Frequently Asked Questions

Q: How Do You Store Olive Oil?
A: Olive oil should be stored in a cool dark place, away from windows. It does not need to be refrigerated even after opening. Olive oil should always be stored in a dark glass container or stainless steel to prevent damage from UV rays and light. It should also be protected from air, so it should be sealed, i.e., a cork or self-closure spout.

Q: What is the Shelf Life of Olive Oil?
A: We suggest your Olive oil should be consumed within 14 months of crush date to ensure optimal flavor, aroma, and antioxidant content. Freshness is the number one key to healthful and great tasting olive oil.

Q: Can I cook/fry with EVOO?
A: Our Ultra-Premium EVOO has a smoke point of up to 410 degrees within the first 14 months of pressing! It is more healthful to cook/roast your foods in “fresh” olive oil, as its nutrients bind better with food. Check out Dr. Mary Flynn on you tube; https://yhoo.it/2DDZOzS 

Q: Can I Replace Butter/Margarine with Olive Oil?
A: Absolutely! Olive oil can replace butter or margarine in any recipe. See conversion chart below. Try our Butter Flavor Olive Oil (flavor is plant based and totally vegetarian & vegan friendly)

Q. Do any of the infused Olive Oils have chemicals or artificial flavors?
A. There are no chemicals, artificial, synthetic ingredients, dairy, or wheat used in any of our flavored products. All our oil infusions are natural and come from plant based essential oils.

Q: How can I find out the Chemical Analysis of your oils?
A: Every single one of our EVOOs are chemically verified and sensory evaluated. We have posted this information on each of our description tags including the harvest date.

Q: Where are your extra virgin olive oils tested?
A: All our oils are sent to Modern Olives in Australia. They are the most respected and accredited laboratory in the world. They recently won first place in the "Analytical Work for the Determination of Olive Oil Part B" by the AOCS (American Olive Chemist Society). Website http://modernolives.com.au/ 

Q: The Fridge test a valid way to prove authenticity of extra virgin olive oil?
A: The fridge test is not an accurate test of authenticity.  The resounding answer from all experts who have weighed in, including Modern Olives scientists, Richard Cantrell of the AOCS, Dan Flynn of UC Davis agree. There are plenty of seed and vegetable oils which will solidify in the fridge, as well as some extra virgin olive oils whose unique fatty acid profile will keep them liquid in the fridge.  The link to the UC Davis Scientists Experiment to debunk the fridge test. https://static.oliveoiltimes.com/library/ucd-fridge-test.pdf 

Q: Can I refill my bottles?
A: No, unfortunately, this is not an option under the guidelines of the Health Department.

Q: Are your products Gluten Free?
A: Yes, every single one of our Olive Oils & Balsamic Vinegars are gluten free. They have no additives, thickeners or sugars!

Q: What is the shelf life of Balsamic Vinegar?
A: The Vinegar Institute conducted studies to find out and confirmed that vinegar’s shelf life is almost indefinite. For the infused balsamic vinegars, we recommend using the product within 24 months for optimum flavor.

Q: What is “Mother”?
A: “Mother” of vinegar will naturally occur in vinegar products as the result of the vinegar bacteria itself. Mother is cellulose (a natural carbohydrate which is the fiber in foods like celery and lettuce) produced by the harmless vinegar bacteria. Today, most manufacturers pasteurize their product before bottling to prevent these bacteria from forming “mother” while sitting on the retail shelf.

After opening, you may notice “mother” beginning to form. Vinegar containing “mother” is not harmful or spoiled. Just remove the substance by filtering and continue to enjoy the product.