Lebanese Extra Virgin Olive Oil Now Available In The USA...
What Helps These Amazing Ageless Olive Trees In Lebanon Live To Over 2,000 Years Old? Powerful Natural Occurring Antioxidants!
Now’s your chance to experience a very special olive oil from trees dating back to biblical times. Phoenicia oil comes from hand picked olives from the trees of Lebanon, some which date back 2,000 years in the land where Jesus walked!
Doctors and philosophers have exalted the profound health benefits of this type of olive oil as far back as the 7th century B.C., knowledge that only today has been "rediscovered" as modern nutritional science. What gave the ancient Greeks and Romans the vitality to build the most advanced civilizations in the world? Many attribute a lot of it to the unique concentrations of antioxidants, healthy fats and nutrients in this type of olive oil.
Studies have connected olive oil consumption with the following benefits:
• Reduced risk of heart disease
• Reduced blood pressure
• Growth inhibition in some cancers
• Reduced risk of diabetes
• Lessened severity of asthma and arthritis
• Lessened total body weight
• More youthful looking skin and hair
There are two main factors contributing to the health benefits of olive oil: monounsaturated fats and polyphenol antioxidants.
Monounsaturated fats are an incredibly heart-healthy type of fatty acid common to seeds, nuts, avocados and of course olives. While these fats have shown to have a large number of nutritional advantages, monounsaturates are most valuable for their ability to lower LDL cholesterol (the "bad cholesterol") and possibly even raise HDL cholesterol (the "good cholesterol") in adults. The most common dietary monounsaturate, oleic acid, composes 70-80% of the fatty acids in extra virgin olive oil.
Polyphenol antioxidants, also present in olive oil in abundant quantities, are a type of molecule shown to prevent dangerous oxidative reactions within the human body. Incomplete molecules in the body, called free radicals, have the ability to alter our body cells in ways that can cause cancer, cardiovascular impairment and a number of degenerative diseases. Polyphenol antioxidants are able neutralize these free radicals without becoming dangerous themselves.
The important thing to remember is that not all olive oils are made alike! As a general rule of thumb, the less processed an oil is, the more of its polyphenol antioxidants it will retain, and therefore the healthier it will be. Because Phoenicia's Extra Virgin Olive Oil is cold pressed and unfiltered, it contains the maximum possible concentration of both monounsaturated fats and polyphenol antioxidants.
Types of Olive Oils
While Phoenicia chooses to preserve the robust, floral flavors and vital health benefits of the olive fruit by producing only the finest unfiltered extra virgin olive oil, this is hardly the only type of olive oil on the market. In fact, there are several, and you should familiarize yourself with the various classifications of oil to ensure that you buy only the very best.
The International Olive Oil Council (IOOC) recognizes and grades several qualities of olive oil based on taste, production method and acid content:
• Extra Virgin Olive Oil – the highest quality and overall healthiest, extra virgin olive oils have an acidity no greater than 0.8% and are from the first cold pressing
• Virgin Olive Oil – a cold pressed oil with an acidity no greater than 2%, typically from the second pressing
• Olive Oil – a blend of virgin olive oils and refined olive oils which have been chemically treated to mute flavors and acid content; may not be labeled as virgin
• Olive-Pomace Oil – an oil extracted by treating the plant matter that remains after crushing (pomace) to heat and chemicals; though edible, olive-pomace oil lacks the flavor and health benefits of better oils entirely
• Lampante Oil – this oil is used as an industrial fuel and is not fit for consumption
Pure olive oils are traditionally blended from virgin or extra virgin oils and refined oils and may or may not be of higher quality than regular olive oil. Be wary of Light or Extra Light olive oils as these terms are unregulated and typically refer to products that have been processed considerably. Also, understand that Light refers only to flavor, as all true olive oils possess 120 calories/tablespoon.
While the act of filtering olive oil is not regulated by the IOOC, it does have a profound effect on flavor. Unfiltered olive oils retain the fullest and most honest flavor of the fruits and soil that produced them while additionally retaining the highest possible number of healthy phenol and antioxidant compounds. For this reason, Phoenicia's Extra Virgin Olive Oil is unfiltered.
Lebanese Olive Oil: A Tradition of Excellence That Dates Back To Biblical Times
The French call it terroir; loosely translated, "the taste of a place". The way that fine wines owe much of their flavor, body and character to the particular patch of ground in which the grapes grew, so too can olive oils express the complex individuality and intangible essence of their home soils. This is what makes Lebanese olive oils so special.
Lebanon's mountainous topography and diverse weather patterns have allowed local olive farmers to take advantage of countless distinct microclimates, individual regions that may be no more than a single grove in size and yield an olive oil that is unlike any other in the world. The Phoenicians, an ancient seafaring people who inhabited what is now known as Lebanon as far back as 1550 B.C., understood the value of these disparate soils and pioneered processes that were respectful to them. Their legacy can be tasted to this day in the robust flavors of Phoenicia's Extra Virgin Olive Oils.
Along with a wealth of one-of-a-kind soils in which to grow, Lebanese oils makers stand apart for what they grow. Because Lebanon as a nation prefers fragrance, flavor and health over yield, and because very little of the national product is exported, farmers choose to grow predominantly ancient local varieties of olives. These millennia-old varieties are fickle, may produce wildly different yields from year to year and require the watchful eye and experienced training of true olive oil masters, but the reward is an oil that is pungent, harmonious and remarkably deep.
Lebanese olive oils encompass a broad range of flavors and profiles, varying by region and time of harvest. Olives harvested while still green and fairly unripe complement their soft, vegetal taste with a peppery finish, while the pressing of mature black olives produces oils with a lingering sweetness. Other flavors found commonly in Lebanese olive oils include green tomato, almond, apple, artichoke, herbs, green fruit and green beans.
Phoenicia's Oils: 2,000 Years of Distinctive Difference!
When the Romans conquered the Phoenician hills on the Eastern Mediterranean coast thousands of years ago, they left an indelible mark on the land by planting olive trees every place they stayed. Our name, Phoenicia, pays tribute to the Romans who planted some of the ancient trees at the family orchard where we harvest our olives.
Making olive oil by traditional means is expensive, time-consuming and quite labor-intensive, but to Phoenicia, the high quality of olive oil produced from this method is well worth the patience, effort and cost. With the demand for olive oil increasing rapidly, the objective of many companies is to manufacture large quantities of olive oil quickly and cheaply, regardless of the resulting quality.
When you purchase a bottle of Phoenicia's Olive Oil, you know that extensive measures have been taken to create a gourmet olive oil of unsurpassed quality. Phoenicia preserves all the healthful benefits of the product while truly encapsulating the flavorful essence of the olive fruit.
Phoenicia's Forte unfiltered and unrefined olive oils are imported from Lebanon. Superior attributes of the oil includes:
• Extra virgin, decanted and cold pressed from ancient olive trees, some over 2,000 years old!
• Dry-farmed, pesticide-free and very low yield, producing every other year
• Hand harvested, then stone-crushed in the traditional manner
• Unfiltered and unrefined to maximize nutritional value
• Sustains higher cooking temperatures than regular olive oils
Making Olive Oil Phoenicia's Way
Phoenicia's premium quality stems from the centuries-old process by which we make our oil. From start to finish, each step plays an important role in creating an outstanding and uniquely full-flavored final product.
Many modern factories harvest olives quickly and at a low cost through the use of machines. Mechanizing the harvest speeds the process, but allows twigs, leaves and branches to be left in with the olives. The olives are then shipped in poorly ventilated containers, promoting the growth of mold and resulting in an inferior product. To extract the oil, hot water is used in a centrifugal system, removing most of the nutrients and undermining the benefits inherent to the oil.
The Phoenicia Process
Phoenicia hand picks our olives from the trees, some which date back 2,000 years. After picking, the olives are carefully packed in well-ventilated containers to preserve freshness. Before the milling or stone pressing, all twigs and leaves are removed, leaving only healthy olives to be crushed.
Next, the olives are ground into a paste using a large millstone. After resting under the stone for 30 to 40 minutes, the paste is spread onto fiber discs. These discs are stacked and placed into a hydraulic press to separate the oil from the other fruit contents. Hot water and other chemicals are not used in the separation process in order to preserve all nutrients.
After separation, the oil is left to decant in barrels for several months to let the product settle naturally before heading to your dinner table. The oil is not filtered and is "foggy", indicating that the oil has retained its distinctive flavors and aromas in addition to rich antioxidants, vitamins, fatty acids and other nutritious elements.
A savoury culinary adventure awaits you in every bottle of Phoenicia.
Limited Supply...Order Yours Now!
The most amazing olive oil! I even use it on my hands instead of hand lotion, it keeps them soft and looking young. The taste is truly like no other olive oil. So smooth it has no greasy taste what so ever. My kids can't get enough of it. Great product Ageless Impact! (Posted on 10/21/11)
When I was a little boy growing up in Lebanon I remember hearing my Mom say over and over "we came in first place again!"... She was referring to the University studies that rated Olive Oil from all around the world. The Lebanese Oil always came in first and still does because of the family-owned ancient orchards that are hand picked, stone crushed, decanted, unfiltered, and first cold pressed.
My Moms family had about 45 acres of Olive trees that date back hundreds of years. I remember every home in our village had clay bottles with a nozzle filled with Olive Oil on the kitchen table. People would literally take "chugs" from it. I still chug now because this Oil is so incredibly healthy and good for you. Hats off to you guys for making this special Oil available to people here in the United States.
It Does Not Get Any Better... This Oil Truly Is a Blessing! (Posted on 10/13/11)
This is a very distinct olive oil... (Posted on 10/13/11)