Consumers should use olive oil within 14 months of the crush. Olive oil is a perishable food – all bottled oil will go rancid eventually – but it is said when properly handled, sealed, and stored in a cool, dark place, olive oil will be ‘good’ for 18-24 months after crush.
We recommend 5 years. The acidity in the vinegar acts as a natural preservative. We suggest to use within 5 years to obtain the best flavor profile.
No, they are not filtered. Most noticeably you may notice unfiltered oils are a bit cloudy, due to residual particles that weren’t removed through gravity in the settlement tank.
Time-olive oil benefits decrease over time. Light-extended exposure to light can deteriorate the quantity and quality of antioxidants found in olive oil. Heat-the optimal temperature if between 60-72 degrees Fahrenheit. Oxygen-oxidization of oil occurs, which causes the flavor to change, and the oil to deteriorate the quality.
Yes! See the conversion chart below.
Yes, they are certified Kosher (pareve).
No, they are not Kosher.
Yes, all our olive oils and balsamic vinegars are gluten free.
Yes, all our olive oils and balsamic vinegars are dairy free, including the Butter Olive Oil.
No, the sugar found in the balsamic vinegars are natural sugars from the fruit/plant/ingredient. They are all natural.
Mother of vinegar is a substance composed of a form of cellulose and acetic acid bacteria that develops on fermenting alcoholic liquids, which turns alcohol into acetic acid with the help of oxygen from the air. It is added to wine, cider, or other alcoholic liquids to produce vinegar. While not appetizing, it is harmless. It can either be left alone or you can filter it out with a coffee filter.
The base oil is always an Arbequina, as this variety is mild in bitterness and intensity. The base EVOO changes every 6 months with the change in hemisphere harvests.