We receive many questions everyday regarding the truths and myths of olive oil and balsamic vinegar and we love answering all of them. However, we are not open 24 hours, so we have uploaded much of the information here to our website. Feel free to peruse all the information and share it as needed. If you still have questions or need some additional information, feel free to stop by the store or contact us here and we will be glad to help.
Top 10 Things You Should Know About Olive Oil
- Olive oil should have a pleasant smell and taste. If the oil has a bad smell or taste or no smell or taste at all, it is most likely bad.
- When buying olive oil, disregard all oils that are not Extra Virgin.
- Buy Extra Virgin olive oil in dark glass bottles or metal tins. Quality Extra Virgin olive oil will not be sold in clear bottles or plastic bottles.
- Look for a “made on” date, crush date or harvest date. Olive oil begins to go rancid in 12-18 months, depending on how it is stored. You need these dates to calculate how old the oil is and an expiration date does not really tell you the oil’s age.
- Olive oil is mainly produced only twice a year. The Northern Hemisphere produces oil in October, November and December. The Southern Hemisphere produces oil in April, May and June. Keep this in mind when you are buying olive oil.
- Olive oil is mainly mono-unsaturated fat; healthy fat. It contains oleic acid with is very beneficial to your brain.
- Olive oil contains Oleocanthal, a naturally occurring anti-inflammatory. It is also responsible for the pepperiness you feel in fresh olive oil.
- Olive oil contains polyphenols (antioxidants) that are very good for you.
- Olive oil is one of the oldest known culinary oils.
- Olive oil can be used for all cooking methods; frying, baking, sautéing, roasting, etc. Use it as you would any other oil.
Did you know…
- Balsamic Vinegar is primarily made from Trebbiano grapes. The Trebbiano grape is a white grape and the second most widely planted grape in the world.
- The Trebbiano grape juice used to make Balsamic Vinegar is cooked and boiled down to approximately 30% of its original volume and then fermented in a slow aging process.
- Balsamic Vinegar is made utilizing the Solera Method. This is the same method used to make Sherry, Port and many other aged liquids.
- Studies have shown that two teaspoons of vinegar taken prior to a meal may benefit those with Type 2 diabetes. Vinegar has been found to inhibit the rise in blood sugar levels after a meal.
- Many researchers believe that the active ingredient in vinegar, acetic acid, inhibits the break-down of carbohydrates and lessens their impact on blood sugar.
What do the Numbers Mean?
We are often asked what all of the chemistry data means on our oils. Here's a simple and handy chart!
Click here for a larger version.