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Manzanillo Extra Virgin Olive Oil- Medium Intensity

Crush Date: November 2018   
Polyphenols: 331   
FFA: .28
Region: Newcastle, California

Originally introduced from Spain in 1874, it has become the predominant olive in California.

This variety, when harvested in the fall, produces the most intense olive flavor of all the varieties in the state. It is well suited for applications where the full flavor of the olive is needed.

Manzanillo Extra Virgin Olive oil is slightly bitter, full-bodied and pungent with a spicy ending.  Great for sautéing, roasting, marinades, and dressings and as a finishing oil to pasta and steamed veggies.

Fruitiness: 3.8   Bitterness: 3.7    Pungency: 4

Health Benefits of Extra Virgin Olive Oil

Thanks to its status as a spotlight food in the Mediterranean diet, and thanks to extensive research on its unique phytonutrient composition, olive oil has become a legendary culinary oil with very difficult to match health benefits.

Polyphenols have been shown to function as both antioxidants and as anti-inflammatory nutrients in the body. The very number and variety of polyphenols in olive oil helps explain the unique health benefits of this culinary oil. Because of the high polyphenol levels, as little as 1-2 tablespoons of extra virgin olive oil per day have been shown to be associated with significant anti-inflammatory benefits.

  • Lowers the risk of Inflammatory and Auto-Immune Disease problems
  • Lowers the risk of Cardiovascular/Heart problems (polyphenols)
  • Assists with proper balance of LDL and HDL cholesterol
  • Digestive Tract benefits
  • Support of overall Bone Health
  • Improved Cognitive Function
  • Olive Oil is not a commonly allergenic food and is not known to contain oxalates or purines


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