OUR EXTRA VIRGIN OLIVE OIL
The Peranzana is a medium sized olive that produces a green-golden oil low in acidity, with a balanced flavor, allowing it to be consumed immediately following its extraction. Our EVOO is unfiltered in order to preserve all of it's beneficial compounds and high level of quality. The results are grassy, fruity flavors, but with an added intense and spicy kick. It has a distinct floral scent and a great balance of fresh flavor, along with hints of artichoke, almond and tomato.
Though stunning at first for some to adjust to, the bitter burn in the back of the throat is due to the high phenolic content which is where most of the oil's health benefits come from. These polyphenols are essential to enjoying the anti-inflammatory and antioxidant properties of the Mediterranean diet. After harvest, we quickly press the olives at a modern mill, to minimize oxidation and maintain a higher level of phenols.
Our oil is usually used as a finishing oil, but can also be used for cooking, whether it be sautéing, grilling, roasting, baking and even at a higher temperature for frying. This is because it is very stable and therefore, it also lasts much longer than most unfiltered oils. There is no better oil for use in salads, on bruschetta, and as a marinade, whether it be for steak or fish. It's also great for pasta, sauces, and you can even use it in soups! It is even proven that sautéing vegetables with EVOO makes the nutrients more bioavailable.
This oil is left unfiltered which may cause it to be very cloudy and have residue, but also have a stronger and more distinct taste. This is not only normal, but extremely beneficial due to many of the healthy compounds that remain without the filtering process. It is loaded with vitamins, monosaturated fatty acids, phytosterols, polyphenols and antioxidants, and is rich in oleic acid, tocopherol, Vitamin E, carotenes and other healthy compounds, You can learn more by researching how olive oil is related to the positive health benefits listed below.
PRODUCTION PROCESS
I. Cultivation
For nearly 1,000 years, Peranzana olives have been grown naturally in their ideal environment, flatland with a warm, mild climate, in their original territory of the Alto Tavoliere.
II. Harvest
Each November, we return to Uncle Savino's land to help manually harvest the olives, documenting the process on social media, and bringing them to the mill for same day extraction.
III. Milling
Because olives deteriorate with time, we start this process quickly. After arriving at the mill, they are picked and defoliated, then washed, shredded and crushed into a paste with an enchanting smell of oil.
IV. Extraction
After the formation of the paste, next up, kneading, allows it to reach the optimal temperature to fully activate the natural enzymes available. This eases the next process of separating water and pomace.
V. First Cold-Pressed
What remains is divided and crushed in a malaxer. Then it enters a cetrifuge where it is pressed without chemical treatment at a temperature under 80°F, which preserves the quality and properties of the oil.
VI. Bottled
It is then transferred from this modern extraction machine to our ceramic and metal containers, where they are sealed and protected from oxygen and light, awaiting shipment, from our bottler, directly to our HQ in New York.
RESEARCH HEALTH BENEFITS AND EVOO
Cardiovascular
It's indicated that a high content of fatty acids aids in the prevention of coronary heart and cardiovascular diseases, while it stimulates metabolism, keeping arteries clean and regulating the level of cholesterol. It is recommended to replace saturated fat with EVOO.
Antibacterial
- Efficacy against breast cancer cells, colon cancer and tumors
- Eradication of strains of a bacteria associated with ulcers and stomach cancer
- Polyphenols and the reduction, proliferation and killing of cancer cells without harming healthy cells
- Eradication of strains of a bacteria associated with ulcers and stomach cancer
- Polyphenols and the reduction, proliferation and killing of cancer cells without harming healthy cells
Polyphenols
OLEUROPEIN
- Causes the bitter taste
- Promotion of improved cell health
- Fighting neurodegeneration
OLEACEIN
- Antimicrobial and anti-inflammatory effects
- Fighting cardiovascular disease
OLEOCANTHAL
- Responsible for the throat burn
- Known to be a NSAID and proved fatal to cancer cells in 2019 study
- Causes the bitter taste
- Promotion of improved cell health
- Fighting neurodegeneration
OLEACEIN
- Antimicrobial and anti-inflammatory effects
- Fighting cardiovascular disease
OLEOCANTHAL
- Responsible for the throat burn
- Known to be a NSAID and proved fatal to cancer cells in 2019 study
Aging
- Neurodegeneration, aging, and age related diseases like Alzheimer's
- Diabetes patients' fat metabolism, insulin sensitivity and blood sugar levels
- The risk of stroke
- Metabolic conditions and other illnesses
- Diabetes patients' fat metabolism, insulin sensitivity and blood sugar levels
- The risk of stroke
- Metabolic conditions and other illnesses
Inflammation
- Protection against the pathology of chronic diseases and systemic inflammation
- Pain and mobility caused by arthritis
- The health of hair, skin, nails, and maintenance healthy bones
- Pain and mobility caused by arthritis
- The health of hair, skin, nails, and maintenance healthy bones
Cardiovascular
It's indicated that a high content of fatty acids aids in the prevention of coronary heart and cardiovascular diseases, while it stimulates metabolism, keeping arteries clean and regulating the level of cholesterol. It is recommended to replace saturated fat with EVOO.
Antibacterial
- Efficacy against breast cancer cells, colon cancer and tumors
- Eradication of strains of a bacteria associated with ulcers and stomach cancer
- Polyphenols and the reduction, proliferation and killing of cancer cells without harming healthy cells
- Eradication of strains of a bacteria associated with ulcers and stomach cancer
- Polyphenols and the reduction, proliferation and killing of cancer cells without harming healthy cells
Polyphenols
OLEUROPEIN
- Causes the bitter taste
- Promotion of improved cell health
- Fighting neurodegeneration
OLEACEIN
- Antimicrobial and anti-inflammatory effects
- Fighting cardiovascular disease
OLEOCANTHAL
- Responsible for the throat burn
- Known to be a NSAID and proved fatal to cancer cells in 2019 study
- Causes the bitter taste
- Promotion of improved cell health
- Fighting neurodegeneration
OLEACEIN
- Antimicrobial and anti-inflammatory effects
- Fighting cardiovascular disease
OLEOCANTHAL
- Responsible for the throat burn
- Known to be a NSAID and proved fatal to cancer cells in 2019 study
Aging
- Neurodegeneration, aging, and age related diseases like Alzheimer's
- Diabetes patients' fat metabolism, insulin sensitivity and blood sugar levels
- The risk of stroke
- Metabolic conditions and other illnesses
- Diabetes patients' fat metabolism, insulin sensitivity and blood sugar levels
- The risk of stroke
- Metabolic conditions and other illnesses
Inflammation
- Protection against the pathology of chronic diseases and systemic inflammation
- Pain and mobility caused by arthritis
- The health of hair, skin, nails, and maintenance healthy bones
- Pain and mobility caused by arthritis
- The health of hair, skin, nails, and maintenance healthy bones
Cardiovascular
It's indicated that a high content of fatty acids aids in the prevention of coronary heart and cardiovascular diseases, while it stimulates metabolism, keeping arteries clean and regulating the level of cholesterol. It is recommended to replace saturated fat with EVOO.
EXTRA VIRGIN
OLIVE OIL
YOU CAN TRUST
In the USA, Extra Virgin Olive Oil standards are voluntary! This is why the industry has so much fraud and you cannot be sure that the product you're getting is actually what it claims to be. At ZIO SAVINO, we call for MORE REGULATION and in the meantime implore consumers to choose EVOO based on the company standing behind it. Check out our oil's laboratory results when made available and stay connected with our social media to follow along with the harvesting process each November...and if you have any questions, just give us a call or send a message!
FREQUENTLY ASKED QUESTIONS
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Why Peranzana?
The Peranzana is a strong, but balanced EVOO with great flavor that works for almost anything. It also has a very high content of beneficial compounds that can be matched by few other olives. -
What's the difference between other Peranzana EVOO and ZIO SAVINO'S?
We source our olives from a town that was the first in Italy to grow this varietal and has the optimal environment for them to thrive. For nearly 1000 years the trees have grown here and they have taken to the terroir, which can not be replicated, as farmers from generation to generation have perfected the soil for the needs of these specific trees. This is the original Peranzana, and is bottled in the best containers to preserve EVOO. The entire process is also monitored by us, a small family business, from harvest at the family farm. -
What is the difference between filtered and unfiltered olive oil?
Unfiltered EVOO is richer in minerals, antioxidants, aroma and flavor. The color is more of a cloudy, bright green. Most olive oil is filtered to extend the shelf life. Residue from the olive is normal and is locally known as "The Mother of the Olive." DO NOT SHAKE! -
Why buy ceramic and metal containers?
Ceramic isn't only an Apulian tradition, but is also very effective at keeping out light, air and heat, due to its thick walls and color. The metal tins are also great at keeping out light, but are best to use for refilling your cruet or bottle. It's proven that after just 8 hours exposed to light, EVOO in glass bottles can become damaged, losing flavor, color and odor. However you can also rinse a wine bottle to use for refilling EVOO due to it's tint! -
Why buy a monocultivar?
Like other products, such as wine, you should often enjoy varietals on their own as you have more of an ability to appreicate what you're consuming. -
What does first cold pressed mean?
This is simply the process in which EVOO is made. All extra virgin olive oils are first cold pressed even if the label doesn't say it! Our olives are crushed only one time and at a temperature during processing which does not exceed 80 degrees, as to preserve the quality of the oil. -
What is the smoke point of EVOO?
The smoke point of true, high quality extra virgin olive oil like ours is over 400F. -
Why choose EVOO over butter?
It's been said that Peranzana EVOO is the best oil to replace butter due to its flavor. EVOO is also a much healthier option. It has less saturated fats, no dietary cholesterol and a load of other benefits! (1 cup butter = 3/4 cup evoo) -
What is the burn/kick I feel in my throat from the EVOO?
Our throat and nose molecules are extra sensitive to olive oil so your sensors are simply experiencing all of these beneficial compounds! This flavor profile is also something very specific to our varietal, la Peranzana, and our region, Puglia. Many producers around the world have started to harvest olives too early, making oil in October in order to simulate this effect, however it's a more unpleasant burn and an early harvest takes away from the overall flavor profile. This is not ideal. Our olives are only taken WHEN THEY ARE READY, in November, without the need to sacrifice quality because our olives already have a desirable flavor profile, from the moment it is pressed and for many, many years after.
