Did you ever wonder about the olive tree and if you could grow your own? They don't do well in our region of NE Tennessee, but if you live in northern FL you might get lucky! The folks at Trees.com can answer most questions about the wonderful olive tree that we consider God's gift!
]]>Want to make a healthy dinner that you and your family really enjoy?
Confused or tired of trying to understand olive oil labels and which ones to believe?
Our team of kitchen heroes will guide you through the maze to find out if you will claim the title of “Kitchen Hero”!
]]>If you answered yes to any of these, then know that we care and are here to help you!
We hear it every day through customer testimonials, “I don’t know how to cook” or “How do I know which olive oil is real and which is not?” or “What would I use this on?” Just like us at one time, these people felt hopeless and embarrassed at their lack of knowledge about quality food and how to use it.
We ultimately created Olive Oil Divine so these folks could come into our store, taste the difference, gain instruction and purchase quality ingredients with confidence after we gave them tips for using our free recipes to create meals they never thought possible. We made them semi-experts about our healthy food options, and we taught them the difference of our products compared to what is found on other stores shelves. Finally, we made them happy & relieved by showing them how to determine if an olive oil is real or fake so they could spend their money wisely. They really began to enjoy eating healthy!
These folks went home and used our products along with their newfound knowledge to boldly create some amazing new dishes, snacks, and meals for their Kings…, er families! Their taste buds, and more importantly their bodies enjoyed these meals so much they were overjoyed and impressed at what they had accomplished. They were finally considered good cooks by their peers and were looked upon as “Kitchen Hero’s”!
Our own team of kitchen heroes will guide you through the maze of discovering our real extra virgin olive oil & Italian aged balsamic vinegar. After sending over 23 million milliliters of our oil & vinegar out our doors, we have what it takes to make you a “Kitchen Hero”! Will you heed the call of hero status? Do you have what it takes to master your own kitchen? To find out, visit us soon or risk becoming known as a “Kitchen Clown”…
That’s the safest way to assure your title of “Kitchen Hero”!
Our award-winning store is here for you Monday-Saturday from 10-6. Stop by for your free education about these topics and more or visit us online at www.OliveOilDivine.com to shop our oils, balsamics, seasonings, pastas, olives and free recipes that will help you achieve “Kitchen Hero” status.
]]>“Olio Nuovo” is the Italian translation for “New Oil” meaning the oil is processed from olives selected during the first few weeks of harvest, is pressed, and shipped out quickly. Olio Nuovo always offers the highest polyphenol content from the olives, or in other words it is packed with polyphenols and health antioxidants up to 8x the antioxidant content of most other extra virgin olive oils giving it a huge health punch!
Our Olio Nuovo & Olio Nuovo Zoi oils are made from green, unripe Greek Koroneiki or Kalamon olives that exhibit a strong (pungent) and bitter flavor, unlike olive oil crafted from a later harvest of ripe olives which offers a smooth, buttery cream flavor.
We suggest you select your olive oil depending on your palette and how you plan to use it, but keep in mind that the more robust the flavor the healthier the oil will be.
Do you know the harvest date of your olive oil? We stress this point because it is important that you are buying the freshest olive oil possible. The Italians understood this and thus came up with the term “Olio Nuovo” because just like the timing of the harvest, the ripeness of an olive influences the taste and health qualities of its oil. This in turn suggests the best timing for consuming the healthiest olive oil. An Olio Nuovo offers amazing taste and health properties for its first 3-6 months, but because it is unfiltered, the olive particles contain a little water which leads to faster degradation of the oil. We suggest you consume this oil within 6 months of its pressing if you are after the most health benefits.
Just remember that from the moment an olive is pressed it begins to decay by losing its polyphenol. This of course gives it a limited shelf life, but during the first 3-6 months the flavor of the oil is extremely vibrant, yet over time its flavor settles to become more distinguishable.
So, when in Italy always ask for “Olio Nuovo”, and when in Spain always ask for “Aceite Nuevo”, or when in France always ask for “Huile Neuve”, but when in Olive Oil Divine you may simply ask for our “New Oil” or as our Greek & Italian friends say, “Olio Nuovo”!
Olio Nuovo First Cold Pressed Olive Oil health benefits should convince everyone to seek a reputable source for procuring certified Olio Nuovo Extra Virgin Olive Oil. Drop by Olive Oil Divine at 2517 North Roan Street in Johnson City, TN or visit our online store for the finest, reputably sourced olive oil products. Olio Nuovo olive oil benefits are too numerous to ignore, so explore how you can incorporate this incredible product into your family's diet, so you become their "Kitchen Hero".
]]>Olive oil is graded by quality, and this is determined by its method of production. There are three basic grades of olive oil, with variations in grade within each class.
All these grades of olive oil are processed in a low-heat method, not exceeding 80 degrees Fahrenheit, which presses the olives and removes approximately 90% of the juice. There are no chemicals used and cold water is added to ensure low processing temperatures. The finest grade has the lowest acidity level, typically between 0.09% to 0.22%; lower grades of virgin olive oil can have up to 3.00% acidity. The higher the acidity, the lower the flavor profile.
The highest grade of cold pressed, extra-virgin olive oil ranges in color from bright yellow to a pale green and has a light, fruity flavor that is best suited for use in uncooked dishes where its full flavor profile can be enjoyed. Think of dips, salad dressings, or as a final drizzle on cooked dishes. Lower grades of virgin olive oil lack the fuller flavor and are better for cooking.
These lower grades of olive oil are obtained from further processing the already-pressed olives with heat, chemicals, or filtration. These oils are clear, odorless, and flavorless, with an acidity level of greater than 3.00%. Often, this oil is further refined by being mixed with lower grades of virgin olive oil to add some flavor and color.
These oils have already been treated with heat, so they are ideal for cooking. They also have a longer shelf life. This is the grade of product used in foods with the label "packed in olive oil."
Olive oil is high in antioxidants, which are extremely important for good health. It is primarily an unsaturated fat, which is also healthy. The range of vitamins and nutrients contained in olive oil have been shown to help lower cholesterol and reduce the risk of Type 2 diabetes, heart disease and cancer.
One tablespoon of cold pressed olive oil contains:
Of course, the purer the grade of olive oil, the greater the health benefits. In a 2015 news release about the National Consumer League’s review of olive oil products, Brown University research analyst Mary Flynn commented on the health benefits of higher-grade olive oils.
"Extra virgin olive oils contain compounds called polyphenols, which are responsible for many of their purported health benefits. In general, the fresher the olive oil, the higher the polyphenol content. As the oil ages or is exposed to heat, light, or oxygen, the polyphenol content decreases. A number of studies have shown that extra virgin olive oils with higher polyphenol content are associated with greater health benefits."
This brings us back to our original question, "Is cold pressed olive oil better?" From the information we have shown, the answer is unequivocally yes. Cold pressed olive oil is decidedly better in quality, flavor profile, and health benefits than lesser grades. The heat and chemicals used in further processing already-cold-pressed olives reduce the flavor and eliminate many of the antioxidants and other health properties.
Of course, an important key to obtaining the finest grade of cold pressed olive oil is to locate a reputable source. Olive Oil Divine in Johnson City, TN, carries only the finest, reputably-sourced first cold pressed olive oil products for use in your kitchen. You can explore their full line of products online or drop by their store at 2517 North Roan Street.
]]>The term consumers are most familiar with is "extra-virgin olive oil." What makes this the premium grade of olive oil? Let's break down the vital components to understand this top-grade product.
Extra-virgin olive oil is made from cold pressed olives. "First-pressed" means the olives used in the process were crushed and pressed only once, as soon after harvest as possible. This first extraction product is the purest and highest quality.
The process involves grinding the olives into a paste and then mechanically pressing them to extract the oil. Some growers actually extract the oil by means of a centrifuge, which is a more efficient and hygienic method. No heat is used – in fact, cold water is added to maintain a cool temperature throughout. Eliminating heat from the process keeps the most important nutrients and beneficial properties intact, as well as ensuring the highest possible flavor profile.
Heat makes the extraction process easier by thinning the oil product, but it destroys some of the richer flavor and nutritional components. A heated process is generally used for low grades of olive oil commonly found on grocery store shelves for cooking. Virgin and extra-virgin olive oils are always cold pressed.
First cold pressed olive oil benefits are numerous, beginning with its taste. Its purity and earthy flavor make it perfect for sauces, dressings, and dips. It is also a superior cooking oil, making a better alternative to processed cooking oils and even lower-quality olive oil.
First cold pressed olive oil is high in nutrients. Its primary fat is unsaturated, which is incredibly healthy. It is also loaded with vitamin E, a powerful antioxidant, and vitamin K, which is vital for healthy bones and blood function.
According to the United States Department of Agriculture, first cold pressed olive oil benefits (extra-virgin olive oil) include, per tablespoon (15 ml):
The USDA also recommends that individuals procure 20-35% of their daily calories from fat, mostly the healthier unsaturated fats. Among the first cold pressed olive oil benefits is the fact that 71% of the product is derived from oleic acid, an unsaturated fat. This critical component helps lower LDL cholesterol, which is the "bad cholesterol" doctors warn patients to keep at low levels. In addition, 11% of the fat in first cold pressed olive oil is in the form of important fatty acids (omega-3 and omega-6).
Many potent antioxidants are among the first cold pressed olive oil benefits, due to the lack of heat in processing. Medical authorities have long recommended a diet replete with antioxidants because they ward off free radicals and combat the development of chronic conditions like diabetes, heart disease, and cancer.
First Cold Pressed Olive Oil Health Benefits
Due to the unique manufacturing process that preserves so many important vitamins and nutrients, there are many first cold pressed olive oil health benefits to be enjoyed. For those seeking to improve their health, just look at all the ways this tasty product can help.