One of our favorite things to do with Olive Oil is to drizzle...over everything. But especially over fresh salad, ripened tomatoes, a just-out-of-the-oven pizza, over al-dente lunguine. When choosing an olive oil to drizzle, we recommend a grassy, peppery oil (Varietal EVOO) to really taste the freshness and add depth to your dish.
In pan frying or sauteing, olive oil acts a a means of transferring heat form the heat source to the food. In sauteing, besides preventing the food from sticking and enhancing its flavor, searing the food in hot olive oil helps crate a golden brown crust around it. This enhances the visual appeal of the [...]
There have been articles and media attention since before we started this business about fake or adulterated extra virgin olive oil – most recently there have been TV segments on 60 Minutes and Dr. Oz (who is actually being sued right now because of his “false attacks” by the North American Olive Oil Association). Most [...]
All of our olive oils are EVOO (extra virgin olive oil) and first cold press EXCEPT for Chipotle, Habanero's, Jalapeno, Lemon Pepper, Roasted Chilie, and Zesty Onion.
The Technical Reason: Extra Virgin Olive oil is an important source of antioxidants. The most important are polyphenols, antioxidants, and tocopherols (vitamin E). There are as many as 5.5 mg of polyphenols antioxidant in every tablespoon of olive oil (15 ml) and 1.6 mg of Vitamin E per tablespoon of olive oil. Total proximate of [...]
Polyphenols are a class of antioxidants found in a variety of foods. (Phenols: Oleuropein, Oleocanthal, and hydroxytyrosol.) Polyphenols in olive oil decrease over time or when exposed to heat, oxygen and light (storing olive oil in dark bottles is a requirement!). Polyphenols impart flavor intensity connected with pepper, bitterness and other desirable flavor characteristics. Recent [...]
The natural acid in olives is oleic acid. If the acidity of the cold-pressed oil is less than 0.8%, it is known as extra virgin olive oil. If the acidity is between 0.8% and 3.3%, the oil is called virgin olive oil. Any oil obtained from the first cold pressing that has a natural acidity [...]
There are three enemies of good olive oil: Light, heat, and hungry friends! We don't mind sharing our good oil with the third enemy, but we're careful to keep oil away from the first two. . Our oils are stored in a cool, dry room away from sunlight, So we'd suggest that you do something [...]
Olive oils may be cloudy for several reasons: If the EVOO is cloudy it may simply be unfiltered oil and what you are seeing is olive pulp that has not had time to settle. Over time, this pulp will settle to the bottom of the bottle. If it an unfiltered oil and the cloudy bottom [...]
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 [...]