Q: What is Extra Virgin Olive Oil? To produce olive oil, ripe olives are crushed and cold pressed to extract the oil. It is best to do this mechanically, without heat or chemicals. This keeps the chemistry of the natural olive intact and produces the healthiest end product. After the oil is extracted, its acidity […]
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Pairing our premium extra virgin olive oil and our balsamic vinegars is an easy and healthy way to bring fresh, interesting, exotic flavors to your table. Listed below are some of the most popular pairing combinations at Olive This! Pairings are listed first by Oils and then by Balsamics. We recommend using equal parts of oil […]
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Mary M. Flynn, PhD, RD, LDN. Associate Professor of Medicine, Clinical, Brown University Research Dietitian, The Miriam Hospital. Founder of “The Olive Oil Health Initiative of The Miriam Hospital at Brown University“ People raised on diets that daily include extra virgin olive oil (EVOO) have lower rates of most chronic diseases, such as less heart […]
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April 5, 2018 Deoleo settles landmark lawsuit for $7 million The verdict is in! Large commercial olive oil producers are being held accountable for facts and best practices we’ve been preaching for years. Clear glass bottles allow sunlight to degrade olive oil. Harvest date matters; use by date is meaningless. “Imported from Italy” is not […]
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Olive This! is proud to announce that all of our infused dark balsamic vinegars are now caramel color-free! This wasn’t a small feat. Bringing this to fruition took years, and was only possible because of the steadfast partnership between our wholesaler, Veronica Foods, and the world’s oldest and most respected balsamic maker in Modena, Italy, who […]
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We’ve always known our products were not genetically modified but now we have a certification to prove it. The Non-GMO Project (a non-profit organization committed to preserving and building the non-GMO food supply, educating consumers, and providing verified non-GMO choices) awarded our supplier, Veronica Foods, with a Certificate of Compliance . We believe that everyone […]
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Smoke Point vs. Free Fatty Acids Below you will find a handy dandy chart relating specific FFA (Free Fatty Acids) of extra virgin olive oil to its smoke point. However, FFA as it relates to the smoke point of an extra virgin olive oil is not the end of the story. The phenols found in fresh […]
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Ultra Premium (UP) is a new grade in the industry that distinguishes the highest quality olive oil in the world from what dominates the so called “gourmet” and “premium” olive oil markets. The absurdly low standards created and fostered by numerous trade associations and government agencies responsible for policing them has only contributed to the […]
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People often ask questions about vinegar, so we thought it might be helpful to pass along some information that we hope you find interesting and useful. What is “Mother”? “Mother” of vinegar will naturally occur in vinegar products as the result of the vinegar bacteria itself. Mother is actually cellulose (a natural carbohydrate which is […]
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The Washington Post published an article about polyphenols; one of the measurements we use for our olive oils.
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