As you know our Olympic Early Harvest Extra Virgin Olive Oil is only pressed once a year, in November, from early harvest green olives. Well this years batch just arrived, and good thing, as we were 100% sold out!
Easter and Passover are not only very important religious holidays, but a chance to prepare my favorite meal, whole spring lamb roasted over a real wood fire! Yummy!
During the slow roasting, I use almost an entire bottle of Olympic Evoo, and also plenty of hand picked wild Oregano from Mt. Olympus Greece (which is coming soon by the way as a new product, just as soon as my uncle and his men pick enough of it to make worthwhile to ship). Stay tuned for more coverage and a start to finish recipe and video of how to roast a lamb.
A spring lamb and a goat on the spit last easter
I came across this article on the Mayo Clinic’s website, and found it to be very interesting. I also included the key excerpts below. In addition to tasting better and being more aromatic, a real, unadulterated, unblended, Extra Virgin Olive Oil (like Olympic!) has much higher levels of polyphenols, the type of antioxidants that make Olive Oil so heart healthy.
When choosing fats, olive oil is a healthy choice…..According to the Food and Drug Administration (FDA), consuming about 2 tablespoons (23 grams) of olive oil a day may reduce your risk of heart disease……..”extra-virgin” olive oils are the least processed forms, so they’re the most heart healthy. Those types contain the highest levels of polyphenols, a powerful antioxidant that also can promote heart health.
Our first shipment of our 2010 Early Harvest Oil is just days away from arriving in our warehouse. Due to the strikes in Greece it has been delayed over a month, but its finally almost here! This is the MSC England, the 850 foot cargo vessel carrying our precious oil!
Our new website is officially up today! Thanks to everyone for visiting and check back soon and often for exciting events, recipes, and coverage of cool happenings !