A study recently published in Food Chemistry adds valuable information on understanding how phenols reduce inflammation and found that adding phenol-rich olive oil to breakfast successfully lowered the chronic low-grade inflammation associated with metabolic syndrome, and which is a precursor to obesity, diabetes, and high blood pressure. It is estimated that over 30 percent of all adults in the USA have metabolic syndrome.
The study gave 49 metabolic syndrome patients about 2 ½ tablespoons (40 ml) of high, medium, or low levels of phenol olive oil for breakfast. Only the high phenol olive oil (398 ppm) neutralized pro-inflammatory gene expression and reduced pro-inflammatory cytokines in the blood plasma. So phenol-rich olive oil has a beneficial effect on both our genes and blood profiles that other extra virgin olive oils may not have.
All our Apollo Olive Oils oils have well over 500 ppm of polyphenols, and some have nearly 1000 ppm. We recommend drizzling Mistral over toast, oatmeal, or eggs in the morning which, according to the study, will help to reduce inflammation. It also it makes breakfast taste better!
We at Apollo Olive Oil have had the very fortunate experience of meeting and being able to work with some of California’s most dedicated and knowledgeable olive farmers. At 81 years old and still going strong, Antonio Isern brings 60 years of hard won wisdom coupled with intelligent innovation to his organic olive farm. He is pioneering a medium density planting scheme that uses organic methods and also allows the olive tree to blossom into its natural form. Other high density planting methods use severe pruning methods, pesticides, and chemical fertilizing. Antonio’s method could bring a Renaissance of olive farming to California that is profitable, sustainable, and organic.
Antonio also brings his internationally sought after consulting experience to help us with the orchards we manage. He specializes in a pruning technique that helps reduce the alternate bearing tendency of olive trees. This helps the olive farmer to have a more consistent production, the challenge that faces all farmers. We are grateful to have such a great resource in our own backyard.
Frantoio is one of the main varieties that Antonio grows on his farm. It is a very vigorous tree full of vitality. For the first time, we are fortunate this year to be able to offer a very limited supply of Antonio’s Frantoio of 510 bottles only available on our web site. This oil is 100% Frantoio. It is a medium bodied and complex olive oil with hints of fresh greens and a light walnut astringency. It is also very rich in antioxidants. It is a very earthy oil with a medium intensity which goes well with vegetarian dishes, fresh mushrooms, and light soups.
Tuscany is famous for its beautiful olive orchards and exceptional olive oil. For years now, we have a special relationship with someone here in Northern California who has a small, Tuscan-style grove that delivers one of the very best oils we mill. The grove, located in the cool, rolling foothills of Petaluma, is planted with a mix of Tuscan varieties – Frantoio, Maurino, Leccino, and a few Pendolino trees. The olives are very, very small, and the fresh oil trickles out of the mill with an incredible dark emerald color and stunning vegetal aromas.
Sam Saltonstall, seen here with his son, Sam, and Gianni, is one of our hero-growers. He carefully tends his trees using sustainable, organic methods, and is so strongly committed to getting the best oil possible, that – even now at 80 years old – each evening, he loads up the day’s harvest and sets out at 4 am to drive his olives to our mill, arriving four hours later so that they can be milled immediately on what he has found to be the best mill around. He unloads and returns home straight away to get another load of olives to us the next day.
This year we are lucky and honored to offer his oil in our bottles, under the Gold Series “Tuscan” label. If you are tempted to experience Sam’s oil, the limited production of 720 bottles is available only on our web site.
We are proud to announce once again, that our new oils have placed very well in this year’s competitions. Since Apollo’s first production 13 years ago, our oils have consistently shown exceptionally well. Reviewing all the awards from past competitions, we found that in the prestigious US competitions our oils have been awarded far more golds than silvers, and been recognized as Best of Class or Best of Show 50% of the time. And that’s not counting top recognitions in various European competitions over the years!
Apollo Extra Virgin Olive Oil Awards, 2001 – 2014 in US competitions
7 Best of Show
6 Best of Class
The 2014 competition results just came in, and here they are: internationally, from Italy, New York, Los Angeles, and locally, from Napa Valley:
Biol - International Competition for Organic Olive Oils in Bari, Italy
Mistral – Extra Gold
Sierra – Gold
LA County International Olive Oil Competition
Mistral – Gold
Frantoio – Gold
Sierra – Silver
Barouni – Silver
Tuscan – Silver
Napa Valley Olive Oil Competition
Mistral – Best of Class, Gold
Sierra – Silver
Barouni – Silver
Frantoio – Silver
Tuscan – Bronze
A recent study out of Madrid suggests that olive oil is good for our bones. A two year study was conducted which revealed that people who consumed higher amounts of olive oil also had higher amounts of a compound called osteocalcin. It is thought that the presence of osteocalcin is an indicator of stronger bones because it helps prevent insulin resistance which is associated with weaker bones.
Another study from researchers in Athens found that a diet high in olive oil and low in red meat was linked to healthier bone density in women. The beneficial effect is thought to be caused by the high antioxidant levels in real extra virgin olive oil. Yet another reason to eat the real thing.
Thankfully, the short answer is no. GMO stands for genetically modified organisms. These are plants and animals that have been genetically modified by scientists to produce favorable traits. They have many people concerned because the most common trait that is engineered into these plants is to resist pesticides so that more pesticides can be used to control weeds and pests.
The only known GMO experiment for olive trees was started at the University of Tuscia near Rome. It was an experiment to develop trees that could resist infections. In 2012 the Italian government ordered all the trees destroyed to comply with a 2002 law that banned field experiments involving GMO plants.
Olive trees have escaped the GMO craze because they do not lend themselves to intensive agricultural methods. Also, they have a tremendous biodiversity consisting of hundreds of cultivars so desirable traits can be found with traditional methods of cross breeding and grafting.
The absence of GMO’s and its highly unlikely development in the future is another reason to love olive oil. Almost all other vegetable oils, including corn oil, soy oil, cotton seed oil and many others, contain some GMO’s.
We are very proud of winning this Good Food Award because it is the only competition that includes sustainability as a critical component. This is the first year they have had a category for olive oils. The application included many questions pertaining to farming practices, processing, and packaging that were all aimed at choosing those producers with the highest sustainability standards. So with Apollo Olive Oil you can be sure you are not only getting the healthiest and highest quality olive oil, you are also getting the one using the highest standards of production from farm to table.
This is some fun comfort food. It is not really hard and it is tasty. You can really use any vegetables you like cut into bite size pieces.
1 cup of wheat or rice flour
1 cup of cold mineral water
1 small onion, cut in half then in strips
1 head of broccoli, cut in bite size pieces
12 fresh shrimp, shelled and deveined
1 bottle of Apollo Salute oil
3 tbsp of mayonnaise
1 tsp of Sriracha sauce
dash of lime
dash of salt
Pour a bottle of Apollo Salute oil into a wok and heat to 350 degrees.
Mix the water and flour in a bowl with a fork. The mixture should be a little watery as opposed to thick.
Using tongs dip the bite size morsels into the flour mixture shaking off the excess then place in the oil. Put as many in as you can without crowding. Cook in the oil until the flour coating turns a light brown, about 4-6 minutes. Remove the morsels shaking off the excess oil and place on paper bag and lightly salt. Continue until done.
For the dipping sauce combine all ingredients according to taste.
This batter makes a very light and crisp coating. The coating on the broccoli is not very visible after you are done but it comes out full of flavor. And contrary to popular opinion and much incorrect internet advice you can deep fry very safely and to wonderful results using real extra virgin olive oil.
With Apollo Olive Oil, you have several gift-giving options – the beautiful golden gift box, your gift message on a nice Holiday card, and the extended 15% holiday savings for orders over $100.
Now, in keeping with our Holiday tradition, when you place an order over $100 just enter the SUPERSAVER coupon code for the 15% discount. That’s a perfect way to stock your pantry AND do your holiday shopping in one transaction.
Our gift to you: A 15% savings PLUS free shipping on any order over $100 by using the coupon code SUPERSAVER.
This a great soup for the Fall season and it is quick and easy.
1 butternut squash
3 cloves of garlic
1 cup of chicken stock
1/4 cup of wine
1/2 cup of cream
1 teaspoon of nutmeg
salt and pepper
Your favorite Apollo Olive Oil
freshly grated parmesan cheese
Cut the butternut squash length wise and remove the seeds. Place on an oiled cookie sheet flat side down and roast in a 400 degree oven for 30-40 minutes.
When the squash is ready chop the garlic and onion and saute in a pot with Apollo olive oil until translucent.
Add the stock and the wine then scoop out the squash from the rind into the pot. Bring to a boil. Turn the heat to low and use a hand blender to puree the soup.
Add the cream and nutmeg then season to taste with the salt and pepper. And stock to thin or cream to thicken the soup according to taste.
Spoon into bowls and drizzle your favorite Apollo olive oil on top. Top with parmesan cheese.