Frequently Asked Questions

First, olive oil is considered “extra virgin” when it has been produced by a simple pressing of the olives. Other grades like “olive oil” are usually produced using chemicals and other processes to extract the oil from the olives. Second, extra virgin must meet certain laboratory tests on things like acidity and levels of peroxide.

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. Our Balsamic has the perfect balance of sweet and tart. You will surely be pleased with the amazing flavors of our beloved balsamic.

Yes, indeed! Our extra virgin olive oils are derived from the very first "crush" of the olives in the mill. Additionally, no added heat was used during the crushing phase.  Both of these factors insure a high quality Extra Virgin Olive Oil

All day long!  The fresher the extra virgin, the higher the smoke point.  You can sauté, grill, bake and fry in extra virgin!  Basically, a high quality olive oil is not going to give you any trouble but be careful....it gets hot and it will splatter if left out of control. 

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 up to 12 months. Over time, the oils will gradually lose their fresh flavor and their polyphenols (antioxidants) and vitamins will decrease.  Make sure to enjoy them as they are fresh and full of nutrients!

The best way to store oils and balsamic is at room temperature, in a dark place and away from sunlight or heat.

We partner with a company called Veronica Foods who source their olive oils from across the globe.  They specialize in procuring only the finest of olive oils from farmers in both the Northern and Southern Hemisphere parts of the world.  You will always be able to trace your oil to the farm where the olives were grown and crushed.  Veronica Foods imports more than one million gallons of the freshest EVOO every year.

Absolutely.  Our butter infused olive oil is a wonderful, healthy alternative to butter in baking.  1 teaspoon of butter = 3/4 teaspoon of olive oil.

We suggest starting with 1 part Balsamic to 1 part Olive Oil.  It will really depend on your personal preference.  If you would like your dressing less sweet, reduce the Balsamic vinegar.  

Yes, they are!

Our olive oils and balsamic do not contain nuts.  However, our Walnut, Almond and Sesame Oil do.

Polyphenols are a key component to Extra Virgin Olive Oil, and are considered to be one of the best health benefits within the oil. Polyphenols furnish the immune system, protect us from heart diseases and display anticancer activity as they act as free radicals traps.