The more we examine EVOO the more benefits we find

Study after study is confirming the high nutritional value of EVOO. The best EVOO is the one that is made from unripened olives. This EVOO is the one that was revered by the Ancient Hellenic doctors and cooks for its  medicinal value.

Buy the best quality EVOO directly from the source

I have arranged for limited quantities of Extreme EVOO to be put aside that is made from extremely unripened olives from a number of small but exceptional olive growers. This EVOO is properly maintained in a neutral atmosphere (without oxygen and light and tested to ensure the highest level of freshness. Bottled only on demand when you order.

Unripened olives produce less EVOO per kilo of olives and this is the EVOO that is considered medicinal. This EVOO is recommended for direct consumption by the tablespoon, in salads or for dipping, or drizzled on your favorite foods. The taste is considered bitter and pungent with a very distinct peppery finish. For those who do not like the peppery effect on the throat it can be nullified by adding an equal amount of your favorite red wine. The Ancient Hellenic cooks revered EVOO for its medicinal properties and always combined it with wine.

This EVOO cannot be mass produced so place your order now in order to ensure availability.

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“Olive-Oil-Derived Oleocanthal Enhances β-Amyloid Clearance as a Potential Neuroprotective Mechanism against Alzheimer’s Disease: In Vitro and in Vivo Studies”
ACS Chemical Neuroscience
http://pubs.acs.org/doi/abs/10.1021/cn400024q
The mystery of exactly how consumption of extra virgin olive oil helps reduce the risk of Alzheimer’s disease (AD) may lie in one component of olive oil that helps shuttle the abnormal AD proteins out of the brain, scientists are reporting in a new study. It appears in the journal ACS Chemical Neuroscience.
Amal Kaddoumi and colleagues note that AD affects about 30 million people worldwide, but the prevalence is lower in Mediterranean countries. Scientists once attributed it to the high concentration of healthful monounsaturated fats in olive oil — consumed in large amounts in the Mediterranean diet. Newer research suggested that the actual protective agent might be a substance called oleocanthal, which has effects that protect nerve cells from the kind of damage that occurs in AD. Kaddoumi’s team sought evidence on whether oleocanthal helps decrease the accumulation of beta-amyloid (Aβ) in the brain, believed to be the culprit in AD.
They describe tracking the effects of oleocanthal in the brains and cultured brain cells of laboratory mice used as stand-ins for humans in such research. In both instances, oleocanthal showed a consistent pattern in which it boosted production of two proteins and key enzymes believed to be critical in removing Aβ from the brain. “Extra-virgin olive oil-derived oleocanthal associated with the consumption of Mediterranean diet has the potential to reduce the risk of AD or related neurodegenerative dementias,” the report concludes.
The authors acknowledge funding from the National Institute of General Medicine of the National Institutes of Health.

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