What affects the quality of Olive Oil?

Light, Heat, Oxygen, and Age.   Therefore, keep your oils in a cool, dark place with the cap on at all times.  DO NOT refrigerate.  Our bottles are dark to protect your oils.  Age too is an enemy of olive oil.  Unlike great wines, olive oil does not get better with time.  Our oils are extremely fresh and we recommend that you use them in a twelve to eighteen month period of crush date to ensure optimal flavour, aroma, and antioxidant content.  Fresher is always better.

 

Light – Extended exposure to light can deteriorate the quantity and quality of the antioxidant founds in olive oil.

Heat – The optimal storage temperature for olive is 60 to 72 degrees Fahrenheit. Warm temperature causes olive oil flavour to change.

Oxygen – Oxidation of the oil occurs, which causes off flavours in the olive oil and deteriorates the quality of the oil.

Age – Olive oil benefits and quality decreases with time.





Special Recent Posts

No thumbnail available

Can I cook with Extra Virgin Olive Oil?

May 25th, 2022

Extra virgin olive oil is one of the best oils to cook with.  Extra virgin olive oil is perfect not [...]

No thumbnail available

What is the difference between White Balsamic and Dark Balsamic?

October 21st, 2021

Dark Balsamic Vinegar is made with Trebbiano grapes and on occasion with some Lambrusco grape must. [...]

No thumbnail available

How is balsamic vinegar made?

October 21st, 2021

All true Balsamic Vinegars are made from a white Tebbiano or Lambrusco grape must, which is the fres[...]

No thumbnail available

What is the difference between Fused and Infused Olive Oil?

October 21st, 2021

A FUSED (or “agrumato”) olive oil is created when the olives are pressed simultaneously with fresh f[...]

No thumbnail available

What does EVOO mean?

October 21st, 2021

Extra Virgin Olive Oil.  All of our olive oils are Extra Virgin Olive Oil, first cold pressed.  Cold[...]