Learn more about N°13 Olive Oil

Congratulations, the results are first rate. This oil is beautifully complex and aromatic, very elegant. It presents aromas of white flowers and citrus (grapefruit and orange leaf) and a present pungency. The local appearance is remarkable. This oil is classified as ripe fruit and should wonderfully accompany fish and desserts.LE MOULIN DE VILLEVIELLE, COOPERATIVE OLEICOLE

How can your life benefit from our N°13 Olive Oil?

More than 10 years ago, I planted over 500 Arbequina olive trees behind my house in the Carmel Valley. It is a variety that is greatly appreciated in the Basque Country where I grew up. Throughout the year, the trees benefit from a tremendous sun exposure from dawn to dusk on the mountainside above the fog that comes in from the Pacific.

The trees grow in a privileged environment, because neither weed killer, sulfating, or the use of chemical fertilizers is practiced on my property. Every year during November, we hand-pick the olives and press them right on the spot. In order to obtain this perfectly clear oil, it simply needs months of patience letting it rest in a stainless steel vat. We let nature do its work.

My pleasure in making this olive oil is at the height of my happiness when you taste it! This is not just a heart-healthy treasure. It is taste adventure meant to be enjoyed on crostini, in vinaigrettes and pastas, with grilled fish, meats, and vegetables.

Taste and health benefits of olive oil are closely tied to its quality and freshness. Harvest dates can certainly be an indicator of freshness, but they provide no assurance that the olive is free from quality defects that occurred during production or storage, or that the olive oil is of highest purity. Quality and freshness can also be determined by tasting the olive oil, but studies have shown that most people choose old, rancid olive oil, because that’s what they’re used to.

Industry standards and certification programs were created to promote high quality Extra Virgin Olive Oil and protect the consumer against inferior or fraudulently marketed olive oil. There are a number of certifications available. The criteria set by the California Olive Oil Council (COOC) is slightly higher than industry standards such as the International Olive Council (IOC)and the USDA. COOC certification requires chemical testing to verify that the olive oil contains less than 0.5 percent free oleic acid (the IOC and USDA standards are set to only 0.8 percent), and it must pass taste testing performed by a highly skilled panel of expert, certified tasters.

Our 2014 Olive Oil No.13 tested at .27% oleic acid, nearly half the required level, and was found to contain zero defects in taste testing. It was also found to be high in Total Phenols, which are the antioxidants found in olive oil that contribute to it’s health benefits.

When you purchase 100% Arbequina Olive Oil No.13 by Jan de Luz, you can be assured of a very high quality, fresh, pure, Extra Virgin Olive Oil.

And did we mention taste? Couldn’t be better. Pungent and fruity – a real drizzler that will enhance everything you put it on.
Arbéquina Olives - Olive Oil

Because it’s tasty, and healthy! Olive oil is the primary oil of the “Mediterranean diet,” which includes a high proportion of vegetables, fruit and fish, and the tradition of slower, convivial, conversational meals. Scientific studies show that people around the world who eat a “Mediterranean diet” enjoy a remarkable variety of health benefits.

One of the few oils that can be eaten without chemical processing (most other oils must be detoxified and refined with steam and solvents), extra virgin olive oil can be consumed immediately after pressing and retains the natural flavors, vitamins, minerals, antioxidants and other healthy compounds of the ripe olive fruit. Comprised primarily of essential fatty acids (EFAs), it is classed as a monounsaturated fat because its primary EFA is oleic acid, which, depending on water content, makes up 55-85 percent of its body. (Its second primary essential fatty acid is a polyunsaturated EFA, linoleic acid, which makes up about 9 percent.) Monounsaturated fat tends to reduce low-density lipoproteins (LDL cholesterol—the so-called “bad” cholesterol) and therefore lowers the risk of heart disease, makes the clotting components in the blood (platelets) less sticky and less likely to form clots, reducing the risk of heart attack and stroke, and may help to dissolve clots if they do form. Monounsaturated fat also seem to help people with Type II diabetes improve control of blood cholesterol and the rise of triglycerides in people resistant to insulin and eating a high-carbohydrate diet.

In addition to being a “heart healthy” monounsaturated fat, olive oil contains antioxidant flavenoid polyphenols, as many as 5 mg of polyphenols in every 10 grams of olive oil. Most nut and seed oils have none. As natural antioxidants, polyphenols help the body in amazing ways. They inhibit the rate of growth of bacteria such as salmonella, cholera, staphylococcus, pseudomonas, and influenza in vitro; discourage cancers associated with inflammatory conditions, especially colon and breast pathologies, by limiting the effect of reactive oxygen in the body; and reduce harm caused by exposure to passive smoke and similar environmental assaults to the respiratory system. Polyphenols are the best “free-radical scavengers,” beating traditional antioxidants, such as tocopherols, in reducing skin damage caused by overexposure to the sun.

Olive oil promotes wellness, used in healthful amounts. The American Heart Association recommends limiting total fat consumption to no more than 30 percent of daily calories and recommends monounsaturated fat highly over saturated fat (from meat and dairy sources), which should be limited to 8-10 percent of total calories. Olive oil is a wise choice as a life-long preference as your primary source of fat calories. Of course, there is also the pure delight of choosing cooking oil so delicious many chefs consider it a spice!

Olive oil provides 120 calories per tablespoon and 8 percent (1.6mg or 2.3 IU) of the RDA for Vitamin E (a natural antioxidant). It is also a second best source for Vitamin K (green, leafy vegetables are the best source).