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250 South Northwest Hwy, Suite 320
Park Ridge, IL 60068
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(847) 232-2828

Inspired by the History, Style & Romance of Italy.
Creating certified organic wine, balsamic vinegar & olive oil.

Newsletter - August 2015

Olive Oil Pulling

Amy Wright

oilpulling.jpeg

What is Oil Pulling? 
Olive oil pulling is procedure of rinsing the mouth with olive oil from 5 to 20 minutes followed by spitting out the oil.

Where Does Oil Pulling Come From? 
The practice originates comes from the ancient Hindu system of remedies & wellness known as Ayurvedic medicine. The Indian discipline is one where equilibrium, harmony, interconnectedness & good health are maintained by the correct balance between the mind, the body, the soul & the senses. Originally, sesame oil pulling was used to prevent common ailments such as asthma, allergies & gum disease. 

What Are The Benefits Of Oil Pulling? 
Today Ayurvedic health practitioners explain bacteria & toxins accumulate in the mouth, gums & teeth. The contaminants can be absorbed in the blood stream, causing toxins in the oral cavity & in the body. Ayurvedic doctors explain that pulling helps the body maintain a healthy balance by expelling bacteria & toxins from the mouth before they have a chance to integrate into the body. Users credit the practice to improving many ailments including eyesight, treating aches & pains, restoring energy & promoting healthy skin. 

What Are The Results Of Pulling? 
Wellness practitioners explain that after 2 weeks of pulling teeth are whiter & people experience better overall energy, while a 3 month period of regular pulling is needed for major health improvements. As pulling is detoxifying, some people feel tired, nauseous & have headaches on their first few pulls, practitioners maintain these symptoms demonstrate the pulling is working. 

How Should Pulling Be Done? 
Ayurvedic experts recommend the following steps for safe & effective pulling: 

  • Use high quality, organic oil such as coconut, sesame, sunflower or extra virgin olive oil
  • Start at 5 minute intervals working up to 20 minutes 
  • Pull in the morning, on an empty stomach
  • Brush your teeth & rinse your mouth thoroughly 
  • Take 1 tablespoon of oil, close the mouth & do not swallow
  • No morning multi tasking; sit down, close your eyes & keep your mind focused on the pulling
  • Swish the oil with the help of your tongue, move your jaw as if you are chewing 
  • Every corner of your oral cavity should be penetrated by the oil
  • Do not swallow, the oil has toxins & should be eliminated 
  • After 15 to 20 minutes of pulling, your mouth will become full of thinned, white oil 
  • Spit the oil into a trashcan, not the sink or commode where the oil can solidify & cause blockage 
  • Wash your mouth & teeth thoroughly 
  • Drink a few glasses of water 
  • After at least one hour have breakfast 

Ayurvedic Practioners Suggest These Pulling Precautions:

  • Avoid gargling the oil in the throat 
  • If the color of spit is not milky white but yellow, it signifies you didn’t pull for a long enough time period or too much oil was used 
  • Prior to pulling check you are not allergic to the practice or the specific  oil 

Oil pulling does not replace the care & attention of a physician, medical or health care professional.  Many traditional dentists & doctors explain they cannot make recommendations on pulling to supplement daily dental & personal care until more information & proven studies become available. 

Have you tried Oil Pulling? If so, please share your comments or feedback so that we may continue the dialogue on this growing practice.

This article is based on reported information from various publications it is not meant to substitute any advice from a doctor or health-care professional. This article should not be used to diagnose or treat a health problem or disease or prescribe Pulling. Villa Gabriella Organic recommends seeking the advice of a qualified health-care professional regarding any medical condition. 

Sources 
http://www.oilpulling.org 
http:// www.lifescript.com 
http://www.foodmatters.tv 
http://www.wellnessmama.com 
http://www.oilypedia.com 
http://www.naturalnews.com 

Olive Oil: From Ripe Fruit to Liquid Gold

Amy Wright

ripefruittoliquidgold.jpeg

Where does olive oil come from?
Olive oil comes from the fruit of olive trees. Picking is generally done by a mechanical process as it is quicker than hand harvesting. The timely gathering of the olives allows them to ripen simultaneously. Also, the quality of the fruit declines if picked from the ground as it is subject to parasites while the oxidative process increases & can affect the sensory characteristics (fragrance, taste, texture) of the fruit & therefore the oil.

What happens after the olives are harvested?
Once harvested, the olive fruit is swiftly transported to the oil mill where it is sorted & weighed. The milling stage consists of a mechanical action with a stone instrument or pressing with a hammer crusher. A pulp of oil & vegetation water is the result. Kneading follows where the oil & water are separated for a higher yield of oil in the paste. Higher quality olive oil is then filtered & bottled as close to the harvest date as possible.  

What is the difference between organic olive oil & other kinds of oil?
Organic olive oil starts with healthy soil based on organic farming & ecological agriculture practices including natural pest control.  Organic olives are not treated with any synthetic fertilizers or chemical insecticides. Because the fruit is free of artificial fungicides, herbicides or pesticides there are no lingering trace elements affecting the fragrance, taste or quality of the fruit.

What does cold pressed mean?
Cold pressing means the olive fruit is physically pressed to extract the oil at a temperature below 80.6◦F rather than by excessive heat or chemicals. Higher temperature yields more oil conversely the lower the temperature of extraction the smaller the yield of oil, explaining why extra virgin olive oil often costs more.

What is extra virgin olive oil?
In order to qualify for extra virgin classification the oil must not contain more than 0.8 grams per 100 grams of oleic acid (less than 1% free acidity). The most flavorful of olive oils, extra virgin olive oil also has the highest amount of naturally occurring nutrients.  

What makes extra virgin olive oil so special?
Extra virgin olive oil can be considered a functional food, easily-digestible it offers more than just nourishment. Obtained from the fruit instead of seeds much of the oil’s advantages derive from the fruit itself.  The nutritional value of extra virgin olive oil is classified by the properties of fatty substances; providing a source of energy & unsaturated essential fatty acids. Rich in vitamins A, D, E & K, extra virgin olive oil is also rich in anti-oxidants (vitamin E & polyphenolic micronutrient compounds).

What should you look for in an extra virgin olive oil?
The 1st element to take into account when tasting an extra virgin olive oil is harmony or an overall sensation of pleasantness, in terms of both sense of smell & taste. Adjectives such as round, grassy & smooth are all positive attributes for a quality extra virgin olive oil. The taste should not be too pungent, the flavor should remind one of the fragrance of freshly cut grass, with an even velvety taste.

Why can’t you store extra virgin olive oil on the counter or next to the stove?
Although the most flavorful of all olive oils, extra virgin olive oil is also the least stable oil. Light damages the natural chlorophyll in the oil, leading to oxidation. Heat diminishes the nutrients & proteins. Both cause extra virgin olive oil to smell stale & taste rancid, so store tightly closed in a cool, dark place.  

Sources
http://www.olivecenter.ucdavis.edu
http://www.truthinoliveoil.com
http://www.medicalnewstoday.com
http://www.thepassionateolive.com
http://www.foodrenegade.com
http://www.health.harvard.edu

 

Olive Oil & Dark Chocolate Mousse

Amy Wright

August is International Olive Oil month! No need to turn on the oven or heat up the kitchen with an Olive Oil & Dark Chocolate Mousse. Easy to make,  use Villa Gabriella organic, extra virgin olive oil, dark chocolate, a bit of brandy & a hint of coffee.  The distinct ingredients create a symphony of lush flavors for a velvety rich dessert. Make ahead or overnight. A little goes a long way, so serve in small ramekins with seasonal berries.

4 Servings

Ingredients

  • 7 Ounces quality dark chocolate
  • 3 Eggs
  • 3/4 Cup Villa Gabriella Organic Extra Virgin Olive Oil
  • 1/2 Cup fresh berries washed & dried
  • 2/3 Cup caster sugar*
  • 2 Tablespoons Brandy
  • 1 Tablespoon espresso powder or instant coffee dissolved in 1 tablespoon water

Directions

  1. Melt the chocolate in a double boiler pan, set aside & allow to cool
  2. Separate the eggs
  3. Beat the egg whites until frothy, add 1 tablespoon of sugar & beat again until a shiny “meringue” texture forms with stiff but creamy peaks
  4. Beat the egg yolks with remaining sugar until pale & thick
  5. Combine the coffee & brandy into the mixture
  6. Gently fold in the olive oil & melted chocolate
  7. Gently fold in the egg whites
  8. Pour the mixture into ramekins & top with fresh berries
  9. Cover & chill until mixture sets about 4 hours or overnight
  10. Serve & enjoy

*Castor /caster sugar in Great Britain or called "superfine" sugar in the U.S. has a refined consistency, (but not as fine as Confectioners’ sugar). Used in meringues or cold liquids it dissolves much quicker than regular sugar. To make caster sugar substitute place granulated sugar in a blender or food processor. Pulse until the sugar reaches a super fine, but not powdery consistency. Allow sugar to settle before adding to recipe.