Facts & FAQ

Frequently Asked Questions (FAQ)

Are all of your olive oils extra virgin?

Yes, all of our olive oils are EVOO

Which olive oil is used as the base for your flavor infused oils?

We use our Moroccan olive oil as it has a more subtle natural flavor that does not compete with the flavor being infused.

Where does your Balsamic vinegar come from?

Our Traditional Aged Balsamic vinegar comes from Modena, Italy.

How To Store Extra Virgin Olive Oil?

Extra Virgin Olive Oil (EVOO) is fragile and needs to be treated gently to preserve their healthful properties and to keep them from becoming rancid.

Keep in mind the four enemies of EVOO:

Time – The time from when the olives are picked to when they are crushed must be as brief as possible. Once you open your oil, you’ll want to consume it sooner than later. We recommend using opened EVOO within one year. Unopened EVOO should be consumed within a year and a half from purchase.

Light – Exposure must be minimized or eliminated at all times. Keep your EVOO away from direct light, preferably in a dark cupboard or storage area. Avoid storing it by a window. Ultraviolet rays can break down an olive oil over time. Our bottles are made of tinted glass to help keep minimize light exposure.

Temperature – The optimal storage for EVOO is 57 to 70 degrees Fahrenheit. Keep your EVOO away from any heat source. It can get damaged if exposed to heat from a nearby stove or oven, or even warm sunlight.

Oxygen – Air can degrade the EVOO quality and exposure must be minimized to maintain freshness. If you are going to use the EVOO within 2 months of opening the bottle, you can leave the pour spout in the bottle for convenience. If you are going to use the EVOO occasional within a year of opening, place the removable cork back in the bottle during storage to minimize oxygen exposure.

Storage containers help keep the EVOO fresh. The bottles are made of tinted glass (to keep out light) or you can store them in nonreactive metal, such as stainless steel. Avoid metal containers made of iron or copper because the chemical reactions between the olive oil and those metals create toxic compounds. Avoid most plastic, too. Oil can absorb noxious substances such as polyvinyl chlorides (PVCs) out of the plastic.

EVOO connoisseurs recommend storing extra virgin olive oils at room temperature. If refrigerated, condensation could develop and adversely affect their flavor. EVOO will keep well if stored in a sealed container in a cool, dark cupboard for about one year and a half. If unopened, the EVOO may keep for as long as two years.

Older Isn't Better

Unlike our aged balsamic vinegar, EVOO does not improve with age. As EVOO gets older, it gradually breaks down, the acidity levels rise, and flavor weakens. EVOO keeps better than regular oils because it has a low acidity level to start with, but as it sits on your shelf, its acidity level slowly rises. Rancidity can set in long before you can taste it or smell it. Even though rancid oil doesn't pose a food-safety type of health risk, the less you consume the better.

Instead of stashing your olive oil in the cabinet, why not unleash some flavor on your favorite foods!


Uses for Olive Oils Outside the Kitchen

Olive oil has many uses outside the kitchen. Here are some ideas for you to try:

    Soften your skin
    • Rub olive oil daily on dry areas year round.
    Fingernails
    • Massage into cuticles, or mix oil with warm water and soak your hands before a manicure.
    Shave
    • Olive oil can provide a safe and natural lubricant for a close shave. Rub in an extra teaspoon after washing your body or face once finished.
    Tame hair frizz
    • Comb a bit of olive oil through dry hair to tame the frizz and flyaways.
    Exfoliate your face and hands
    • Rub your skin with olive oil, then scrub with sugar or coarse salt, and rinse.
    Bath Moisturizer
    • Add a few tablespoons of olive oil to your running bath water. You'll be amazed when you towel off.
    Treat lice
    • Apply olive oil to hair, and leave on for at least 40 minutes and then shampoo twice.
    Stop a throat tickle
    • Take a small sip to lubricate your throat.
    Stop Snoring
    • Take a sip of olive oil before heading to bed. It might lubricate your throat muscles, and stop yourself, or your partner, from snoring.
    Remove paint from your skin
    • Rub on olive oil onto messy hand and arms (or faces) and allow the oil to soak into the skin for five to ten minutes, then rinse with soapy water.
    Diaper rash
    • Apply olive oil to your baby's bottom to help with the irritation of diaper rash.
    Lubricate Measuring Cups and Spoons
    • Rub or spray olive oil on your measuring tools for easy clean-up of sticky substances.
    Polish Wood Furniture
    • Wipe with olive oil on a soft rag.
    Leather Conditioner
    • Rub olive oil into worn leather, such as a baseball glove, and let set for 30 minutes, then wipe away any excess.
    Fix a squeaky door
    • Rub or spray onto the squeaky hinge.
    Shine stainless steel and brass
    • Rub a bit of olive oil on a clean rag to prevent streaks, corrosion, and tarnish.
    Shoe polish
    • Rub down your shoes with just a spray of olive oil to maintain their shine.
    Free a stuck zipper
    • Use a cotton swab to apply olive oil to the teeth of a zipper, then gently ease the tab down.
    Pet Care
    • Adding a teaspoon of olive oil to your pet's food can help prevent hairballs and give a shiny coat.

Facts About Olive Oil

Olive oil is an oil obtained from the olive, a traditional tree crop of the Mediterranean Basin. The oil is produced by grinding whole olives and extracting the oil by mechanical or chemical means.

Homer called it "liquid gold." In ancient Greece, athletes ritually rubbed it all over their bodies. Olive oil has been more than mere food to the peoples of the Mediterranean: it has been medicinal, magical, an endless source of fascination and wonder and the fountain of great wealth and power.

Three countries are the major olive oil producers in the world. First is Spain, second is Italy and third is Greece. Together, they produce more than 75% of the world production.

Olive orchards in Arizona, California, and Texas are producing olive oil that is appearing on USA grocery market shelves along side the Mediterranean olive oils.

Olive oil contains a group of related natural products with potent antioxidant properties that give extra-virgin unprocessed olive oil its bitter and pungent taste.

Facts of extra virgin olive oils

Our extra virgin olive oil is first cold pressed, which means it is only made by mechanical means-not by heat. While heat may help to produce more oil out of the olives the product would then not be extra virgin. Another characteristic of an extra virgin olive oil is to have an acidity of less than .8%.

Ours range from .1 (less acidic)-.4% (more acidic) acidity. The lower the acid level means less shelf life. Our shelf life is for about 2 years once opened if it is properly stored.

To get the longest shelf life out of your product you should keep it well sealed to avoid any oxygen exposure, oxygen is one enemy to olive oil. Another thing to avoid is heat or direct sunlight, so don’t store it on a counter next to your stove top which would give off heat. Store your oil in a cabinet with a cork in it for the longest shelf life. However, if you are keeping a pour spout on it, it will be sealed and you will get a good shelf life out of it, but not the average 2 years. We are hoping that you love the product so much you will not have it that long.

Due to the nature of the olive tree most olive oils are organic. The only predator to the olive tree is the fly, so no pesticides are used. That is good for the farmers because pesticides are costly and that would raise the prices right down the line.

Most olive oils are not labeled organic because the process to go through with the FDA is lengthily and costly.

The infusion process of olive oils can be different for different flavors. One way would be the whole fruit process. In this process the olives and fruit are crushed together. Another process would be to drop the fruit such as an orange into the oil which is the solvent in this case. The flavors are then sucked out of the fruit, but because the skin on fruit this can produce a more bitter tasting olive oil.

The process for using dried herbs or chiles would be a bit of a lengthier one.

The herbs would sit in the oil for roughly 30-45 days then get drained out.

The difference in green olive oil to our more yellow olive oil is not one of quality, but has to do with the olive itself. If the olive is harvested early in the season it will be more of a green color with a sharper, bitter grassy taste. Our olive oil, which has a more yellow color, has a smooth, buttery flavor and the olive is harvested late in the season. Many people perceive a green olive oil as superior in quality, but in fact it has to do with what the person prefers in taste.

Facts of White Balsamic Vinegars

A version of Balsamic vinegar that is made with white wine vinegar and grape must (fresh pressed juice with seeds and skins). Traditional balsamic vinegar is made with red wine vinegar, thus providing a deep reddish color which may add a undesirable tint to the food being dressed. The white variety is often used when the color of white sauces or foods will be adversely affected by the dark brown color of traditional balsamic vinegar. White balsamic vinegar is milder and less sweet than regular Balsamic vinegar and is often considered more suitable for use with salad dressings, since it does not have a strong flavor that can be overpowering when used on salad greens.

Facts of Balsamic Vinegars

Our balsamic vinegars are aged up to 18 years and are from Modena, Italy.

Although, considered wine vinegar it is not made from wine. However, it is made from grapes pressings that do not go as far as fermenting into wine.

The white Trebbiano grape pressings are boiled down to a dark syrup and aged under specific guidelines. It is then placed in oaken kegs and the aging process begins.

Over the years the syrup is moved into smaller kegs. As the evaporations process happens, the vinegar thickens and the flavor becomes concentrated. The kegs are made from chestnut, cherry wood, ash, mulberry and juniper which all give different characteristics to the vinegar. True balsamic vinegar is rich, glossy, deep brown in color and has a complex flavor that balances the natural sweet and sour components of the grape juice with hints of the wooden kegs.

Balsamic Vinegar Tips and Hints

  • When using balsamic vinegar, do not use aluminum pots or containers. The pan or marination container should be non-reactive.
  • Balsamic vinegars are not recommended for pickling or herb infusion purposes because they are not acidic enough.
  • Check the label if you are allergic to sulfites. There are natural occurring sulfites in the grapes.
  • Heat sweetens balsamic vinegar and boils out acidity. If you want to mellow out the flavor, heat it. If not, use it without heat or add at the very end of the cooking process.
  • A teaspoon or two of balsamic vinegar can wake up the flavor in a bland soup, stew or sauce.
  • If you must, substitute sherry vinegar or red wine vinegar for balsamics. It won't be the same, but it will give you a hint on how good it could be if you used balsamic vinegar.
  • A sprinkle of balsamic vinegar on fresh berries with a bit of sugar really brings out the flavor of the fruit and will have you addicted.