Benefits of EVOO & Balsamic Vinegars
Extra Virgin Olive Oil (EVOO)
While nutritionists have long touted the health benefits of true extra virgin olive oil (EVOO), in lowering cholesterol and controlling insulin levels, most consumers assume all olive oil is the same. In fact, 69% of olive oils sold through commercial outlets are not extra virgin, though the labeling claims they are. Olive oil is loosely regulated in the U.S. and the true health benefits greatly diminish through inferior oil and improper storage. A University of California at Davis study blind tested 14 imported and five California brands of products we see on the grocery store shelves every day. Names such as Bertolli, Filippo Berio and even Newmans Own Organics fell below the standards set for EVOO.
Only the first press of olives can be termed ‘extra virgin’. The olives are picked slightly under-ripe and must be pressed within two to six hours of being harvested. Infused oils, such as the blood orange or mushroom and sage flavors offered by Monadnock Oil and Vinegar, can not be labeled extra virgin because of being altered. Yet these products begin with the very best extra virgin oils, so they contain all the nutritional value of the unflavored oil. Olive oil is very high in vitamin E and beta-carotene. Other known benefits include anti-inflammatory properties, improved cognitive and memory function and digestive health.
While nutritionists have long touted the health benefits of true extra virgin olive oil (EVOO), in lowering cholesterol and controlling insulin levels, most consumers assume all olive oil is the same. In fact, 69% of olive oils sold through commercial outlets are not extra virgin, though the labeling claims they are. Olive oil is loosely regulated in the U.S. and the true health benefits greatly diminish through inferior oil and improper storage. A University of California at Davis study blind tested 14 imported and five California brands of products we see on the grocery store shelves every day. Names such as Bertolli, Filippo Berio and even Newmans Own Organics fell below the standards set for EVOO.
Only the first press of olives can be termed ‘extra virgin’. The olives are picked slightly under-ripe and must be pressed within two to six hours of being harvested. Infused oils, such as the blood orange or mushroom and sage flavors offered by Monadnock Oil and Vinegar, can not be labeled extra virgin because of being altered. Yet these products begin with the very best extra virgin oils, so they contain all the nutritional value of the unflavored oil. Olive oil is very high in vitamin E and beta-carotene. Other known benefits include anti-inflammatory properties, improved cognitive and memory function and digestive health.
You can easily substitute olive oil for butter or margarine by using this convenient conversion chart.
Balsamic Vinegar
Balsamic vinegar falls into the same trap of consumer ignorance. Look carefully on the label of the jar on your grocery store shelf and you will see caramel and sugar added. True balsamic is made from the unfermented juice of the white Trebbiano grapes in northern Italy. It’s an excellent source of calcium, iron, magnesium and potassium. This results in many health benefits such as aiding in weight loss, improving blood sugar levels and strengthening the immune system.
While the balsamics taste sweet, they only contain the sugars from the fruits. There is no added sugars. Typically, the balsamic vinegars contain 6 grams of sugar per tablespoon. The exception is the Maple Dark Balsamic Vinegar, which contains 8 grams of sugar per tablespoon.
Balsamic vinegar falls into the same trap of consumer ignorance. Look carefully on the label of the jar on your grocery store shelf and you will see caramel and sugar added. True balsamic is made from the unfermented juice of the white Trebbiano grapes in northern Italy. It’s an excellent source of calcium, iron, magnesium and potassium. This results in many health benefits such as aiding in weight loss, improving blood sugar levels and strengthening the immune system.
While the balsamics taste sweet, they only contain the sugars from the fruits. There is no added sugars. Typically, the balsamic vinegars contain 6 grams of sugar per tablespoon. The exception is the Maple Dark Balsamic Vinegar, which contains 8 grams of sugar per tablespoon.