Jovial's New Extra Virgin Olive Oil

Recent findings in the New England Journal of Medicine demonstrated that a Mediterranean Diet rich in extra virgin olive oil, nuts, beans, fish and fresh fruits and vegetables, reduces the risk of heart disease and stroke. The International Olive Council states that extra virgin olive oil is ideal for frying because it actually has a high smoke point of 410ºF and as long as it does not surpass that temperature, does not change structurally during frying thanks to its high content of oleic acid and antioxidants. Olive oil was considered to be liquid gold in ancient times, probably because a mature tree only produced about five liters of oil on average.

In 2007, journalists exposed the dark side of olive oil production, revealing that cheaper seed oils were being deodorized and blended but sold as 100% extra virgin. In 2011, a report from UC Davis Olive Center reported that “while there are many excellent imported and domestic extra virgin olive oils available in California, our findings indicate that the quality level of the largest imported brand names is inconsistent at best, and that most of the top-selling olive oil brands we examined regularly failed to meet international standards for extra virgin olive oil.” Consumers now question the purity of oils labeled as extra virgin. What makes an oil extra virgin?

Extra virgin means pressed from olives or extracted with mechanical means without the use of chemical solvents. Temperature during pressing must not exceed 80°F. In order to be labeled as extra virgin, the oil must have a chemical analysis with results that fall into a minimum and maximum value for acidity level (0-.08%), peroxides(0-20), and UV Absorbency (K270, K232, Delta K). Within the parameters for extra virgin, results may vary considerably. Extra virgin olive oil is costly, so we want you to know exactly what you are getting when you purchase our product. Here are the test results from our first bottling. As you can see, acidity is low at .021%, peroxides are low, and oleic acid or the healthy monounsaturated omega-9 fatty acid is high.

My family has been purchasing our yearly stock of organic extra virgin olive oil from a family-owned press in the Veneto region of Italy for many years now. Every year in November, we visit the mill, we watch our oil being pressed, we talk to the farmers, our children take part in harvesting at the family farm, and we return home with an oil we really feel good about. We have always dreamed of sharing this authentic oil with you. You may not have considered that you play a vital role in keeping important food traditions alive today. As Europeans follow the global trend toward industrially produced food, your choices are a blessing to a group of farmers who are trying to keep their wonderful heritage alive. The exchange of your support to a farmer for an exceptional quality product that your family can trust is a wonderful thing that jovial is proud to be a part of.

Here we are, my husband and I in the center, celebrating our very first jovial olive oil bottling together with the owners of the mill, Lorenzo and Daniele. This is a family affair, so along with the brothers there are also two sisters, mom, dad, uncles and cousins working in harmony each day. Our olive oil is certified organic, grown locally and consists of our Reserve Blend of three ancient varieties of olives from this area. Most people are used to the flavor of olive oil from the popular olive cultivars Frantoio, Leccino or Arbequina. Today, despite there being hundreds of olive varieties still in existence in Italy, only a handful are grown on the majority of farms. Our varieties are called Favarol, Nostrano and Grignano and their flavor is very different from most oils on the market. In fact, this may be the only oil like this to reach the U.S. market. The flavor is very delicate and nicely fruity while being less peppery and bitter.