More About The Oil & Vinegar

Frequently Asked Questions



Is it true that you are not supposed to cook with extra virgin

This is a common misconception and one of the most frequently asked questions we receive. In fact, HIGH QUALITY  EVOO is the most nutritional oil to cook with and new studies have  shown that using an evoo high in phenols (antioxidants) for cooking  & baking applications leads to a significant reduction in oxidation  and the inhibition of harmful byproducts over other vegetable oils or  olive oils lower in phenolic (antioxidant) content! The majority of the  oils we offer are high in phenolic content, high in oleic acid (the  healthful MUFA) and low in FFA (free fatty acid). There is a direct  correlation between FFA and smoke point! The lower the FFA, the more the oil can be heated before it reaches its smoke point. (See Chart)However,  there is some truth to this misconception. Low grade and the vast  majority of the olive oil available in the grocery store, is relatively  unstable under high heat and we wouldn’t advise cooking with it.


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”?

This is an outdated and overused term in the industry. It often  leads to more confusion on the side of the consumer. “Cold Pressing” is  referring to the temperature at which the olive paste is malaxed, in  order to extract oil. Like almost every other aspect of the industry,  these claims are unregulated and loosely applied to almost every oil on  the grocery store shelf. In order for an olive oil to be considered,  “Cold Pressed”, it must be processed below 86 degrees Fahrenheit. Many  producers choose to process their oils at higher temperatures, in order  to extract more oil from the olive paste. However, as the temperature of  the paste is increased during the milling process, the quality and  integrity of the oil is jeopardized. Our average production temperature  is around 70 degrees Fahrenheit. As a result of processing at a cooler  temperature, our yield goes down but our quality goes through the roof!  In addition to heat, the amount of time the olive paste spends in the  Malaxer, has a significant impact on the finished product. Over  processing, yields more oil but also hurts the quality of the finished  product.          

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, we harvest 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 produce 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. 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. 

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This page is dedicated to truth about olive oil and information on quality, the industry, and health.

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A message from our wonderful olive oil and balsamic supplier...

 "Our goal is to make the finest, freshest, most broad selection  of extra virgin olive oil in the world accessible to the serious  consumer at prices that are both reasonable and affordable."