It's in the Milling

In 2004, Apollo Olive Oil become involved with Dr. Marco Mugelli, the president of the Tuscan Professional Olive Oil Tasters and head of a research group supported by the Florence Chamber of Commerce. Dr. Mugelli is a leading spokesman in the movement to advocate a new quality designation for olive oil one that would qualify and quantify the positive characteristics of Super Premium oils, and would therefore provide consumers with valuable information while avoiding the political factors and economic issues involved in the traditional use of the term Extra Virgin in the global marketplace.

To avoid the confusion and lack of meaning of the term Extra Virgin, Saltonstall Estate uses the nomenclature Super Premium. This terminology was proposed by Dr. Marco Mugelli in 2007.
The larger machine harvesting California Olive Oil Ranches have not as yet adopted this termenology for fear of not being able to qualify for the higher grade.

After more than a decade of scientific research into the components of top quality Extra Virgin olive oils, and the factors influencing quality olive oil extraction, Dr. Mugelli invented and designed a method of milling under vacuum, which dramatically improves the extraction of polyphenols and provides much more quality control over the entire milling process. This new technology can produce excellent Super Premium olive oil with roughly triple the amounts of polyphenols, compared to conventional milling technologies. Only five such vacuum mills exist in the world, and Apollo Olive Oil was privileged to obtain one in 2005.

Since obtaining our new vacuum milling system and employing Dr. Mugelli’s techniques, Apollo Olive Oil has produced batches with as much as 810 ppm of polyphenols. The chart below are the polyphenols of 11 leading 2014 California olive oils,

Relative polyphenols 2014 of Californias major producers

PPM
Apollo - Coratina 810
Apollo - Sierra 465
Saltontall - Sir Richard 743
Saltonstall - Gonernor 435
Saltonstall -Uncle Ivo 323
Lucero - Robust 263
Lucero - Delicate 225
Lucero - five star 218
California Olive Ranch regular 225
California Olive Ranch Millers 249
Sunny Select Import 270

The low ppm of the machine harvested oils should not indicate any defect in their products or milling procedures. Their products are excellent, however, it is imposible to obtain high
polyphenols with the type of trees, milling procedures, and harvesting procedures they must use to produce cheap oil. Polyphenols are only a small part the health benefits which olive oil provides. With machine harvest it is possible to produce an excellent oil for half the price. Only with machine harvest can olive oil be available to the masses.

In 2005 Staltontall Estate conducted extensive reserch to quantify Oleocanthal in our oils, other California artisan oils, as well as off the shelf imports. We were successful in locating the remarcable polyphenols in our oils and some other California olis but not in off the shelf imports.

More experimentation will solidify our understanding of the dynamics involved, but it is safe to say that our Olive Oil is at the forefront of polyphenol extraction, and may be the healthiest olive oil you can find.

Olive oil polyphenols have been the recent subject of several encouraging scientific studies – several of which are cited here:

Weinbrenner T, Fito M, de la Torre R, et al.
Olive oils high in phenolic compounds modulate oxidative/antioxidative status in men.
J Nutr. 2004 Sep;134(9):2314-21.

This study on olive oils and oxidative stress was cited in articles of the Journal of Biochemistry, the Journal of Nutrition, and the Journal of American College of Cardiology.

Contact us if you would like a PDF version of the article.

Wiseman SA, Tijburg LB, van de Put FH.
Olive oil phenolics protect LDL and spare vitamin E in the hamster.
Lipids. 2002 Nov;37(11):1053-7.

“The results of this study support the idea that Super Premium olive oil phenols improve the antioxidant defense system in plasma by sparing the consumption of vitamin E under normal physiological circumstances.”

Read the abstract on www.ncbi.nlm.nih.gov

Marrugat J, Covas MI, Fito M, et al.
Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation—a randomized controlled trial.
Eur J Nutr. 2004 Jun;43(3):140-7.

Healthy volunteers participated in a randomized, double-blind, controlled crossover study. Subjects consumed three different Super Premium olive oils with incrementally greater levels of
polyphenols.

Read the abstract on www.ncbi.nlm.nih.gov

Bratisl Lek Listy.
Effects of dietary Super Premium olive oil on serum lipid resistance to oxidation and fatty acid composition in elderly lipidemic patients.
2003;104(7-8):218-21.

“In conclusion, the daily consumption of Extra Virgin olive oil in elderly lipidemic patients favourably affected serum lipoprotein spectrum and fatty acid composition…”

Read the abstract on www.ncbi.nlm.nih.gov

Owen RW, Giacosa A, Hull WE, Haubner R, Spiegelhalder B, Bartsch H.
The antioxidant/anticancer potential of phenolic compounds isolated from olive oil.
Eur J Cancer. 2000 Jun;36(10):1235-47.

“…the antioxidant phenolic compounds present in olive oil are potent inhibitors of free radical generation…”

Read the abstract on www.ncbi.nlm.nih.gov

Several scientific studies on tocopherols are also cited:

Psomiadou E, Tsimidou M, Boskou D.
Alpha-tocopherol content of Greek virgin olive oils.
J Agric Food Chem. 2000 May;48(5):1770-5.

Alpha-Tocopherol, the main tocopherol homologue found in olive oil, was determined in 90 Greek virgin olive oils. … Storage of samples under domestic conditions showed that good handling is quite important for retaining high alpha-tocopherol levels and for increasing, thus, the storage life and nutritional value.

Read the abstract on www.ncbi.nlm.nih.gov

Cunha SC, Amaral JS, Fernandes JO, Oliveira MB.
Quantification of tocopherols and tocotrienols in Portuguese olive oils using HPLC with three different detection systems
J Agric Food Chem. 2006 May 3;54(9):3351-6.

“Six different compounds of tocopherols and tocotrienols were quantified in 18 samples of Portuguese olive oils. Alpha-tocopherol (alpha-T) was the main vitamin E isomer in all samples
ranging from 93 to 260 mg/kg. The total tocopherols and tocotrienols ranged from 100 to 270 mg/kg.”

Read the abstract on www.ncbi.nlm.nih.gov