news and info
how we make OdD
​Olio della Donna olive oil is fresh-squeezed fruit juice.
Our olives are picked early and by hand and taken to a state-of-the-art mill within hours. Oil is mechanically extracted from fresh, unripe olives. Temperatures are kept below the 26C/78F threshold during all phases of production. Filtration is integrated into the milling equipment so all residue is removed before a drop of oil goes into the tanks. The result is low yields of super high quality
olive oil with complex aromas and flavors and the full range of extraordinary health benefits. ​​
​We do all that so your oil holds on to its health benefits and it stays fresher longer.​
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good and good for you
Olive oil's bitter and spicy flavor characteristics come from polyphenols that are unique to the olive. The high quantities of polyphenols (with antioxidant properties) and vitamins E and K in good quality olive oil fight free radicals and help prevent certain types of cancer and age related illnesses. High quality olive oil is heart-healthy, neuroprotective, good for bone health, anti-inflammatory plus olive oil improves the bioavailability of the nutrients in other foods.
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A Harvard study shows that eating just 1/2 Tablespoon a day reduces incidences of dementia by 28%. How to eat 1/2 Tablespoon of olive oil: fry an egg, put some on toast or a bagel with za'atar and/or avocado, sauté greens like chard or spinach, dress a salad, put it on a baked potato, make french fries (yes, you can fry with it, see below), drizzle it on pizza, make a pasta sauce or a risotto or a piece of fish or anything that you want to cook, use olive oil and you're there.
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But.. good quality olive oils have
considerably more polyphenols, that means considerably
more health benefits, than low quality olive oils.
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check out the labs for Piero, Sanino and laStoria
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how to store olive oil
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We store OdD in oxygen-free tanks, in the dark, at temperatures between 13C/55F & 17C/63F. We bottle to order so the oil is protected in big tanks for as long as possible.
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We do all this to avoid oxidation which eats away at olive oil's good flavors and healthy qualities. ​​
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You should keep your olive oil in a cool, dark spot and once you open it, use it .. the oxygen in an open bottle will cause oxidation to start.
yes, you can fry with it
Extra virgin olive oil has a smoke point at around 415F (home frying temperature is around 350-375F) and even above 415F high quality extra virgin olive oil's molecules remain stable, they do not break down into toxic compounds.
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Foods fried in olive oil are rich and flavorful and they pick up healthy antioxidants from the olive oil, even at frying temperatures and even after up to eight hours of frying.
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More on the subject in this well-documented article.
Elaine's in the studio with Malcolm White and Carol Palmer
talking olive oil, Italy, food and stuff.
click below to listen to the broadcasts on MPB Think Radio:
8 August 2022 Deep South Dining
13 February 2023 Deep South Dining
21 August 2023 Deep South Dining
29 January 2024 Deep South Dining
MPB Think Radio
Olio della Donna virtual events
Live from Elaine's kitchen in Tuscany with Luanne our importer at Olio2go: presentation of the OdD project, Q&A olive oil tasting session and a cooking demo, ideas for food matches.
watch the video here:
National Organization of Italian-American Women presentation: overview of OdD groves, the origins of the project, recap of the olive oil production process and demo cooking session with food matches:
presentation begins at 8:20:
