| Olive oil is a healthy choice over other fats | | | | producing high quality olive oil, if after |
| such as butter, palm and coconut oils because | | | | each extraction the disks are properly |
| olive oil is a monounsaturated fat that does | | | | cleaned from the remains of paste; if not |
| not increase levels of cholesterol and | | | | these will go in fermentation producing of |
| triglycerides. | | | | flavours (called defects) that will |
| | | | contaminate the subsequently produced olive |
| Dr. Sears' Extra Virgin Olive Oil is an | | | | oil. |
| exquisite tasting imported oil from select | | | | |
| regions of Umbria and Sicily, Italy. The | | | | A similar problem can affect the grindstones, |
| environmental conditions, weather, exposure | | | | that in order to assure perfect quality, also |
| to the sun and nature of the soil in these | | | | require cleaning after each usage. |
| regions contribute to the high quality of | | | | |
| these local, organically grown olives. | | | | Technical Aspects: Proper cleaning with the |
| | | | use of high quality olives will produce high |
| But there's more to this olive oil than an | | | | quality oil. |
| exquisite flavor alone. Dr. Sears' rigid | | | | |
| controls and special processing techniques | | | | The grinding work of the grindstones, when |
| preserve the quality and antioxidant | | | | compared to the modern method, is more |
| properties of this very special olive oil. | | | | adequate because it grinds the drupes pulps |
| | | | while touching only slightly the nut and the |
| Dr. Sears Extra Virgin Olive Oil is | | | | skin. This reduces the release of the oil |
| incredibly rich in antioxidants including | | | | [[Rancidification|oxidation]] enzymes present |
| squalene and polyphenols (such as tyrosol, | | | | in these organs. |
| hydroxytyrosol and oleuropein). These | | | | |
| compounds are powerful antioxidants. | | | | When compared to the modern method the |
| | | | introduction of water is minimal, does |
| Antioxidants are important to your health | | | | reducing the washing of the [[polyphenols]]. |
| because they scavenge free radical molecules | | | | |
| known to increase general cellular | | | | The exhausted paste, called [[Pomace]], has a |
| inflammation, which is the origin of affected | | | | low content of water making it an easier |
| health.* | | | | residue to manage. |
| | | | |
| What's in Dr. Sears Olive Oil and how does it | | | | Modern Method: The modern method of olive oil |
| work? | | | | extraction uses an industrial decanter in |
| | | | order to by [[centrifugation]] separate all |
| Antioxidants Fight Free Radicals | | | | the phases. |
| | | | |
| Free radicals are extremely reactive | | | | In this method the olives are crushed by the |
| chemicals that can wreak havoc in the body. | | | | use of a rotating mechanical mill, that |
| Scientific evidence suggests they are the | | | | grinds the olives in to a fine paste. |
| cause of accelerated aging and many other | | | | |
| health concerns. Antioxidants help deactivate | | | | This paste is them malaxed for 30 to 40 min |
| free radials. | | | | in order allow the small olive droplets to |
| | | | agglomerate. The aromas are created in these |
| I have researched this topic and come up with | | | | two steps throw action of fruit enzymes. |
| some very interesting information and data. | | | | |
| | | | Afterwards the paste is pumped in to an |
| Soil Quality & Processing Ensure Potency | | | | industrial decanter where the phases will be |
| | | | separated. To facilitate the extraction |
| The soil quality in the select regions of | | | | process with the paste there is added a |
| Umbria and Sicily, Italy ensure the maximum | | | | certain quantity of water. |
| levels of antioxidants. These special olives | | | | |
| are processed under the mildest possible | | | | Sinolea: This is the most recent method to |
| conditions to prevent the oxidation of these | | | | extract oil from the olives, it's based on |
| powerful antioxidants and then packaged under | | | | the different [[Surface_tension| surface |
| nitrogen to preserve oil quality. The | | | | tension]] of the vegetation water and the |
| squalene and polyphenol content is certified | | | | oil, these different physical behaviour allow |
| by an independent laboratory. | | | | the olive oil to adhere to a steel plaque |
| | | | while the other two phases stay |
| Finest Quality and Flavor | | | | behind.Decanter). |
| | | | |
| Extra Virgin is the finest grade of olive oil | | | | The main advantage of this method is the high |
| and only given to oil from the first | | | | quality of the oil produced. By reducing the |
| pressing. Dr. Sears' Extra Virgin Olive Oil | | | | contact of the paste with water the losses of |
| is pressed from the finest cultivars | | | | prised aromas and [[polyphenol]]s are |
| organically grown for an extraordinary flavor | | | | minimized. Several high quality oils are |
| that is fruity and well rounded. It contains | | | | marketed has "Sinolea Extracted" |
| NO pesticides | | | | |
| | | | First Cold Pressed - Cold Extraction == |
| Olive Oil extraction is the process of | | | | |
| extracting the oil present in the olive. | | | | Several oil are marketed has first cold |
| | | | pressed or cold extraction, this is a |
| Traditional Method - Olive Press: The Olive | | | | denomination describing the temperature at |
| Press has been in use since Roman times, it | | | | which the oil was obtained. |
| works by applying pressure to the olive paste | | | | |
| does separating the liquids (oil and | | | | First Cold Pressed refers to oils obtained |
| vegetation water) from the solid material. | | | | with the Traditional method, wile Cold |
| The two liquids are them separated by | | | | Extraction refers to oils obtained by the |
| standard [[decantation]]. | | | | Modern or Sinolea method. |
| | | | |
| This method is the most widely used in the | | | | The temperature of malaxation and extraction |
| world, and if adequate precautions are taken | | | | is crucial because it has an important effect |
| it's still a valid way of producing high | | | | on olive oil quality. When high temperatures |
| quality olive oil. | | | | are applied the more volatile aromas are lost |
| | | | and the rate of oil oxidation is increased, |
| First the olives are grind in to an olive | | | | producing therefore lower quality oils. |
| paste, for this end large grindstones are | | | | |
| used. The olive paste generally stays under | | | | The temperature is adjusted basically by |
| the stones for 30 - 40 min, this has three | | | | controlling the temperature of the water |
| objectives: | | | | added during these two steps. High |
| | | | temperatures are used to increase the |
| - guarantee that the olives are well grind | | | | quantity of olive oil obtained from the |
| | | | paste. |
| - malaxe (i.e. remix continuously) the olive | | | | |
| paste allowing the small olive droplets to | | | | Consumer point of view: High quality olive |
| join | | | | oil can be obtained by all the methods if |
| | | | proper measures are taken. Olive oil quality |
| - allow the fruit [[enzymes]] to work | | | | is more dependent on the quality of the |
| producing some of the oil aromas. | | | | olives themselves and on the time they have |
| | | | to wait from harvesting to extraction, than |
| The traditional method is a valid form of | | | | on the extraction method itself. |