Extra Virgin Olive Oil
Ciuti offers several differents varieties of Non-GMO Project Verified Extra Virgin Olive Oil to suit different taste and flavor profiles to be a great pairing for whatever you're cooking:
Organic Extra Virgin Olive Oil
California Extra Virgin Olive Oil
Italian Extra Virgin Olive Oil
Mediterranean Extra Virgin Olive Oil
other varietals available upon request.
- Ciuti Organic Extra Virgin Olive Oil exceeds even the strict international grading standard required to be labeled Extra Virgin.
Extra Virgin is the highest class of olive oil, extracted (without solvents) from the first cold press. To qualify, it is then analyzed and must meet strict chemical analysis criteria. Finally, an expert panel of tasters authenticates for desired flavors and verifies it to be free from defect.
Ciuti Organic Extra Virgin Olive Oil takes this arduous grading process to a higher level… We only source our natural olives from organic-certified farms. These olives are grown without the use of synthetic pesticides or fertilizers.
Ciuti Organic Extra Virgin Olive Oil is the healthy way to feed your family; produced from nature, the way it was intended.
- Ciuti California Extra Virgin Olive Oil provides the knowledge that your oil was made in the USA to reduce its carbon footprint and to guarantee freshness and world-class flavor from the same region where renowned Napa Valley wines are grown and harvested.
- Ciuti Imported Extra Virgin Olive Oil is the natural, classic choice for discerning chefs and cooks the world over.. we import our international oils from the biggest, most ethical producers in Italy, Spain, Greece, Tunisia and Morocco.
- About Extra Virgin Olive Oil (EVOO):
Extra Virgin Olive Oil is the highest quality and most expensive olive oil classification. It should have no defects and a flavor of fresh olives.
It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil.
In order for an oil to qualify as “extra virgin” the oil must also pass both an official chemical test in a laboratory and a sensory evaluation by a trained tasting panel recognized by the International Olive Council. The olive oil must be found to be free from defects while exhibiting some fruitiness.
Since extra virgin olive oil is simply pressed fruit juice without additives, the factors influencing its quality and taste include the varieties of olives used, the terroir and the countless decisions, production practices and the dedication of the producer.
Olive oil tasters describe the positive attributes using the following terms:
Fruity: Having pleasant spicy fruit flavors characteristic of fresh ripe or green olives. Ripe fruit yields oils that are milder, aromatic, buttery, and floral. Green fruit yields oils that are grassy, herbaceous, bitter, and pungent. Fruitiness also varies by the variety of olive.
Bitter: Creating a mostly pleasant acrid flavor sensation on the tongue.
Pungent: Creating a peppery sensation in the mouth and throat
Discover the Health Benefits of Olive Oil
The health benefits of olive oil are extensive with new positive attributes discovered all the time. One prominent cardiologist recommends at least two tablespoons of extra virgin olive oil each day to enjoy the many ways olive oil can be beneficial to your health and well-being.
The phytonutrient in olive oil, oleocanthal, mimics the effect of ibuprofen in reducing inflammation, which can decrease the risk of breast cancer and its recurrence. Squalene and lignans are also being studied for their effects on cancer.
Olive oil helps lower levels of blood cholesterol leading to heart disease.
Recent studies indicate that regular consumption of olive oil can help decrease both systolic and diastolic blood pressure.
It has been demonstrated that a diet that is rich in olive oil, low in saturated fats, moderately rich in carbohydrates and soluble fiber from fruit, vegetables, pulses and grains is the most effective approach for diabetics.
Although the reasons are still not fully clear, recent studies have proved that people with diets containing high levels of olive oil are less likely to develop rheumatiod arthritis.
A high consumption of olive oil appears to improve bone mineralization and calcification. It helps calcium absorption and so plays an important role in aiding sufferers and in preventing the onset of Osteoporosis.
Although high in calories, olive oil has shown to help reduce levels of obesity.