Passion is what drives Ivo Jeramaz, Grgich Hills Estate’s VP of Vineyards and Production and Head Winemaker, and while this is readily apparent in the wines he crafts, it also takes form in a non-enological pursuit: the creation of our Estate Grown, Extra Virgin Olive Oil.

Long have the health benefits of olive oil been espoused by those living in its historical range. One such proponent is none other than Ivo, who grew up following this nutritional regime.

At the core? Olive oil of course! This tradition is not simply a superstition either – countless studies have shown that extra virgin olive oil has a plethora of health benefits.

HIDDEN HEROS: POLYPHENOLS

        This family of chemical compounds are found in a range of food sources, and different types are known to have different health benefits. They’re where the money is when it comes to the health benefits of olive oil!

            The real star of the polyphenol show is oleocanthal. This is the specific polyphenol that causes a slight burn in your throat when you take a direct dose of extra virgin olive oil. The stinging sensation is an indication that your oil is high in oleocanthal, which is a great sign if you want to reap the maximum health benefits of your oil.

This chemical compound has been associated with antioxidant, anti-inflammatory, and neuroprotective properties, and has been proven to kill off different types of human cancer cells, while having no impact on healthy cells.

Considering all of these benefits, you want your oil to have a high oleocanthal content of course – extra virgin oils considered ‘above average’ have quantities greater than 150 ppm. A recent lab analysis showed that the oleocanthal content of our olive oil is 210 ppm – in the ‘very high’ range, and well above average!

‘EXTRA’ IMPORTANT

            What differentiates ‘extra virgin’ olive oil products from the others on the shelves, and why is often more expensive than generic olive oil? It’s a fair question – and the answer is all about the production process. To be legally classified as ‘extra virgin,’ olive oil must go through a rigorous and regimented creation.

            Cold Pressed: Instead of using high heat or chemicals to extract oil, whole olives are pressed, allowing the preservation of flavor and nutrition that would have otherwise been lost, and aren’t present in non-extra virgin oil.

            Tested for Quality: Only olive oil that meets the highest standards of purity are able to be classified as ‘extra virgin.’ Acidity, flavor, and odor are all judged with the utmost scrutiny, and oil found to have any defects is summarily rejected.