FAQs
FAQs
What is extra virgin olive oil?
Extra virgin olive oil is olive fruit juice! It is the unrefined, pressed juice of selected olives. This juice must meet chemical analysis requirements to be labeled extra virgin.
Is your olive oil first cold pressed?
Our extra virgin olive oils are produced using the modern technology of centrifuges to separate olive pulp, water and oil. Traditionally, olive mass was first pressed through fiber mats (first cold press) and then subsequently heated water was introduced for further extraction on the same mass (second press). Today, centrifuges provide an oxygen deprived environment for quick, single step extraction preserving the freshness of the fruit.
Can you cook with olive oil?
Absolutely! The fresher the extra virgin, the higher the smoke point. You can sauté, grill, bake and fry in extra virgin! Just be careful not to smoke the oil and always work with the oil under controlled heat.
What is the best way to store olive oil?
In a cool, dark place. Extra virgin olive oil’s biggest enemies are heat and light. Do not keep your oils too close to a heat source and never trust and olive oil in a clear container!
What is the shelf life of balsamic vinegar?
Forever. It has already “gone bad”!
Where do your oils come from?
From all over the world! We are proud to “follow the crush” and to carry the freshest extra virgin olive oils available! We change our line-up of delicate to robust oils every 6-8 months and feature oils from South America, Australia, Europe and California. Our infused oils are imported and infused in California.
Are your oils unfiltered?
Yes, sediment is removed through gentle decantation of the oil.
What is the shelf life of olive oil?
All of our oils are unrefined and are therefore best consumed as close to the crush/production dates as possible. If stored properly, our oils will hold their fresh flavor for 12-18 months. Over time, the oils will gradually lose their fresh flavor and their polyphenols (antioxidants) and vitamins will decrease. Do not wait, enjoy your oils now!
I had an extra virgin olive oil that I loved, but I can’t find it on your website. Will you carry it again?
Every 6-8 months we sample the newly harvested oils from different countries. We then decide which oils we will choose to complete our line-up of delicate to robust options. Every year the productions offer us new surprises. We will suggest to you an oil that is reflective of the style of extra virgin that pleases you.
What is balsamic vinegar?
In Italy there is strict regulations to differentiate between TRADITIONAL BALSAMIC VINEGAR and the commercially made, inferior product. Sweet Trebbiano white grapes produced in and around the area of Reggio Emilia and Modena, Italy form the base of the world’s only true balsamic vinegar. The grapes ripen on the vine for as long as possible to develop their sugar. The juice, or “must”, is pressed out of the grapes and cooked in copper kettles. Balsamic vinegar is aged in the “solera” style method in the attics of vintners where acetic fermentation begins from naturally present bacteria. The vinegar slowly oxidizes and is reduced naturally over time. The vinegar is transferred into progressively smaller barrels each year. The vintner will blend each year’s production to create a complex balsamic. You will notice that our vinegar has the perfect balance of sweetness and acidity from the grapes and complexity from the wood the vinegar is aged in.