January 17, 2007

From spring water to cereal, grocery manufacturers are adding vitamin-enriched items to their product lines. Today, Italica Imports is introducing the country to an extra virgin olive oil from Spain that is enriched with fat-soluble vitamins A, D and E, making it a rich source of antioxidants.

Use of Italica PLUS in your favorite recipes can help promote a stronger immune system, better circulation, strong bones and healthy teeth, and lower blood pressure and cholesterol.

Lucy Landesman, president of Italica Imports, said, “Italica PLUS Extra Virgin Olive Oil, like our traditional Italica Extra Virgin Olive Oil, is one the finest cold-pressed virgin olive oils on the market, and today you can use it knowing it’s enriched with even more vitamins and health benefits. Make your favorite sauces, salad dressings, marinades and other recipes even healthier for you and your family.”

August 7, 2007

Public health officials and the news media have been sending a resounding message that Americans need more Omega-3 in their diets. Italica Imports, in an effort to give consumers the healthiest products on the market, recently introduced a Spanish Extra Virgin olive oil enriched with Omega-3. This product aligns itself with increased consumer demand for functional foods driven by consumer lifestyle changes, increasing health awareness and an aging population.

Available in 17 ounce bottles, Italica Extra Virgin Olive Oil with Omega-3 is enriched with 13.8 grams of Omega-3 fatty acids. Originally derived from hake, salmon and codfish, the Omega-3 in Italica's new product is infused into the olive oil during the bottling process. Supportive but not conclusive research shows that consumption of EPA and DHA Omega-3 fatty acids may reduce the risk of coronary heart disease.

by Harold McGee
June 6, 2007

For a newcomer to the world of olive oil connoisseurship, the sound effects from the 20 or so tasters at the Los Angeles County Fairgrounds in Pomona, Calif., were startling. The low murmurs of discussion were punctuated by loud, sharp slurps, and loud, sharp coughs. Slurps and coughs, hour after hour. On the second day I made two notes to myself: reread “The Magic Mountain”; check in with Dr. Beauchamp.

I was observing the annual Los Angeles international extra virgin olive oil competition, where nearly 400 oils from 15 countries were evaluated by expert judges last month. Through the three days of competition I learned what a wonderful variety of aromas you can discover in olive oils when you sip and slurp. (Vigorous slurping aerates the viscous oil and helps release its flavors.)