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Olea True Receives a Silver Award from London IOOC

For the second year in a row, Olea True received a silver award in the health claim category at the London International Olive Oil Competition. This competition attracts olive oil producers from around the world with this unique event that highlights the health protective properties of high phenolic olive oil, combined with a good taste profile. Olive oil samples are analyzed using a chemical and organoleptic analysis. The first part measures the potency of health protective compounds, like oleocanthal, oleacein, oleuropein, and aglycon, found only in premium quality olive oil using nuclear magnetic resonance spectroscopy (NMR) analysis. Learn more about NMR analysis in science section of our site. The second part of the evaluates the flavor of each sample using a scale of 0-100....

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Hear What Dr Cabral Has to Say About Olea True (formerly Olea Blue)

We were recently featured in Dr. Cabral's podcast series. Sign up for his podcast, and check out episode 434, 'Allergy Protocol, Olive Oil Supplement, My Favorite Juice & The Biology of Belief.' We were also featured on Dr. Cabral's IG page, "Next up, I'm brining you one of the most unique olive oil companies in the world. They've literally turned the making of olive oil into a science and developed one of the first 3rd party tested products for "high-phenol" antioxidant olive oil (and it's delicious!)..."

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Health benefits of high phenolic olive oil

If you’re going to incorporate one super food into your diet, let it be high phenolic olive oil (or HPOO as it’s now being called).  Greek scientists are leading the way with groundbreaking studies on the effects of HPOO and cancer. A few years ago, several studies showed that oleocanthal kills cancer cells without harming healthy cells. 

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Spinach and Flaxseed Pesto Sauce

So many versions of my favorite pasta sauce. Try this Spinach and Flaxseed Pesto. Great raw recipe for Olea True! No heat equals pesto sauce with a side of antioxidants. Courtesy of Chef James O’HaraJohnson & Wales Ingredients:3 cups spinach, blanched and shocked1 cup basil, blanched and shocked1/4 cup pine nuts2 tbsp. flaxseed ground2 each garlic, cloves chopped1 cup extra virgin olive oil1/3 cup parmesan, gratedSalt and pepper, to tastePreparation:In a medium-size pot, bring water to a boil.Plunge spinach and basil in boiling water for 10 seconds, remove and shock in ice water bath.Squeeze excess water from spinach and basil.Combine all ingredients into a blender or food processor. Blend until mixture is smooth.Add more oil if the mixture is too...

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