The Olive Oil World of Carmody McKnight and K Kathleen
EXTRA VIRGIN OLIVE OIL ~ THE TRUTH AND NOTHING BUT THE TRUTH!
Note: The science-based knowledge that readers might be uncovering in the following pages could very well mean life or death. Certainly it is fundamental to the health and well-being for all of us. Life and death might sound like a stretch but not for Gary Conway of Carmody McKnight… as the reader will learn in this presentation.
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!
The whole truth is that you will not find those benefits in most all of the so-called olive oils purchased in supermarkets. Not only are the incredibly important benefits missing, but you will be 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.
Even more scary! It has been determined that the consumption of vegetable oils is associated with many health problems, from cancer and heart disease to growth problems and learning disabilities in children. No wonder! Hexane is gasoline which is the dominant solvent used in oilseed extraction in vegetable oils. It is very volatile, flammable and causing many explosions and fires in vegetable oil plants (far from natural Tuscan olive oil groves!). The EPA now categorizes hexane as a HAP (hazardous air pollutant), included on the list of 189 toxic chemicals. But used freely in processing vegetable oil!
Trust what you know and know that most of the Carmody McKnight grove sits squarely in the magma and the Calcium Montmorillonite which exist only on this property and nowhere else. Astonishingly, the trees have never needed fertilizers, the first of a series of scientific wonderments that will make this grove and its olive oil as treasured beyond any agricultural product known. The trees are majestic and not only never needed fertilizers but also no intrusive toxic chemicals of any kind.
Ã Votre Sante!
Yes, know where your food comes from, especially olive oil. The varietals of our olive oils are Frantoio, Leccino, Pendolino and Maurino. These legendary Tuscan olive oil varietals 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 olive oils is the dynamic voluptuous taste. They also possess rich 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 (especially hexane!); 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 historic health benefits and consummate taste.
Oleocanthal Olive oil is known to lower cholesterol and blood pressure, but new stunning studies are proving that Tuscan olive oils, the extra virgin oils, quell 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 intensity of the taste of fresh extra virgin olive oil turned out to be directly related to how much oleocanthal the oil contains."
Pure Estate Ultra Organic Tuscan Olive Oil
Olive oil was called “liquid gold” by the ancient Greek poet Homer. In fact, this moisturizing and antioxidant-rich oil was an indispensable skin care ingredient used by the Greeks, Egyptians, and Romans. Today, we've rediscovered the unmatched benefits of olive oil and olive leaves in advanced skin care. 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 makes it rare and extraordinary.
Moisturizes: Olive oil contains linoleic acid that helps moisturize skin in the most effective and natural manner. Because of its unique ability to mix with water, it helps skin moisturize without clogging pores. This makes it a wonderful hydrator for all types of skin, even very sensitive, and skin that may be prone to clogged pores. It combines favorably in cleansers to help leave pores clear and skin feeling soft and nourished.
Oleocanthal: Virgin olive oil is credited as being the key healthful component of the Mediterranean diet. Mediterranean populations experience reduced incidence of chronic inflammatory disease, and Virgin olive oil is readily consumed in those countries and applied to the skin and hair. It must be a part of a rationale everyday diet and wellness lifestyle.
Over recent years oleocanthal has become of special interest in the search for naturally occurring compounds with superb pharmacological qualities. Subsequent to its discovery and identification, oleocanthal is reported to exhibit various modes of action in reducing inflammatory related disease, including joint-degenerative disorders, neuro-degenerative ailments and specific cancers.
New Medical Studies Confirm the Most Powerful Natural Antioxidant Anti-Inflammatory Discovered to Date ~ Hydroxytyrosol. Only found in Olive Oil!
Beyond oleocanthal as an ideal antioxidant, newly identified hydroxytyrosol may be even more profound. It is one of the key active ingredients in the olive that is largely responsible for the olive's extraordinary health benefits. Hydroxytyrosol is a natural phytochemical with the highest antioxidant properties discovered to date.
Hydroxytyrosol has an ORAC value (Oxygen Radical Absorbance Capacity ~ its ability to absorb cell-damaging free radicals) of 68,576 ~which is considered to be 15 times higher than green tea and 3 times higher than CoQ10. A small molecule rapidly absorbed into the bloodstream and tissues, hydroxytyrosol is also able to cross the blood-brain barrier, supporting systemic defense against free radical damage.
Hydroxytyrosol is the superstar of antioxidants. It is not well-known yet because its discovery, and extensive studies of its properties, are recent. Yet hydroxytyrosol is already being recognized by scientists for its powerful anti-inflammatory, antibacterial, antioxidant and cardioprotective properties.
What's So Special About Hydroxytyrosol?
Hydroxytyrosol is primarily found in the olive ~ its fruit, leaves and pulp. It was first discovered and extracted from the wastewater that resulted when green olives were rinsed in the process of making olive oil.
For centuries olive oil has been known for its considerable health properties. It has long been noted that Mediterranean countries have lower rates of cardiovascular disease and cancer than other Western countries. And since the most characteristic element of the Mediterranean diet is olive oil, researchers began studying it, looking for the compounds responsible for the anti-inflammatory and cholesterol-lowering effects.
Traditionally, the benefits of olive oil have been ascribed to its oleic acid content. However, other foods like pork and chicken are also rich in oleic acid but do not provide the same cardiovascular protection as olive oil. So, scientists began to search for other properties in olive oil that might be responsible for its superior health-promoting effects.
After studying oleocanthal, hydroxytyrosol was revealed ~ the polyphenol thought to be responsible for olive oil's unrivaled anti-inflammatory effects. Its ability to absorb free radicals and protect cells and mitochondria from damage are more than impressive.
Hydroxytyrosol Boasts the Highest Level of Free Radical Absorption Activity Ever Reported for A Natural Antioxidant.
Hydroxytyrosol has other very special characteristics that contribute to its extraordinary effectiveness. It is rapidly absorbed into the bloodstream and tissues where it can perform its free radical scavenging duties. The only phenol that can cross the blood-brain barrier, which allows it to also absorb free radicals throughout the central nervous system. A metabolite of the neurotransmitter dopamine, which means it may play a role in neuroprotection. Both fat and water soluble, giving it the highest bioavailability of any antioxidant.
The Science Behind Hydroxytyrosol
In numerous human, animal and in vitro studies, hydroxytyrosol has been shown to reduce markers/indicators of inflammation including IL-10, PEG-1, C-reactive protein, COX-2, TNF-a, iNOS and others. It supports healthy mitochondrial function and significantly increases ATP energy production.
Hydroxytyrosol Improves the quality of life for osteoporosis patients. Promotes significant and rapid reductions in LDL or 'bad' cholesterol. Boosts eye health and reduces the risk of macular degeneration. Has a therapeutic effect on the cardiovascular system. More and more research reveals that hydroxytyrosol holds significant promise for a wide variety of health problems and afflictions.
Hydroxytyrosol is the most powerful natural antioxidant known and superbly impactful on skin health. Well-documented studies confirm its dynamic anti-inflammatory, antibacterial, antioxidant and cardioprotective health benefits. Although still relatively new to most people, hydroxytyrosol promises to soon become a primary staple in natural health care... it is primary in the products of Carmody McKnight.
Carmody McKnight Tuscan Olive Oil is qualified as SUPER-PREMIUM extra virgin.
The Conway family are the Tuscan Olive oil pioneers in California and the U.S.
Carmody McKnight Estate Tuscan Premium Extra Virgin Olive Oil is authentic olive oil and REAL extra virgin. 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 and Marian by a friend who returned from a visit to Tuscany. The moment Gary tasted the extra virgin olive oil he flashed back to his childhood, remembering Sicilian oils as a component of every meal in his Sicilian immigrant family and possessing most the same special qualities of Tuscan. He knew he had been foiled for most of his life with fake, bland oils. Gary and Marian had to have the real olive oil now, and if they must plant the trees themselves, they would do it!
Gary’s Sicilian grandmother, Rosa, saved his life with pure Sicilian Olive Oil. When Gary was four years old and before antibiotics, he contracted pneumonia which was nearly a death sentence at that time. Rosa enveloped him with warm compresses of the Sicilian olive oil for several days and he survived. The best medicine all!
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/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 the rarest of nutrient-powerful volcanic soils derived from three backyard volcanoes!
Carmody McKnight planted and farms its olive trees and creates the olive oil and brought the awareness of the awesome Tuscan to the forefront. All must visit these masterpieces in their endowed setting framed by the 36-year original non-GMO grape vines 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." Really? Super-premium? Carmody McKnight was tested by state-approved laboratories ~ Beyond Super-premium!
VIEW: OLIVE OIL FRAUD Rampant from NPR's All Things Considered “Adulterated olive oil has become the biggest source of agricultural fraud problems in the European Union.”
VIEW: MORE ON THE FRAUD from THE NEW YORKER “Slippery Business ~ The trade in adulterated olive oil.” Most of us have no idea where our food derives, especially olive oil. Very little for real in our stores and supermarkets. The legendary Tuscan olive oils carry the natural, intense flavors of the olives. They are considered true gourmet oils, 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 (and health threatening). Nature has a design: food and wine and olive oil 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.
LINK: 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 â€“ 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.
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.
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.
LINK: 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 compromises 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."
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.
Oleocanthal May Help Prevent, Treat Alzheimer’s
Natural compound in extra-virgin olive oil targets toxic beta-amyloid proteins.
Oleocanthal, a naturally occurring compound found in extra-virgin olive oil, alters the structure of neurotoxic proteins believed to contribute to the debilitating effects of Alzheimer’s disease. This structural change impedes the proteins’ ability to damage brain nerve cells.
“The findings may help identify effective preventative measures and lead to improved therapeutics in the fight against Alzheimer’s disease,” said study co-leader Paul A.S. Breslin, PhD, a sensory psychobiologic at the Monell Center.
TWELVE REASONS WHY THE TUSCAN OLIVE GROVE OF CARMODY MCKNIGHT IS UNMATCHED IN PERFECTION BY ANY OLIVE GROVE IN THE WORLD.
Olive oil production has been essential to food, health, and culture in Italy for thousands of years. Now it’s severely compromised… for good.
Indeed, one of Italy’s most defining products—olive oil—is under threat from global warming, a leading climate scientist warns. According to the Guardian, the 2018 olive harvest was so bad that Italians may be forced to import their olive oil, sparking protests from Italian farmers earlier this month in Rome.
Professor Riccardo Valentini, a director of the Euro-Mediterranean Center who specializes in forest ecology, has blamed this year’s disastrous olive yield on climate change—a claim reinforced by a report from the UN’s Intergovernmental Panel on Climate Change. Extreme weather, such as frosts in the spring of 2018, sporadic rainfall, and summer droughts has caused such damage to Italian olive trees that farmers are experiencing a 57 percent drop in olive harvest—the worst in the last 25 years.
As well as damaging plant growth, extreme heat or cold can weaken olive trees and make them more susceptible to disease. Last year, crops in the Italian region of Apulia were damaged by an outbreak of “Xylella fastidiosa,” as well as olive fly infestations. Which, as you can imagine, were not ideal for the nation-defining food product.
Global warming, becoming the major agriculture disaster of our time.
Global Warning raises average temperature levels and causes more humidity, the perfect breeding ground for the worst of olive tree diseases as evidenced in France and most other countries in Europe. Global warming and the excessive wind also make devastating fires more likely and uncontrollable and another potential danger for many once ideal areas.
Carmody McKnight lies prominently in the Premium Olive (and Grape) Growing Area of the United States, if not the world, and has evolved into a legendary land. Maybe it's all best summed up by Brent Hallock, an esteemed professor from Cal Poly University in San Luis Obispo.
Professor Hallock explained that with the reevaluation of premium growing regions in light of global warming, the consensus of earth and climate scientists is that the immediate area of the Carmody McKnight vineyards and groves in the Westside of Paso Robles is the only Premium Wine and Olive Growing region and Mediterranean Climate in California. The professor might as well have added -- and all the United States and most of Europe.
Further investigations involved the major governments all over the world in the most significant, comprehensive, and far-reaching global studies of wine and olive tree production and climate change:
According to the projections, which are alarming and with enormous implications for the future of premium viticulture and olive growing, elite varietals could only be grown in a thin strip of land along the coast (mainly Central Coast) of California. The band lies about 10 miles from the Pacific. Groves and vineyards outside of the band will continue to suffer
Carmody McKnight in the Westside of Paso Robles is one of the closest olive orchards and vineyards to the Pacific, approximately 8 miles, but interestingly not adversely affected by the proximity with downsides such as excessive fog and moisture and limited sunlight. Of most all the ag land in California, Carmody McKnight is ideally positioned to prosper in the future.