Fatty Acids Activated by pH: The Secrets Behind Extra Virgin Olive Oil and Its Perfect Pairing with Exquisite Cheeses from AFINE
At AFINE, we take pride in offering the highest quality products to our customers. That's why we always seek to understand and highlight the benefits and properties of the key ingredients we use in our products. On this occasion, we have conducted research on the fatty acids present in extra virgin olive oil and how they are activated in the human stomach once consumed. We take this opportunity to spotlight our neighboring olive oil mill, LONGO, which produces excellent quality extra virgin olive oil through the process of first cold pressing.
Fatty Acids Activated by pH in Extra Virgin Olive Oil
Extra virgin olive oil is known for its numerous health benefits, many of which are attributed to the fatty acids present in its composition. Among these fatty acids, nitro fatty acids play a crucial role in promoting cardiovascular health and reducing inflammation in the body.
The peculiarity of these fatty acids is that, once ingested and reaching the human stomach, they are activated thanks to its acidic pH. During this activation process, bioactive compounds are released, enhancing their health-promoting properties, such as antioxidant and anti-inflammatory capabilities.
Recent research has shown that nitro fatty acids can contribute to improving blood circulation, help reduce blood pressure, and protect the heart from cardiovascular diseases. Furthermore, their anti-inflammatory action may be beneficial in the prevention of certain chronic diseases related to inflammation.
LONGO Olive Oil Mill: Production of Excellent Quality Extra Virgin Olive Oil
In our research, we came across LONGO Olive Oil Mill, a neighboring company that shares our values of quality and excellence in their products. LONGO produces extra virgin olive oil using the first cold pressing process, ensuring the preservation of the beneficial compounds present in the olives.
The first cold pressing process is crucial to preserving the nutritional and organoleptic qualities of extra virgin olive oil. By avoiding the use of high temperatures, it ensures that fatty acids, including nitro fatty acids, do not deteriorate, preserving their potential health benefits.
Perfect Pairing: Extra Virgin Olive Oil and Cheeses from AFINE
At AFINE, we always seek to pair our cheeses with ingredients that enhance their flavor and texture. In this case, the extra virgin olive oil from LONGO is the perfect companion for our exquisite cheeses. Here are some pairing suggestions:
Classic Cheese Platter with Olive Oil
Ingredients:
Grana AFINE cheese
Cuartirolo cheese
Extra Virgin Olive Oil Longo, Coratina option
Blacks and green olives
Toasted Almonds
Baguette or Rye Bread (sliced)
Instructions:
Place AFINE Grana Parmesan Cheese and Quarterilo Cheese on a plate or cheese board.
Accompany the cheeses with green and black olives, distributing them around the plate.
Sprinkle toasted almonds over the cheeses to add a crunchy touch.
Generously pour LONGO's Coratina variety extra virgin olive oil over the cheeses and other delights on the platter.
Serve with slices of baguette or rye bread for accompaniment.
Extra virgin olive oil is a true treasure of nature, especially when produced using high-quality methods, as in the LONGO Olive Oil Mill. The activation of nitro fatty acids in the human stomach and their benefits for cardiovascular health and inflammation reduction make it an essential ingredient in a balanced diet.
At AFINE, we recommend savoring our cheeses with the exceptional extra virgin olive oil from LONGO to create irresistible combinations and delight all lovers of fine gastronomy.
Sources of information:
Primary prevention of cardiovascular disease with a Mediterranean diet. New England Journal of Medicine, 368(14), 1279-1290.
Olive oil and health: a review of the evidence. Nutrition & Food Science, 42(5), 314-329.
3.Schwingshackl, L., & Hoffmann, G. (2014). Monounsaturated fatty acids and risk of cardiovascular disease: synopsis of the evidence available from systematic reviews and meta-analyses. Nutrients, 6(11), 4792-4810.
4.Tomaino, A., Cimino, F., Zimbalatti, V., Venuti, V., Sulfaro, V., & De Pasquale, A. (2005). Influence of heating on the antioxidant activity and peroxide value of four virgin olive oils. Journal of Agricultural and Food Chemistry, 53(21), 9428-9433.
5.International Olive Council. (2021). Trade standard applying to olive oils and olive-pomace oils. COI/T.15/NC No 3/Rev. 14.
