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- Top rated ITALIAN EVOO - Best-selling EVOO of the top 5 oils - - - PowerPoint PPT Presentation
- Top rated ITALIAN EVOO - Best-selling EVOO of the top 5 oils - - - PowerPoint PPT Presentation
- Top rated ITALIAN EVOO - Best-selling EVOO of the top 5 oils - Over 8 MILLION readers each month What Your Mother Never Told You About Olive Oil David Neuman, President David Neuman, IOC Master Taster David Neuman is a certified master
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- Top rated ITALIAN EVOO
- Best-selling EVOO of the top 5 oils
- Over 8 MILLION readers each month
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What Your Mother Never Told You About Olive Oil
David Neuman, President
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David Neuman, IOC Master Taster
David Neuman is a certified master taster by the International Olive Council
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Intensive Tasting Seminars – SFO + NYC
Extra Virgin Olive Oil Professional Tasting Seminars Sponsored by Lucini Italia
San Francisco, January 17 & 18:
- Partnership with ONAOO, the official tasting school and authority of the International Olive Council
- Over 50 buyers, producers, scientist and olive oil enthusiasts attended
- Keynote address and discussion led by Tom Mueller
New York City, June 27 & 28:
- Partnership with Extra Virgin Alliance (EVA), a non-profit organization that is dedicating to restoring trust
in the marketplace of both the trade and consumers
- 75 attendees
- Course will be taught by olive oil experts
- Market panel discussion with some of the categories leading producers, influencers,
and marketers
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- Mr. Tom Mueller, Extra Virginity
www.truthinoliveoil.com
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PURE LITE LIGHT 100% PURE 100% ITALIAN SPANISH GREEK DOP COLD PRESS IGP OLIVE OIL EXTRA VIRGIN
EXTRA LIGHT
INFUSED NO CHOLESTEROL MILD TASTE
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Why do you purchase EVOO?
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What is EVOO?
- Olive oil must meet two sets of requirements to be considered “extra virgin” in the US:
- Organoleptic (Taste) Standards:
- The oil must have “Fruity” (green or ripe) attributes and possess ZERO defects
- High quality extra virgin olive oils are “Bitter” and “Pungent”
- Defects include: Rancidity, Fusty, Muddy Sediment, Winey
- Chemical Standards (IOC):
(acidity)
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EVOO vs. Virgin, Olive Oil, Pommace Oil…
- By definition, extra virgin olive oil is without flaws. Any
- il failing a organoleptic and/or chemical test is NOT
extra virgin, but is a
- Virgin Olive Oil
- Olive Oil
- Refined Olive Oil
- Pommace/Lampante Oil
Non-extra virgin oils LACK the health benefits you are looking for in extra virgin
- live oil!
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What is the difference?
TYPE MADE FROM PRODUCTION METHOD FURTHER PROCESSING ADDITIVE ACIDITY APPEARANCE
EXTRA VIRGIN OLIVE OIL OLIVES PRESS NONE NONE <0.8% Green VIRGIN OLIVE OIL OLIVES PRESS REFINING PRESERVATIVES <2.0% Deep yellow PURE OLIVE OIL OLIVES PRESS REFINING PRESERVATIVES <2.0% Yellow, very pale POMMACE OIL OLIVE POMMACE SOLVENT EXTRACTION REFINING PRESERVATIVES >2.0% Very pale or clear
TYPE OLIVE FLAVOR POLYPHENOLS CALORIES PER SERVING
EXTRA VIRGIN OLIVE OIL MED - HIGH MED - HIGH 120 VIRGIN OLIVE OIL NONE ALMOST NONE 120 PURE OLIVE OIL NONE ALMOST NONE 120 POMMACE OIL NONE NONE 120
The calories are the same. Why not make them worth it?
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Why is EVOO good for you? “The health benefits of olive oil are 99 percent related to the presence of the phenolic compounds, not the oil itself.”
- Nasir Malik, research plant physiologist at the U.S.
Department of Agriculture’s Agricultural Research Service
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It’s all about the Polyphenols.
Polyphenols are powerful antioxidants that reduce cancer risk and heart disease, American’s number one killer.
Not all extra virgin olive oils are created equal – especially when it comes to Polyphenol content.
- Lucini has over TWICE the amount of Polyphenols as other extra virgin olive
- ils
- Why? Olives must be harvested from older, more mature trees in the
beginning of the harvest, when the olives are green, in order to capture the maximum amount of Polyphenols.
Not only are Polyphenols medicinal and GOOD for you, they protect the oil!
- High-quality extra virgin olive oils rich in Polyphenols are more shelf stable
and less effected by light and heat. So YES, you can use high-quality
extra virgin olive oil in high heat cooking applications!
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EVOO vs. Virgin, Olive Oil, Pommace Oil…
The base of “pure” olive oil and “light tasting” olive oil
Lucini’s estate DOES NOT sell pommace to any one for further processing – it is returned to the groves and used as fertilizer. Italy 2012
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Harvest & Crushing
SEPTEMBER OCTOBER NOVEMBER DECEMBER LUCINI LOW PRICED, INDUSTRIAL BRANDS
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Harvest & Crushing
Two methods:
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Country of Origin
This imported “Italian” extra virgin olive oil doesn’t even contain Italian olives!
ES = Spain, GR = Greece
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Problems Plaguing the Olive Oil Set.
“Butter” flavored olive oil?
Special Selection COOSUR “Extra Virgin Olive Oil” is LAMPANTE/POMMACE OIL!
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