Cold Pressed Organic Olive Oil
NATURE’S GOLD
Organic olive oil is one of the essential building blocks of a healthier diet. Being able to produce my own Organic Olive Oil is one of the main reasons I moved to Umbria, the green heart of Italy.
The first thing you see when you approach my home from the road are the ancient olive trees — over a thousand of them stretching their gnarled branches upward into the sun. Many of these trees are over 200 years old, and their wild beauty is breathtaking. It’s hard to stand under the olive trees and not feel joy, knowing they’re nurturing the fruit of a healthier way of life.
Olive oil’s benefits start with digestion but extend to all of the body’s natural functions. Polyphenol-rich olive oils promote the growth of beneficial gut bacteria and can reduce inflammation, the cause of many chronic illnesses. The monounsaturated fatty acids in olive oil can help lower cholesterol levels and lessen the risk of diabetes and heart disease. Olive oil can boost your metabolism, balance hormones, help regulate blood sugar, and aid in bone mineralization: the list goes on and on. A diet high in olive oil is good for the body and brain, especially when that oil comes straight from the source.
Shayna’s Kitchen certified Organic Olive Oil is nothing like the mass-produced oil you may be used to. Many grocery-store olive oils — even organic ones — aren’t pure extra-virgin olive oil. They’re made from low-grade blends of overripe olives that can come from many different countries, processed with heat or chemicals, cut with soybean oil or trace allergens. These oils are lower in nutritional value, have fewer health benefits and less flavor, and can go rancid quickly. They may even actually contribute to digestive issues and poor health.
By contrast, Shayna’s Kitchen Olive Oil is cold-pressed from certified-organic, single-estate olives we’ve just harvested from my own trees. Crafted from an organic blend of Frantoio, Moraiolo, and Leccino olives, this liquid gold (nurtured by this land’s nutrient-rich soil) goes straight from the groves to bottles within 24 hours, preserving its bright color, robust flavor, and nutrients. The mill we partner with has used the same traditional pressing methods since 1785 and knows how to gently extract the most vitamins and minerals, antioxidants, and healthy fats in the process — leaving behind only the freshest, leaf-green oil with golden highlights and the most remarkable flavor.
This is truly the best olive oil I’ve ever had. You can taste the ancient groves it comes from. It’s buttery, rich, and peppery, full of antioxidants and the anti-inflammatory oleic acids our bodies crave.
As a chef with a passion for creating healthy and flavorful biodynamic food, I’ve always known that the finest ingredients make all the difference. Shayna’s Kitchen Olive Oil is the only olive oil I use for cooking and is even better poured on salads, bread, and ice cream. I keep it on tap in my kitchen, but I also use it for a lot more than cooking! Since moving to Italy, I’ve learned that olive oil’s benefits and powerful plant-medicinal properties make it ideal for gut health and beauty, too.
One of the first things I do in the morning is take a shot of my olive oil on an empty stomach. Just two tablespoons helps keep my digestion regular. Rich in Vitamin E, olive oil nourishes and moisturizes, and I’ve noticed since starting this morning ritual that my skin has a healthy, natural glow. I’ve started oiling my hair at night before infrared sauna sessions to help deep condition and reduce frizz. I recently learned that Italian women even apply it to their bellies during pregnancy to help reduce stretch marks!
I can’t get enough of this wildly organic olive oil, and I’m excited to finally be able to share my private reserve with you.
