Frequently Asked Questions
Frequently asked questions
Can I cook with your olive oil?
What is the most important thing I should know before purchasing an olive oil?
The single most important piece of information for the consumer to determine is the harvest date of an olive oil. Olive oil should be treated like fresh fruit juice, as it is highly perishable. It is always healthier and more flavorful when consumed close to its crush date. As an oil ages, it tends to lose a lot of the magnificent health and flavor properties that make it such an enjoyable product. It is common practice for grocery store oils to have a “best by date”. This is an arbitrary date, determined by the producer/bottler and it really does not provide the consumer with the information they need. On a side note, never buy oil in clear glass or plastic, as olive oil is highly susceptible to UV degradation!
What is “first cold-press”?
Is your EVOO certified organic?
Is your olive oil certified Kosher?
Almost all of our olive oils are Kosher U Certified. Unfortunately, none of our aged balsamic vinegar is Kosher. Please see our certifications page for more information by clicking here
Do you make all of the oil yourselves?
Our distributor (Veronica Foods) produce many of the extra virgins, as well as, all of the infused oil and infused vinegar themselves. Any oil that they do not produce themselves, they make sure to personally source and assist in the production. They have strict standards and form close partnerships with independent farms all over the world. They often pay a premium to buy the fruit on the tree and have it pressed and processed to meet their strict quality standards.
Should I refrigerate my EVOO?
There is a great debate going on over refrigerating and freezing extra virgin olive oil. We recommend storing your oil in a cool dark place. Although, freezing an extra virgin has been known to extend its shelf life, constantly changing the temperature (for immediate consumption) can mess with the chemistry and create condensation on the inside or the bottle. Absolutely, never purchase or store olive oil in clear glass or plastic, unless you plan on using it within a week.
How long does EVOO last?
This question completely depends on the quality of the oil you are starting with, as well as the conditions in which it is being stored. We have seen well made, excellent oils, hold up over a year! However, we suggest using your oil within a year of the day it was crushed. We also urge customers to consume the bottle within 3-4 months from opening. Yet, in this industry, there are always exceptions to this rule. The good news is, our distributor harvests from two hemispheres, giving our customers a unique opportunity to enjoy the freshest oil in the world, year around!
My throat burns after tasting some of your EVOO. Why does that happen?
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 extra virgin olive oil are polyphenols. The higher the phenol content, the more pepper and the more bitterness the oil will have. For most people, bitterness and pepper is an acquired taste. However, we see people gradually move up the intensity ladder and eventually begin to enjoy robust oils.
What is the difference between fused and infused oil?
We carry both fused and infused olive oils. When an oil is fused, this means the olives were crushed with the fruit or vegetable, simultaneously. Fused oils tend to have wonderfully true, rich flavors! Our blood orange, 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.
What is the difference between your Extra Virgin Olive Oil and the stuff I buy at the store?
Our products are Ultra Premium Certified - The highest standard for EVOO in the world!
What are the health benefits of Extra Virgin Olive Oil?
Reducing the risk of cancer – The polyphenols in olive oil reduce cancer risks by lowering inflammation and cellular proliferation. In addition, the vitamins and antioxidants in olive oil have been shown to combat the free radicals associated with various forms of cancer.
Whats the difference from your balsamic vinegars and the stuff I buy at the store?
All true Balsamic Vinegars are made from a white Tebbiano or Lambrusco grape must, which is the freshly pressed fruit juice that contains the skins, seeds, and stems of the grapes. Our dark and white Balsamic Vinegars are of the highest quality and are made in Modena, Italy from only these grapes. We refer to our dark balsamic as, “Traditional Style Condimento, Aged up to 18 years.” The grape must is cooked over an open wood fire and is cooked down to the same consistency, density and dry solid extracts. The wood-fire-cooked grape must is then put directly into aged, fired wood barrels. The barrels as well as the product they once contained, add character and complexity in flavor to the must. The probiotics wild yeast and acetic bacteria colonize it and eventually raise the acidity. It slowly ages in this manner and turns into “vinegar” over the up to 18 year aging process. By Italian law, it must then be tested for quality by measuring many specific criteria, such as, the dry extract solids. Our condimento’s very low acidity of 4.5% is a function of the grape must being naturally cooked down, condensed and aged without the addition of thickeners and sweeteners. All of our vinegars are Non-GMO Project Verified.
What are the health benefits of Balsamic Vinegar?
Aiding in weight loss – According to studies, balsamic vinegar is a source of calcium, iron, manganese and potassium, which improve the body’s functioning and weight loss abilities. Low in calories, it also helps to curb the body’s appetite and prevents overeating.