Fused Olive Oil

Our fused olive oils are crafted through the traditional agrumato method, where the finest handpicked olives are crushed together with fresh herbs, fruits, or spices.

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Infused Olive Oil

Our infused olive oils are crafted by blending premium extra virgin olive oil with natural extracts and essences. After the olives are cold-pressed to produce the finest oil, it is carefully infused with fresh herbs, fruits, and spices.

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FAQs

What is the shelf life of Olive Oil?

Consumers should use Olive Oil within 14 months from crush/ harvest date. Olive Oil benefits and quality decreases with time. It's important to remember olive oil is a perishable food–all bottled oil will go rancid eventually–but it is said when properly handled, sealed and stored in a cool dark place, olive oil will be 'good' for 18-24 months from the date it was harvested. If your bottle is older than two years, consider starting with a fresh one.

Are your Olive Oils filtered?

No - our Olive Oils are not filtered.

We pump our oils into large stainless steel tanks housed in our warehouse.  Gravity then causes particulates that were separated out with the oil during milling to sink to the bottom of the tank.This process is called “racking.”

The most noticeable difference between an unfiltered and a filtered oil is appearance. The unfiltered oil may look a bit cloudy, because of residual particles that weren’t removed through gravity in the settlement tank.

What affects the quality of Olive Oil?

Time - Olive Oil benefits and quality decreases with time.

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 60 to 72 degrees Fahrenheit. Warm temperature causes olive oil flavor to change.             

Oxygen - oxidation of the oil occurs, which causes off flavors in the olive oil and deteriorates the quality of the oil. 

Can I cook with Extra Olive Oil?

Extra virgin olive oil is one of the best oils to cook with! Extra virgin olive oil is perfect for not just cooking, it is great for; frying, sautéing, poaching, dressing and baking. Extra Virgin Olive Oil has a high smoke point that can hold up to high cooking temperatures. [410 degrees F]

Can I substitute Olive Oil for butter in baking?

Yes - below is the conversion chart. Note that solid fats act different than liquid fats. When substituting liquid for liquid (such as veg oil) the results are the same. When substituting solid to liquid there may be a change in texture and crispiness.

Is there added sugar to your balsamic vinegars?

No - the sugar found in the balsamic vinegars are natural sugars from the fruit/ plant / ingredient. We do no not add any artificial colors, artificial flavors, ingredients, or preservatives to our  products. Products are all natural.

What is the shelf life of your balsamic vinegars?

We recommend 5 years. The acidity in the vinegar acts as a natural preservative. We suggest to use within 5 years to obtain the best flavor profile. Vinegars do not really expire they simply becomes more acidic causing a change of appearance and flavor.

What is the base oil of the infused varieties?

The base oil is always an Arbequina, as this variety is mild in bitterness and intensity. The base oil changes every 6 months just like our EVOO change. During the Northern Hemisphere harvest the base oil is a Portuguese Arbequina, when the harvest is during the Southern Hemisphere the base oil changes to a Chilean Arbequina. The rotation is done usually when the bulk of the oils change hemispheres. 

Oct- Nov crush = Late January, early February. 

May- Jun crush = Late  August, early September.