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www.gourmetnews.com 6 Oli e Aceti • Gourmet News Spanish Olive Oils from Culinary Collective Recognized for Quality BY LORRIE BAUMANN Spanish olive oils are attracting attention from the American press and from con- sumers who've started seeing them more often on their grocers' shelves. The latest indication of the quality of some of these came in the form of the sofi Award pre- sented to Castillo de Canena Smoked Ar- bequina Olive Oil, which was named Best Oil for 2015. Previously, Castillo de Ca- nena Family Reserve Arbequina Extra Vir- gin Olive Oil won the sofi Award for outstanding oil in 2011. Castillo de Canena olive oils are im- ported into the U.S. by Culinary Collec- tive, an import and distribution company that fosters small-scale production of fla- vorful, wholesome, heritage food by mak- ing a direct and inspiring connection between the producers of these foods and the North American food connoisseur. "For a long time, Spain was under the radar in terms of representation in the U.S. They're being recognized now as some of the best olive oils in the world," says Christine Weiss, who handles communi- cations, marketing and sales for Culinary Collective. "Castillo de Canena was named one of the world's best for quality recently by the Flos Olei Guide, a well-respected source for the international olive oil com- munity. That's a testimony to general Span- ish quality. For a long time, Americans have regarded Italian olive oils as the best, but now they are recognizing Spanish oils, including single-estate olive oils, and they're recognizing differences in the fla- vors of these oils." The Castillo de Canena Smoked Arbe- quina Olive Oil is produced by slowly in- fusing the high quality Castillo arbequina oil with naturally produced smoke from a mix of oak, beech and birch wood, impart- ing undertones of caramel, vanilla and tof- fee into the final oil. It's made by a company that practices environmental stewardship on its lands, using solar power, returning excess biomass to the land as compost, through organic cultivation methods and by making its packaging as environmentally friendly as possible, says Weiss. Castillo de Canena also produces an oil that's certified biodynamic, Biodynamic Extra Virgin Olive Oil, made from picual olives. According to the Biodynamic Asso- ciation, biodynamics is a spiritual-ethical- ecological approach to agriculture, gardens, food production and nutrition in which farmers generally take a triple bot- tom-line approach, seeking outcomes in ecological, social and economic sustain- ability. "The processes necessary to be cer- tified as biodynamic show in the final product. The flavor is incredible," Weiss says. The oil is fresh and lively with full flavors of artichoke and olive leaf, and hints of fresh fruits, tomato, green banana, and ripe apple. Similarly, another Spanish oil offered by Culinary Collective, Olivar de la Luna XV Organic Olive Oil, made from Nevadillo Blanco olives from the northern part of Andalucia, comes from an off-the-grid farm that does everything with traditional means of production, aided by modern technology only to the extent that the product can be produced with the same high quality. "Also, everything that comes out of the process goes back into the land," Weiss says. "Castillo de Canena and Olivar de la Luna are attracting attention from the press and from American consumers for the high quality of the oil and the high en- vironmental standards of the producers. The packaging of those two is just really beautiful, so attractive. It really is the com- plete package for an oil." Extra Virgin Olive Oils in general are at- tracting interest from American consumers and the press as nutritional researchers continue to explore the role of dietary fats in cardiovascular disease. Researchers are finding that saturated fats are not quite the villains they've frequently been portrayed to be since the late 1960s, and have begun recommending that monounsaturated fats can have a beneficial effect on the heart when eaten in moderation and when used to replace saturated fat and trans fat in the diet, according to the American Heart As- sociation. Among the best dietary sources of monounsaturated fat: olive oil, which contains about 77 percent of its total fat content as monounsaturated fat. According to Weiss, who is also a regis- tered dietitian: "Olive oil has the added benefit not only of monounsaturated fats, but it's very high in potent antioxidants called polyphenols," she said, pointing to a recent study from the University of Cali- fornia, Davis on the use of extra virgin olive oil to prevent chronic disease. "Even though we're talking about healthy fat, which is important, we can take a look at what else is in the oil," she said. "The study found that daily intake of two tablespoons of polyphenol-rich extra virgin olive oil im- proved cholesterol levels, which may re- duce the risk of heart disease." The study found that the benefits don't come from just any olive oil on the shelf, Weiss says – you have to select the oils that are rich in phenols. The best way to iden- tify those is to buy an oil that's produced in a way that's true to the extra virgin stan- dard, that's fresh, and that's packaged in dark bottles that do not allow light to pass through. "Know your producer; get single estate; buy dark glass which preserves the oil's quality," she says. "Pay a little bit extra, and know that it will be good for your health." For more information on Culinary Col- lective products, which also include La Masia and Arvum sherry vinegars from Spain, visit www.culinarycollective.com or call 425.398.9761. GN