Extra Virgin Olive Oil (EVOO) studies show that the polyphenols in olive oil have the highest activity to help prevent skin cancer as well as excellent anti-aging properties for slowing the process of skin wrinkling.
The 'extra' in the EVOO relates to the first cold pressing of the ripe green olives which is the highest premium grade for olive oil. It has less than 8% oleic acid.
- 1 tablespoon of EVOO contains 120 calories, 14 grams of fat, no cholesterol and no sodium.
- 77% of the fat in EVOO is monounsaturated and 9% is polyunsaturated fat.
- 14% is saturated fat.
EVOO also contains the antioxidants beta-carotene and vitamin E as well as phenolic compounds tyrosol and hydroxytyrsol.
EVOO can be used up to 400 degrees which is the soking point so it is excellent for sautéing (300 degrees) or for sauces and frying (340 degrees). EVOO is excellent for bread dipping, marinades, vinaigrettes and always is a great finishing oil to drizzle over your dish.
Freshness is the key to taste in Olive Oil and after 1 year you will begin to lose that fresh taste. Our EVOO is bottled right here in the Okanagan and is available for consumption within 48 hours.
Store in cool dark cupboard. Keep bottle away from heat and light. Our oils are the finest of quality shipped each season from Italy, Spain, Greece, Australia, and California.
The base of the Balsamic Vinegars can only be produced from the white, sugary Trebbiano grape. The grapes are gorwn in the northern region Modena, Italy and ripen on the vine for as long as possible to develop their sugar content. The juices is pressed out of the grapes and then boiled down. The vinegar production and aging process begins in oak kegs. Over the years it graduates to smaller kegs made of chestnut, cherry wood, ash, mullberry and juniper. These woods add character and flavour to the vinegars. The vinegar must be again at least 12 years to be called Traditional Balsamic Vinegar. The older vinegars are thicker, richer and often syrupy. Our flavoured vinegars are infused with natural fruits and produce to provide high quality and explosive flavour experiences.
Balsamic vinegars have an anti-bacterial and anti-vral property, which makes it effective for treating infection. Balsamic vinegar fights cell damage, boosts energy, aids in digestion and sugar balance for the body. It has also been used to help control heartburn, acid reflex and diabetes. Balsamic vinegar can reduce cholesterol, reduce the frequency of headaches, and can help suppress appetities, which can aid in controlling weight.