FAQ's

Frequently Asked Questions

About Our Products
How do you flavor the oils and vinegars?
We use all natural, liquid flavorings to create our delicious varieties. Our flavored extra virgin olive oils use EVOO-based flavorings, while our balsamic vinegars use alcohol extract-based flavorings, similar to vanilla extract.

We stir these flavorings into the oil or balsamic just before bottling to ensure maximum freshness. No heat is used in this process, which helps preserve the natural qualities of both the base product and the flavorings.

A common question we get is about our butter flavor olive oil: "Are you using actual butter?" The answer is no. Scientists have discovered that a molecule called diacetyl gives butter its distinctive flavor. While this can be made artificially, it also occurs naturally in many sources. Sweet potatoes, for instance, contain high concentrations of diacetyl. Our flavor manufacturer uses a proprietary process to extract this substance naturally from sweet potatoes, creating our "natural" butter flavor.

All of our flavorings are natural and vegan (plant-based). Our flavor manufacturer combines different natural components to recreate familiar flavors. There's no actual cheese in our Parmesan flavoring, no meat in our bacon flavoring, and no butter in our butter flavor oil.

Most of our balsamic flavors are liquid-based, though we do have a couple of exceptions. Our chile balsamic contains chile powder, giving it a slightly grainy texture that requires shaking. Our white sesame ginger balsamic contains black sesame seeds.

What is the difference between Dark and White Balsamic?
Both products start with the same base: grape must (crushed Trebbiano and Lambrusco grapes) blended with wine vinegar. The difference is in how they're processed.

Dark Balsamic is made by cooking the grape must at regular temperature, allowing water to evaporate and the natural sugars to caramelize, creating that rich, dark color. It's then blended with red wine vinegar.

White Balsamic uses a different approach. The grape must is cooked and reduced in a vacuum chamber, where water evaporates at a lower temperature. This prevents the natural sugars from getting hot enough to caramelize and turn dark. White wine vinegar is then blended with the grape must. Despite the name "white," this balsamic is actually more of a golden yellow color.

Storage & Shelf Life
How should I store my olive oil and balsamic vinegar?

Olive Oil: Store in a cool, dark place away from heat and light. A pantry or cabinet is perfect. Avoid storing near the stove or in direct sunlight. Do not refrigerate olive oil, as this can cause cloudiness and affect the flavor.

Balsamic Vinegar: Store in a cool, dark place at room temperature. A pantry or cabinet works best. Unlike some condiments, balsamic vinegar does not need to be refrigerated after opening. Refrigeration can actually cause condensation and dilute the flavor.
Both products should be kept tightly sealed when not in use to prevent exposure to air and potential contamination.

How long do your products last?

Olive Oil: For best flavor, use within 12-18 months of purchase. Quality olive oil should taste fresh and fruity. You'll know it's gone rancid when it develops an "oily," stale, or cardboard-like taste and smell.

Balsamic Vinegar: Thanks to its high acidity, balsamic vinegar has a very long shelf life. When stored properly, it can last 3-5 years or even longer. The "best by" date refers to peak flavor quality. While the quality can degrade over time, the high acidity helps preserve the product.

Health & Dietary Information

Are your products Organic?
Our signature olive oil supplier is whole estate certified organic. While our other oils and balsamics aren't USDA Certified Organic, the base extra virgin olive oil we use for all our flavored varieties comes from Tunisia, where 97% of production follows natural, sustainable practices.

Many of the trees are old growth, some hundreds of years old. Tunisia has been producing olive oil for thousands of years using time-honored techniques. These trees are "dry farmed," meaning they rely on rainfall rather than irrigation systems. Because applying fertilizers or herbicides would be expensive and unnecessary, most producers simply don't use them. The olives are all harvested by hand using rakes and nets.

Are your products Gluten Free?
Yes! All our oils and balsamics are naturally gluten-free. Olive oil and balsamic vinegar are naturally free of gluten, and our natural flavorings don't contain any gluten-containing ingredients.

Are your products all Natural and Vegan?
Absolutely. We've made a commitment to source only all-natural products and flavorings. Nothing artificial goes into our oils and balsamics. All of our flavorings are made from plant-based materials, making them vegan-friendly as well.

Are your products Non-GMO?
Yes, all of our products are GMO-free!

Cooking & Usage
Can I cook with Extra Virgin Olive Oil?
Yes! Extra virgin olive oil has a smoke point around 375-400°F, making it suitable for most cooking methods including sautéing, roasting, and pan-frying. Higher quality olive oil (with lower acidity) actually has a higher smoke point.

For best results, use EVOO for medium-heat cooking and finishing dishes. 

How do I make the perfect vinaigrette?
For a basic vinaigrette, use a 2:1 or 3:1 ratio of oil to vinegar, depending on your taste preference. Start with 1/4 cup balsamic vinegar, add a teaspoon of Dijon mustard and minced shallot or garlic, then slowly whisk in 1/2 to 3/4 cup olive oil. Season with salt and pepper to taste.

Can I substitute olive oil for butter in baking?
Yes! Olive oil is a healthy alternative to butter in baking. Use 3/4 the amount of olive oil as you would butter (for example, 3/4 teaspoon olive oil for 1 teaspoon butter). Choose a mild olive oil or one of our butter-flavored oils for best results in sweet recipes.

How do I make balsamic glaze at home?
Good news! Our balsamic glazes are already reduced to the perfect thick consistency, ready to drizzle straight from the bottle. No reduction needed!

However, if you have a thin, watery balsamic vinegar at home that you'd like to turn into a glaze, here's how: Pour about 1 cup of balsamic vinegar into a small saucepan and bring to a gentle simmer. Reduce heat and cook for 10-15 minutes, stirring occasionally, until the vinegar reduces by half and coats the back of a spoon. It will thicken more as it cools. 

Perfect for drizzling over salads, meats, or desserts!
Quality & Freshness

How can I tell if my olive oil has gone rancid?
Use your senses to check:
Smell: Rancid oil often smells sour, like crayons, metal, fermented fruit, wet cardboard, or putty. Fresh olive oil should have a clean, fruity aroma.
Taste: Take a small sip at room temperature. Rancid oil will taste flavorless, like cardboard, or have a sour, stale, very unpleasant flavor.
Appearance: Fresh olive oil is bright and golden-green or yellow. Rancid oil appears dark, murky, discolored, or may have a frothy film.

Why is my olive oil cloudy?
Cloudiness in olive oil can happen for several reasons:

Unfiltered oil containing olive pulp (this will settle over time)
Cold temperature during shipping (will clear at room temperature)
Natural separation that occurs in high-quality, unprocessed oils

Cloudiness doesn't necessarily mean the oil is bad, just let it settle or warm to room temperature.

Do you test your olive oil quality?
Yes! We conduct comprehensive third-party testing through SGS North America to ensure the highest quality standards. Our testing includes:

Free Fatty Acid analysis to verify Extra Virgin classification
Peroxide Value testing to measure freshness and oxidation levels
UV spectrophotometry to detect any quality degradation
Complete fatty acid profile to confirm proper composition
Sterol analysis to verify authenticity and purity
IOC compliance verification - ensuring our oils meet International Olive Council standards

These detailed laboratory reports confirm you're getting authentic, high-quality Extra Virgin Olive Oil that meets strict international standards for purity and freshness. You can find our complete testing protocols and results under 'Testing Protocol' on our website.

Shipping & Orders
How do you ship your products?
We ship via USPS or UPS Ground, whichever provides the best rate for your location. Orders typically ship within 1-2 business days for validated addresses. You'll receive tracking information once your order ships.

Will cold weather affect my shipment?
Olive oil may solidify in cold temperatures during shipping, but this won't harm the product. Simply let it return to room temperature and it will return to its normal consistency.

Do you ship internationally?
Currently, we ship within the United States. Please contact us for special shipping requests.

Still have questions?
If you don't see your question answered here, please don't hesitate to reach out! You can contact us through our website contact form or give us a call. We're always happy to help you discover the perfect olive oil and balsamic combinations for your kitchen.