About Olive Oil
We are passionate about what we do -- and that passion is evident in the taste, quality and health benefits of our organic olive oil. Saltonstall Estates Organic Super Premium Olive Oil is richer in antioxidants and higher in monounsaturated fats. It is the healthiest oil on the market.
What is Super Premium Olive Oil?
Virgin olive oil is extracted from the olive without further processing with solvents or heat.
Super Premium 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.
Saltonstall Estates’s California Super Premium Olive Oil certified by the California Olive Oil Council (COOC) is organic oil with the freshest and richest antioxidants you can buy.
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 effects 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.