Extra Virgin Olive Oil - The Smart Heart Choice^TM

 

The Polyphenol Hydroxytyrosol is a chemical component of extra virgin olive oil and one of the most powerful antioxidants known.

The researchers have identified almost 100 genes whose inflammatory activity is dampened by consumption of olive oil, in particular extra virgin olive oil. Extra-virgin olive oil, which is produced by pressing the olives without the use of any chemical or heat treatments, contains phytochemicals that are otherwise lost in the refining process.

Their studies have found the correlation between high poly extra virgin olive oil consumption and lowered risk of heart disease, obesity and inflammation. Only two tablespoons per day keep the doctor away...
so drink up! :)

"When choosing fats, olive oil is a healthy choice. Olive oil contains monounsaturated fat, a healthier type of fat that can lower your risk of heart disease by reducing the total and low-density lipoprotein (LDL or "bad") cholesterol levels in your blood."
Katherine Zeratsky, R.D., L.D. - Mayoclinic Nutritionist

Pressing the olives produces optimal olive oils

Galena Garlic Olive Oils

We honestly do carry THE FRESHEST olive oils in the world! Our own Galena Garlic 350 polyphenol Arbequina extra virgin olive oil is fresh off the press and en route to your door at an age of only two weeks. The age of most store bottles of extra virgin olive oil are several months to a year old by the time they hit the shelf of your local grocery.

Our revolutionary, proprietary harvest and crush methods have yielded an amazing chemical profile for this varietal. We have never seen these numbers on an Arbequina before. So get ready to a dose of supreme olive oil taste and a healthy addition to your diet!