Crush and Press' Response to a Reporter's Inquiry About the Health Benefits of Extra Virgin Oilve OIL

For your information and entertainment, here is Crush and Press' response to a reporter's inquiry about the health benefits, etc. of olive oil.

I am thrilled to respond to your HARO inquiry on behalf of Bill Sanders, a widely recognized authority on wine and olive oil and Founder of Crush and Press. Please see Bill’s insights below, and read on for his complete BIO. Please feel free to contact Bill directly for more information or for an interview, or if you prefer, contact me and I can help in the arrangements. Our contact info follows at the bottom of this email.

Is olive oil really all that it claims to be?

• Yes and No! All Extra Virgin olive oils are not the same. Unfortunately there is too much poor quality olive oil imported into the US. Because the U.S. has never adopted Federal standards for Extra Virgin olive oil, we have become the dumping ground for low quality and adulterated (i.e.hazelnut and canola) olive oils from Europe. These oils do not have the flavor and health benefits purported to be contained in genuine Extra Virgin olive oil. High quality Extra Virgin olive oil meets and can exceed claims about health benefits and flavor.
• In the US "Extra Virgin" printed on the label is not a good indication of quality. The US. has not adopted the International Olive Oil Council's standards for Extra Virgin. The state of California has adopted standards that are more stringent than the IOOC. These standards relate to levels of acidity, flavor and the balancing of the critical attributes: fruity, bitter and pungency. California olive oils carry a seal, "Certified Extra Virgin." For more information, see the California Olive Oil Council (www.cooc.com)
• In the US the act of placing a bottle of tap water on a store shelf having a label with the printed words, "Extra Virgin," is not illegal, except, perhaps, in California.
• Some olive oils are labeled simply as "olive oil." These are refined oils. Heat and chemicals have been used extract the remaining oil from the waste and residue of the original pressing.
• Throughout the Mediterranean there are olive trees that have been bearing fruit for centuries. In Tunisia, there are olive trees reported to been planted by the Phoenicians 3.000 years ago. Now, would you like to take advantage of those aging properties?

Why is "Virgin." better?

• High quality Extra Virgin olive oil has more flavor, freshness and a higher polyphenol component (and other health benefits) than other seed oils and refined olive oil.
• "Extra Light Olive Oil" has nothing to do with lower calories and offers little flavor and health benefits as compared to high quality Extra Virgin olive oil.
• Fruity, bitter and pungency attributes are strong indicators of flavor and presence of healthy components.

What are the health benefits of "High Quality Extra Virgin" olive oil?

• Olive oil is nature's rustoleum!
• Olive slows oxidation, i.e. aging, i.e. rusting.
• Olive oil oxidizes slower than saturated and polyunsaturated fats.
• Olive oil is the heart of the Mediterranean diet which has been proven to lower incidence of heart disease and cancer.
• Oleic acid, a monounsaturated fat, composes 80% of the fat in olive oil which offers established cardiovascular benefits.
• Oleic acid reduces LDLs, the bad cholesterol without decreasing HDLs, the good cholesterol.
• Oleic acid as been found to decrease the incidence of artherosclerosis and thrombosis.
• It has been proven to be beneficial to diabetics.
• Contains high levels of polypenols, antioxidants which slow the aging or rusting process.
• Olive oil is liquid Advil or Aleve. Oleocanthal, a compound present in olive oil, is similar to ibuprofen.
• Contains a powerful form of vitamin E, nature's anti-aging drug.
• Aids digestion. Next time you are suffering from indigestion take a tablespoon of a high quality olive oil.
• More on Mediterranean Diets, edited by A.P. Simopoulos and F. Visoli, offers a comprehensive summary of the research regarding olive oil.

And what exactly is cold pressed?

• Most olive oil experts agree that "cold pressed" is a worthless term and adds no value for the consumer. Asking for a cold pressed olive oil is the equivalent of walking into a wine store and asking for wines with alcohol only. The term offers absolutely no assurance of quality.
• A major benefit of olive oil is the production process which involves cooler temperatures, little water and no chemicals. It's a nature process. Speed of moving the harvested fruit from the tree to the processing mill without delay to avoid oxidation and sanitation in the mill itself are critical factors in the production of high quality Extra Virgin olive oil.
• The harvest date on an estate bottled olive oils offers an indication of freshness. Olive oil is not a stable product. Oxidation begins before the fruit is picked from the tree. Air, light, heat and age accelerates oxidation leading to rancidity. Officially olive oil should be consumed within 18-24 months of harvest. Most experts now agreed it's best to be consumed within 12-18 months. Again, this depends on the particular bottle of oil.

ABOUT BILL SANDERS

Bill Sanders is a widely recognized authority on wine and olive oil and the Founder of Crush and Press, a company designed to “elevate lives through food with love.” The Kentucky-raised gourmet offers a rare combination of culinary expertise and a resume of success across an array of businesses and lifestyle interests.

Bill’s demonstrated his inherent passion for olive oil, wine and cooking over the years by conducting hundreds of tastings and seminars. His proclivity for olive oil ultimately led to University of California-Davis’ Sensory Evaluation of Olive Oil where he finished third in tasting tests among fifty industry insiders. A subsequent educational focus on wine prompted a long list of culinary certifications and visits to many of the great olive oil and wine regions of the world.

With a professional life that included a successful sweep through the intricacies of governing in Washington D.C., Bill’ enjoyed a career that includes the business of international thoroughbred racing and breeding, the pressures of managing in high technology manufacturing, event planning and video production. He offers world-class seminars focusing on “living the better life,” and became a regular guest on CBS affiliate WKYT-TV’s AfterNoon in Lexington, Kentucky.

Named recently as the U.S. spokesman for 100% Tunisian Olive Oil (www. 100percenttunisian.com), Bill continues to share his expertise and flavorful stories about his travels today through his writing and speaking engagements. His blog about olive oil and wine can be found at www.crushandpress.com.

And there is more…

· Passed the Master-Level Certification for the Rhone and Provence wine regions from the French Wine Society, 2009;

· Attended the Beyond Extra Virgin Conference, an international conference on excellence in olive oil, from agriculture to sensory evaluation to the culinary arts, sponsored by the University of California-Davis Olive Center, Mondavi Institute for Wine and Food Science and The Culinary Institute of America (CIA) at Greystone, June 21-23, 2009;

· Completed an advanced sensory evaluation of olive oil course, Raising the Bar on Olive Oil Quality: Views from Down Under (Richard Gawel-AUS and Margaret Edwards-NZ), University of California-Davis Olive Center, 2009;

· Completed Sensory Evaluation of Olive Oil at the UC-Davis in 2003 and 2004;

· Studied at the CIA at Greystone professional wine studies program, 2004-2005;

· Trained at the L’Academie de Cuisine in Bethesda, Maryland;

· Trained in sensory evaluation of olive oil and Tuscan cooking at Giuseppe Grappolini’s Centro Culturale Olivarte in Loro Ciuffenna, Italy, 2003;

· Executive producer, a two-time TELLY Award winner for video for non-broadcast in government relations, 2007 & 2008;

· And is a graduate of the University of Kentucky and Salmon P. Chase College of Law and member of the Kentucky Bar Association.

ABOUT CRUSH AND PRESS

Founded in 2009 by Bill Sanders, Crush and Press is a company that “promotes the enjoyment of these wonderful nectars by providing consumers and companies with information on the proper and healthy use of olive oil and different ways to explore wines.” The Washington, DC-based firm provides information, training and tips for exploring, using and enjoying olive oil and wine. Crush and Press will soon be enhancing its services by enabling web visitors to purchase olive oil and other gourmet food products through its online store.

###

Bill Sanders

Founder and CEO

Crush and Press

bill@crushandpress.com

www.crushandpress.com

Mobile: 202.744.2176

Gretchen Kihm-Stegall

PR Representative for Crush and Press

c/o Trifecta Marketing Resources, LLC

W 847.681.0506 | C 847.922.5931

Twitter: PRgretchen

www.trifectaresources.com

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Spanish Basque Chicken and Chorizo Sauté & a Traditional Style Rioja

For a snowy Saturday night in January here is a heart warming option: Spanish Basque Chicken and Chorizo Sauté. Yet, it is yummy any time. In fact, we served a version of this at my daughter's wedding, which was in the heat of a Nashville August. Spicy dishes in the summer makes you sweat, thus having a cooling effect.

The star of this recipe is the divine rich and spicy sauce. And the 2004 Marqués de Murrietta Reserva Rioja made a terrific marriage between food and wine. This bodega produces a traditional versus a modern style Rioja. Traditional Rioja is earthy in contrast to the fruit forwardness of a modern style Rioja. This style mirrors the earthy flavors of the dish nicely.

Moreover, the dry Sherry (Fino or Manzanillo are both dry styles) is a lovely companion for the chef while the dish is cooking (Safety tip: Avoid drinking wine until all chopping has been completed and the knife has been cleaned and put away). A glass of Fino or Manzanillo can be so refreshing during the summer. Fino Sherry is popular at the beach in southern Spain. It's a taste that requires getting use to, but worth it. It makes a fun aperitif before dinner.

Total preparation time: 1 Hr 15 Min

6 Servings

4 ounces dry chorizo sliced 1/4 inch thick

2 Tbls. Extra Virgin olive oil

6 whole chicken legs, split (3 1/2 lbs total)

Salt and freshly ground pepper

2 medium red bell peppers, cut into 1/2 inch-wide strips

2 medium red onions, thinly sliced

6 large garlic cloves, thinly sliced

2 large thyme sprigs (dried works)

1 cup cherry tomatoes halved (I didn't have the tomatoes so I used tbls. of tomato pasta)

3/4 cup dry sherry (Again, last I substituted dry Marsala)

2 tsp. sweet paprika

3/4 tsp. crushed red pepper ( any hot pepper--I used Scotch Bonnet)

One 9-ounce package frozen artichoke hearts, thawed and pressed dry (use marinated artichokes but rinse them thoroughly and dry)

2 Tbls. shredded basil (or fresh Parsley)

Crusty French bread, for serving

1. Heat a large skillet. Add the chorizo and cook over moderate heat, stirring, until lightly browned and some of the fat is rendered, about 5 minutes. Using a slotted spoon, transfer the chorizo to a plate.

2. Heat the olive oil in the skillet. Season the chicken with salt and pepper and cook over moderately high heat, turning once, until well browned, 15 minutes. Add the chicken to the chorizo.

3. Add the peppers, onions, garlic and thyme to the skillet and cook over moderate heat until just barely softened, about 5 minutes. Add the cherry tomatoes, dry sherry and crushed red pepper and cook for 1 minute, scraping up any browned bits from the pan.

4.Return the chicken and chorizo to the skillet. Cover and simmer over moderately low heat, turning occasionally, until the chicken is cooked through 25 minutes. Add the artichokes, tucking them in between the chicken pieces. Raise the heat to moderate and cook uncovered until the sauce is slightly thickened, about 10 minutes. Transfer the chicken to a deep platter. Stir the basil into the sauce and spoon the sauce over the chicken. Serve with crusty bread.

Source: Daniel Boulud, published in the 2005 Food & Wine Annual Cookbook (always an outstanding source of fun and easy entertaining recipes).

Miracles, Mother Nature and Reflecting

If we possess any amount of self-honesty, there are few of us, including me, who have the patience and fortitude to face the challenges of producing terrific, or simply good, wine on a consistent basis vintage after vintage. Of course, this holds true for olive oil or any agricultural product. The pain and anxiety caused by the perils of Mother nature each year can shake the most grounded souls. Fortunately for us, there are those who have chosen this path.

Here's a link to Jancis Robinson's summary of the 2008 vintage in Burgundy, http://www.jancisrobinson.com/articles/a201001153.html She articulates the anguish and uncertainty that vignerons (vine growers), vintners and winemakers often endure to bring this pleasurable treasure to our table. I have always stated that I am no critic, a promoter and supporter only. Reading Ms. Robinson's recount of the challenging 2008 vintage causes me to appreciate and applaud the dedicated folks who devote their lives to bringing us fun and enjoyment. Rather than escaping our daily challenges via a glass of wine, let us pause and reflect and celebrate those who make the miracle of the vine possible. Votre Santé!

Here Comes 100% Tunisian Olive Oil

At the recent Winter Fancy Food Show, January 17-19, in San Francisco, 100% Tunisian Olive Oil showcased producers of this revered liquid gold to U.S. and international trade professionals. Before discussing the attributes of Tunisian olive oil any further, it is best to begin with some basics. Since becoming the U.S. spokesman for 100% Tunisian olive oil, I find myself answering two frequently asked questions: Where is Tunisia? And, (with a quizzical look) Tunisia produces olive oil? So before discussing the attributes of Tunisian olive oil, I will share a bit of the country's background.

First, Tunisia lies in the southern Mediterranean in North Africa nestled between Algeria and Libya. Tunisia achieved its independence from France in 1956, thus French and Arabic are the prevailing languages. The country's first president, Habib Bourguiba, dominated the country for 31 years, repressing Islamic fundamentalism and establishing rights for women unmatched by any other Arab nation. It's not uncommon to find women holding high-level positions in the government and they are prominent, entrepreneurial players in the country's olive oil industry... Looking for your next vacation spot? Tunisia's resorts and beaches are the destination of choice for holiday-seeking Europeans. Here is some good news. The current currency exchange offers fabulous value for your maligned dollar.

Next, does Tunisia produce olive oil? The short answer is yes. Tunisia has a 3000 year marriage with the olive tree. Until now, the historical role of Tunisian olive oil has been the supplier of the European bulk olive oil companies. The labels of those bottles of olive oil on the mass supermarket shelves in the U.S. usually state, "Imported from Italy," "Packed in Italy," and often "Product of Italy." These bottles are comprised mostly of olive oil from Tunisian and other countries. Unfortunately with these, they often fail to receive the best of care and handling and do not offer Extra Virgin olive oil of high quality. Sadly, there are reported instances where these bulk oils have been adulterated with other seed oils, despite being labeled Extra Virgin.

Now, here comes 100% Tunisian Olive Oil. The Tunisian government is determined to position its nation's largest agricultural export in more favorable light. The mission of 100% Tunisian olive oil is to promote and seek import representation for these individual growers who are bottling and labeling the nectar produced from their own hard earned efforts. The producers highlighted at the Winter Fancy Food Show are listed here (flavor style in parenthesis):

a.. Al Jazira (mellow);

b.. La Medina-Jerba (robust);

c.. Riviére d'Or (three Extra Virgin olive oils-reserve, organic and conventional-ranging from medium spicy to robust);

d.. Terra Delyssa (organic and conventional-mellow);

e.. and Virginia (medium spicy).

Currently two of these producers are represented by distributors in the U.S, Riviére d'Or (contact Fateh Jebara, Mediterranean Expo in New Jersey at www.mexpofood.com, email: fjebara@mexpofood.com) and Terra Delyssa (contact Wajih Rekik, Mediterranean Delight in Houston at www.igotoil.com, email: wajih@igotoil.com).

Now, please stay tuned for future postings as we journey through the world of Tunisian olive oil and discover their marvelous indigenous olive varieties, Chemléli and Chetoui.

Meanwhile, for more information, check out the Web site www.100percenttunisian.com and Twitter @tunisianevoo Check out the Facebook Fan page at http://www.facebook.com/pages/Johnson-City-TN/Tunisian-Olive-Oil/68590872627

Photo: The team: Al Hamman, Hamman Marketing Associates; Hager Fenniche and Mahdi Djebali, PackTec-Tunisia; and Bill Sanders, Crush and Press

Calistoga Wine Tastings at von Strasser, Failla, Zahtila, Vincent Arroyo and August Briggs

Despite the continuing down pour of rain, the past two days of wine tasting in Napa have been about quality, not quantity. My many thanks to Mark Skinner, general manager, at von Strasser Winery in the Diamond Mountain District near Calistoga for a splendid barrel tasting of their 2008 portfolio. These are outstanding Cabernet Sauvignon wines with their added specialty, Petit Verdot. Thanks for recommending the duck burger at Cindy's Backstreet Kitchen for lunch. Yummmmmy!

This afternoon the entire team at Failla Wines rolled out their warm hospitality. Special thanks goes to Kathy and Jessica for a superb tasting. Many thanks to husband and wife owners, Ehren Jordan and Anne Marie Failla, and their charming daughter, Audrey, for the warm and gracious welcoming. These European (French) style Pinot Noirs and Syrahs beckon my heart.

Yesterday Laura Zahtila walked me through her excellent Zinfandels and Cabernet Sauvignons. Her Oat Hill Zin rocks. Tastings at Vincent Arroyo (Petit Syrah at its best) and a solid portfolio at August Briggs brightened an uncustomary rainy day in Napa.

Good juice!

Nice Article on Tunisian Olive Oil

http://www.thehindubusinessline.com/life/2010/01/08/stories/2010010850040100.htm

US Spokesman for 100% Tunisian Olive Oil: Visit Us at the Fancy Food Show, Booth #3438

I'm very proud and excited to announce that I have been named the US spokesman for 100% Tunisian olive oil. Here's the official press release. http://www.100percenttunisian.com/news/BillSanders.htm

Tunisian has been producing delicate and fragrant high quality olive oil for centuries. I'm thrilled to be affiliated with my new Tunisian friends. After all, Crush and Press has always been about promoting small producers of olive oil and wine. This alliance aligns perfectly with 100% Tunisian olive oil's mission to promote the individual growers of this marvelous country and its rich heritage (and gorgeous, sunny beaches). This a history buffs dream.

If you haven't already, I urge you to consider adding Tunisian olive oil to your kitchen pantry. If your attending the Fancy Food Show in San Francisco stop by exhibit booth # 3438 and taste this liquid gold.