EVERYTHING YOU NEED YOU KNOW
- Fused Olive Oil- made by crushing ripe olives with whole, fresh fruit, herbs or vegetables at the same time.
- Infused Olive Oil- made by taking refined olive oil and adding the desired ingredients for up to 8 weeks to “infuse” the flavour.
- Extra Virgin Olive Oil (EVOO)- made from the first pressing of the olives. “Extra Virgin” is a grade of olive oil, usually indicating the highest quality oil that has naturally low levels of free oleic acid (less than 1%).
- Both dark and white vinegar is concentrated, intensely flavoured and matured in wooden barrels and made wholly or partially from grape must (freshly pressed fruit juice).
- Balsamic Vinegar- 2 years
- EVOO- 2 years
- Flavoured Oil- 1 year
- When choosing a location to store your olive oil keep in mind that heat, air, time and light are the enemies.
- Store EVOO in a dark, cool cupboard way from the stove and other heat-producing appliances.
- We do not recommend storing your olive oil in the refrigerator because it will solidify, turn cloudy and can result in diminished aromas and muted flavour even after the oil warms back to room temperature.
- The best storage containers for olive oil are made of tinted glass to help keep the light out and decelerate the aging of the oil. Containers should have a tight cap or lid to keep out unwanted air. Olive oil should never be stored in reactive metals and we recommend avoiding plastic containers as well.
Several health benefits of balsamic vinegar have been documented. Balsamic Vinegar gives us an alternative to foods we regularly eat but which aren’t particularly good for us. It is low in fat, so there is an obvious benefit when it is substituted for other salad dressings or marinades that contain higher levels of fat. Also, it is estimated to have only one-fifth the calories of the same amount of a mayonnaise-based dressing. It contains no cholesterol and is low in sodium. It is a source of calcium, iron, manganese, phosphorous, and potassium.
1. Heart health and blood pressure
Balsamic vinegar can reduce the concentration of triglycerides and total cholesterol in the body; these have been linked to heart attacks and stroke. Also, due to its low saturated fat content, balsamic vinegar is believed to enhance heart health and reduce high blood pressure.
2. Premature aging
Consuming balsamic vinegar can also help to deter premature aging. Oxidation reactions taking place in the human body lead to the formation of free radicals. These free radicals damage cell membranes and manifest themselves as premature aging, hardening of arterial walls, and cancer. The antioxidants in balsamic vinegar destroy free radicals in the body, thereby reducing cell damage.
The polyphenols in balsamic vinegar stimulate the activity of digestive enzymes known as “pepsin enzymes” in the body. The polyphenols also assist the intestine in efficiently absorbing amino acids, which makes cell building, repair, and other body maintenance possible. Since polyphenols are a type of antioxidant, they, along with Vitamin C, strengthen the immune system to fight cancer, inflammation, and other infectious diseases as well as boosting your energy level.
Balsamic vinegar has the ability to combat atherosclerosis, a serious medical condition that can result in the thickening and rupture of artery walls. Low-density lipoproteins (LDLs), are generally bad for the body; they enable the transport of cholesterol in the bloodstream. It is hypothesized that one of the main causes of atherosclerosis is the build-up of LDLs in the vessel wall, which leaves the LDLs vulnerable to oxidation. Oxidized LDLs are toxic to the body, because they lead to harmful fatty streaks of plaque in the arteries. Balsamic vinegar inhibits the LDL oxidation.
**Balsamic vinegar also aids in digestion and balancing the body’s sugar levels, helps control heartburn, acid reflex, diabetes, can reduce cholesterol and the frequency of headaches and suppresses your appetite which contributes to weight control.
Various studies have shown olive oil to offer several health benefits. A number of other studies have suggested that some of these benefits claimed for olive oil should have caveats attached to them.
1. Healthy Fats
The main type of fat in olive oil is monounsaturated fatty acids, making it a healthy oil in comparison to many others. Also, it is lower in saturated fats than, for example, butter, suggesting that replacing butter with olive oil in food is a healthy choice. Olive oil contains no trans-fats.
Olive oil may reduce the risk of cancer because of the antioxidant nature of its polyphenols. By decreasing oxidation and cell damage, the risk of degenerative diseases is reduced. Studies have found that using olive oil, rather than saturated fats, can decrease the risk of upper digestive and respiratory tract neoplasms, breast, and possibly colorectal and other cancer sites.
3. No Cholesterol
Olive oil itself contains no cholesterol. Furthermore, it reduces LDL (‘bad’) cholesterol in the body. LDL deposits cholesterol in the arteries, which can lead to heart disease.
4. Blood Pressure
Several studies have shown an association between olive oil and blood pressure, with a reduction in both systolic and diastolic blood pressure.
5. Insulin & Blood Sugar
Some research has shown that olive oil may benefit insulin levels and blood-sugar control.
Olive oil contains polyphenols and oleic acid, both of which have been found to reduce oxidation of LDL. Oxidized LDL contributes to plaque build-up in the arteries.
***All of these health benefits depend on the initial quality of the oil, how it is stored, and its freshness at the time it is consumed. Exposure to light and air reduces its quality and its ability to deliver these benefits.