Latest news with #EVOO
Time of India
5 days ago
- Health
- Time of India
Coconut oil vs olive oil: Which is better for heart health?
Walk down any health food aisle in the grocery store and you'll find bottles of different varieties of oil side by side, each flaunting health claims that promise a longer, better life. But when it comes to heart health, which of these trendy oils truly delivers? With so many cooking oils lining supermarket shelves, it's easy to get confused, especially when popular picks like coconut oil and olive oil claim several health benefits. T he answer lies not in marketing slogans, but in what science says, comparing their fat content, antioxidants, and long-term effects on your cardiovascular system. So, based on science-backed information, which one is better for your health? Olive oil Olive oil, particularly extra virgin olive oil (EVOO), has long been hailed as a cardiovascular champion due to its high levels of monounsaturated fats, antioxidants, and anti-inflammatory compounds. According to researchers from UC Davis and the American Heart Association, its rich content of oleic acid and polyphenols supports cardiovascular health, regulates blood pressure, reduces inflammation, and lowers the risk of diseases like type 2 diabetes and Alzheimer's. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like TV providers are furious: this gadget gives you access to all channels Techno Mag Learn More Undo Let's delve a little deeper. Rooted in the Mediterranean diet, which is consistently linked with lower rates of heart disease, one of EVOO's key ingredients is oleic acid, a monounsaturated fat that has been shown to reduce LDL (bad) cholesterol without affecting HDL (good) cholesterol. According to the American Heart Association , researchers found that those who ate more than half a tablespoon of olive oil each day had a 15% lower risk of having any kind of cardiovascular disease and a 21% lower risk of coronary heart disease. Replacing one teaspoon of butter, margarine, mayonnaise, or dairy fat with the same amount of olive oil lowered the risk of cardiovascular disease by 5% and coronary heart disease by 7%. Moreover, EVOO is rich in polyphenols, natural antioxidants that help reduce inflammation, improve blood vessel function, and protect LDL cholesterol from oxidative damage (a major trigger for atherosclerosis). Compounds like oleocanthal (acts like a natural ibuprofen, blocking enzymes that fuel inflammation), found only in extra virgin varieties, have even been compared to ibuprofen in their ability to reduce inflammation. A landmark 2013 study published in the New England Journal of Medicine found that people who consumed a Mediterranean diet rich in olive oil had a significantly lower risk of heart attack, stroke, and death from cardiovascular causes. Another study reveals that higher olive oil consumption correlates with lower risks of heart disease, stroke, and overall mortality, which are the key benefits of Mediterranean-style diets. Coconut oil Coconut oil, on the other hand, has gained popularity thanks to its high content of medium-chain triglycerides (MCTs), which, as per studies , are believed to be more easily metabolized by the liver and used as a quick energy source. While that may sound promising, the issue lies in the type of fat that coconut oil is mostly made of: saturated fat. Now, the saturated fat in coconut oil is typically 80–90%, with much of it being lauric and myristic acid. These fats increase both HDL ('good') and LDL ('bad') cholesterol. However, rising LDL remains a key risk factor for heart disease. A 2020 meta-analysis found that coconut oil raised LDL cholesterol levels more than unsaturated fats and vegetable oils, without clear evidence of long-term cardiovascular benefit, with no evidence of anti-inflammatory or blood sugar benefits. On the other hand, randomized trials provide mixed results. One BMJ Open study showed coconut oil didn't significantly raise LDL compared to olive oil, and even boosted HDL. However, the long-term benefits of coconut oil remain unclear. The American Heart Association has strongly advised against the use of coconut oil as a heart-healthy alternative. So while coconut oil may be better than trans fats or butter in limited quantities, it doesn't hold up against oils like EVOO when it comes to protecting your heart. Why olive oil is a clear winner Cholesterol control: A key advantage of olive oil lies in its fatty acid profile. EVOO is rich in monounsaturated fats, which lower LDL cholesterol and raise HDL cholesterol, striking a protective balance for the heart. EVOO also contains plant sterols and phenols that may interfere with cholesterol absorption and protect against oxidative damage. On the contrary, as per research , coconut oil elevates LDL significantly, by about 10 mg/dL or more, when compared to non-tropical oils. Stability under heat: When it comes to cooking, EVOO isn't just heart-healthy, it's heat-stable. Its phenolic compounds prevent degradation at high temperatures, making it a safer choice for sautéing and roasting than commonly believed. Meanwhile, coconut oil scores well in stability tests, but lacks the antioxidant protection EVOO offers, making it a poor choice in comparison to olive oil. Inflammation and beyond: Chronic inflammation is one of the silent drivers of heart disease. Olive oil's antioxidants and oleocanthal reduce inflammatory markers, supporting cardiovascular and mental health over the long term. Coconut oil, on the other hand, does not provide these anti-inflammatory compounds and may worsen inflammation by raising LDL. Which one to use in the kitchen? In terms of smoke point and cooking stability, both oils have their place: EVOO has a moderate smoke point (~375°F) and is excellent for sautéing, roasting, and salad dressings. Its antioxidants actually make it quite stable for most home cooking methods. It is ideal for dressing, drizzling, or low-to-medium heat cooking. Additionally, as EVOO is rich in heart-supportive fats and antioxidants, it makes it one of the healthiest pantry staples. However, consuming too much olive oil, despite its health benefits, can lead to weight gain, digestive issues, and potentially exacerbate inflammation. Additionally, the high fat content can upset the digestive system, causing discomfort like diarrhea, bloating, and flatulence. Coconut Oil, with a higher smoke point (~450°F for refined versions), is better suited for high-heat cooking and baking. It also has a strong flavor, which can be a plus or a minus depending on your dish. However, consuming too much coconut oil, which is high in saturated fat, can lead to increased levels of LDL (bad) cholesterol, potentially raising the risk of heart disease and stroke. It's also high in calories, and excessive intake without dietary adjustments could contribute to weight gain. Coconut oil is great for adding flavor to tropical, Asian, or baking recipes. Choose virgin or unrefined versions for better benefits, and limit intake to occasional use to avoid excess saturated fat. The final verdict? To sum it up in one line: use coconut oil sparingly, olive oil liberally. If heart health is your priority (as it should be), extra virgin olive oil should be your #1 choice. With decades of evidence supporting its ability to lower cholesterol, reduce inflammation, and decrease the risk of cardiovascular disease, EVOO is not just a kitchen staple; it's a medical recommendation. Coconut oil, on the other hand, while flavorful and trendy, should be seen more as an occasional indulgence than a daily go-to. If you enjoy the taste, use it on special occasions or maybe on weekend cooking. However, turning it into your daily cooking oil might not be in the best interest of your health. This article is for informational purposes only and is not intended to replace professional medical advice, diagnosis, or treatment. Always consult a qualified healthcare provider before making changes to your diet or using any product for health purposes.
Evening Standard
01-07-2025
- General
- Evening Standard
All the benefits of extra virgin olive oil — the best to buy and whether you should drink it
To identify single estate EVOO, read the label. It should clearly list where it's from, detailing the farm, not just the country. The producers may have used a blend of different olives on their farm, but this is different to mixing olives from different countries. It should also show a 'harvest date', not a 'best before', which will tell you how fresh it it produces is delicious and the 2024 'La Vialla' EVOO is no exception. It's got a spicy, peppery kick – signifying its high polyphenol content – and a pleasing grassy, fresh aroma. If you want reliable, high-quality EVOO, this place always delivers.
Forbes
10-06-2025
- General
- Forbes
The Essence Of Italian Olive Oils
Olive trees on a hillside near Loreto Aprutino, Abruzzo Everyone knows that there is no such thing as Italian food; instead we speak of the cuisine of a specific region, such as Piedmont, Tuscany, Sicily, Veneto and every one of the other regions of the country, 20 in all. Yet, when the conversation turns to Extra Virgin Olive Oil (EVOO), most of the attention is focused on only one region - Tuscany. Liguria receives notable press for its lighter-styled oils, while there has been a good amount of press about Sicilian oils, but in many countries, especially in the United States, Tuscany is considered the spiritual home of Italian EVOO. While I have tasted numerous EVOO from Tuscany and believe this is one of the best regions for this product, I want to call to attention three other regions where the oils are also excellent, namely Umbria, Marche and, my favorite region for EVOO, Abruzzo. I have to imagine that the fame of Tuscany has much to do with this region being the best known for its olive oils, but Abruzzo, Marche and Umbria are home to some of the finest EVOO in the world. The author's favorite region for Extra Virgin Olive Oil in Italy is Abruzzo. Here are three examples: Marina Cvetic, Tommaso Masciantonio and Ciavolich Most EVOO you see on retail shelves or on the table at an Italian restaurant in the US are produced by large companies. The quality ranges from average to very good, yet as they are made in large quantities, they are commercial in nature, and rarely communicate the potential of a top Italian EVOO. Those are produced by small to medium-size farms, some of them specializing in this product, while others are produced for or by wineries throughout Italy. Most oils are blends of at least two or three cultivars; in Tuscany and elsewhere, the most common at Frantoio, Leccino and Moraiolo. Some Tuscan producers will produce an oil from a single cultivar; a common choice is from Frantoio. Blending several varieties of olives will result in a less intense, often more pleasing oil, while one made from a single cultivar tends to produce a more full-bodied, often spicier oil. Producers in several regions have small productions of these single variety oils, which are called monocultivar. It's fascinating to taste the oils and compare them to blended ones, much in the same way as with a single vineyard wine as opposed to a blended one. It's not that the single variety oils or single site wines are better, it's that they're different, with blended offerings being more appealing to a wider range of consumers, while the more limited production oils and wines are meant for those with a more selective palate. Among the most interesting monocultivar oils include Ascolana Tenera from Marche (Montecappone produces an excellent example), Intosso (Tommaso Masciantonio, a great olive oil producer, makes a stellar version), and Dritta. This last cultivar is primarily found in Abruzzo in the commune of Loreto Aprutino, one of the true capitals of Italian EVOO. Several of the area's best wine producers, including Valentini and Ciavolich make their oils exclusively from Dritta, while another, such as Torre dei Beati makes a blended oil incorporating Dritta. Here are my notes on some of the most distinctive Italian extra virgin olive oils - all are from the 2024 harvest: Outstanding Ciavolich Monocultivar Dritta (Loreto Aprutino, Abruzzo) - Deep yellow green; aromas of green apple, celery and a hint of almond. Excellent balance and persistence; great fruitiness and minimal bitterness. Delicious! One of the most elegant and flavorful olive oils I have ever tasted. Masciantonio Monocultivar Intosso (Casoli, Abruzzo) - Beautiful deep yellow green. Aromas of dried tomato, basil, apple and freshly picked pea. Full-boded, this is quite rich on the palate and has medium-full bitterness along with a slightly savory finish. Outstanding and highly distinctive! Montecappone Monocultivar Ascolana Tenera (Jesi, Abruzzo) - Deep green with yellow hints. Aromas of celery, green apple and hints of almond and grass. Medium-full, with notable complexity, a lengthy finish and remarkable elegance; a marvelous oil with significant fruitiness and subtle bitterness. Excellent Antonelli Chiusa di Satriano (Montefalco, Umbria) - Medium-deep green; aromas of celery, asparagus and pine nut. Medium-full, this is quite rich and has notable persistence with a delicate bitterness in the finish. A lovely combination of appealing fruitiness and impressive harmony. Terre Stregate Primo Fiore (Guardia Sanframondi, Campania) - A blend of ancient varieties: Ortice, Ortolana and Racioppella. Bright medium-deep yellow green; aromas of celery, pea and asparagus. Medium-full, with excellent richness on the palate, this is a beautifully made oil that is deeply fruity and has only a slight trace of bitterness. Rocca di Montegrossi (Gaiole in Chianti, Tuscany) - Medium-deep green; attractive aromas of green apple, celery and green bean. Medium-full, this has a slight bitter finish, often referred to as the 'Tuscan itch.' Notes of fennel, grass and almond add complexity. Colle Massari 2024 (Montecucco, Tuscany) - Medium-deep green; aromas of green apple and celery. Medium-bodied with excellent ripeness, good acidity and persistence. Very appealing, nicely balanced with notable typicity, appealing grassy notes and almost no bitterness in the finish; beautifully balanced. Cantina Fratelli Pardi (Montefalco, Umbria) - Deep yellow green; aromas of green apple and celery. Medium-bodied, this has excellent fruit definition and impressive texture; the finish is quite harmonious. Very appealing, especially paired with soups and vegetables. Marina Cvetic (Teramo, Abruzzo) - Medium-deep green; aromas of artichoke, apple peel, grass and peapod. Medium-full, rich fruit, slight bitterness; well-rounded finish, elegant and very satisfying. Very Good Porto di Mola Monocultivar Itrana (Galluccio, Campania) - Medium-deep green; aromas of apple, celery and almond. Medium-bodied with very good harmony and a delicate bitterness. Bocale 2024 (Montefalco, Umbria) - Medium-deep green; aromas of celery, apple peel and a hint of pepper. Medium-bodied, this has a dry finish with almost no bitterness. Straightforward and nicely balanced, though a bit light. Marina Cvetic (Teramo, Umbria) Medium-deep green; aromas of artichoke, apple peel, grass and peapod. Medium-full, rich fruit, slight bitterness; well-rounded finish, elegant and very satisfying. (91)
Yahoo
27-05-2025
- Business
- Yahoo
Radical Transparency Bears Fruit: California Olive Ranch Earns Seed Oil Free Certification
California Olive Ranch is the first producer of Extra Virgin Olive Oil to display the Seed Oil Free Certified™ Seal CHICO, Calif., May 27, 2025--(BUSINESS WIRE)--Rooted in innovation and radical transparency, California Olive Ranch has grown into the largest domestic grower of olives for Extra Virgin Olive Oil (EVOO) by challenging industry norms, ensuring the quality, authenticity, and integrity of their products for more than 20 years. As the first retail brand offering Extra Virgin Olive Oil to earn the Seed Oil Free Certified™ Seal, California Olive Ranch continues to elevate standards with certification across their full lineup of dressings, marinades, and avocado blend cooking oils. "We pride ourselves on going above and beyond by proudly disclosing place-of-origin, harvest season, and quality testing results on every bottle of our cold-pressed Extra Virgin Olive Oil," said Mary Mori, VP of Product & Quality for California Olive Ranch. "Seed Oil Free Certification guarantees customers who choose to avoid seed oils can confidently enjoy all our Extra Virgin Olive Oils, avocado blend, and vinaigrettes. It reflects our core value of radical transparency to continually verify all our products meet the highest standards of purity." Known for their robust quality assurance program, California Olive Ranch are the first producers of Extra Virgin Olive Oil (EVOO) to earn the Seed Oil Free Certified Seal, affirming that the brands' olive oils, avocado oil, flavored oils, vinaigrettes and marinades and other ingredients are free from seed oil adulteration and meet the highest quality standards. "The Seed Oil Free Certified Seal offers verified assurance in a market where premium oils, especially extra virgin olive and avocado oils, are being sought out by consumers for their incredible flavor, health benefits, and heat stability," said Jonathan Rubin, CEO and founder of the Seed Oil Free Alliance. "California Olive Ranch has led the industry in innovation, sustainability, and quality assurance for decades. This dedication to what they call 'Radical Transparency' is why California Olive Ranch makes a perfect partner for Seed Oil Free Certification." The certification process included lab testing for purity and comprehensive third-party audits of California Olive Ranch's supply chain and formulation practices. All tests are aligned with globally recognized standards, including the International Olive Council (IOC), Codex Alimentarius, and the Food Chemicals Codex (FCC). These protocols ensure that every Seed Oil Free Certified product is free from contamination with adulterants such as soybean, canola, and corn oil. To become Seed Oil Free Certified, the brand reformulated certain sauces and dressings by replacing carrier oils that contained trace amounts of seed oil with MCT oil. California Olive Ranch's commitment to purity, ingredient integrity, and consumer transparency is now represented with the Seed Oil Free Certified Seal (pictured). All California Olive Ranch and Lucini products bearing the Seed Oil Free Certified Seal can be found at and grocery stores nationwide. California Olive Ranch 100% California Avocado Blends 100% California EVOO 100% California EVOO Reserve Collection Global EVOO Blends - Medium, Mild & Robust EVOO-based Vinaigrettes EVOO-based Marinades Black Truffle Flavored EVOO Roasted Garlic Flavored EVOO Jalapeño Herb Flavored EVOO Lucini Organic Everyday EVOO Premium Select EVOO Organic Premium Select EVOO Delicate Lemon Flavored Oil Garden Basil Flavored Oil Robust Garlic Flavored Oil Brands like California Olive Ranch, which do not emphasize health trends around seed oils, recognize the importance of transparency in light of modern dietary shifts. Refined seed oils, virtually absent before the 20th century, now supply over 20% of daily calories for many Americans. Consumers are seeking healthy cooking oil alternatives or avoiding seed oils entirely, driven by a desire for more traditional and less industrially processed ingredients in the foods they choose. "We rigorously evaluate all of the products made from our own cold-pressed extra virgin olive oil and work closely with external certifying bodies like the Seed Oil Free Alliance because customers deserve to know they're buying the best," said Mori. "The Seed Oil Free Certified seal is a trusted indicator that our products meet the highest standards for transparency and quality. It reflects our commitment to offering products aligned with consumer values." Winner of over 260 awards at international tasting competitions, California Olive Ranch is the nation's largest producer of olives for extra virgin olive oil. As a leading innovator in olive cultivation, harvesting, and milling, the company has remained dedicated to environmental stewardship, fanatical about quality, and operated with radical transparency since its founding in 1998. In addition to Seed Oil Free Certified, the company maintains several third-party certifications that meet the industry's highest standards, including Certified Extra Virgin, Non-GMO Project Verified, USDA Organic, and Certified Regenerative by AGW. About California Olive Ranch Founded in 1998, California Olive Ranch is the largest grower of olives for extra virgin olive oil in the state of California. With a history of blending tradition with innovation in the cultivating, harvesting and milling of olives, the company is highly regarded for its award-winning, high quality and approachable olive oil. Selling a variety of oils, sauces, dressings and vinegars under the California Olive Ranch® and Lucini® brands, the company is committed to transparency and sustainable practices in both growing, and packaging, all while offering artisan quality at an accessible price point. California Olive Ranch also partners with numerous family farmers throughout the state of California as well as around the world to produce its products. These partners share the same high standards, sustainable farming practices and premium production methods. For more information, please visit About Seed Oil Free Certified™ The Seed Oil Free Alliance is a third-party certifying organization behind the world's first Seed Oil Free Certified™ Seal for qualifying food and consumer products. The Seed Oil Free Certified Seal guarantees that certified products have undergone auditing and independent laboratory testing to ensure the purity of added oils and refined fat ingredients. Supporting the Seed Oil Free Alliance in its mission to advance the availability of seed-oil-free food options through trust, transparency, and education is an advisory panel of public health and nutrition experts, led by Dr. Andrew Weil. More information can be found at View source version on Contacts Jonathan Rubinjonathan@ (561) 501-1710 Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Business Wire
27-05-2025
- Business
- Business Wire
Radical Transparency Bears Fruit: California Olive Ranch Earns Seed Oil Free Certification
CHICO, Calif.--(BUSINESS WIRE)--Rooted in innovation and radical transparency, California Olive Ranch has grown into the largest domestic grower of olives for Extra Virgin Olive Oil (EVOO) by challenging industry norms, ensuring the quality, authenticity, and integrity of their products for more than 20 years. As the first retail brand offering Extra Virgin Olive Oil to earn the Seed Oil Free Certified™ Seal, California Olive Ranch continues to elevate standards with certification across their full lineup of dressings, marinades, and avocado blend cooking oils. 'The Seed Oil Free Certified seal is a trusted indicator that our products meet the highest standards for transparency and quality. It reflects our commitment to offering products aligned with consumer values.' Mary Mori, VP of Product & Quality Share 'We pride ourselves on going above and beyond by proudly disclosing place-of-origin, harvest season, and quality testing results on every bottle of our cold-pressed Extra Virgin Olive Oil,' said Mary Mori, VP of Product & Quality for California Olive Ranch. 'Seed Oil Free Certification guarantees customers who choose to avoid seed oils can confidently enjoy all our Extra Virgin Olive Oils, avocado blend, and vinaigrettes. It reflects our core value of radical transparency to continually verify all our products meet the highest standards of purity.' Known for their robust quality assurance program, California Olive Ranch are the first producers of Extra Virgin Olive Oil (EVOO) to earn the Seed Oil Free Certified Seal, affirming that the brands' olive oils, avocado oil, flavored oils, vinaigrettes and marinades and other ingredients are free from seed oil adulteration and meet the highest quality standards. 'The Seed Oil Free Certified Seal offers verified assurance in a market where premium oils, especially extra virgin olive and avocado oils, are being sought out by consumers for their incredible flavor, health benefits, and heat stability,' said Jonathan Rubin, CEO and founder of the Seed Oil Free Alliance. 'California Olive Ranch has led the industry in innovation, sustainability, and quality assurance for decades. This dedication to what they call 'Radical Transparency' is why California Olive Ranch makes a perfect partner for Seed Oil Free Certification.' The certification process included lab testing for purity and comprehensive third-party audits of California Olive Ranch's supply chain and formulation practices. All tests are aligned with globally recognized standards, including the International Olive Council (IOC), Codex Alimentarius, and the Food Chemicals Codex (FCC). These protocols ensure that every Seed Oil Free Certified product is free from contamination with adulterants such as soybean, canola, and corn oil. To become Seed Oil Free Certified, the brand reformulated certain sauces and dressings by replacing carrier oils that contained trace amounts of seed oil with MCT oil. California Olive Ranch's commitment to purity, ingredient integrity, and consumer transparency is now represented with the Seed Oil Free Certified Seal (pictured). All California Olive Ranch and Lucini products bearing the Seed Oil Free Certified Seal can be found at and grocery stores nationwide. California Olive Ranch Lucini Brands like California Olive Ranch, which do not emphasize health trends around seed oils, recognize the importance of transparency in light of modern dietary shifts. Refined seed oils, virtually absent before the 20th century, now supply over 20% of daily calories for many Americans. Consumers are seeking healthy cooking oil alternatives or avoiding seed oils entirely, driven by a desire for more traditional and less industrially processed ingredients in the foods they choose. 'We rigorously evaluate all of the products made from our own cold-pressed extra virgin olive oil and work closely with external certifying bodies like the Seed Oil Free Alliance because customers deserve to know they're buying the best,' said Mori. 'The Seed Oil Free Certified seal is a trusted indicator that our products meet the highest standards for transparency and quality. It reflects our commitment to offering products aligned with consumer values.' Winner of over 260 awards at international tasting competitions, California Olive Ranch is the nation's largest producer of olives for extra virgin olive oil. As a leading innovator in olive cultivation, harvesting, and milling, the company has remained dedicated to environmental stewardship, fanatical about quality, and operated with radical transparency since its founding in 1998. In addition to Seed Oil Free Certified, the company maintains several third-party certifications that meet the industry's highest standards, including Certified Extra Virgin, Non-GMO Project Verified, USDA Organic, and Certified Regenerative by AGW. About California Olive Ranch Founded in 1998, California Olive Ranch is the largest grower of olives for extra virgin olive oil in the state of California. With a history of blending tradition with innovation in the cultivating, harvesting and milling of olives, the company is highly regarded for its award-winning, high quality and approachable olive oil. Selling a variety of oils, sauces, dressings and vinegars under the California Olive Ranch® and Lucini® brands, the company is committed to transparency and sustainable practices in both growing, and packaging, all while offering artisan quality at an accessible price point. California Olive Ranch also partners with numerous family farmers throughout the state of California as well as around the world to produce its products. These partners share the same high standards, sustainable farming practices and premium production methods. For more information, please visit About Seed Oil Free Certified™ The Seed Oil Free Alliance is a third-party certifying organization behind the world's first Seed Oil Free Certified™ Seal for qualifying food and consumer products. The Seed Oil Free Certified Seal guarantees that certified products have undergone auditing and independent laboratory testing to ensure the purity of added oils and refined fat ingredients. Supporting the Seed Oil Free Alliance in its mission to advance the availability of seed-oil-free food options through trust, transparency, and education is an advisory panel of public health and nutrition experts, led by Dr. Andrew Weil. More information can be found at
