Frequently Asked Questions
Q. What is the shelf life of olive oil?
A. Consumers should use olive oil within 14 months from its crush/harvest date. The quality and benefits of olive oil decrease with time. It's important to remember that olive oil is a perishable food; all bottled oil will eventually go rancid. However, when properly handled, sealed, and stored in a cool, dark place, olive oil can remain 'good' for 18-24 months from the date it was harvested. If your bottle is older than two years, it's advisable to replace it with a new one.
Q. Are your olive oils filtered?
A. No - our Olive Oils are not filtered.
We transfer our oils to large stainless steel tanks located in our warehouse. The oil separation process during milling causes particles to get separated from the oil, which then settles to the bottom of the tank due to gravity. This process is known as "racking."
The most noticeable difference between filtered and unfiltered oil is its appearance. Unfiltered oil may appear cloudy due to the presence of residual particles that were not removed during the settlement process in the tank.
Q. What affects the quality of olive oil?
A. It's important to keep in mind the following factors that can affect the quality of olive oil:
Time: Olive oil's quality and health benefits decrease with time, so it's best to use it within a reasonable period after opening.
Light: Extended exposure to light can deteriorate the quantity and quality of the antioxidants found in olive oil.
Heat: The optimal storage temperature for olive oil is between 60 to 72 degrees Fahrenheit. Warm temperatures can cause the oil's flavor to change.
Oxygen: Exposure to air can cause the oil to oxidize, resulting in off-flavors and a decrease in quality. So, it's essential to store olive oil in a tightly sealed container to minimize air exposure.
Q. Can I cook with extra virgin olive oil?
A. Extra virgin olive oil is a highly versatile oil that is ideal for cooking, frying, sautéing, poaching, dressing, and baking. It has a high smoke point of 410 degrees Fahrenheit, making it suitable for high-temperature cooking.
Q. Can I substitute olive oil for butter in baking?
A. Note that solid fats behave differently than liquid fats. If you substitute a liquid fat, such as vegetable oil, for another liquid fat, the results will be the same. However, substituting solid fat for liquid fat may result in a change in texture and crispiness.
Q. Are your olive oils kosher?
A. Yes - Our extra virgin olive oil and our custom blend olive oils are certified - Kosher [Pareve]
Q. Are your olive oils gluten-free?
A. Yes - All our olive oils are gluten-free.
Q. Are your olive oils dairy-free?
A. Yes - All our Olive Oils, including the butter infused, are dairy-free.
Q. How is the butter olive oil dairy-free?
A. Yes - the butter flavor is derived from a plant-based natural essential oil that includes a proprietary blend of botanical herbs.
Q. Is your butter olive oil soy-free?
A. Yes - the butter flavor is derived from a plant-based natural essential oil. All our flavored oils are soy-free and this is listed in our allergen statement.
Q. Is your balsamic vinegar kosher?
A. No - our balsamic vinegars are not kosher certified.
Q. Are your balsamic vinegar gluten-free?
A. Yes - All our balsamic vinegars are gluten-free.
Q. Are your balsamic vinegar dairy-free?
A. Yes - All our balsamic vinegars are dairy-free.
Q. Are your balsamic vinegar vegan?
A. Yes - they are both dairy-free and vegan.
Q. Is there added sugar to your balsamic vinegar?
A. No - the sugar found in the balsamic vinegar is natural sugars from the fruit/plant/ingredient. We do not add any artificial colors, artificial flavors, ingredients, or preservatives to our products. Products are all-natural.
Q. Are your balsamic vinegar pasteurized?
A. No - our balsamic vinegars are unpasteurized and therefore contain antimicrobial compounds, acetic acid, and antioxidants.
Q. What is the shelf life of your balsamic vinegar?
A. We recommend 5 years. The acidity in the vinegar acts as a natural preservative. We suggest using it within 5 years to obtain the best flavor profile. Vinegar does not expire it simply becomes more acidic causing a change of appearance and flavor.
Q. What is the "Mother" in balsamic vinegar?
A. The mother of vinegar, scientifically known as Mycoderma aceti, is a substance that develops on fermented alcoholic liquids. It is a combination of cellulose and acetic acid bacteria that convert alcohol into acetic acid with the help of oxygen from the air. The mother of vinegar is added to wine, cider, or other alcoholic liquids to produce vinegar. Sometimes, it can also develop in store-bought vinegar if there is unfermented sugar and/or alcohol present. Although it may not look appealing, it is completely harmless and does not affect the surrounding vinegar. The mother of vinegar can be easily filtered out using a coffee filter, used to start a new bottle of vinegar, or left in and ignored.
Q. How many bottles does a cube fill?
A. Each cube contains 10,000 ml / 2.6 gallons
Fills:
13.5 = 750ml bottles
26 = 375ml bottles
46 = 200ml bottles
166 = 60ml bottles
Q. Can you define what natural flavor is on the ingredients?
A. Natural flavors are derived from the fruit/ herb themselves - botanical essential oils.
Q. What are natural sulfites (found in balsamic vinegar)?
A. Natural sulfites are compounds that occur naturally during fermentation. They preserve food and prevent bacterial growth. The amount of naturally occurring sulfites ranges from 6 to 40 ppm.
Q. Does your Espresso Balsamic Vinegar contain caffeine?
A. No, there is no caffeine in the product, flavoring comes from botanical essential oils.
Q. Do your balsamic vinegar contain soy lecithin?
A. No, they are soy-free as stated in our allergen statement. This applies to both the White and the Dark Balsamic Vinegar.
Q. What is the difference between white balsamic and dark balsamic?
A. Dark balsamic vinegar is typically made using Trebbiano grapes, and sometimes with Lambrusco grape must. The process involves cooking and caramelizing the grapes in a copper kettle over an open wood fire, before being aged using the traditional Solera Method in Modena, Italy. The vinegar is then stored in old wood barrels that previously held older batches of aged balsamic vinegar. These barrels, much like wine barrels, are made from different woods, including oak, chestnut, acacia, cherry, mulberry, ash, and juniper, which all contribute to the unique character of the vinegar.
White balsamic vinegar is produced by blending white grape must with 100% Italian barrel-aged white wine vinegar. Both ingredients are made from Albana, Trebbiano, and Montuni grapes, which are exclusively grown in the region of Modena, Italy. The grape must is traditionally cooked and lightly filtered to remove any skins before being aged in new white oak barrels. Unlike the dark balsamic vinegar, the white balsamic condimento is less complex and has not been caramelized over an open wood fire in copper kettles.
Q. FODMAP diet and the use of garlic in our products:
A. Our garlic olive oil and other oils such as the Tuscan Herb use the essential oil of garlic which is distilled. Many people with sensitivities to garlic can use our infused olive oils without issue.
Q. What is the base oil of the infused varieties:
A. Our base oil is always an Arbequina variety, which is known for its mild flavor and low bitterness. We rotate the base oil every six months, just like our extra virgin olive oil. During the Northern Hemisphere harvest, we typically use Portuguese Arbequina as the base oil, and during the Southern Hemisphere harvest, we switch to Chilean or Australian Arbequina. This rotation usually happens when the bulk of oils change hemispheres. The base oil rotation schedule is as follows: for the Oct-Nov crush, we change the base oil in late January or early February, and for the May-Jun crush, we change the base oil in late August or early September.