Good Health and Good Taste

Sam Saltonstall first found a rolling 170-acre hillside estate in the area known as the Petaluma Gap in Sonoma County, California and planned a 10-acre olive orchard. After considerable research, Sam chose a variety known as Tuscan Frantoio for 65% of the plantings. This variety would provide the spicy tang as well as the high percentage of monounsaturated fats to the olive oil. Next, Leccino and Maurino varieties would comprise 20% of the trees and add a fruity component. The Pendolino variety was to be used as a pollinator which would round out the rest of the orchard.

Using strict organic farming methods, Sam Saltonstall carefully tended the orchard. As it matured, he felt confident that he had made the right selection of orchard location, tree varieties and agricultural practices.

After harvesting early and crushing the olives immediately, Saltonstall Estates Super Premium Olive Oil was produced.

The Health Benefits of Our Olive Oils

Sam entered his California olive oil in the Los Angeles International Super Premium Olive Oil Competition and won two prestigious prizes -- a Gold Medal and the Best Of Class Award. The competition had 645 entries from over a dozen countries and was judged by an international group of experts. Sam’s medicinal olive oil achieved the highest percentages of healthy polyphenols and monounsaturated fatty acids, which was his goal. What surprised some was that he won awards for the best tasting olive oil as well!

The right combination of location, tree varieties, early harvest and processing created the health benefits found in Saltonstall’s Super Premium Olive Oil. The flavors came from the tree varieties, processing and age.

Sam’s medicinal olive oil benefits are its richness in monounsaturated fat and antioxidants such as chlorophyll, carotenoids, and vitamin E. Scientists have also 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 organic olive oil can significantly lower your 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 effect 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 cells.

Newly pressed Super Premium olive oil with its high levels of oleocanthal has also been determined to provide anti-inflammatory benefits, not unlike Ibuprofen.

Sam Saltonstall’s goal was to produce the healthiest olive oil available in the United States, but in the process, he created a gold medal winning gourmet delight! The same properties that give the organic oil its delightful taste are also those elements that fight cancer, heart disease, diabetes and aging.

Three cheers to good health and good taste found in the same bottle!