Truth In Oil - Nutrition

After learning the truth about the olive oil industry in the United States, we knew we had to open this store. Let's cut to the chase and examine some of the most astounding facts about the olive oil you likely consume on a regular basis.

1) The single most important fact to understand is that "Truth In Labeling" practices are not rigorously enforced within the US Olive Oil Industry. This means that advertisers can (and often do) label their olive oils however they deem appropriate, regardless of actual quality. According to CHOICE Magazine, an independent consumer study group, "up to 50% of "extra virgins" in the country are mislabeled." This means that the terms like "100% extra virgin", "imported", "light" and "pure" are essentially meaningless in the context of a supermarket. Often times, these oils are adulterated and diluted with the oil of extremely old olives or even with filler oils, stripping away any nutritional value.

2) Even if national standards were truly enforced for olive oil quality levels, the bar is not set very high. Without getting into a chemistry lesson just yet, please understand the following: The olive oils we source far surpass the "standards" set by US regulatory entities.

3) Does olive oil contain outstanding health benefits? Absolutely. A growing number of studies link the daily use of olive oil to stroke prevention, cancer prevention, Alzheimer's prevention, weight loss and a myriad of other health issues. Do you think you obtain the aforementioned health benefits by using mislabeled, diluted olive oils from the supermarket? Not likely. Achieve the health benefits promoted in health studies surrounding olive oil, use GUARANTEED PREMIUM QUALITY OLIVE OIL, available in both our online and physical stores.

Science / Resources

transparency is a good thing (for us)

TERM	DEFINITION (in relation to olive oil)	HEALTH / SIGNIFICANCE
Polyphenol	Polyphenols are important antioxidants that inhibit oxidation and improve the shelf-life of olive oils.	Strong evidence linked to cancer reduction, improved heart health and blood pressure, reduced Alzheimer's incidence, anti-aging and Type 2 Diabetes reduction (to name a few).
Oleic Acid	A fatty acid that occurs naturally in various vegetable fats and oils.	Strong evidence linked to blood sugar control, improved circulation and diabetes management / prevention.
FFA (Free Fatty Acids)	Free fatty acids are formed by the hydrolysis of the triacylglycerols in oils during extraction, processing, and storage.	Strong evidence linked to lowering triglycerides, reduction and / or management of rheumatoid arthritis, depression, asthma, ADHD and Alzheimer's.
DAG (Diacylglycerol)	During the breakdown of triacylglycerols, diacylglycerols are formed. Fresh extra virgin olive oil contains a high proportion of 1,2-diacylglycerols to 1,2- and 1,3-diacylglycerols, while olive oil from poor quality fruits and refined olive oil have elevated levels of 1,3-diacylglycerols.	A good indicator of the age and quality of an olive oil, with a high score being desirable. Compared to many "leading" brands seen in a 2010 study by The UC Davis Olive Center (attached below), our Extra Virgin's outperform them in almost every instance.
PPP (Pyropheophytins)	Chlorophyll pigments break down to pheophytins and then pyropheophytins upon thermal degradation of olive oil.	A good indicator of whether an olive oil has been stored properly, with a low score being desirable. Here again, when compared to most oils found in a grocery store, our Extra Virgins out perform the competition (see resources below).
Peroxide	The peroxide index measures the quality of life in an olive oil from the time it was produced to when it was packaged.	Yet another indicator of general quality and age with a low score being desirable. As seen in Extra Virgin Olive Oil Collection, we've scored very well.

 

UC Davis Olive Center Studies which highlight quality levels associated with many major brands. 

  

  

Seen enough? Check out some of our quality products, including our olive oils.