balsamic, almonds, pecans and fruit. Pairs with the Baklouti Chile Pepper Olive Oil.
Piave Vecchio (Italy) with Olive Wood Smoked Olive Oil and our Olives Garlic Stuffed Gordal and Seville Orange Manzanillo.
Chaumes (France) with thinly sliced onions, crackers, almonds and pistachios paired with Olive Wood Smoked Olive Oil.
Finnocchiona (Italy) cured meat with fennel pairs with cheese, crackers, onions and nuts.
Nuts: Pecans Roasted in Black Mission Balsamic & Local Spicery Dawn Spice, Roasted Maple Pepitas Stony Brook Oils, Pistachios, & Marcona Almonds.
Fresh Fruit: Asian Pears, Honey Crisp Apples, Asian Persimmons
Dried Fruit: Mejadool Dates (pitted), California Apricots & Black Mission Figs
*Capizzano™s Olives, Garlic Stuffed and Seville Orange Stuffed .
*Cranberry Orange Salsa made with Blood Orange Olive Oil & Runamok Maple Syrup Elderberry Infused.
*Walnut Green Bean Spread with Mushroom & Sage Olive Oil
* All made with Capizzano Olive Oils & Vinegars LLC.
*Sweet Treats: Greek Chocolate Coffee Bark made with Limonata Olive Oil and Raspberry Balsamic
Red Apple Tart from Broad Street Kitchen with Limonata Olive Oil and Red Apple Balsamic emulsified topping.
*Limonana Shrub Drink made with Sicilian Lemon Balsamic, Just Cranberry and Sparkling water
Wine: Aqua de Piedra (Argentina) Malbec 2016 pairs well with the cheeses, fruit and nuts with a balanced spicy red plum flavor combined with it silky texture a great choice for the charcuterie.
Capizzano Olive Oils & Vinegars Famous Truffles made with Extra Virgin Olive Oil, Aged Balsamic and Dark Chocolate. No added sugar.
Our famous Truffles are all about healthy choices! High polyphenol levels, oleic acids and flavonoids along with exceptional flavor. It is great to have validation from this European Cardiologist research study. Handcrafted special orders taken at Capizzano Olive Oils & Vinegars LLC.
This minute is brought to you by Capizzano Olive Oils & Vinegars.
“Italy’s Carabinieri arrested 33 suspects in the Calabrian mafia’s Piromalli clan, a criminal enterprise whose illicit dealings allegedly include exporting fake extra virgin olive oil to the United States. Learn more with article link below. Be an educated consumer.” – Olive Oil Times –
It was a pleasure meeting Aimee Dewar with her family at Capizzano Olive Oils & Vinegars. Thank you for featuring our delicious Walnut Green Bean Spread on Westerly Foods.
Aimee Dewar is the co-founder, writer and curator at Charlotte Julienne, an online food blog and marketplace specializing in small batch foods. She currently lives in Westerly with her husband, two children and little Jack Russell, Lucy.
See the exceptional article and photography.
http://westerlyfood.com/capizzano-olive-oils-vinegars-walnut-green-bean-spread/
Custom Printed Labels
Wedding Favors
Simply Elegant
Healthy Choice
Function and Form your Guest will be pleased to receive.
No synthetic flavors or additives only seasonal crushed certified Ultra-Premium Extra Virgin Olive Oils and Exceptionally Aged Balsamic Vinegars.
Stop by our store to learn more details; custom label printed and more for your special day. Allow 4 weeks for printed labels.
Beautiful Wedding Reception, September 2016 at The Atlantic Resort, Middletown Rhode Island; featuring our Tuscan Herb Infused Extra Virgin Olive Oil.
Call: 860-495-2187
Email: CapizzanoCo@gmail.com
25% deposit required.
Capizzano Olive Oils & Vinegar – the Olive Oils and Balsamic Vinegars of the Rio Olympic Games Supplied by The Bradley’s – Veronica Foods are one and the same at our stores!
For the second consecutive Olympic Games, we are proud to announce that our our olive oils and vinegar were selected by the official US Caterer to nourish the US Olympic pavilions in Rio serving our athletes and international press. Our products are being incorporated into thousands of daily meals in several different locations.
“The olive oils and balsamic vinegar that the Bradleys procure and create will be perfectly paired with the fresh and organic ingredients Crisafulli’s team purchases locally to make healthy meals for the athletes”.
Chef Crisafulli selected over 30 oils and vinegars to be featured in various dishes and to be used as dressings. – “What makes these products so special are the many years this family has partnered with olive oil producers all over the world, ensuring they produce according to their criteria to extract the maximum health benefits and taste from the olives. Procuring all over the world allows them to follow the season and to constantly sell very fresh oils.”
This year Crisafulli bought extra virgin oils: Italian Favalosa, Spanish Arbequina, Chilean Picual, Australian Picholine, Australian Coratina, Chilean Koroneki, Chilean Coratina. He also bought infused and fused oils: Wild Rosemary, Tuscan Herb, Eureka Lemon, Baklouti Green Chili, Basil, Wild Dill, Herbs De Provence, Persian Lime, Mushroom and Sage, Chipotle, Cilantro and Onion, Harissa, California Walnut Oil, Italian Truffle Oil. The balsamic vinegar he bought include: Neapolitan Herb, Blackberry Ginger, Fig, Traditional, Mango, Jalapeno, Peach, Sicilian Lemon.