Mediterranean Diet With Extra Olive Oil May Lower Breast Cancer Risk
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You can follow her \u003ca href=\"http://solutionsnaturopathiccare.com/blog/\">food and nutrition blog\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Dara Thompson | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/darathompson"},"kimwesterman":{"type":"authors","id":"5575","meta":{"index":"authors_1591205172","id":"5575","found":true},"name":"Kim Westerman","firstName":"Kim","lastName":"Westerman","slug":"kimwesterman","email":"kim.westerman@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_124338":{"type":"posts","id":"bayareabites_124338","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124338","score":null,"sort":[1515518811000]},"guestAuthors":[],"slug":"everything-you-need-to-know-about-olive-oil","title":"Everything You Need to Know About Olive Oil","publishDate":1515518811,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Olive oil, which is simply juice pressed from olives, has been an important part of Mediterranean cooking for thousands of years\u003c/strong>. The highest grade, called extra-virgin, is lively, bright, and full- bodied, with flavors ranging from peppery to buttery depending on the varieties of olives used and how ripe they were when harvested. In the Mediterranean, Spain is the leading producer of olive oil, followed by Italy and Greece. In the United States, California is the top producer (and in fact is the source of \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1637-supermarket-extra-virgin-olive-oil\" target=\"_blank\" rel=\"noopener\">our winning supermarket extra-virgin olive oil\u003c/a>).\u003c/p>\n\u003ch2>Olive Oil is Healthy\u003c/h2>\n\u003cp>We use extra-virgin olive oil (EVOO) as our main cooking oil as well as in raw applications. \u003cstrong>Olive oil supports one of the main pillars of the Mediterranean Diet Pyramid: to eat more healthy fats and fewer saturated fats\u003c/strong>. It is high in monounsaturated fatty acids, which are healthy fats, and also contains important minor components including antioxidants and other beneficial phytochemicals, plant-derived compounds thought to protect against disease. Studies have also shown that people who regularly include olive oil in their diets have lower rates of heart disease, lower blood pressure, and reduced rates of diabetes and some cancers.\u003c/p>\n\u003ch2>The Fresher the Olive Oil, the Better\u003c/h2>\n\u003cp>\u003cstrong>Olive oil tastes great when it’s fresh\u003c/strong>. But olives are highly perishable, and their complex flavor degrades quickly, which makes producing—and handling—a top-notch oil time-sensitive, labor-intensive, and expensive.\u003c/p>\n\u003cfigure id=\"attachment_124343\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20.jpeg\">\u003cimg class=\"size-full wp-image-124343\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20.jpeg\" alt=\"Olive oil isn't just for drizzling over greens—you can also bake cakes with it!\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Olive oil isn't just for drizzling over greens—you can also bake cakes with it! \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>It’s OK to Cook with Extra-Virgin Olive Oil\u003c/h2>\n\u003cp>Although conventional wisdom says that you shouldn’t cook with olive oil since its smoke point is low, we have found that this is not the case. \u003cstrong>With a smoke point of 410 degrees, extra-virgin olive oil is fine for most cooking applications, even frying\u003c/strong>. However, we don’t usually use olive oil for frying because it is not economical to use in large quantities.\u003c/p>\n\u003ch2>Olive Oil is Versatile\u003c/h2>\n\u003cp>\u003cstrong>Extra-virgin olive oil is of course a starring player in salad dressings, but we also use it as a condiment on vegetables, pastas, bean dishes, and grilled fish, and as a source of richness and body in soups and sauces\u003c/strong>. Since olive oil is a pricey purchase, we use what we term “supermarket” extra-virgin olive oil for everyday cooked applications and save the most flavorful “high-end” EVOO for drizzling.\u003c/p>\n\u003cfigure id=\"attachment_124342\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020.jpeg\">\u003cimg class=\"size-full wp-image-124342\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020.jpeg\" alt=\"Scallops, pan seared with olive oil (and drizzled with an olive oil, orange, and lime dressing).\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scallops, pan seared with olive oil (and drizzled with an olive oil, orange, and lime dressing). \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>How to Buy Olive Oil\u003c/h2>\n\u003cp>\u003cstrong>Buying extra-virgin olive oil in American supermarkets can be a tricky business\u003c/strong>. The standards of the \u003ca href=\"http://www.internationaloliveoil.org/\" target=\"_blank\" rel=\"noopener\">International Olive Council\u003c/a> (IOC), the industry’s worldwide governing body, are not enforced in the U.S., and a widely reported 2010 study from the \u003ca href=\"http://olivecenter.ucdavis.edu/\" target=\"_blank\" rel=\"noopener\">Olive Center at the University of California, Davis\u003c/a>, revealed that 69 percent of tested supermarket olive oils sold as “extra-virgin” were actually lesser grades being passed off at premium prices.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since then, the U.S. olive oil industry has taken steps to be more stringent. The state of California, where olive oil production has grown tenfold over the past decade, passed the California Department of Food and Agriculture olive oil standard in 2014. The most stringent standard in the country, it is mandatory for medium-and large-scale \u003ca href=\"https://www.americastestkitchen.com/taste_tests/475-california-extra-virgin-olive-oils\" target=\"_blank\" rel=\"noopener\">California olive oil\u003c/a> production. In 2010, the U.S. Department of Agriculture (USDA) adopted chemical and sensory standards for olive oil grades similar to those established by the IOC. The USDA standard, however, is voluntary and rarely enforced, so choosing the right extra-virgin olive oil is a challenge, to say the least.\u003c/p>\n\u003ch2>Finding the Best Olive Oil\u003c/h2>\n\u003cp>\u003cstrong>To find the best “everyday” olive oil, we tasted 10 supermarket extra-virgin olive oils plain, with bread, over tomatoes and mozzarella, and in vinaigrette served on salad greens\u003c/strong>. We also sent each of the oils to an independent laboratory for chemical evaluation and to 10 trained olive oil tasters to get a second opinion on their flavor quality.\u003c/p>\n\u003cp>Our tasters were underwhelmed by the supermarket choices, but in the end, one oil stood out above the rest: California Olive Ranch Everyday Extra Virgin Olive Oil. We discovered that this largely boils down to the company’s control over every stage of the production process. The company uses a relatively new growing and harvesting process called super-high-density planting, in which the trees are planted together much more tightly than they would be in traditional groves.\u003c/p>\n\u003cp>As a result, the olives can be harvested by machines more efficiently than they would be if they were picked by hand. (Speed is of the essence, since olives begin to change flavor from the moment they are separated from the tree and must be pressed as quickly as possible to ensure that they retain the desired flavor profile.) Then, by bottling very close to the source, the company cuts out the risk that the oil will oxidize and spoil during transport to another facility.\u003c/p>\n\u003cp>And unlike some producers that sell their oil in clear glass or even plastic bottles, which expose the oil to more damaging light, our winning manufacturer uses dark-green glass bottles that help shield the oil. The upshot of all these factors: fresher and cheaper olive oil. While it costs more than mediocre oils from industrial bottlers, it’s far less expensive than our high-end extra-virgin favorite, Gaea Fresh.\u003c/p>\n\u003cp>\u003cstrong>When it comes to high-end olive oils, more expensive ones aren’t always better\u003c/strong>. Our winning high-end oil, Gaea Fresh, hails from Greece and, at half the price of some of the other oils in our tasting lineup, won’t break the bank. It won points with tasters for its bold yet nicely balanced flavor. We recommend using this oil in raw applications only.\u003c/p>\n\u003cfigure id=\"attachment_124341\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Marinated_Olives-4.jpeg\">\u003cimg class=\"size-full wp-image-124341\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Marinated_Olives-4.jpeg\" alt=\"Several varieties of marinated olives.\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Several varieties of marinated olives. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Types of Olives Used to Make Olive Oil\u003c/h2>\n\u003cp>\u003cstrong>There are over a thousand varieties of olives with a few dozen cultivated varieties that are commercially dominant\u003c/strong>. Some of the most commonly found varieties in the U.S. market are Arbequina and Picual from Spain, Koroneiki from Greece, and Coratina from Italy. Arbequina is noted for its ripe fruitiness, low bitterness, and pungency. Picual is very fruity with medium bitterness and pungency. Koroneiki is strongly fruity and herbaceous, with mild bitterness and pungency. Coratina is strongly green, herbaceous, bitter, and pungent.\u003c/p>\n\u003ch2>Keeping Olive Oil Fresh\u003c/h2>\n\u003cp>These three things can help you assess the quality of an extra-virgin olive oil before you buy it.\u003c/p>\n\u003cp>\u003cstrong>Harvest Date\u003c/strong>: A “best by” date might be 24 to 32 months after the oil was bottled, which in turn can be one to two years after it was pressed—so by the time that “best by” date rolls around, the oil could be about four years old. \u003cstrong>A harvest date is a more precise indication of freshness\u003c/strong>, since olive oil begins to degrade about 18 months after harvest. Look for the most recent date (certainly within the last 12 months), and note that in Europe and the United States, olives are harvested in the fall and winter, so most bottles list the previous year.\u003c/p>\n\u003cp>\u003cstrong>Dark Glass\u003c/strong>: Avoid clear glass; dark glass shields the oil from damaging light. Avoid clear plastic, too; it’s not a good barrier to light or air.\u003c/p>\n\u003cp>\u003cstrong>Oil Origin\u003c/strong>: Bottlers often print where their oil has been sourced from on the label; look for oil that has been sourced from a single country.\u003c/p>\n\u003ch2>Storing Olive Oil\u003c/h2>\n\u003cp>\u003cstrong>Never keep olive oil on your kitchen counter, since strong sunlight will oxidize the chlorophyll in the oil, producing stale, harsh flavors\u003c/strong>. Keeping your olive oil next to the stove is also a bad idea as heat accelerates spoilage. We recommend storing oil in a dark pantry or cupboard; do not store olive oil in the fridge, as it can become cloudy, thick, and viscous and can take a few hours to return to normal. You can keep unopened oil for about a year; but once opened, it lasts only about three months—so don’t buy in bulk. And if possible, check the harvest date to ensure the freshest bottle possible.\u003c/p>\n\u003cp>To check for freshness, pour a little oil in a small glass and sniff it. If it reminds you of crayons or stale walnuts, toss it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.americastestkitchen.com/articles/499-everything-you-need-to-know-about-olive-oil\" target=\"_blank\" rel=\"noopener\">America's Test Kitchen\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"How to shop for, cook with, and store olive oil.","status":"publish","parent":0,"modified":1515518811,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1462},"headData":{"title":"Everything You Need to Know About Olive Oil | KQED","description":"How to shop for, cook with, and store olive oil.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"124338 https://ww2.kqed.org/bayareabites/?p=124338","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/09/everything-you-need-to-know-about-olive-oil/","disqusTitle":"Everything You Need to Know About Olive Oil","nprByline":"\u003cstrong>\u003ca href=\"https://www.americastestkitchen.com/articles/499-everything-you-need-to-know-about-olive-oil\">America's Test Kitchen\u003c/strong>\u003c/a>","path":"/bayareabites/124338/everything-you-need-to-know-about-olive-oil","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Olive oil, which is simply juice pressed from olives, has been an important part of Mediterranean cooking for thousands of years\u003c/strong>. The highest grade, called extra-virgin, is lively, bright, and full- bodied, with flavors ranging from peppery to buttery depending on the varieties of olives used and how ripe they were when harvested. In the Mediterranean, Spain is the leading producer of olive oil, followed by Italy and Greece. In the United States, California is the top producer (and in fact is the source of \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1637-supermarket-extra-virgin-olive-oil\" target=\"_blank\" rel=\"noopener\">our winning supermarket extra-virgin olive oil\u003c/a>).\u003c/p>\n\u003ch2>Olive Oil is Healthy\u003c/h2>\n\u003cp>We use extra-virgin olive oil (EVOO) as our main cooking oil as well as in raw applications. \u003cstrong>Olive oil supports one of the main pillars of the Mediterranean Diet Pyramid: to eat more healthy fats and fewer saturated fats\u003c/strong>. It is high in monounsaturated fatty acids, which are healthy fats, and also contains important minor components including antioxidants and other beneficial phytochemicals, plant-derived compounds thought to protect against disease. Studies have also shown that people who regularly include olive oil in their diets have lower rates of heart disease, lower blood pressure, and reduced rates of diabetes and some cancers.\u003c/p>\n\u003ch2>The Fresher the Olive Oil, the Better\u003c/h2>\n\u003cp>\u003cstrong>Olive oil tastes great when it’s fresh\u003c/strong>. But olives are highly perishable, and their complex flavor degrades quickly, which makes producing—and handling—a top-notch oil time-sensitive, labor-intensive, and expensive.\u003c/p>\n\u003cfigure id=\"attachment_124343\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20.jpeg\">\u003cimg class=\"size-full wp-image-124343\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20.jpeg\" alt=\"Olive oil isn't just for drizzling over greens—you can also bake cakes with it!\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Olive oil isn't just for drizzling over greens—you can also bake cakes with it! \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>It’s OK to Cook with Extra-Virgin Olive Oil\u003c/h2>\n\u003cp>Although conventional wisdom says that you shouldn’t cook with olive oil since its smoke point is low, we have found that this is not the case. \u003cstrong>With a smoke point of 410 degrees, extra-virgin olive oil is fine for most cooking applications, even frying\u003c/strong>. However, we don’t usually use olive oil for frying because it is not economical to use in large quantities.\u003c/p>\n\u003ch2>Olive Oil is Versatile\u003c/h2>\n\u003cp>\u003cstrong>Extra-virgin olive oil is of course a starring player in salad dressings, but we also use it as a condiment on vegetables, pastas, bean dishes, and grilled fish, and as a source of richness and body in soups and sauces\u003c/strong>. Since olive oil is a pricey purchase, we use what we term “supermarket” extra-virgin olive oil for everyday cooked applications and save the most flavorful “high-end” EVOO for drizzling.\u003c/p>\n\u003cfigure id=\"attachment_124342\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020.jpeg\">\u003cimg class=\"size-full wp-image-124342\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020.jpeg\" alt=\"Scallops, pan seared with olive oil (and drizzled with an olive oil, orange, and lime dressing).\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scallops, pan seared with olive oil (and drizzled with an olive oil, orange, and lime dressing). \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>How to Buy Olive Oil\u003c/h2>\n\u003cp>\u003cstrong>Buying extra-virgin olive oil in American supermarkets can be a tricky business\u003c/strong>. The standards of the \u003ca href=\"http://www.internationaloliveoil.org/\" target=\"_blank\" rel=\"noopener\">International Olive Council\u003c/a> (IOC), the industry’s worldwide governing body, are not enforced in the U.S., and a widely reported 2010 study from the \u003ca href=\"http://olivecenter.ucdavis.edu/\" target=\"_blank\" rel=\"noopener\">Olive Center at the University of California, Davis\u003c/a>, revealed that 69 percent of tested supermarket olive oils sold as “extra-virgin” were actually lesser grades being passed off at premium prices.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since then, the U.S. olive oil industry has taken steps to be more stringent. The state of California, where olive oil production has grown tenfold over the past decade, passed the California Department of Food and Agriculture olive oil standard in 2014. The most stringent standard in the country, it is mandatory for medium-and large-scale \u003ca href=\"https://www.americastestkitchen.com/taste_tests/475-california-extra-virgin-olive-oils\" target=\"_blank\" rel=\"noopener\">California olive oil\u003c/a> production. In 2010, the U.S. Department of Agriculture (USDA) adopted chemical and sensory standards for olive oil grades similar to those established by the IOC. The USDA standard, however, is voluntary and rarely enforced, so choosing the right extra-virgin olive oil is a challenge, to say the least.\u003c/p>\n\u003ch2>Finding the Best Olive Oil\u003c/h2>\n\u003cp>\u003cstrong>To find the best “everyday” olive oil, we tasted 10 supermarket extra-virgin olive oils plain, with bread, over tomatoes and mozzarella, and in vinaigrette served on salad greens\u003c/strong>. We also sent each of the oils to an independent laboratory for chemical evaluation and to 10 trained olive oil tasters to get a second opinion on their flavor quality.\u003c/p>\n\u003cp>Our tasters were underwhelmed by the supermarket choices, but in the end, one oil stood out above the rest: California Olive Ranch Everyday Extra Virgin Olive Oil. We discovered that this largely boils down to the company’s control over every stage of the production process. The company uses a relatively new growing and harvesting process called super-high-density planting, in which the trees are planted together much more tightly than they would be in traditional groves.\u003c/p>\n\u003cp>As a result, the olives can be harvested by machines more efficiently than they would be if they were picked by hand. (Speed is of the essence, since olives begin to change flavor from the moment they are separated from the tree and must be pressed as quickly as possible to ensure that they retain the desired flavor profile.) Then, by bottling very close to the source, the company cuts out the risk that the oil will oxidize and spoil during transport to another facility.\u003c/p>\n\u003cp>And unlike some producers that sell their oil in clear glass or even plastic bottles, which expose the oil to more damaging light, our winning manufacturer uses dark-green glass bottles that help shield the oil. The upshot of all these factors: fresher and cheaper olive oil. While it costs more than mediocre oils from industrial bottlers, it’s far less expensive than our high-end extra-virgin favorite, Gaea Fresh.\u003c/p>\n\u003cp>\u003cstrong>When it comes to high-end olive oils, more expensive ones aren’t always better\u003c/strong>. Our winning high-end oil, Gaea Fresh, hails from Greece and, at half the price of some of the other oils in our tasting lineup, won’t break the bank. It won points with tasters for its bold yet nicely balanced flavor. We recommend using this oil in raw applications only.\u003c/p>\n\u003cfigure id=\"attachment_124341\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Marinated_Olives-4.jpeg\">\u003cimg class=\"size-full wp-image-124341\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Marinated_Olives-4.jpeg\" alt=\"Several varieties of marinated olives.\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Several varieties of marinated olives. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Types of Olives Used to Make Olive Oil\u003c/h2>\n\u003cp>\u003cstrong>There are over a thousand varieties of olives with a few dozen cultivated varieties that are commercially dominant\u003c/strong>. Some of the most commonly found varieties in the U.S. market are Arbequina and Picual from Spain, Koroneiki from Greece, and Coratina from Italy. Arbequina is noted for its ripe fruitiness, low bitterness, and pungency. Picual is very fruity with medium bitterness and pungency. Koroneiki is strongly fruity and herbaceous, with mild bitterness and pungency. Coratina is strongly green, herbaceous, bitter, and pungent.\u003c/p>\n\u003ch2>Keeping Olive Oil Fresh\u003c/h2>\n\u003cp>These three things can help you assess the quality of an extra-virgin olive oil before you buy it.\u003c/p>\n\u003cp>\u003cstrong>Harvest Date\u003c/strong>: A “best by” date might be 24 to 32 months after the oil was bottled, which in turn can be one to two years after it was pressed—so by the time that “best by” date rolls around, the oil could be about four years old. \u003cstrong>A harvest date is a more precise indication of freshness\u003c/strong>, since olive oil begins to degrade about 18 months after harvest. Look for the most recent date (certainly within the last 12 months), and note that in Europe and the United States, olives are harvested in the fall and winter, so most bottles list the previous year.\u003c/p>\n\u003cp>\u003cstrong>Dark Glass\u003c/strong>: Avoid clear glass; dark glass shields the oil from damaging light. Avoid clear plastic, too; it’s not a good barrier to light or air.\u003c/p>\n\u003cp>\u003cstrong>Oil Origin\u003c/strong>: Bottlers often print where their oil has been sourced from on the label; look for oil that has been sourced from a single country.\u003c/p>\n\u003ch2>Storing Olive Oil\u003c/h2>\n\u003cp>\u003cstrong>Never keep olive oil on your kitchen counter, since strong sunlight will oxidize the chlorophyll in the oil, producing stale, harsh flavors\u003c/strong>. Keeping your olive oil next to the stove is also a bad idea as heat accelerates spoilage. We recommend storing oil in a dark pantry or cupboard; do not store olive oil in the fridge, as it can become cloudy, thick, and viscous and can take a few hours to return to normal. You can keep unopened oil for about a year; but once opened, it lasts only about three months—so don’t buy in bulk. And if possible, check the harvest date to ensure the freshest bottle possible.\u003c/p>\n\u003cp>To check for freshness, pour a little oil in a small glass and sniff it. If it reminds you of crayons or stale walnuts, toss it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.americastestkitchen.com/articles/499-everything-you-need-to-know-about-olive-oil\" target=\"_blank\" rel=\"noopener\">America's Test Kitchen\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124338/everything-you-need-to-know-about-olive-oil","authors":["byline_bayareabites_124338"],"categories":["bayareabites_2695","bayareabites_1321","bayareabites_1245"],"tags":["bayareabites_10897","bayareabites_11260","bayareabites_8347"],"featImg":"bayareabites_124344","label":"bayareabites"},"bayareabites_100476":{"type":"posts","id":"bayareabites_100476","meta":{"index":"posts_1591205157","site":"bayareabites","id":"100476","score":null,"sort":[1442248443000]},"guestAuthors":[],"slug":"mediterranean-diet-with-extra-olive-oil-may-lower-breast-cancer-risk","title":"Mediterranean Diet With Extra Olive Oil May Lower Breast Cancer Risk","publishDate":1442248443,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/09/20150914_me_mediterranean_diet_with_extra_olive_oil_may_lower_breast_cancer_risk_.mp3\u003c/p>\n\u003cp>By now, surely you've heard of the Mediterranean diet.\u003c/p>\n\u003cp>It's a pattern of eating that emphasizes fish, nuts, legumes, fruits, vegetables and olive oil — lots of olive oil.\u003c/p>\n\u003cp>The evidence of its benefits has been piling up. For instance, a 2013 \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200303\">study\u003c/a> in the \u003cem>New England Journal of Medicine\u003c/em> showed that the diet can protect against heart disease. Another study published earlier this year revealed it can help \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/12/406164802/brain-boost-mediterranean-diet-may-fend-off-memory-loss\">fend off\u003c/a> memory loss.\u003c/p>\n\u003cp>Now, researchers say that eating a Mediterranean diet supplemented with four tablespoons per day of extra-virgin olive oil reduces the risk of breast cancer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We found a strong reduction in the risk of breast cancer,\" says \u003ca href=\"http://www.unav.edu/departamento/preventiva/sun\">Miguel Martinez Gonzalez\u003c/a>, an author of the study and a leading researcher on the preventive health effects of the Mediterranean diet at the University of Navarra in Spain.\u003c/p>\n\u003cp>For his latest study, which appears Monday in \u003cem>JAMA: Journal of the American Medical Association\u003c/em>, Martinez Gonzales assigned about 4,000 women between the ages of 60 and 80 to follow either the Mediterranean-plus-olive-oil diet or a low-fat diet.\u003c/p>\n\u003cp>He found that the women following the Mediterranean diet had a 68 percent lower relative risk of developing breast cancer during a five-year follow-up period compared with women on the low-fat diet.\u003c/p>\n\u003cp>One of \u003cem>JAMA's\u003c/em> editors, Mitchell Katz, weighed in on the study in a separate editor's note.\u003c/p>\n\u003cp>\u003cem>\u003c/em> \"Of course, no study is perfect,\" he wrote. And there are certainly limitations to this one, including the fact that this was a homogeneous group of white women.\u003c/p>\n\u003cp>But, Katz points out, the Mediterranean diet is known to reduce the risk of cardiovascular disease and \"may also prevent breast cancer.\"\u003c/p>\n\u003cp>In conclusion, he wrote, \"we hope to see more emphasis on Mediterranean diet to reduce cancer and cardiovascular disease and improve health and well-being.\"\u003c/p>\n\u003cp>What's tricky about the findings, Katz tells The Salt in an interview, is that it's hard to know which compound, or compounds, in the Mediterranean diet could be most beneficial.\u003c/p>\n\u003cp>But given that the group of women with the lowest rate of breast cancer consumed about four tablespoons of olive oil in their diet each day, \"it makes you wonder whether it's something in the extra-virgin olive oil.\"\u003c/p>\n\u003cp>As we've reported, extra-virgin olive oil is, in essence, the fresh-squeezed juice of an olive. \"It's a fruit juice,\" Tom Mueller, author of a book on olive oil, \u003cem>Extra Virginity\u003c/em>, \u003ca href=\"http://www.npr.org/sections/thesalt/2013/09/30/226844915/to-get-the-benefits-of-olive-oil-fresh-may-be-best\">told us\u003c/a> a few years back.\u003c/p>\n\u003cp>And inside are a whole range of potentially beneficial compounds known as polyphenols. One of them is oleocanthal, which \"possesses similar anti-inflammatory properties to ibuprofen [pain reliever],\" according to a study \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21443487\">published\u003c/a> in 2011.\u003c/p>\n\u003cp>And, as we've told you before: When it comes to choosing extra virgin olive oil, \u003ca href=\"http://www.npr.org/sections/thesalt/2013/09/30/226844915/to-get-the-benefits-of-olive-oil-fresh-may-be-best\">fresh is best,\u003c/a> so look for a harvest date on the bottle.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A study finds that women who ate a Mediterranean diet plus four tablespoons of extra-virgin olive oil per day had a significantly lower risk of breast cancer compared with women on a low-fat diet.","status":"publish","parent":0,"modified":1442248443,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":511},"headData":{"title":"Mediterranean Diet With Extra Olive Oil May Lower Breast Cancer Risk | KQED","description":"A study finds that women who ate a Mediterranean diet plus four tablespoons of extra-virgin olive oil per day had a significantly lower risk of breast cancer compared with women on a low-fat diet.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"100476 http://ww2.kqed.org/bayareabites/?p=100476","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/14/mediterranean-diet-with-extra-olive-oil-may-lower-breast-cancer-risk/","disqusTitle":"Mediterranean Diet With Extra Olive Oil May Lower Breast Cancer Risk","nprByline":"Allison Aubrey, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"439241950","nprApiLink":"http://api.npr.org/query?id=439241950&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/09/14/439241950/mediterranean-diet-with-extra-olive-oil-may-lower-breast-cancer-risk?ft=nprml&f=439241950","nprRetrievedStory":"1","nprPubDate":"Mon, 14 Sep 2015 11:59:00 -0400","nprStoryDate":"Mon, 14 Sep 2015 05:31:00 -0400","nprLastModifiedDate":"Mon, 14 Sep 2015 11:59:46 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/09/20150914_me_mediterranean_diet_with_extra_olive_oil_may_lower_breast_cancer_risk_.mp3?orgId=1&topicId=1053&d=111&p=3&story=439241950&t=progseg&e=440152965&seg=13&ft=nprml&f=439241950","nprAudioM3u":"http://api.npr.org/m3u/1440173618-eee618.m3u?orgId=1&topicId=1053&d=111&p=3&story=439241950&t=progseg&e=440152965&seg=13&ft=nprml&f=439241950","path":"/bayareabites/100476/mediterranean-diet-with-extra-olive-oil-may-lower-breast-cancer-risk","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/09/20150914_me_mediterranean_diet_with_extra_olive_oil_may_lower_breast_cancer_risk_.mp3?orgId=1&topicId=1053&d=111&p=3&story=439241950&t=progseg&e=440152965&seg=13&ft=nprml&f=439241950","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/09/20150914_me_mediterranean_diet_with_extra_olive_oil_may_lower_breast_cancer_risk_.mp3\u003c/p>\n\u003cp>By now, surely you've heard of the Mediterranean diet.\u003c/p>\n\u003cp>It's a pattern of eating that emphasizes fish, nuts, legumes, fruits, vegetables and olive oil — lots of olive oil.\u003c/p>\n\u003cp>The evidence of its benefits has been piling up. For instance, a 2013 \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200303\">study\u003c/a> in the \u003cem>New England Journal of Medicine\u003c/em> showed that the diet can protect against heart disease. Another study published earlier this year revealed it can help \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/12/406164802/brain-boost-mediterranean-diet-may-fend-off-memory-loss\">fend off\u003c/a> memory loss.\u003c/p>\n\u003cp>Now, researchers say that eating a Mediterranean diet supplemented with four tablespoons per day of extra-virgin olive oil reduces the risk of breast cancer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We found a strong reduction in the risk of breast cancer,\" says \u003ca href=\"http://www.unav.edu/departamento/preventiva/sun\">Miguel Martinez Gonzalez\u003c/a>, an author of the study and a leading researcher on the preventive health effects of the Mediterranean diet at the University of Navarra in Spain.\u003c/p>\n\u003cp>For his latest study, which appears Monday in \u003cem>JAMA: Journal of the American Medical Association\u003c/em>, Martinez Gonzales assigned about 4,000 women between the ages of 60 and 80 to follow either the Mediterranean-plus-olive-oil diet or a low-fat diet.\u003c/p>\n\u003cp>He found that the women following the Mediterranean diet had a 68 percent lower relative risk of developing breast cancer during a five-year follow-up period compared with women on the low-fat diet.\u003c/p>\n\u003cp>One of \u003cem>JAMA's\u003c/em> editors, Mitchell Katz, weighed in on the study in a separate editor's note.\u003c/p>\n\u003cp>\u003cem>\u003c/em> \"Of course, no study is perfect,\" he wrote. And there are certainly limitations to this one, including the fact that this was a homogeneous group of white women.\u003c/p>\n\u003cp>But, Katz points out, the Mediterranean diet is known to reduce the risk of cardiovascular disease and \"may also prevent breast cancer.\"\u003c/p>\n\u003cp>In conclusion, he wrote, \"we hope to see more emphasis on Mediterranean diet to reduce cancer and cardiovascular disease and improve health and well-being.\"\u003c/p>\n\u003cp>What's tricky about the findings, Katz tells The Salt in an interview, is that it's hard to know which compound, or compounds, in the Mediterranean diet could be most beneficial.\u003c/p>\n\u003cp>But given that the group of women with the lowest rate of breast cancer consumed about four tablespoons of olive oil in their diet each day, \"it makes you wonder whether it's something in the extra-virgin olive oil.\"\u003c/p>\n\u003cp>As we've reported, extra-virgin olive oil is, in essence, the fresh-squeezed juice of an olive. \"It's a fruit juice,\" Tom Mueller, author of a book on olive oil, \u003cem>Extra Virginity\u003c/em>, \u003ca href=\"http://www.npr.org/sections/thesalt/2013/09/30/226844915/to-get-the-benefits-of-olive-oil-fresh-may-be-best\">told us\u003c/a> a few years back.\u003c/p>\n\u003cp>And inside are a whole range of potentially beneficial compounds known as polyphenols. One of them is oleocanthal, which \"possesses similar anti-inflammatory properties to ibuprofen [pain reliever],\" according to a study \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21443487\">published\u003c/a> in 2011.\u003c/p>\n\u003cp>And, as we've told you before: When it comes to choosing extra virgin olive oil, \u003ca href=\"http://www.npr.org/sections/thesalt/2013/09/30/226844915/to-get-the-benefits-of-olive-oil-fresh-may-be-best\">fresh is best,\u003c/a> so look for a harvest date on the bottle.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/100476/mediterranean-diet-with-extra-olive-oil-may-lower-breast-cancer-risk","authors":["byline_bayareabites_100476"],"categories":["bayareabites_1245"],"tags":["bayareabites_9719","bayareabites_10897","bayareabites_11518","bayareabites_11260","bayareabites_12699"],"featImg":"bayareabites_100477","label":"bayareabites"},"bayareabites_96957":{"type":"posts","id":"bayareabites_96957","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96957","score":null,"sort":[1434420161000]},"guestAuthors":[],"slug":"amphora-nueva-offers-affordable-high-quality-olive-oil","title":"Amphora Nueva Offers Affordable, High-Quality Olive Oil","publishDate":1434420161,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Claire Bradley’s Neapolitan great-grandfather brought the family to Oakland in the late 1930s by way of Brooklyn, where he’d built a successful food-importing business. While Salvatore Esposito was interested in olive oil, it wasn’t a viable business proposition at the time, so the company focused on other Italian imports. In 1989, with the third generation at the helm, the family made a big decision to focus exclusively on sourcing the best olive oil possible. But they didn’t have a storefront then. Instead, the business model focused on bringing high quality olive oil to restaurants and other food businesses. They still count among their wholesale clients Annie’s Organic, Rick and Ann’s, Semifreddis, Cugini Manzone, and Duende.\u003c/p>\n\u003cp>Flash forward to 2010, when \u003ca href=\"http://amphoranueva.com/index.html\" target=\"_blank\">Amphora Nueva\u003c/a> opened on Domingo Ave. in Berkeley, just below the Claremont Hotel. The shop is filled with\u003cem> fusti\u003c/em>, food-grade stainless steel tanks, full of olive oil from Spain, Portugal, California, Italy, Chile, Australia, Peru, Argentina, Greece, and Tunisia. And a big 750 ml bottle will only run you between $13 and $21, a huge value compared to the equally delicious oils you’ll find in the shops off the square in Healdsburg or St. Helena, where olive oil is viewed more as a luxury commodity than a staple for daily use.\u003c/p>\n\u003cp>Amphora’s philosophy, says Bradley, is to make ultra-premium olive oil accessible to everyone: “We don’t see ourselves as a boutique. We don’t want people to say no to olive oil because of price.”\u003c/p>\n\u003cp>Their selections are seasonal because producers have two harvest seasons. In the northern hemisphere, the harvest begins in September or October, before the rain sets in. In the southern hemisphere, harvest mostly occurs in May and June. So, depending when you walk in to the store, you might see a Spanish hojiblanca or a Chilean coratina front and center. And the best news is you can taste any of the selections, which are clearly identified by harvest date, free fatty acids (FFA), phenolic content, and peroxide value. But what does all this mean?\u003c/p>\n\u003cfigure id=\"attachment_96961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_2508-1920.jpg\" alt=\"Fusti, full of oil ready for tasting, all lined up at Amphora Nueva.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-96961\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fusti, full of oil ready for tasting, all lined up at Amphora Nueva. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Polyphenol\" target=\"_blank\">Polyphenols\u003c/a> are the humble olive’s best public relations tool, as their powerful antioxidants are largely what continues to sell Americans on the ingredient that much of the world has used as a base for cooking for thousands of years. But they also contribute significantly to the taste and style of the oil these diverse fruits yield. Do you like the burn at the back of your throat when you taste a bold, herbaceous olive oil? That’s polyphenol. Prefer a lighter, more buttery oil? Go for an oil lower in polyphenols. Whether you like the flavors that pack a polyphenol punch or not, Amphora can hook you up.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A high FFA can indicate low quality fruit because of processing mistakes, such as too much time between harvesting and extraction or too high a temperature in the milling process. The peroxide value is important because it tells you how long the fruit has been exposed to oxygen; extreme oxidation causes the oil to be rancid.\u003c/p>\n\u003cp>Amphora abides by the \u003ca href=\"http://upextravirginoliveoil.com/ultra-premium-up-standard/chemistry\" target=\"_blank\">standards for Ultra Premium olive oil\u003c/a>, which are even stricter than those for extra-virgin. For example, the extra-virgin standard for FFA is less than .8%, whereas ultra-premium is qualified by less than .3%. And in addition to regularly tasting each oil that they source for its organoleptic qualities, they also send samples to \u003ca href=\"http://www.modernolives.com.au/index.html\" target=\"_blank\">Modern Olives\u003c/a> in Australia, whose state-of-the-art lab analyzes the oil’s chemistry.\u003c/p>\n\u003cp>As a home cook and daily consumer of olive oil, I don’t focus so much on the polyphenol number, although it’s a good guide. Instead, I just taste. I love the \u003ca href=\"https://en.wikipedia.org/wiki/Picual\" target=\"_blank\">Picuals\u003c/a>, a common Spanish cultivar that is popular among growers for its high-volume crops and tolerance of a broad range of conditions. The oils from this variety tend to be grassy and strong, and the best are pungent without being bitter. To my palate, this style is best on salads and other raw vegetables. I prefer a Greek \u003ca href=\"https://en.wikipedia.org/wiki/Koroneiki\" target=\"_blank\">Koroneiki\u003c/a> — usually peppery and reminiscent of artichokes — on cooked vegetables and meats.\u003c/p>\n\u003cp>Amphora also carries fusions and infusions of their Ultra Premium olive oils with herbs, fruits, and chiles. (Fusions, called agrumato in Italian, are made when ingredients are added when the olives are pressed; infusions are the result of ingredients added after the oil has been produced.) A fabulous fusion here is the Tunisian Baklouti, in which 10 pounds of the spicy green chiles from North Africa’s Barbary Coast are crushed into each pound of organic olives from the company’s own mill there.\u003c/p>\n\u003cp>Amphora’s house blend oil, which changes regularly, is a great bargain at $13 for 750ml. They also have aged balsamic vinegars and flavored red and white vinegars, good for creating gift combinations.\u003c/p>\n\u003cfigure id=\"attachment_96959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_2502-1920.jpg\" alt=\"Aged balsamic and flavored vinegars line the shelves at Amphora.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-96959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2502-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2502-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2502-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2502-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2502-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2502-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aged balsamic and flavored vinegars line the shelves at Amphora. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What I love about this shop is its completely approachable, unprepossessing and, most importantly, proletariat approach to this healthful and delicious food.\u003c/p>\n\u003cp>Amphora opened a second branch in Lafayette in November, 2011 and will open a third in San Anselmo in the next few weeks.\u003c/p>\n\u003cp>\u003ca href=\"http://amphoranueva.com/index.html\" target=\"_blank\">Amphora Nueva - Berkeley Olive Oil Works\u003c/a>\u003cbr>\n2928 Domingo Ave. [\u003ca href=\"https://goo.gl/KCYl1N\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94611\u003cbr>\nPh: (510) 704-9300\u003cbr>\nHours: Daily, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/amphoranueva\" target=\"_blank\">Amphora: Berkeley Olive Oil Works\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/AMPHORABERKELEY\" target=\"_blank\">@AMPHORABERKELEY\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://amphoranueva.com/index.html\" target=\"_blank\">Amphora Nueva Lafayette\u003c/a>\u003cbr>\n7 Fiesta Ln. [\u003ca href=\"https://goo.gl/ShN0UD\">Map\u003c/a>]\u003cbr>\nLafayette, CA 94549\u003cbr>\nPh: (925) 310-4681\u003cbr>\nHours: Sun-Thurs, 10am-6:30pm; Fri-Sat, 10am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AmphoraLafayette\" target=\"_blank\">Amphora Nueva Lafayette\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"While a bottle of the world’s most expensive olive oil might run you more than $50, the price of extra-virgin olive oil in the Bay Area ranges from $20-$35 for 12 ounces. Amphora Nueva sources Ultra Premium olive oil in bulk from all over the world, and the result is a much less expensive product.","status":"publish","parent":0,"modified":1434562488,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":965},"headData":{"title":"Amphora Nueva Offers Affordable, High-Quality Olive Oil | KQED","description":"While a bottle of the world’s most expensive olive oil might run you more than $50, the price of extra-virgin olive oil in the Bay Area ranges from $20-$35 for 12 ounces. Amphora Nueva sources Ultra Premium olive oil in bulk from all over the world, and the result is a much less expensive product.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"96957 http://ww2.kqed.org/bayareabites/?p=96957","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/15/amphora-nueva-offers-affordable-high-quality-olive-oil/","disqusTitle":"Amphora Nueva Offers Affordable, High-Quality Olive Oil","path":"/bayareabites/96957/amphora-nueva-offers-affordable-high-quality-olive-oil","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Claire Bradley’s Neapolitan great-grandfather brought the family to Oakland in the late 1930s by way of Brooklyn, where he’d built a successful food-importing business. While Salvatore Esposito was interested in olive oil, it wasn’t a viable business proposition at the time, so the company focused on other Italian imports. In 1989, with the third generation at the helm, the family made a big decision to focus exclusively on sourcing the best olive oil possible. But they didn’t have a storefront then. Instead, the business model focused on bringing high quality olive oil to restaurants and other food businesses. They still count among their wholesale clients Annie’s Organic, Rick and Ann’s, Semifreddis, Cugini Manzone, and Duende.\u003c/p>\n\u003cp>Flash forward to 2010, when \u003ca href=\"http://amphoranueva.com/index.html\" target=\"_blank\">Amphora Nueva\u003c/a> opened on Domingo Ave. in Berkeley, just below the Claremont Hotel. The shop is filled with\u003cem> fusti\u003c/em>, food-grade stainless steel tanks, full of olive oil from Spain, Portugal, California, Italy, Chile, Australia, Peru, Argentina, Greece, and Tunisia. And a big 750 ml bottle will only run you between $13 and $21, a huge value compared to the equally delicious oils you’ll find in the shops off the square in Healdsburg or St. Helena, where olive oil is viewed more as a luxury commodity than a staple for daily use.\u003c/p>\n\u003cp>Amphora’s philosophy, says Bradley, is to make ultra-premium olive oil accessible to everyone: “We don’t see ourselves as a boutique. We don’t want people to say no to olive oil because of price.”\u003c/p>\n\u003cp>Their selections are seasonal because producers have two harvest seasons. In the northern hemisphere, the harvest begins in September or October, before the rain sets in. In the southern hemisphere, harvest mostly occurs in May and June. So, depending when you walk in to the store, you might see a Spanish hojiblanca or a Chilean coratina front and center. And the best news is you can taste any of the selections, which are clearly identified by harvest date, free fatty acids (FFA), phenolic content, and peroxide value. But what does all this mean?\u003c/p>\n\u003cfigure id=\"attachment_96961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_2508-1920.jpg\" alt=\"Fusti, full of oil ready for tasting, all lined up at Amphora Nueva.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-96961\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fusti, full of oil ready for tasting, all lined up at Amphora Nueva. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Polyphenol\" target=\"_blank\">Polyphenols\u003c/a> are the humble olive’s best public relations tool, as their powerful antioxidants are largely what continues to sell Americans on the ingredient that much of the world has used as a base for cooking for thousands of years. But they also contribute significantly to the taste and style of the oil these diverse fruits yield. Do you like the burn at the back of your throat when you taste a bold, herbaceous olive oil? That’s polyphenol. Prefer a lighter, more buttery oil? Go for an oil lower in polyphenols. Whether you like the flavors that pack a polyphenol punch or not, Amphora can hook you up.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A high FFA can indicate low quality fruit because of processing mistakes, such as too much time between harvesting and extraction or too high a temperature in the milling process. The peroxide value is important because it tells you how long the fruit has been exposed to oxygen; extreme oxidation causes the oil to be rancid.\u003c/p>\n\u003cp>Amphora abides by the \u003ca href=\"http://upextravirginoliveoil.com/ultra-premium-up-standard/chemistry\" target=\"_blank\">standards for Ultra Premium olive oil\u003c/a>, which are even stricter than those for extra-virgin. For example, the extra-virgin standard for FFA is less than .8%, whereas ultra-premium is qualified by less than .3%. And in addition to regularly tasting each oil that they source for its organoleptic qualities, they also send samples to \u003ca href=\"http://www.modernolives.com.au/index.html\" target=\"_blank\">Modern Olives\u003c/a> in Australia, whose state-of-the-art lab analyzes the oil’s chemistry.\u003c/p>\n\u003cp>As a home cook and daily consumer of olive oil, I don’t focus so much on the polyphenol number, although it’s a good guide. Instead, I just taste. I love the \u003ca href=\"https://en.wikipedia.org/wiki/Picual\" target=\"_blank\">Picuals\u003c/a>, a common Spanish cultivar that is popular among growers for its high-volume crops and tolerance of a broad range of conditions. The oils from this variety tend to be grassy and strong, and the best are pungent without being bitter. To my palate, this style is best on salads and other raw vegetables. I prefer a Greek \u003ca href=\"https://en.wikipedia.org/wiki/Koroneiki\" target=\"_blank\">Koroneiki\u003c/a> — usually peppery and reminiscent of artichokes — on cooked vegetables and meats.\u003c/p>\n\u003cp>Amphora also carries fusions and infusions of their Ultra Premium olive oils with herbs, fruits, and chiles. (Fusions, called agrumato in Italian, are made when ingredients are added when the olives are pressed; infusions are the result of ingredients added after the oil has been produced.) A fabulous fusion here is the Tunisian Baklouti, in which 10 pounds of the spicy green chiles from North Africa’s Barbary Coast are crushed into each pound of organic olives from the company’s own mill there.\u003c/p>\n\u003cp>Amphora’s house blend oil, which changes regularly, is a great bargain at $13 for 750ml. They also have aged balsamic vinegars and flavored red and white vinegars, good for creating gift combinations.\u003c/p>\n\u003cfigure id=\"attachment_96959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_2502-1920.jpg\" alt=\"Aged balsamic and flavored vinegars line the shelves at Amphora.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-96959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2502-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2502-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2502-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2502-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2502-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2502-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aged balsamic and flavored vinegars line the shelves at Amphora. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What I love about this shop is its completely approachable, unprepossessing and, most importantly, proletariat approach to this healthful and delicious food.\u003c/p>\n\u003cp>Amphora opened a second branch in Lafayette in November, 2011 and will open a third in San Anselmo in the next few weeks.\u003c/p>\n\u003cp>\u003ca href=\"http://amphoranueva.com/index.html\" target=\"_blank\">Amphora Nueva - Berkeley Olive Oil Works\u003c/a>\u003cbr>\n2928 Domingo Ave. [\u003ca href=\"https://goo.gl/KCYl1N\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94611\u003cbr>\nPh: (510) 704-9300\u003cbr>\nHours: Daily, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/amphoranueva\" target=\"_blank\">Amphora: Berkeley Olive Oil Works\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/AMPHORABERKELEY\" target=\"_blank\">@AMPHORABERKELEY\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://amphoranueva.com/index.html\" target=\"_blank\">Amphora Nueva Lafayette\u003c/a>\u003cbr>\n7 Fiesta Ln. [\u003ca href=\"https://goo.gl/ShN0UD\">Map\u003c/a>]\u003cbr>\nLafayette, CA 94549\u003cbr>\nPh: (925) 310-4681\u003cbr>\nHours: Sun-Thurs, 10am-6:30pm; Fri-Sat, 10am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AmphoraLafayette\" target=\"_blank\">Amphora Nueva Lafayette\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96957/amphora-nueva-offers-affordable-high-quality-olive-oil","authors":["5575"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_1245","bayareabites_1875"],"tags":["bayareabites_14567","bayareabites_10196","bayareabites_10897","bayareabites_8347","bayareabites_14568","bayareabites_14570","bayareabites_14569"],"featImg":"bayareabites_96960","label":"bayareabites"},"bayareabites_55325":{"type":"posts","id":"bayareabites_55325","meta":{"index":"posts_1591205157","site":"bayareabites","id":"55325","score":null,"sort":[1359387136000]},"guestAuthors":[],"slug":"5-essential-foods-that-reduce-inflammation-and-optimize-health","title":"5 Essential Foods that Reduce Inflammation and Optimize Health","publishDate":1359387136,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/groupfood1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/groupfood1000.jpg\" alt=\"Foods that reduce inflammation. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"alignnone size-full wp-image-55405\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Excess \u003ca href=\"http://medical-dictionary.thefreedictionary.com/inflammation\">\u003cstrong>inflammation\u003c/strong>\u003c/a> is a major cause of disease in our modern times. It is linked to diabetes, cancer, heart disease, arthritis and even the aging process. This makes reducing inflammation one of the most important ways to promote health and longevity. Luckily our diet play a key role in controlling the inflammatory process and everyday food choices can make the difference between health and disease. It’s not complicated, the equation is simple. By avoiding the foods that promote inflammation and consuming the foods that decrease inflammation we can reduce our risk with each meal! \u003c/p>\n\u003cp>The first step is to eat a diet rich in organic, unrefined foods. Many whole foods have anti-inflammatory properties because they have beneficial fiber, vitamins and minerals. However, some stand apart, possessing powerful medicinal properties. Below I have listed my five favorite foods to reduce inflammation, prevent diseases and retard the aging process. Not only are these foods rich in nutrition, they are rich in flavor.\u003c/p>\n\u003col>\n\u003cstrong>Five foods that reduce inflammation\u003c/strong>\n\u003cli>\u003cstrong>Turmeric\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tumeric1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tumeric1000-300x200.jpg\" title=\"Tumeric.\" alt=\"Tumeric. Photo: Wendy Goodfriend\" width=\"300\" height=\"200\" class=\"alignright size-medium wp-image-55411\">\u003c/a>This Asian spice is a medicinal superfood. Turmeric (Curcuma Longa) is a relative of ginger and is the spice that gives curry powder its characteristic yellow color. It is one of the most extensively researched medicinal spices. It protects the liver from toxins and is effective in killing numerous bacteria and yeasts. It is also and exceptional \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23281076\">anti-inflammatory\u003c/a>. Studies indicate that one of the most important constituents in turmeric is the yellow pigment, curcumin. It blocks several inflammatory chemicals reducing inflammation throughout the body. It is easy to consume turmeric daily by adding it to curries, beans, rice, sauces or smoothies. Just be careful because curcumin is so powerful that is stains everything -- clothing, towels and countertops. Turmeric is available as a dried powder or as the fresh root which resembles yellow ginger. It is best absorbed when it is combined with black pepper, or other aromatic spices as it is in traditional curry.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Flax seeds and other rich sources of omega-3 fatty acids\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nuts-seeds1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nuts-seeds1000-300x200.jpg\" title=\"Flax Seeds and Walnuts.\" alt=\"Flax Seeds and Walnuts. Photo: Wendy Goodfriend\" width=\"300\" height=\"200\" class=\"alignright size-medium wp-image-55407\">\u003c/a>In our bodies, cells communicate with each other by sending chemical messengers into the blood stream. These messengers are called cytokines. Certain cytokines promote an inflammatory response, while others turn it off. Omega-3 fatty acids cause more of the anti-inflammatory cytokines to be made. The modern American diet is very low in omega-3 fatty acids. It is difficult to get enough of them without making a conscious effort to eat high omega-3 foods. Flax seeds are one of the best vegetarian sources of omega-3s. Other rich sources are cold-water \u003ca href=\"http://solutionsnaturopathiccare.com/2011/09/12/rosemary-salmon-by-dara-thompson-naturopathic-doctor/\">fish\u003c/a>, hemp seeds, walnuts, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/30/super-food-dessert-recipe-chia-seed-pudding-with-cherries-coconut-and-pistachios/\">chia seeds\u003c/a> and \u003ca href=\"http://solutionsnaturopathiccare.com/2011/10/02/an-abundance-of-joy-by-dara-thompson-naturopathic-doctor/\">grass-fed beef\u003c/a>.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Berries\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blueberries-pomegranates1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blueberries-pomegranates1000-300x200.jpg\" title=\"Blueberries and Pomegranate.\" alt=\"Blueberries and Pomegranate. Photo: Wendy Goodfriend\" width=\"300\" height=\"200\" class=\"alignright size-medium wp-image-55412\">\u003c/a>Berries have a wide range of health benefits from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17147415\">anti-cancer\u003c/a> effects to improving wound healing. One of their most important properties is their ability to reduce \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17533651\">inflammation\u003c/a>. This property has been studied in different types of berries as well as in similar fruit such as pomegranate and cherries. It is easy to eat a variety of berries regularly as they tend to be accessible and are delicious. In the winter frozen berries are a good option. Freezing and thawing the fruit actually makes the powerful flavonoid compounds more available. Berries can be eaten in smoothies, fruit salads, desserts or straight from the bowl.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Kiwis and other high enzyme foods\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/kiwis1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/kiwis1000a-300x200.jpg\" title=\"Kiwis.\" alt=\"Kiwis. Photo: Wendy Goodfriend\" width=\"300\" height=\"200\" class=\"alignright size-medium wp-image-55406\">\u003c/a>Enzymes are one of the oldest natural remedies for inflammation. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/3287010\">Bromelain\u003c/a>, an enzyme rich extract from the pineapple fruit, has been used by the medical community for over 50 years. The most effective enzymes seem to be the ones that break down \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2852049/\">proteins\u003c/a>. These are found abundantly in several fruits like kiwi, pineapple and green papaya. When consumed raw, a portion of these enzymes are absorbed intact into the blood stream where they break down inflammatory complexes. For acute conditions highly concentrated supplements are often used. But for low-grade chronic inflammation food is an important part of prevention and healing. Kiwis are a winter fruit in California. They are available in most stores, or you can pick your own organic kiwis at \u003ca href=\"http://www.swantonberryfarm.com/pages/u_picks.html\">Swanton Farms\u003c/a> in Pescadero.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Olives and extra virgin olive oil\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oliveoil600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oliveoil600-200x300.jpg\" title=\"Extra Virgin Olive Oil and Olives.\" alt=\"Extra Virgin Olive Oil and Olives. Photo: Wendy Goodfriend\" width=\"200\" height=\"300\" class=\"alignright size-medium wp-image-55410\">\u003c/a>The Mediterranean diet is well known to promote health and longevity. This is largely due to the high consumption of olives and extra virgin olive oil. These oily fruits are packed with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23044226\">anti-inflammatory polyphenols\u003c/a> that have been shown to reduce both \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22449789\">arthritis and heart disease\u003c/a>. However, these important phytochemicals are not present in the refined oil. So remember to use the extra virgin, cold-pressed oil or the whole olives.\u003c/p>\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003cp>Try the simple recipe below for wintertime treat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Recipe: Almond-Ambrosia Fruit Salad\u003c/strong>\u003c/p>\n\u003cp>Serves 4 people as a light meal or 8 people as a side dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruit-salad1000-hand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruit-salad1000-hand.jpg\" title=\"Almond-Ambrosia Fruit Salad.\" alt=\"Almond-Ambrosia Fruit Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"alignnone size-full wp-image-55408\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup of kiwis, sliced into rounds or half moons\u003c/li>\n\u003cli>1 cup of pomegranate seeds\u003c/li>\n\u003cli>1 cup of blueberries -- fresh or frozen, thawed and drained\u003c/li>\n\u003cli>1 cup of navel oranges, peeled and separated into wedges (for an attractive presentation remove the outer membrane from the orange slices)\u003c/li>\n\u003cli>1 cup of blanched almonds\u003c/li>\n\u003cli>4 pitted dates or 2 T. of maple syrup or honey\u003c/li>\n\u003cli>1 teaspoon vanilla\u003c/li>\n\u003cli>1 teaspoon of diced fresh turmeric or ginger\u003c/li>\n\u003cli>Pinch of salt\u003c/li>\n\u003cli>1/4 cup of flax, hemp or chia seeds to garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put all of the fruit in a serving bowl and mix it gently. You may also layer it or arrange it in circular patterns.\u003c/li>\n\u003cli> For Fruit Salad Dressing -- Place the almond, dates, spices and salt in a blender with 1/2 cup of water.\u003c/li>\n\u003cli>Keep an additional cup of water next to the blender to add while mixing. Turn the blender on a low (be sure your lid is on tight) and slowly increase the speed adding water as necessary to process the nuts. The nuts will not puree effectively with too much water added all at once.\u003c/li>\n\u003cli>Increase to the speed to the highest setting process the mixture until it resembles a thick cream. This is a dressing for the fruit salad.\u003c/li>\n\u003cli>Serve the fruit salad, almond ambrosia sauce and seeds in separate bowls and allow people to assemble their own dishes. The seeds will become soggy and gummy if they are added too soon.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>None of the information in this article is intended as medical advice or to diagnose, or treat any disease or health condition.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Let food be your medicine. Chronic inflammation is linked to pain, disease and premature aging. But these five simple foods can help reduce your risk with each bite. ","status":"publish","parent":0,"modified":1388699474,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1058},"headData":{"title":"5 Essential Foods that Reduce Inflammation and Optimize Health | KQED","description":"Let food be your medicine. Chronic inflammation is linked to pain, disease and premature aging. But these five simple foods can help reduce your risk with each bite. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"55325 http://blogs.kqed.org/bayareabites/?p=55325","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/","disqusTitle":"5 Essential Foods that Reduce Inflammation and Optimize Health","path":"/bayareabites/55325/5-essential-foods-that-reduce-inflammation-and-optimize-health","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/groupfood1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/groupfood1000.jpg\" alt=\"Foods that reduce inflammation. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"alignnone size-full wp-image-55405\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Excess \u003ca href=\"http://medical-dictionary.thefreedictionary.com/inflammation\">\u003cstrong>inflammation\u003c/strong>\u003c/a> is a major cause of disease in our modern times. It is linked to diabetes, cancer, heart disease, arthritis and even the aging process. This makes reducing inflammation one of the most important ways to promote health and longevity. Luckily our diet play a key role in controlling the inflammatory process and everyday food choices can make the difference between health and disease. It’s not complicated, the equation is simple. By avoiding the foods that promote inflammation and consuming the foods that decrease inflammation we can reduce our risk with each meal! \u003c/p>\n\u003cp>The first step is to eat a diet rich in organic, unrefined foods. Many whole foods have anti-inflammatory properties because they have beneficial fiber, vitamins and minerals. However, some stand apart, possessing powerful medicinal properties. Below I have listed my five favorite foods to reduce inflammation, prevent diseases and retard the aging process. Not only are these foods rich in nutrition, they are rich in flavor.\u003c/p>\n\u003col>\n\u003cstrong>Five foods that reduce inflammation\u003c/strong>\n\u003cli>\u003cstrong>Turmeric\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tumeric1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tumeric1000-300x200.jpg\" title=\"Tumeric.\" alt=\"Tumeric. Photo: Wendy Goodfriend\" width=\"300\" height=\"200\" class=\"alignright size-medium wp-image-55411\">\u003c/a>This Asian spice is a medicinal superfood. Turmeric (Curcuma Longa) is a relative of ginger and is the spice that gives curry powder its characteristic yellow color. It is one of the most extensively researched medicinal spices. It protects the liver from toxins and is effective in killing numerous bacteria and yeasts. It is also and exceptional \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23281076\">anti-inflammatory\u003c/a>. Studies indicate that one of the most important constituents in turmeric is the yellow pigment, curcumin. It blocks several inflammatory chemicals reducing inflammation throughout the body. It is easy to consume turmeric daily by adding it to curries, beans, rice, sauces or smoothies. Just be careful because curcumin is so powerful that is stains everything -- clothing, towels and countertops. Turmeric is available as a dried powder or as the fresh root which resembles yellow ginger. It is best absorbed when it is combined with black pepper, or other aromatic spices as it is in traditional curry.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Flax seeds and other rich sources of omega-3 fatty acids\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nuts-seeds1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nuts-seeds1000-300x200.jpg\" title=\"Flax Seeds and Walnuts.\" alt=\"Flax Seeds and Walnuts. Photo: Wendy Goodfriend\" width=\"300\" height=\"200\" class=\"alignright size-medium wp-image-55407\">\u003c/a>In our bodies, cells communicate with each other by sending chemical messengers into the blood stream. These messengers are called cytokines. Certain cytokines promote an inflammatory response, while others turn it off. Omega-3 fatty acids cause more of the anti-inflammatory cytokines to be made. The modern American diet is very low in omega-3 fatty acids. It is difficult to get enough of them without making a conscious effort to eat high omega-3 foods. Flax seeds are one of the best vegetarian sources of omega-3s. Other rich sources are cold-water \u003ca href=\"http://solutionsnaturopathiccare.com/2011/09/12/rosemary-salmon-by-dara-thompson-naturopathic-doctor/\">fish\u003c/a>, hemp seeds, walnuts, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/30/super-food-dessert-recipe-chia-seed-pudding-with-cherries-coconut-and-pistachios/\">chia seeds\u003c/a> and \u003ca href=\"http://solutionsnaturopathiccare.com/2011/10/02/an-abundance-of-joy-by-dara-thompson-naturopathic-doctor/\">grass-fed beef\u003c/a>.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Berries\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blueberries-pomegranates1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blueberries-pomegranates1000-300x200.jpg\" title=\"Blueberries and Pomegranate.\" alt=\"Blueberries and Pomegranate. Photo: Wendy Goodfriend\" width=\"300\" height=\"200\" class=\"alignright size-medium wp-image-55412\">\u003c/a>Berries have a wide range of health benefits from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17147415\">anti-cancer\u003c/a> effects to improving wound healing. One of their most important properties is their ability to reduce \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17533651\">inflammation\u003c/a>. This property has been studied in different types of berries as well as in similar fruit such as pomegranate and cherries. It is easy to eat a variety of berries regularly as they tend to be accessible and are delicious. In the winter frozen berries are a good option. Freezing and thawing the fruit actually makes the powerful flavonoid compounds more available. Berries can be eaten in smoothies, fruit salads, desserts or straight from the bowl.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Kiwis and other high enzyme foods\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/kiwis1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/kiwis1000a-300x200.jpg\" title=\"Kiwis.\" alt=\"Kiwis. Photo: Wendy Goodfriend\" width=\"300\" height=\"200\" class=\"alignright size-medium wp-image-55406\">\u003c/a>Enzymes are one of the oldest natural remedies for inflammation. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/3287010\">Bromelain\u003c/a>, an enzyme rich extract from the pineapple fruit, has been used by the medical community for over 50 years. The most effective enzymes seem to be the ones that break down \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2852049/\">proteins\u003c/a>. These are found abundantly in several fruits like kiwi, pineapple and green papaya. When consumed raw, a portion of these enzymes are absorbed intact into the blood stream where they break down inflammatory complexes. For acute conditions highly concentrated supplements are often used. But for low-grade chronic inflammation food is an important part of prevention and healing. Kiwis are a winter fruit in California. They are available in most stores, or you can pick your own organic kiwis at \u003ca href=\"http://www.swantonberryfarm.com/pages/u_picks.html\">Swanton Farms\u003c/a> in Pescadero.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Olives and extra virgin olive oil\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oliveoil600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oliveoil600-200x300.jpg\" title=\"Extra Virgin Olive Oil and Olives.\" alt=\"Extra Virgin Olive Oil and Olives. Photo: Wendy Goodfriend\" width=\"200\" height=\"300\" class=\"alignright size-medium wp-image-55410\">\u003c/a>The Mediterranean diet is well known to promote health and longevity. This is largely due to the high consumption of olives and extra virgin olive oil. These oily fruits are packed with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23044226\">anti-inflammatory polyphenols\u003c/a> that have been shown to reduce both \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22449789\">arthritis and heart disease\u003c/a>. However, these important phytochemicals are not present in the refined oil. So remember to use the extra virgin, cold-pressed oil or the whole olives.\u003c/p>\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003cp>Try the simple recipe below for wintertime treat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Almond-Ambrosia Fruit Salad\u003c/strong>\u003c/p>\n\u003cp>Serves 4 people as a light meal or 8 people as a side dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruit-salad1000-hand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruit-salad1000-hand.jpg\" title=\"Almond-Ambrosia Fruit Salad.\" alt=\"Almond-Ambrosia Fruit Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"alignnone size-full wp-image-55408\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup of kiwis, sliced into rounds or half moons\u003c/li>\n\u003cli>1 cup of pomegranate seeds\u003c/li>\n\u003cli>1 cup of blueberries -- fresh or frozen, thawed and drained\u003c/li>\n\u003cli>1 cup of navel oranges, peeled and separated into wedges (for an attractive presentation remove the outer membrane from the orange slices)\u003c/li>\n\u003cli>1 cup of blanched almonds\u003c/li>\n\u003cli>4 pitted dates or 2 T. of maple syrup or honey\u003c/li>\n\u003cli>1 teaspoon vanilla\u003c/li>\n\u003cli>1 teaspoon of diced fresh turmeric or ginger\u003c/li>\n\u003cli>Pinch of salt\u003c/li>\n\u003cli>1/4 cup of flax, hemp or chia seeds to garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put all of the fruit in a serving bowl and mix it gently. You may also layer it or arrange it in circular patterns.\u003c/li>\n\u003cli> For Fruit Salad Dressing -- Place the almond, dates, spices and salt in a blender with 1/2 cup of water.\u003c/li>\n\u003cli>Keep an additional cup of water next to the blender to add while mixing. Turn the blender on a low (be sure your lid is on tight) and slowly increase the speed adding water as necessary to process the nuts. The nuts will not puree effectively with too much water added all at once.\u003c/li>\n\u003cli>Increase to the speed to the highest setting process the mixture until it resembles a thick cream. This is a dressing for the fruit salad.\u003c/li>\n\u003cli>Serve the fruit salad, almond ambrosia sauce and seeds in separate bowls and allow people to assemble their own dishes. The seeds will become soggy and gummy if they are added too soon.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>None of the information in this article is intended as medical advice or to diagnose, or treat any disease or health condition.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/55325/5-essential-foods-that-reduce-inflammation-and-optimize-health","authors":["5402"],"categories":["bayareabites_1245","bayareabites_12869","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_10275","bayareabites_10897","bayareabites_11097","bayareabites_11099","bayareabites_11096","bayareabites_11098","bayareabites_8347","bayareabites_11103","bayareabites_1562","bayareabites_511","bayareabites_10277","bayareabites_11069","bayareabites_2636"],"featImg":"bayareabites_55413","label":"bayareabites"},"bayareabites_52147":{"type":"posts","id":"bayareabites_52147","meta":{"index":"posts_1591205157","site":"bayareabites","id":"52147","score":null,"sort":[1354736535000]},"guestAuthors":[],"slug":"inside-california-olive-ranch-during-harvest","title":"Inside California Olive Ranch during Harvest ","publishDate":1354736535,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-59.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52152\">\u003c/a>\u003cbr>\n\u003cem>Inside the Olive Orchards\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Extra virgin olive oil\u003c/strong>. There is nothing quite like it. It has been called liquid gold, or green gold, a title that is well deserved. Historically, it has been used for everything from lighting lamps to moisturizing skin, but the best use of all in my opinion, is in the kitchen! It can transform the simplest of ingredients into something sublime. The taste of EVOO can range from fruity and grassy, to straight up peppery, and a myriad of nuanced flavor profiles in between. \u003c/p>\n\u003cp>As I’ve learned though, \u003ca href=\"http://www.truthinoliveoil.com/extra-virginity\">not all olive oil is made equal\u003c/a>. In fact, not all olive oil is even real olive oil sometimes, thanks to some shady business dealings and misleading consumer marketing. \u003c/p>\n\u003cp>About 60 miles north of Sacramento though, in the small towns of Oroville, Artois, and Corning, you’ll find some good people making the real McCoy. \u003ca href=\"http://www.californiaoliveranch.com/\">California Olive Ranch\u003c/a> produces 60% of the olive oil that is grown in California, and not only are they producing the genuine (delicious) article, they are doing it with integrity and efficiency. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-61.jpg\" alt=\"Harvest time at California Olive Ranch\" title=\"Harvest time at California Olive Ranch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52153\">\u003c/a>\u003cbr>\n\u003cem>Harvest time at California Olive Ranch\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I was asked by the ranch if I’d be interested in visiting their 6,000 acres of beautiful olive orchards during the most exciting time of year—\u003cstrong>harvest time\u003c/strong>!—first, I checked to see if they were on \u003ca href=\"http://www.truthinoliveoil.com/2012/09/toms-supermarket-picks-quality-oils-good-prices\">Tom’s list\u003c/a> (phew, yes, of course they were), and then I clapped my hands and jumped up and down. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-5.jpg\" alt=\"Arbosana EVOO\" title=\"Arbosana EVOO\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-52149\">\u003c/a>\u003cbr>\n\u003cem>Arbosana EVOO\u003c/em>\u003c/p>\n\u003cp>The trip started with a special dinner at \u003ca href=\"http://www.elladiningroomandbar.com/\">Ella\u003c/a>, featuring a menu centered around EVOO, naturally. It was really interesting to see how different varietals were used in all the dishes, ranging from salmon poached in a mellow, floral EVOO, to chocolate cake made with a fruitier EVOO. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-18.jpg\" alt=\"Salmon poached in EVOO\" title=\"Salmon poached in EVOO\" width=\"523\" height=\"333\" class=\"alignnone size-full wp-image-52150\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-11-150x150.jpg\" alt=\"Lentil Soup with Arbosana EVOO\" title=\"Lentil Soup with Arbosana EVOO\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52163\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-12-150x150.jpg\" alt=\"Ella Waldorf Salad\" title=\"Ella Waldorf Salad\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52164\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-19-150x150.jpg\" alt=\"Arbosana EVOO Roasted Chicken\" title=\"Arbosana EVOO Roasted Chicken\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52165\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-32-150x150.jpg\" alt=\"Arbequina EVOO Chocolate Cake\" title=\"Arbequina EVOO Chocolate Cake\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52166\">\u003c/a>\u003c/p>\n\u003cp>The next morning, we headed to the ranch to begin our education, blessed with an unbelievably gorgeous, sunny day, with picture-perfect clouds that just wouldn’t quit. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-115.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52155\">\u003c/a>\u003cbr>\n\u003cem>Blue Skies and Emerald Orchards\u003c/em>\u003c/p>\n\u003cp>We met \u003cstrong>Adam Englehardt\u003c/strong>, VP of Orchard Operations at California Olive Ranch. Adam is a fifth generation farmer. His family actually has a small olive ranch of their own in the Livermore Valley. His favorite oil is the \u003ca href=\"http://shop.californiaoliveranch.com/Arbequina-Extra-Virgin-Olive-Oil/p/COR-100025&c=CaliforniaOliveRanch@OliveOils\">Arbequina\u003c/a>, and he has spearheaded the ranch’s winning strategy of combining old techniques with new technologies. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-174.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-174.jpg\" alt=\"Adam Englehardt\" title=\"Adam Englehardt\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52158\">\u003c/a>\u003cbr>\n\u003cem>Adam Englehardt, VP of Orchard Operations at California Olive Ranch\u003c/em>\u003c/p>\n\u003cp>Northern California is located at 39°N latitude, which is the same as that of northern Spain and northern Tuscany, so it shares many of the same harvesting conditions. But, unlike traditional growers, California ranchers have tweaked their methodology to grow a tree that would allow them to harvest it more efficiently, thereby producing a higher quality oil. \u003c/p>\n\u003cblockquote>\u003cp>“Like almonds, pistachios, and grapes…we have a history of taking a Mediterranean product and applying some Yankee ingenuity.”\u003cbr>\n– Adam Englehardt, VP of Orchard Operations at California Olive Ranch\u003c/p>\u003c/blockquote>\n\u003cp>This is coming from a guy who gets constant reports on nutrient and water levels from solar-powered irrigation probes, and can irrigate on demand via iPhone.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-188.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-188.jpg\" alt=\"The mechanical harvester\" title=\"The mechanical harvester\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-52160\">\u003c/a>\u003cbr>\n\u003cem>The mechanical harvester\u003c/em>\u003c/p>\n\u003cp>Let’s start from the beginning though. Way before iPhone farm management, back in 1996, a mechanical harvester was developed, allowing farmers to harvest their olive trees quickly. The harvester is much like the one used for wine grapes. The machine straddles the row of trees and as it moves down the line, it brushes off all the olives and captures it into a holding bin. The catch is, the trees have to be kept small enough so that the machine can sit above them. In order to make use of this new machine, farmers matched the tree to the technology and started to grow them in hedgerows (like wine grapes). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-53.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-53.jpg\" alt=\"Adam Englehardt and Patricia Unterman tasting olives\" title=\"AAdam Englehardt and Patricia Unterman tasting olives\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52151\">\u003c/a>\u003cbr>\n\u003cem>Adam Englehardt and Patricia Unterman tasting olives\u003c/em>\u003c/p>\n\u003cp>The 3 varieties of olives grown by California Olive Ranch are:\u003c/p>\n\u003col>\n\u003cli>Koroneiki (spicy)\u003c/li>\n\u003cli>Arbequina (fruity)\u003c/li>\n\u003cli>Arbosana (nutty)\u003c/li>\n\u003c/ol>\n\u003cp>All of the varietals were adapted to make the tree’s growth naturally more compact. They were planted closer and were given little to no water or fertilizer. Apparently olive trees do well under stress. They’ve been evolved to operate under harsh conditions in the desert, being eaten by goats, burned by day and frosted by night. \u003c/p>\n\u003cp>It may have taken a few years to figure out, but from the looks of it, the ranch has their system nailed down now. Growing the trees in hedgerows using a system of “super high-density planting” allows for mechanical harvesting, which allows for the olives to be picked at perfection, quickly and efficiently, within the tight time frame of harvest. \u003c/p>\n\u003cp>Oh yes, did I mention the timing? Every year, the ranchers have only a \u003cstrong>45-day window\u003c/strong> to harvest all of their fruit for the year. They need to beat the frost, pick early, pick quickly, and then press as soon as possible because once the olive is picked it starts to oxidize. Talk about stress.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-185.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-185.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52159\">\u003c/a>\u003cbr>\n\u003cem>California Olive Ranch\u003c/em>\u003c/p>\n\u003cp>From harvester, to the holding gondola, into the mill, the olives never touch the ground so bruising and oxidation is kept to a minimum. And, because the olives only travel about 35 minutes to the mill, they are pressed into fresh extra virgin olive oil \u003cstrong>within a couple of hours\u003c/strong> of being plucked from the tree. \u003c/p>\n\u003cp>The grand sum of all these moving parts? Seriously tasty \u003ca href=\"http://www.californiaoliveranch.com/our-olive-oil\">extra virgin olive oil\u003c/a>. Liquid gold. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-148.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-148.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"523\" height=\"333\" class=\"alignnone size-full wp-image-52157\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-106-150x150.jpg\" alt=\"Looking into the harvester\" title=\"Looking into the harvester\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52173\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-801.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-801-150x150.jpg\" alt=\"The mechanical harvester\" title=\"The mechanical harvester\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52175\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-164.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-164-150x150.jpg\" alt=\"California Olive Ranch Harvest\" title=\"California Olive Ranch Harvest\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52174\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-1401.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-1401-150x150.jpg\" alt=\"Olive Branch Mustache\" title=\"Olive Branch Mustache\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52176\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-44.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-44-150x150.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52191\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-56-150x150.jpg\" alt=\"Olives Ripe for the Picking\" title=\"Olives Ripe for the Picking\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52192\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-152.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-152-150x150.jpg\" alt=\"Horses at California Olive Ranch\" title=\"Horses at California Olive Ranch\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52193\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-177.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-177-150x150.jpg\" alt=\"Testing new varietals: Arbosana + Koroneiki\" title=\"Testing new varietals: Arbosana + Koroneiki\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52194\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"California Olive Ranch produces 60% of the olive oil that is grown in California, and not only are they producing the genuine (delicious) article, they are doing it with integrity and efficiency. A look inside California Olive Ranch during harvest season.","status":"publish","parent":0,"modified":1355250421,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":916},"headData":{"title":"Inside California Olive Ranch during Harvest | KQED","description":"California Olive Ranch produces 60% of the olive oil that is grown in California, and not only are they producing the genuine (delicious) article, they are doing it with integrity and efficiency. A look inside California Olive Ranch during harvest season.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"52147 http://blogs.kqed.org/bayareabites/?p=52147","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/12/05/inside-california-olive-ranch-during-harvest/","disqusTitle":"Inside California Olive Ranch during Harvest ","path":"/bayareabites/52147/inside-california-olive-ranch-during-harvest","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-59.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52152\">\u003c/a>\u003cbr>\n\u003cem>Inside the Olive Orchards\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Extra virgin olive oil\u003c/strong>. There is nothing quite like it. It has been called liquid gold, or green gold, a title that is well deserved. Historically, it has been used for everything from lighting lamps to moisturizing skin, but the best use of all in my opinion, is in the kitchen! It can transform the simplest of ingredients into something sublime. The taste of EVOO can range from fruity and grassy, to straight up peppery, and a myriad of nuanced flavor profiles in between. \u003c/p>\n\u003cp>As I’ve learned though, \u003ca href=\"http://www.truthinoliveoil.com/extra-virginity\">not all olive oil is made equal\u003c/a>. In fact, not all olive oil is even real olive oil sometimes, thanks to some shady business dealings and misleading consumer marketing. \u003c/p>\n\u003cp>About 60 miles north of Sacramento though, in the small towns of Oroville, Artois, and Corning, you’ll find some good people making the real McCoy. \u003ca href=\"http://www.californiaoliveranch.com/\">California Olive Ranch\u003c/a> produces 60% of the olive oil that is grown in California, and not only are they producing the genuine (delicious) article, they are doing it with integrity and efficiency. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-61.jpg\" alt=\"Harvest time at California Olive Ranch\" title=\"Harvest time at California Olive Ranch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52153\">\u003c/a>\u003cbr>\n\u003cem>Harvest time at California Olive Ranch\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I was asked by the ranch if I’d be interested in visiting their 6,000 acres of beautiful olive orchards during the most exciting time of year—\u003cstrong>harvest time\u003c/strong>!—first, I checked to see if they were on \u003ca href=\"http://www.truthinoliveoil.com/2012/09/toms-supermarket-picks-quality-oils-good-prices\">Tom’s list\u003c/a> (phew, yes, of course they were), and then I clapped my hands and jumped up and down. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-5.jpg\" alt=\"Arbosana EVOO\" title=\"Arbosana EVOO\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-52149\">\u003c/a>\u003cbr>\n\u003cem>Arbosana EVOO\u003c/em>\u003c/p>\n\u003cp>The trip started with a special dinner at \u003ca href=\"http://www.elladiningroomandbar.com/\">Ella\u003c/a>, featuring a menu centered around EVOO, naturally. It was really interesting to see how different varietals were used in all the dishes, ranging from salmon poached in a mellow, floral EVOO, to chocolate cake made with a fruitier EVOO. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-18.jpg\" alt=\"Salmon poached in EVOO\" title=\"Salmon poached in EVOO\" width=\"523\" height=\"333\" class=\"alignnone size-full wp-image-52150\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-11-150x150.jpg\" alt=\"Lentil Soup with Arbosana EVOO\" title=\"Lentil Soup with Arbosana EVOO\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52163\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-12-150x150.jpg\" alt=\"Ella Waldorf Salad\" title=\"Ella Waldorf Salad\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52164\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-19-150x150.jpg\" alt=\"Arbosana EVOO Roasted Chicken\" title=\"Arbosana EVOO Roasted Chicken\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52165\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-32-150x150.jpg\" alt=\"Arbequina EVOO Chocolate Cake\" title=\"Arbequina EVOO Chocolate Cake\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52166\">\u003c/a>\u003c/p>\n\u003cp>The next morning, we headed to the ranch to begin our education, blessed with an unbelievably gorgeous, sunny day, with picture-perfect clouds that just wouldn’t quit. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-115.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52155\">\u003c/a>\u003cbr>\n\u003cem>Blue Skies and Emerald Orchards\u003c/em>\u003c/p>\n\u003cp>We met \u003cstrong>Adam Englehardt\u003c/strong>, VP of Orchard Operations at California Olive Ranch. Adam is a fifth generation farmer. His family actually has a small olive ranch of their own in the Livermore Valley. His favorite oil is the \u003ca href=\"http://shop.californiaoliveranch.com/Arbequina-Extra-Virgin-Olive-Oil/p/COR-100025&c=CaliforniaOliveRanch@OliveOils\">Arbequina\u003c/a>, and he has spearheaded the ranch’s winning strategy of combining old techniques with new technologies. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-174.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-174.jpg\" alt=\"Adam Englehardt\" title=\"Adam Englehardt\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52158\">\u003c/a>\u003cbr>\n\u003cem>Adam Englehardt, VP of Orchard Operations at California Olive Ranch\u003c/em>\u003c/p>\n\u003cp>Northern California is located at 39°N latitude, which is the same as that of northern Spain and northern Tuscany, so it shares many of the same harvesting conditions. But, unlike traditional growers, California ranchers have tweaked their methodology to grow a tree that would allow them to harvest it more efficiently, thereby producing a higher quality oil. \u003c/p>\n\u003cblockquote>\u003cp>“Like almonds, pistachios, and grapes…we have a history of taking a Mediterranean product and applying some Yankee ingenuity.”\u003cbr>\n– Adam Englehardt, VP of Orchard Operations at California Olive Ranch\u003c/p>\u003c/blockquote>\n\u003cp>This is coming from a guy who gets constant reports on nutrient and water levels from solar-powered irrigation probes, and can irrigate on demand via iPhone.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-188.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-188.jpg\" alt=\"The mechanical harvester\" title=\"The mechanical harvester\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-52160\">\u003c/a>\u003cbr>\n\u003cem>The mechanical harvester\u003c/em>\u003c/p>\n\u003cp>Let’s start from the beginning though. Way before iPhone farm management, back in 1996, a mechanical harvester was developed, allowing farmers to harvest their olive trees quickly. The harvester is much like the one used for wine grapes. The machine straddles the row of trees and as it moves down the line, it brushes off all the olives and captures it into a holding bin. The catch is, the trees have to be kept small enough so that the machine can sit above them. In order to make use of this new machine, farmers matched the tree to the technology and started to grow them in hedgerows (like wine grapes). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-53.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-53.jpg\" alt=\"Adam Englehardt and Patricia Unterman tasting olives\" title=\"AAdam Englehardt and Patricia Unterman tasting olives\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52151\">\u003c/a>\u003cbr>\n\u003cem>Adam Englehardt and Patricia Unterman tasting olives\u003c/em>\u003c/p>\n\u003cp>The 3 varieties of olives grown by California Olive Ranch are:\u003c/p>\n\u003col>\n\u003cli>Koroneiki (spicy)\u003c/li>\n\u003cli>Arbequina (fruity)\u003c/li>\n\u003cli>Arbosana (nutty)\u003c/li>\n\u003c/ol>\n\u003cp>All of the varietals were adapted to make the tree’s growth naturally more compact. They were planted closer and were given little to no water or fertilizer. Apparently olive trees do well under stress. They’ve been evolved to operate under harsh conditions in the desert, being eaten by goats, burned by day and frosted by night. \u003c/p>\n\u003cp>It may have taken a few years to figure out, but from the looks of it, the ranch has their system nailed down now. Growing the trees in hedgerows using a system of “super high-density planting” allows for mechanical harvesting, which allows for the olives to be picked at perfection, quickly and efficiently, within the tight time frame of harvest. \u003c/p>\n\u003cp>Oh yes, did I mention the timing? Every year, the ranchers have only a \u003cstrong>45-day window\u003c/strong> to harvest all of their fruit for the year. They need to beat the frost, pick early, pick quickly, and then press as soon as possible because once the olive is picked it starts to oxidize. Talk about stress.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-185.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-185.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52159\">\u003c/a>\u003cbr>\n\u003cem>California Olive Ranch\u003c/em>\u003c/p>\n\u003cp>From harvester, to the holding gondola, into the mill, the olives never touch the ground so bruising and oxidation is kept to a minimum. And, because the olives only travel about 35 minutes to the mill, they are pressed into fresh extra virgin olive oil \u003cstrong>within a couple of hours\u003c/strong> of being plucked from the tree. \u003c/p>\n\u003cp>The grand sum of all these moving parts? Seriously tasty \u003ca href=\"http://www.californiaoliveranch.com/our-olive-oil\">extra virgin olive oil\u003c/a>. Liquid gold. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-148.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-148.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"523\" height=\"333\" class=\"alignnone size-full wp-image-52157\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-106-150x150.jpg\" alt=\"Looking into the harvester\" title=\"Looking into the harvester\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52173\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-801.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-801-150x150.jpg\" alt=\"The mechanical harvester\" title=\"The mechanical harvester\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52175\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-164.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-164-150x150.jpg\" alt=\"California Olive Ranch Harvest\" title=\"California Olive Ranch Harvest\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52174\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-1401.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-1401-150x150.jpg\" alt=\"Olive Branch Mustache\" title=\"Olive Branch Mustache\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52176\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-44.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-44-150x150.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52191\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-56-150x150.jpg\" alt=\"Olives Ripe for the Picking\" title=\"Olives Ripe for the Picking\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52192\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-152.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-152-150x150.jpg\" alt=\"Horses at California Olive Ranch\" title=\"Horses at California Olive Ranch\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52193\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-177.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-177-150x150.jpg\" alt=\"Testing new varietals: Arbosana + Koroneiki\" title=\"Testing new varietals: Arbosana + Koroneiki\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52194\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/52147/inside-california-olive-ranch-during-harvest","authors":["5037"],"categories":["bayareabites_752","bayareabites_1874"],"tags":["bayareabites_10894","bayareabites_10196","bayareabites_10897","bayareabites_10895","bayareabites_8347","bayareabites_1613"],"featImg":"bayareabites_52246","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. 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