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