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the resistance to oxidation, free radical damage and cancer as well as give the oil its taste and smell. The high monounsaturated fatty acid content of olive oil may be most appropriate for the prevention of cardiovascular disease, no-insulin-dependent diabetes, high blood pressure and aging. While we have created an incredibly healthy olive oil, it also a gourmet delight and has been chosen as the 2005 Best Extra Virgin Olive Oil in the United States.
It is possible to alter the structural characteristics of the oil; Improving the oil by increasing its percentage of oleic acid, tocopherols and phenols which increase the resistance to oxidation, rancidity and at the same time improves its organoleptic properties. Oleic acid, the principal monounsaturated fatty acid in olive oil can vary from 57% to 93% of the oil. Beta carotene, Vitamin A and alfa-tocopherol, Vitamin E, can vary greatly from oil to oil. Phenols could range up to 450 meg/kg. Our goal is to produce an olive oil with the highest percentages of these life enhancing properties.
Our Method
Location
Saltonstall Estate was founded in an area of Sonoma County where morning fog and the afternoon sea breeze cool the long hot summer days. This allows the fruit to mature slowly, giving nature time to develop the anti-oxidants more fully.
Varietals
We have chosen Tuscan Frontoio for 65% of our orchard. This variety provides the spicy tang as well as the high percentage of monounsaturated fats. Lechino’s and Marino’s comprise 20% of the trees and add a fruity component to the oil. Pendolino’s act as a pollinator and are 15% of the trees.
Early Harvest
Once the olive has been detached from the plant, the bio-chemical development of the fruit comes to an end, so the choice of harvest time represents the most decisive decision in determining the characteristics of a quality oil. A delayed harvest does not only diminish total quality but also affects the relative distribution of different phenols. By harvesting early when the fruit is just beginning to turn color, we achieve a higher percentage of monounsaturated fat and lower percentage saturated fats.
Processing
Within hours of harvest, we crush the olives with a state of the art blade mill not allowing the temperature to exceed 68 F thereby producing an unrefined expeller cold pressed oil.
Testing
We test our small homogeneous crop after processing and after six months. We don’t sell extra virgin oilive oil which is over a year old.
Our Results
Our goal has been to produce the healthiest olive oil available in the United States, but in the process we have created a gold medal winning gourmet delight! The same properties which give the oil its taste are also those elements which fight cancer, heart disease, diabetes and ageing.
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