FAQ

No – our Olive Oils are not filtered. Our oils are pumped into large stainless-steel tanks housed in our supplier’s warehouse. Gravity then causes particulates that were separated out with the oil during milling to sink to the bottom of the tank – this process is called “racking.” The most noticeable difference between an unfiltered and a filtered oil is appearance. The unfiltered oil may look a bit cloudy, because of residual particles that weren’t removed through gravity in the settlement tank.

Several factors influence the quality of olive oil: • Time: The benefits and quality of olive oil diminish over time. • Light: Prolonged exposure to light can degrade the quantity and quality of antioxidants in the oil. • Heat: Olive oil is best stored at temperatures between 60 to 72 degrees Fahrenheit. Warmer temperatures can alter their flavor. • Oxygen: Oxidation can lead to off-flavors in the oil, affecting its overall quality.

Yes, below is the conversion chart. Please note that solid fats behave differently from liquid fats. When substituting one liquid fat for another, such as vegetable oil, the results will be consistent. However, when replacing solid fats with liquids, you may notice a change in texture and crispiness.

Our supplier (Veronica Foods Company) hand selects the finest natural flavors exclusively for use in its infused product lines. There are no refined soy, seed or vegetable derived carrier oils used in these formulations. All flavors (apart from ‘Cilantro & Roasted Onion’ and ‘Chipotle’) do fully qualify as 100% natural, botanically derived flavors that are 100% free of the presence of Allergens and Known Sensitive Agents per the FDA’s definition of major allergens. Beyond this information, formulations are proprietary, and Veronica Foods does not release chemical analyses or granular details of our natural flavors beyond parameters mandated by the appropriate regulatory agencies.

The base oil of our infused varieties is often an Arbequina, as this variety is mild in bitterness and intensity. The base oil changes every 6 months just like our EVOO change. The rotation is done usually when the bulk of the oils change hemispheres. Oct- Nov crush = Late January, early February. May- Jun crush = Late August, early September

Yes – Our EVOO’s and our Custom blend Oils are certified – Kosher [Pareve]. Click here for a copy of our supplier’s Kosher Certificate. Note: D’Avolio is not Kosher certified.

Yes – All of our Olive Oils are gluten free. Click here to see our Allergen Statement.

Yes – All our Olive Oils are dairy free. Click here to see our Allergen Statement.

Yes – the butter flavor is derived from a plant based natural essential oil using a proprietary blend of botanical herbs. Click here to see our Allergen Statement.

Dark Balsamic Vinegar is made with Trebbiano grapes and on occasion with some Lambrusco grape must. The balsamic undergoes cooking and caramelizing in a copper kettle over an open wood fire before being aged the traditional Solera Method – Modena, Italy. The balsamic is placed in old wood barrels that previously held older batches of aged balsamic vinegar. These barrels, similar to wine barrels, are made from different woods including oak, chestnut, acacia, cherry, mulberry, ash and juniper. These woods add character to the vinegar. White Balsamic Vinegar is made by blending white grape must with 100% Italian barreled aged white wine vinegar, both made from Albana, Trebbiano and Montuni grapes which grow exclusively in the region of Modena, Italy. The traditionally cooked grape must is then lightly filtered to remove any skins from the cooked must and is placed into new white oak barrels for aging. The white balsamic condimento is less complex and has not been caramelized over an open wood fire in copper kettles, as the dark condiment has been.

Mother of vinegar is a natural substance made up of cellulose and acetic acid bacteria that develops in fermenting alcoholic liquids. This process converts alcohol into acetic acid, aided by oxygen from the air. It’s commonly added to wine, cider, or other alcoholic beverages to produce vinegar. Mother of vinegar can also form in store-bought vinegar if it contains any unfermented sugar or alcohol. Although it may not look appealing, mother of vinegar is completely harmless, and there’s no need to discard the vinegar because of it. You can filter it out with a coffee filter, use it to start a new batch of vinegar, or simply leave it in and carry on as usual.

Natural sulfites develop naturally as a by-product of fermentation. Sulfites are chemical compounds found in nature; they preserve food and prevent bacterial growth. Naturally occurring sulfites are generated in very small amounts ranging from 6-40 ppm.

No –our balsamic vinegars do not contain added sugar beyond grape must.

No – our balsamic vinegars are not Kosher certified.

Yes – All our balsamic vinegars are gluten free. Click here to see our Allergen Statement.

Yes – All our balsamic vinegars are not derived from any animals or animal-based material, and no processing aids are used from similar origin. Click here to see our Allergen Statement.

Yes – All our balsamic vinegars are not derived from any animals or animal-based material, and no processing aids are used from similar origin.

No – our balsamic vinegars are unpasteurized therefore contain antimicrobial compounds, acetic acid, and antioxidants.

No, there is no caffeine in the product, flavoring comes from botanical essential oils.

No, they are soy free – This applies to both the White and the Dark Balsamic Vinegar’s. Click here to see our Allergen Statement.