FAQ

The olives used to make our Olive Oils actually come from all over the world.  We 'follow the crush', which means that we get oils fresh from the countries that are producing Olive Oil at the time. In May, Southern Hemisphere countries such as Chile, South Africa, Australia and New Zealand are harvesting their olives and producing Olive Oil. Northern Hemisphere countries such as Spain, Portugal, Italy, Greece and other European and Mediterranean regions crush olives and make their Olive Oil in November.  We even get Olive Oil from California.  By varying our Olive Oil sources, you can be assured that we always carry the freshest Olive Oil possible.

For our flavored oils; once harvested, the olives are crushed on-site within a very short amount of time. The oil is then shipped to California where they are either fused or infused with flavor.

Extra Virgin Olive Oil is the juice that is extracted from the olives when they are crushed.  It is actually the only cooking oil that is not refined or made with any chemicals.  The classification of 'Extra Virgin' means the oil is of the highest quality possible and has no defects.  The term 'Virgin' means that it has not gone through industrial processing and has not been refined in any way.

Yes, to be considered extra virgin, an oil must be “cold” pressed (a temperature below 85˚F)— extracted without heat or chemicals.

Consumers should use Olive Oil within 14 months from the crush/harvest date. The quality and benefits gained from using Olive Oil will decrease with time. It's important to remember Olive Oil is a perishable food; all bottled oil will go rancid eventually. When properly handled, sealed and stored in a cool dark place, Olive Oil will retain its health benefits for 18-24 months from the date it was harvested. If your bottle is older than two years, consider starting with a fresh one.

You can find the crush date within the description of our Ultra Premium Olive Oils online as well as printed in-store.

ABSOLUTELY!  In fact, age is really the most important thing to know about an Olive Oil.  Olive Oil should be consumed as close as possible to the date of the crushing of the olives, and generally within 18 months of the 'crush date'.  This is not to be confused with the 'best by' date, which doesn't actually give you the age of the oil.  Not only does oil eventually become rancid, but fresh Olive Oil is MUCH HEALTHIER because it is loaded with antioxidants. (see Health Benefits)

Time - Olive Oil benefits and quality decreases with time.

Light - Extended exposure to light can deteriorate the quantity and quality of the antioxidants found in Olive Oil.

Heat - The optimal storage temperature for olive oil is 60 to 72 degrees Fahrenheit. Warm temperature causes Olive Oil flavor to change.

Oxygen - When oxygen is present, oxidation of the oil will occur, causing off-flavors in the Olive Oil and deteriorating the quality of the oil.

Extra Virgin Olive Oil (EVOO) is one of the best oils to cook with. EVOO is perfect for not just cooking, it is great for frying, sautéing, poaching, dressing and baking. Extra Virgin Olive Oil has a high smoke point that can hold up to high cooking temperatures. [410 degrees F]

We carry both fused and Infused Olive Oils. When an oil is fused, it means the olives were crushed with the fruit or vegetable, simultaneously. Fused oils tend to have wonderfully true, rich flavors. Our Blood Orange, Rosemary, Lemon and Chili Pepper oils are fused. Another term for fused oil is Agrumato.

Conversely, when an oil is infused, the all-natural, organic flavors are added to the oil after the olives have been crushed. We use the infusion method when we have flavors that may be impossible or too difficult to crush with the olives, for one reason or another.

Yes - below is the conversion chart. Note that solid fats act differently than liquid fats. When substituting liquid for liquid (such as veg oil) the results are the same. When substituting solid to liquid there may be a change in texture and crispiness.

Yes - All of our Olive Oils are gluten-free.

Please see the nutrition tab for a copy of our Allergen Statement.

All Extra Virgin Olive Oil should have at least a slight burning sensation on the end. In reality it is a “healthy burn”. One of the main health benefits associated with fresh EVOO is the polyphenols. The higher the phenol content, the healthier the oil, the higher the smoke point and the more robust the oil will be. It will also carry more notes of pepper and bitterness. For most people, bitterness and pepper is an acquired taste. Typically, we see people gradually move up the intensity ladder and eventually begin to enjoy robust oils.

'UP' stands for 'Ultra Premium' and is a designation that only certain Olive oOils receive, depending upon their their chemistry and freshness. In order to qualify for the 'UP' grade, an Olive Oil must meet or exceed a comprehensive set of requirements, including how it is produced, stored, and transported, as well as a chemical analysis and rigorous taste testing by a professional taste panel.  For more information on this, please visit upextravirginoliveoil.com.

Originating in Italy, Balsamic Vinegar is an aromatic, thick, dark, aged, syrup-like type of vinegar. It is prepared by the reduction of cooked grapes. The best Balsamic Vinegar is prepared in the hills of Modena, Italy. Unlike the sharp taste of vinegar, Balsamic Vinegar has a rich, sweet flavor.

Yes - All of our Balsamic Vinegars are gluten-free.

Please see the nutrition tab for a copy of our Allergen Statement.

No - the sugar found in the Balsamic Vinegars are natural sugars from the fruit/plant. We do not add any artificial colors, artificial flavors, ingredients, or preservatives to our products. Products are all-natural.

We suggest using your Balsamic Vinegars within 5 years to obtain the best flavor profile. The acidity in the vinegar acts as a natural preservative. Vinegars do not really expire, they simply become more acidic causing a change of appearance and flavor.

No. Our Balsamic Vinegars are unpasteurized, therefore containing antimicrobial compounds, acetic acid, and antioxidants.

The process of pasteurization destroys the health enhancing properties of the vinegar. Heat pasteurization is means to kill the bacteria and mother, so that the product can sit for extremely long periods of time on a supermarket shelf and not ever have the mother manifest in the vinegar.

The mother is the probiotic colony consisting of yeast and acetic bacteria which work in tandem to ferment the product. Acetic bacteria is unique in that it thrives in the high acidity of vinegar, whereas most other forms of bacteria would be killed by the extreme environment.

While not appetizing in appearance, the mother of vinegar is completely harmless and is often regarded as the most nutritious part. If you do find a balsamic mother (yay!), the surrounding vinegar does not have to be discarded because of it. It can be filtered out using a coffee filter, used to start a bottle of vinegar, or simply left in and ignored.

Absolutely! Once your bottle is empty, clean it with a mild soap and let it air dry. Once dry, bring it back in to be refilled and get $1 off.