Michelle Astbury | The Gift Of Oil

Michelle Astbury

Judy Ridgway the olive oil expert

The Gift of Oil revisited 15 July 2024 by Judy Ridgway Phil with Signore Di Lorenzo on the terrace at Diisa In May 2020 I featured The Gift of Oil website, the brainchild of Phil Bianchi. He had spent many years working for blue chip food companies ending up in Athens working for a large olive oil company.  Here

olive oil drinking

Super premium extra virgin olive oils (like and our very own Sicilian New Season and Laudemio) have no less than 25 different polyphenols including a very, very important one- Oleocanthal, which has been proven to help reduce bad cholesterol, reduce the risk of stroke, prevent the onset of dementia and the risk of Alzheimer’s, lower

Introducing our new oil from Tuscany !

This is really going to spark your interest… We’re talking here the gorgeously rolling hills of Tuscany where the beautiful Fattoria di Maiano estate with origins back to the 15th century enjoys a most magnificent location amid the hills of Fiesole just a mere 5km from the historic centre of Florence. A completely organic agricultural

The tale of an old friend from Puglia

Some of our longer standing customers may well fondly remember the wonderfully intense, strong and robust Puglian oil that we sold as part of our heritage range for around ten years between 2004 and 2014. Unfortunately, in 2015 we were forced to stop selling it when Xylella Fastidiosa, a bacterium that slowly chokes trees to

Olive Oil Health Benefits

A recent study published by the American College of Cardiology strongly indicates that consuming extra virgin olive oil daily could significantly reduce the risk of dying early from heart disease or cancer. The study of more than 90,000 individuals found that those who consumed at least half a tablespoon of extra virgin olive oil a

What Olive oil tasting expert judy ridgway has to say….

WEBSITE OF THE MONTH: HTTPS://WWW.THEGIFTOFOIL.CO.UK/ 18 May 2020 by Judy Ridgway The Gift of Oil website is the brainchild of Phil Bianchi who spent the early years of his working life working for blue chip food companies, ending up in Athens working for a large Greek olive oil company.  There he was inspired by the quality of

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