Depending on the Harvest of olives and climate of the region our base oil will change periodically, but only using the smoothest yet lightest Extra Virgin Olive Oil (1st Press) we can find as they have a more subtle natural flavor that does not compete with the flavor being infused. (Most other companies use a canola or sunflower oil as a base oil )

One question that usually comes up is about our butter flavor: Are we using actual butter? No. How is it “natural” then? Scientists figured out that a molecule called diacetyl is what gives butter it’s butter flavor. They can make this artificially, but they can also obtain it naturally from many other sources in nature. Sweet potatoes, for instance, have a high concentration of diacetyl. Our flavor manufacturer has a proprietary (secret) process by which they extract this substance from sweet potatoes. Hence “natural” butter flavor.

All of the flavorings are natural, vegan and allergen free. They use a process of combining different components to mimic flavors. There is no cheese in our Parmesan flavoring, no meat in our bacon flavoring, etc.

How do you flavor the oils and vinegars?
We use all natural, mainly liquid flavorings. We stir the flavorings into the oil or balsamic just prior to bottling and everything is also made to order for maximum freshness. No heat is used in the process. The EVOO uses EVOO based flavorings, the balsamic uses alcohol extract-based flavorings. Some product use dry spices which are blended in with an immersion blender. There are many complicated flavors and recipes. Feel free to call with questions on specific products. Flavorings are all-natural and vegan (plant based), many, not all, are organic.