September 13, 2017
The seasons may change as well as the dishes we prepare at home, but one dish tends to stay quite constant regardless of the mercury readings outside: salad.
Tossed salad or Latin American style with just tomatoes, onions and avocados; or simply tomatoes with basil and crusty bread - one thing that is a must, is a quality olive oil and if you want the health benefits, you'll need extra virgin olive oil or EVOO.
“The Frantoio Blend is more a classic tasting with a creamy almond base note. The Waiheke Blend is stronger and greener tasting with a longer peppery finish,” says Rangihoua Estate co-founder Anne Stanimiroff. “To me the Waiheke Blend tastes like New Zealand green and fresh!”
"Olive oil can be classified into different types according to quality. The finest quality is EVOO obtained by cold extraction. This has the highest concentration of health-preserving antioxidants and polyphenols. Secondary pressings and heat-extracted olive oils are inferior." Rangihoua Estate
While the aroma and taste of EVOO is much better than highly processed olive oil, there are other benefits to choosing Extra Virgin over regular oil.
“Many health benefits are associated with regular intake of high-quality EVOO,” according to Lee Nelson, MD also author of the book Prostate Cancer Prevention and Cure. “These include reduced risks for a variety of cancers (breast, prostate, colon, stomach, endometrium and ovarian), ulcers, gallstones, rheumatoid arthritis, and better metabolism in diabetics.” Regular consumption of EVOO also increases HDLs, the "good cholesterol" and reduces the risk of heart disease.
"These benefits are derived from EVOOs action in reducing plaque formation in the coronary arteries, lowering blood pressure and anti-inflammatory effects," according to Nelson.
Frantoio and Waiheke, available in 8.5 fl oz glass bottles in the USA - contain high levels of antioxidants, monounsaturated fats (good fats), polyphenols, Omega 3 and Vitamin E.
Rangihoua Estate, founded by Anne Stanimiroff and Colin Sayles, is located on the small Waiheke Island situated in the Hauraki Gulf of the coast of Auckland, New Zealand. The estate manages 4,200 olive trees all growing on Waiheke Island, which has been described as a little Mediterranean jewel nestled in the Hauraki Gulf, 12 miles from Auckland City. With its unique micro-climate it has a long, dry, hot summer essential for ripening olives.
Waiheke Island is relatively small, only 40 square miles in size with just 7,000 full-time residents, but is becoming one of New Zealand’s top tourist destinations especially with food, wine, art and adventure travelers.
Inspired by the wonderful world of the EVOO business in the mid-1990s when a local vineyard owner challenged them to make olive oil from the olives grown at his vineyard, Rangihoua Estate founders Anne and Colin consistently produce award-winning products.
In 2013, Rangihoua Estate was ranked ‘Best 20 in the World’ by Flos Olei – The Italian Guide to the World’s Best extra virgin olive oil. Each year both International and National Gold medals have been awarded to their EVOO.
“Since we already have the product in stock in our Houston warehouse, we can deliver much faster and more economically than from New Zealand,” says The Kiwi Importer CEO Sarah Ayala. “This is great for US consumers who love olive oil because it is now available here with fast shipping and a competitive price.”
“The aroma that is released as one opens the new bottle smells like olives and not a vegetable oil,” says Ayala, a native New Zealander who calls Houston home. “This is wonderful topping for any tossed salad.”
All the olives at the Rangihoua Estate are hand-picked at their optimum level of ripeness. The process is done utilizing small hand rakes to comb the olives from trees. The fresh olives are processed and pressed into olive oil using a mill especially imported from Italy, and normally within a day or 24 hours after the picking process so the aroma and antioxidants are retained.
In 2002, Rangihoua Estate purchased a new olive oil mill, capable of processing over 1,000 pounds of olives per hour. The addition resulted in a drastic increase in the volumes of olives for processing. The Pegaso works on the same principle as the oliomio with centrifugal separation. The Pegaso has been engineered by an Italian firm in Florence, Officine Meccaniche Toscane, who have been making olive processing equipment for over a century, according to Rangihoua Estate.
The extra virgin olive oil (also known as EVOO) produced by Rangihoua Estate is the finest quality in oil and obtained by cold extraction. It is more pristine in condition and less oxidised, therefore EVOO contains higher levels of polyphenols and anti-oxidants making it an extremely healthy option.
Extra virgin is the term used to describe the best quality in olive oil. For an olive oil to be classed as Extra virgin the oil must have an acidity level (Free Fatty Acid or Oleic Acid) of less than 0.8% and have a peroxide value of less than 15.
Olive oils from Rangihoua Estate are all very carefully cultivated, harvested and processed to ensure they achieve a very low acidity and low peroxide values.
The Kiwi Importer provides unique and natural products from New Zealand and other countries to socially conscious consumers in the USA. Based in Richmond Texas, the company imports healthy, gourmet delights such as several brands of Manuka honey, Kaitaia Fire hot sauce and Zealong tea.
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