The Olive Oil World of Carmody McKnight and K Kathleen

EXTRA VIRGIN OLIVE OIL – THE TRUTH AND NOTHING BUT THE TRUTH!


Humans have had a love affair with those little purply ovals for over 10,000 years. Indigenous to the Mediterranean, the olive tree has been integral to most cultures, cuisines, and religions.  In recent years it has been revealed just how profound this golden wonderfood is and the mighty role it plays in combating disease and increasing longevity.  We can test ourselves – is there one other ingredient better to cook with than extra virgin olive oil?

We could conduct endless panels revealing the amazing benefits of extra virgin olive oil. The primary powerhouse components are monounsaturated fatty acids (MOFAs) and polyphenols.  They affect the body in ways that not only promise but actually deliver a longer and healthier life.  Multiple major studies have demonstrated that daily intake of extra virgin olive oil directly contributes to lower rates of heart disease, cancer prevention, and many other life-extending results.

The anti-inflammatory attributes in Tuscan extra virgin olive oil are prodigious.   They fight atherosclerosis, high blood pressure, and increase HDL (good) cholesterol levels. They also aid in reducing the severity of asthma and arthritis. The antioxidant effects are even more astonishing; in addition to contributing to coronary well-being, they protect against osteoporosis, dementia, and numerous cancers, especially breast and colon.

And all this can be achieved from only a few tablespoons of Tuscan olive oil a day. But don't just add it to your diet, use it to replace other fats.  Now that’s the truth! 

But the whole truth is that you will not find those benefits in most all of the so called olive oils you are buying in your supermarkets. Not only will you not find these incredibly important benefits but you will doing much more harm than good to yourself. Last year yet another report was released -- this time by the University of Davis; after studying, testing, and tasting a wide sampling of olive oils it concluded that most of the ones labeled "extra virgin" were in fact not, and not even olive oil -- blends of inferior processed oils, usually completely different oils like (bad for you!) canola.  These falsely labeled oils you will find loading every supermarket shelf.  Beware!  Buy what you know is authentic.  Know where your olive oil derives. 

 À Votre Santé!

Know where your food comes from, especially olive oil.  The varietals of our olive oils are Frantoio, Leccino, Pendolino and Maurino. The legendary Tuscan olive oils carry the natural, intense flavors of the olives. They are considered true gourmet oils. Tuscan olive oils are renowned because of two major attributes; they are grown at higher elevations in Tuscany and in calcareous soils (limestone).  Our olive oils enjoy the same essential conditions, but the microclimates and the supporting soils are even superior to the best in Tuscany. 
 
The desirable aspect of these Tuscan oils is the dynamic full taste. They also possess fruity or peppery flavors never found in the bland, commercial olive oils, oils that are all too common and usually a mix of oils not from the olive.  Nature has a design: food and wine always taste the best when it is the best for our well being.
 
Extra virgin olive oil is the only oil that we consume raw.  Extra virgin olive oil is the single oil created by simply pressing (milling) the fruit. There is no refining, heating, extracting, use of chemicals or other process; just cold (no heat applied) pressing of the olives.  Every other oil (canola, corn, safflower, peanut, and even regular olive oil) involves a refining process using high heat and chemicals to extract the oil. Extra virgin olive oil is unique, because you are essentially eating a component of the raw fruit. This is the secret of its enormous health benefits and consummate taste.
 
Olive oil is known to lower cholesterol and blood pressure, but new stunning studies are proving that Tuscan olive oils, the extra virgin oils that we have here today, quell the inflammation believed to play a key role in a variety of chronic diseases.  It has been revealed in these studies that authentic Tuscan olive oils contain oleocanthal, a chemical which works like ibuprofen and aspirin, and there is ample evidence that every-day use of low-dose anti-inflammatory drugs reduces the risk of heart disease, Alzheimer's disease and breast, lung and colon cancers. 

Oleocanthal is found mainly in the Tuscan olive oils. According to the LA Times, "Only the freshest -- and usually most expensive -- olive oil has significant amounts of the pungent compound, called oleocanthal. The irritating intensity of the taste of a fresh extra virgin olive oil turned out to be directly related to how much oleocanthal the oil contains."
 

 
 Our 2010 Tuscan Olive Oil is qualified as SUPER-PREMIUM extra virgin. 

Our Estate Tuscan Premium Extra Virgin Olive Oil which won the gold at the International Extra Virgin Olive Oil Competition in 2010, the largest in the world, is authentic olive oil and REAL extra virgin which make it rare and extraordinary! 

Kathleen, Marian and Gary Conway were the first to plant the Tuscan varietals on the Central Coast (Frantoio, Leccino, Pendolino, Coratina) and except for the original source of their cuttings, the Conways were the first in all California.

This prescience is explained by a chance encounter with "real" Tuscan oil brought to Gary by a friend who returned from a visit to Tuscany.  The moment Gary tasted the extra virgin olive oil he flashed backwards to a child, remembering Sicilian oils as a component of every meal in his Sicilian immigrant family and possessing much the same special qualities of Tuscan.  He knew he had been foiled for most of his life with fake, bland oils.  He and Marian had to have the real oil now, and if they must plant the trees themselves they would do it! 

Why are the Tuscan oils the most revered in the world?  Two basic components -- the olive trees are grown at ideal high elevations and in calcareous or limestone soils.  Carmody McKnight shares this essential duo but goes beyond those qualities with the most sun days of any area in California and having volcanic soils derived from a backyard volcano!    

We farm our olive trees and create the olive oil. Visit our Tuscan olive trees in the vineyard.  Beyond organic and sustainable!  Never requiring fertilization of the soils as they nourish in the magma.  Real Tuscan olive oil!  

VIEW: BEYOND EXTRA-VIRGIN from The Washington Post  "To receive the 3E certification (Super-premium), olive oil must pass rigorous chemical and sensory analyses. Where extra-virgin allows oils with 0.8 percent free acidity, 3E allows just 0.3 percent."

0.3?  Really?  Super-premium?  Carmody McKnight was tested by state-approved laboratories at .04Beyond Super-premium!  

VIEW: OLIVE OIL FRAUD Rampant from NPR's All Things Considered 

VIEW: MORE ON THE FRAUD from THE NEW YORKER
 
Know where your food comes from, especially olive oil!  The varietals of Carmody McKnight estate Tuscan blend gourmet olive oil are Frantoio, Leccino, Pendolino and Coratina. The legendary Tuscan olive oils carry the natural, intense flavors of the olives. They are considered true gourmet oils.
 
The desirable aspect of these Tuscan oils is the dynamic full taste. They also possess fruity or peppery flavors never found in the bland, commercial olive oils, oils that are all too common and usually a mix of oils not from the olive.  Nature has a design: food and wine always taste the best when it is the best for our well being.
 

Extra Virgin Tuscan Olive Oil ~ Raw Oil! 

Extra virgin olive oil is the only oil that we consume raw. Extra virgin olive oil is the single oil created by simply pressing (milling) the fruit. There is no refining, heating, extracting, use of chemicals or other process; just cold (no heat applied) pressing of the olives.  Every other oil (canola, corn, safflower, peanut, and even regular olive oil) involves a refining process using high heat and chemicals to extract the oil. Extra virgin olive oil is unique, because you are essentially eating a component of the raw fruit. This is the secret of its enormous health benefits and consummate taste.  

ARTHRITIS FOUNDATION on the wonders of Tuscan olive oil!
 
The olive oil-inflammation study’s researchers say that 50 milliliters (ml), which is about 3 1/2 Tbsp., is equal to a 200-mg tablet of ibuprofen. Breslin points out that amount of oil has more than 400 calories – a lot if you add this healthy fat without giving up others. To avoid excess calories, use extra-virgin olive oil in lieu of other fats, such as butter.
 
HEALING POWER AND SPEEDING UP FAT BURNING 
 
Extra virgin olive oil should be considered essential to any weight loss or weight maintenance plan because it has so many unique properties that promote weight loss and stable weight control.
 
Extra virgin olive oil has been demonstrated to increase the rate of fat oxidation after ingestion. This means that when you consume extra virgin olive oil, you actually will begin to increase your rate of fat burning. An emerging area of research for nutrition science is how different foods slow or speed up the rate of fat oxidation. Extra virgin olive oil is at the top of the list of fats for weight loss because it speeds up fat burning.
 
Extra virgin olive oil has also been demonstrated to act as a potent ant-oxidant, lowering inflammation, which aids blood sugar. Another emerging area of nutrition science is understanding how inflammation of the cells that line our arteries is an underlying cause of weight gain.
  
FOR YOUR EYES ONLY!
 
When we drink the estate wines at Carmody McKnight we not only know it tastes uniquely special, but we know how naturally beneficial it is for us since it derives from the most mineral and nutrient rich soils in the world. We hope you agree. And now more heart-thumping news about our Tuscan olive oil, grown side by side with the vines in the same wondrous vineyard. 
 
NATURAL BORN PAIN KILLER  
 
As we all well know, the Mediterranean-style diet has been found to protect against heart attack, stroke, cancer and Alzheimer's disease. And we all love the Mediterranean diet! But it has now been discovered, by way of major research from all over the world, that the one reason eating the Mediterranean way may help you live longer, healthier and wiser is olive oil. Not ordinary olive oil. Extra virgin olive oil, Tuscan olive oil. The Tuscan olives that we hand-pick and hand-bottle at Carmody McKnight!
 
Olive oil is known to lower cholesterol and blood pressure, but new stunning studies are proving that Tuscan olive oils, the extra virgin oils of Carmody McKnight, quell the inflammation believed to play a key role in a variety of chronic diseases. It has been revealed in these studies that certain olive oils contain oleocanthal, a chemical which works like ibuprofen and aspirin, and there is ample evidence that every-day use of low-dose anti-inflammatory drugs reduces the risk of heart disease, Alzheimer's disease and breast, lung and colon cancers. 
 
DAILY USE OF ASPIRIN MAY DO MORE HARM THAN GOOD~ stick with Tuscan Olive Oil
 
Oleocanthal is found mainly in the Tuscan olive oils. According to the LA Times, "Only the freshest -- and usually most expensive -- olive oil has significant amounts of the pungent compound, called oleocanthal. The irritating intensity of the taste of a fresh extra virgin olive oil turned out to be directly related to how much oleocanthal the oil contains."
 
Even more wonderful for olive oil lovers is the news that Tuscan olive oil also possesses painkilling properties. Most importantly, Tuscan olive oil is the natural way to kill pain (this comes as bad news for the pharmaceuticals!). Oleocanthal has the pain-relieving qualities of ibuprofen and other nonsteroidal anti-inflammatory drugs (NSAIDs). Dr Russell Keast, an Australian sensory scientist and molecular gastronomist at Melbourne's RMITUniversity, has discovered that oleocanthal inhibits the activity of the cyclooxygenase enzymes, COX-1 and COX-2. "These enzymes are activated as part of the body's inflammatory response to injury and cause pain by stimulating the production of prostaglandins, which irritate nerve endings. NSAIDs and oleocanthal can target one or both of the COX enzymes and suppress COX activity. Oleocanthal levels are highest in oil from early season olives, newly pressed or extra virgin oil and the olive oils of Sicily and Tuscany."
 
Another major researcher, Paul A. S. Breslin, PhD, advises that we "Shoot for forty to fifty milliliters (about three tablespoons) a day of an oleocanthal-rich extra-virgin olive oil, which effectively amounts to a low-dose anti-inflammatory. Buy extra-virgin olive oil that stings your throat -- a sign that it has high levels of pungent oleocanthal. Once you find a tasty olive oil with a throaty bite, use it on raw and cooked vegetables and use it up quickly. Aging destroys oleocanthal (as does heat when you cook with olive oil)."  Dr. Breslin further advises that, "Tests show that olive varietals originating in Tuscany contain high levels of oleocanthal."
 
EXTRA VIRGIN OLIVE OIL IS MORE EFFECTIVE IN REDUCING HEART DISEASE THAN DRUGS 
 
According to preliminary results of a Spanish study part of PREDIMED, a long-term nutritional intervention study aimed to assess the efficacy of the Mediterranean diet in the primary prevention of cardiovascular diseases, virgin olive oil is more effective in reducing heart disease than drugs.  Researchers are reporting that a Mediterranean diet enriched with virgin olive oil or nuts can reverse arteriosclerosis in carotid arteries in just one year.
 
EXTRA VIRGIN OLIVE OIL CONTAINING OLEOCANTHAL PREVENTS AND TREATS ALZHEIMER'S
 
 
 
 
 
 

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North of Los Angeles, South of San Francisco... and East of Eden
11240 Chimney Rock Road, Paso Robles, C A 93446