- 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 taster by the International Olive Council

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

Mr. Tom Mueller, Extra Virginity www.truthinoliveoil.com

IGP 100% ITALIAN PURE GREEK LIGHT INFUSED LITE OLIVE OIL 100% PURE EXTRA LIGHT SPANISH DOP EXTRA VIRGIN COLD PRESS MILD TASTE NO CHOLESTEROL

Why do you purchase EVOO?

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)

EVOO vs. Virgin, Olive Oil, Pommace Oil… • By definition, extra virgin olive oil is without flaws. Any oil 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 olive oil!

What is the difference? TYPE MADE FROM PRODUCTION FURTHER ADDITIVE ACIDITY APPEARANCE METHOD PROCESSING EXTRA VIRGIN OLIVES PRESS NONE NONE <0.8% Green OLIVE OIL VIRGIN OLIVE OLIVES PRESS REFINING PRESERVATIVES <2.0% Deep yellow OIL PURE OLIVE OIL OLIVES PRESS REFINING PRESERVATIVES <2.0% Yellow, very pale POMMACE OIL OLIVE SOLVENT REFINING PRESERVATIVES >2.0% Very pale or POMMACE EXTRACTION clear TYPE OLIVE FLAVOR POLYPHENOLS CALORIES PER SERVING The calories EXTRA VIRGIN MED - HIGH MED - HIGH 120 are the same. OLIVE OIL Why not make VIRGIN OLIVE OIL NONE ALMOST NONE 120 them worth PURE OLIVE OIL NONE ALMOST NONE 120 it? POMMACE OIL NONE NONE 120

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

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 oils • 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!

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

LOW PRICED, Harvest & Crushing INDUSTRIAL BRANDS LUCINI SEPTEMBER OCTOBER NOVEMBER DECEMBER

Harvest & Crushing Two methods:

Country of Origin ES = Spain, GR = Greece This imported “ Italian ” extra virgin olive oil doesn’t even contain Italian olives!

Problems Plaguing the Olive Oil Set. “Butter” flavored olive oil? Special Selection COOSUR “ Extra Virgin Olive Oil” is LAMPANTE/POMMACE OIL!

Extra Virgin Olive Oil Tasting