About Olive Oil & Mazzone

The olive and the oil it produces is one of the oldest goods passed down from ancient times to modern-day Western culture. Its use in Mediterranean cuisine dates back thousands of years. Extra Virgin olive oil  has only recently attracted attention and gained popularity in North America. One reason for this is the growing body of research making known the many health benefits of olive oil, particularly extra virgin.

Olive oil contains monounsaturated fat, a healthier type of fat which can lower risk of heart disease by reducing the total and low-density lipoprotein (LDL) cholesterol levels in the blood.  While all types of olive oil contain monounsaturated fat, extra virgin is the least processed olive oil and contains the highest level of polyphenols, a powerful antioxidant, precious for health and which fight against the negative effects of free radicals.

Characteristics of Extra Virgin Olive Oil:

  • Must be made from fresh olives – extracted from the fruit solely by mechanical means.
  • Fruit must be of high quality, processed soon after harvest, and with clean equipment.
  • No solvents can be used in the process & temperature during processing can not exceed 86F (30C).
  • Must not be mixed with oils made from seeds, nuts, or pomace (milling leftovers).
  • Must meet specific standards for over 20 laboratory tests.
  • Free fatty acid level can not exceed 0.8% and peroxide value must be < 20 meq O2.
  • Contains naturally occurring antioxidants and polyphenols.
  • Must be able to pass a taste test by an International Olive Council recognized panel indicating some fruitiness and zero defects.

A Standard of Quality; The IOC

The International Olive Council creates quality guidelines, guarantees authenticity and promotes olive oil around the world. Its current membership includes the leading international producers and exporters of olive oil and table olives. IOC producer Members account for 98% of world olive production, located primarily in the Mediterranean region. 

The Council is a decisive player in contributing to the sustainable and responsible production of olive oil and it serves as a world forum for discussing policymaking issues and tackling present and future challenges.

What You Should Know…

  • The U.S. DOES NOT recognize IOC guidelines, unlike all other countries that produce olive oil
  • The U.S. instead goes by the USDA guidelines and recognizes four grades of olive oil: Fancy, Choice, Standard and Substandard
  • U.S. olive oil producers can label any oil “extra-virgin” – EVEN IF IT DOES NOT CONTAIN ANY EXTRA VIRGIN OLIVE OIL AT ALL

Why choose Mazzone Olive Oil?

Mazzone Olive Oil is a delicious, 100% First Stone Cold-Pressed Extra Virgin Olive Oil

High Quality. Low Acidity. Incredible Flavor.

  • Mono-varietal, made solely from the powerful Coratina Olive
  • Minimum of 600mg of Polyphenols in one liter of Mazzone Olive Oil, compared to only 100mg in most multi-varietal oils
  • Can be safely used for cooking and baking, does not burn or smoke up to 420F
  • Lowers cholesterol, balances blood sugar levels, benefits circulation, aids digestion problems

Mazzone Olive Oil - Infused

From Left: Orange, Lemon, Basil, Rosemary, Garlic, Hot Pepper Infused Oils, Balsamic Vinegar

Growing & Harvesting Practices

Mazzone Olive Oil is grown and harvested in our family-owned groves located in Puglia, Italy.  For over 80 years, we have been using traditional methods to grow and harvest the olives, resulting in higher quality olive oil and greater respect for the environment compared to more modern methods used by other companies.

Our olives are hand-picked and then gently ground using millstones, with the pit in. The olive paste is place in a centrifuge, separating the solids, organic water and the oil in 3 separate phases.

Hand-picked & Traditional Process

1) Less release of oil oxidation enzymes due to gentle milling process

2) Less water used means less polyphenol antioxidants washed off

3) The remaining vegetable organic waste water is taken back to the olive groves and spread as a natural fertilizer

Transforming Olives into Olive Oil: See the Process

"Just wanted to say how blessed I am to have met the Forbes Family and to be introduced to Mazzone Olive Oil. I use it in or on everything I eat at home."

− Ray Galvin

"Having used Mazzone Olive Oil for almost 20 years, it is proof positive that is one of the best on the market. Not only does it taste wonderful but it is healthy to use for salads or cooking. Long Live Mazzone!"

− Gail Jeffrey, The Southern Basket, SRQ Farmers Market

"This might not sound true but it is, it's so good that it's even great not only my salad but on vanilla ice cream!"

− Don Light, Sr Co-Chairman C12 Groups of SW Florida

Restaurants Using Mazzone Olive Oil


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