Antonio Pettinicchi's extra virgin olive oil
The health and nutritional properties of this oil are by now a well known scientific fact, and also its bein especially suitable in the diet of young children, due to the acidic content which is similar to that of breast milk. Not to mention its role in the prevention of cardiovasculare illness, arteriosclerosis, bone decay, some types of tumours and diseases relating to the digestive system. It is much easier to digest than other oils and animal fats. Rich in Vitamin E.It also resists much better at high temperatures (it “smokes” at 280° compared with 140°/220° limits of other oils), which it is advised also for use as a cooking and frying agent and not only as a condiment.
The olive oil produced by Antonio Pettinicchi is a natural product of very high quality, obtained from wholesome olives, hand picked only when suitably ripe. They are grown on the Lucito hills at an altitude of 300-500 m above sea level, far from any possible source of pollution. The olives are ground before the day is out using stone millstones and they are pressed while still cold. The resulting oil, left in the dark at a temperature of no more than 18°, preserves all the natural features of the olives: the fruity taste, the mellow flavour, the golden colour with strong tints of green and an almondy aftertaste lending it a certain sweet, soft and graceful quality. 100% NATURAL. NO ADDED PRESERVATIVES
Organic Foods
The difference between organic foods and their traditional counterparts!
Once found only in health food stores, organic food is now a regular feature at most supermarkets. That creates a bit of a dilemma in the produce aisle. On one hand, you have a conventionally grown apple. On the other, you have one that is organic. Both apples are firm, shiny and red. Both provide vitamins and fiber, and both are free of fat, sodium and cholesterol. Which should you choose?
The word “organic” refers to the way farmers grow and process agriculture products, such as fruits, vegetables, grains, dairy products and meat. Organic farming practices are designed to encourage soil and water conservation and reduce pollution. Farmers who grow organic produce and meat don’t use conventional methods to fertilize, control weeds or prevent livestock disease. For example, rather than using chemical weed killers, organic farmers may conduct sophisticated crop rotations and spread mulch or manure to keep weeds at bay.
Here are some key differences between conventional farming and organic farming:
CONVENTIONAL |
ORGANIC |
| Apply chemical fertilizers to promote plants growth (NPK) |
Apply natural fertilizers, such as manure or compost, to feed soil and plants |
| Spray synthetic insecticides to reduce pest and diseases |
Spray pesticides from natural sources; use beneficial insects and birds, mating disruption or traps to reduce pests and diseases |
| Use synthetic herbicides to manage weeds. |
Use environmentally-generated plant killing compounds; rotate crops, till, hand weed or mulch to manage weeds.
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| Give animals antibiotics, growth hormones and medications to prevent disease and spur growth |
Give animals organic feed and allow them access to the outdoors. Use preventive measures – such as rotational grazing, a balanced diet and clean housing – to help minimize diseases. |
Many factors influence the decision to choose organic food. Some people choose organic food because they prefer the taste. Yet others opt for organic because of concerns such as:
* PESTICIDES: Conventional growers use pesticides to protect their crops from molds, insects and diseases. When farmers spray pesticides, this can leave residue on produce. Some people buy organic food to limit their exposure to these residues. According to USDA, organic produce carries significantly fewer pesticides residues than conventional produce.
*Food Additives: Organic regulations ban or severely restrict the use of food additives, processing aids (substances used during processing, but not added directly to food) and fortifying agents commonly used in nonorganic foods, including preservatives, artificial sweeteners, coloring and flavourings, and monosodium glutamate.
*Environment: Some people buy organic food for environmental reasons. Organic farming practices are designed to benefit the environment by reducing pollution and conserving water and soil quality.
Downside to Buying Organic
One common concern with organic food is cost. Organic foods typically cost more than do their conventional counterparts. Higher prices are due, in part, to more expensive farming practices.
Organic fruits and vegetables aren’t treated with waxes or preservatives, they may spoil faster. Also, some organic produce may look less than perfect – odd shapes, varying colors or smaller sizes. However, organic foods must meet the same quality and safety standards as those of conventional foods.
This is a very simplified view of the different process, do your own research, ask questions, find out where your food comes from, who are the people behind the foods that are being produced. Their integrity, what does the producer stand for.
It comes down to what you believe in: (Organic or Conventional)
Small note: people in their cars put synthetic oil, only the best, $20L, in their body, oil that costs $10L!!!!!
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