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About Olive Oil

There’s a reason we’re so passionate about what we do. Actually, there are a whole lot of them…

What is Extra -Virgin Olive Oil?

Virgin olive oil is extracted from the olive without further processing with solvents or heat.

Extra-Virgin olive oil is virgin olive oil with something extra. Organoleptic blind tasting by a recognized tasting panel certify the oil has no defects and some positive flavors. In addition, it is subjected to chemical laboratory testing for acid and peroxide.

California Extra-Virgin olive oil certified by COOC is the freshest and richest in anti-oxidants you can buy.

Saltonstall Estate Organic Extra – Our organic Extra-Virgin olive oil is richer in anti-oxidants and higher in monounsaturated fats. It is the healthiest oil obtainable.

Olive oil is rich in monounsaturated fat and antioxidants like chlorophyll, carotenoids and vitamin E. Scientists have identified a compound in olive oil called oleuropein which prevents the LDL cholesterol from oxidizing. It is the oxidized cholesterol that sticks to the walls of the arteries and forms plaque. Replacing other fats in your diet with olive oil can significantly lower blood pressure and reduce the risk of heart attack.

A study published in the January 2005 issue of Annals of Oncology has identified oleic acid, a monounsaturated fatty acid found in olive oil, as having the ability to reduce the affect of an oncogene (a gene that will turn a host cell into a cancer cell). This particular oncogene is associated with the rapid growth of breast cancer tumors. The conclusion of the researchers was that oleic acid when combined with drug therapy encouraged the self-destruction of aggressive, treatment-resistant cancer cells thus destroying the cancer. Olive oil has been positively indicated in studies on prostate and endometrial cancers as well.

Unlike other fats, which are associated with a higher risk of colon cancer, olive oil helps protect the cells of the colon from carcinogens. A study published in the November 2003 issue of Food Chemistry Toxicology suggests that the antioxidants in olive oil reduce the amount of carcinogens formed when meat is cooked.