- Top rated ITALIAN EVOO
- Best-selling EVOO of the top 5 oils
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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
PURE
LITE
LIGHT
100% PURE
100% ITALIAN
SPANISH
GREEK
DOP
COLD PRESS
IGP
OLIVE OIL
EXTRA VIRGIN
EXTRA LIGHT
INFUSED
NO CHOLESTEROL MILD TASTE
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 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?
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
Harvest & Crushing
SEPTEMBER OCTOBER NOVEMBER DECEMBER
LUCINI
LOW PRICED, INDUSTRIAL BRANDS
Harvest & Crushing
Two methods:
Country of Origin
This imported “Italian” extra virgin olive oil doesn’t even contain Italian olives!
ES = Spain, GR = Greece
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