A: Olive oil & balsamic vinegar should be stored in a cool dark place like a kitchen pantry or cabinet. It does not need to be refrigerated even after opening. Olive oil should always be stored in a dark glass container or stainless steel to prevent damage from UV rays and light. As soon as you bottle extra virgin olive oil, the oil begins to age therefore at Con' Olio none of our EVOOs are prefilled.
Q: What is the Shelf Life of Olive Oil?A: Freshness is the number one key to great tasting olive oil. Olive oil should be consumed within one year of pressing the olives to ensure optimal flavor, aroma, and antioxidant content. Always check for the press or harvest date before making a purchase of extra virgin olive oil.
Q: Can I Replace Butter/Margarine with Olive Oil?A: Absolutely! Olive oil can replace butter or margarine in any recipe. See conversion chart below.
Butter/Margarine .........Extra Virgin Olive Oil1 tsp.................................3/4 tsp. 1 tbsp.............................. 2 1/4 tsp. 1/4 cup ............................3 Tbsp. 1/3 cup ............................1/4 cup 1/2 cup.............................1/4 cup + 2 Tbsp. 2/3 cup.............................1/2 cup 3/4 cup ............................1/2 cup + 1 Tbsp. 1 cup.................................3/4 cup
Q: Can I fry with EVOO?A: Absolutely! Don’t believe what the cooking shows tell you. Ultra Fresh EVOO has a smoke point of up to 400 degrees within the first year of pressing!
Q: How can I find out the Chemical Analysis of your oils?A: Every single one of our EVOOs are chemically verified and sensory evaluated. We have posted this information on each of our description tags including the harvest date. If you don’t see it, just ask! This information is critical in ensuring the highest quality standards in the world and what sets us apart from other olive oil tasting bars.
Q: Where are your extra virgin olive oils tested?A: All of our oils are sent to Modern Olives in Australia. They are the most respected and accredited laboratory in the world. They recently won first place in the "Analytical Work for the Determination of Olive Oil Part B" by the AOCS (American Olive Chemist Society). www.modernolives.com
Q: Is the Fridge test a valid way to prove authenticity of extra virgin olive oil?A: The fridge test is not an accurate test of authenticity. The resounding answer from all experts who have weighed in, including Modern Olives scientists, Richard Cantrell of the AOCS, Dan Flynn of UC Davis agree. There are plenty of seed and vegetable oils which will solidify in the fridge, as well as some extra virgin olive oils who's unique fatty acid profile will keep them liquid in the fridge. Below, please find a link to Richard Gawel's very excellent dissection of this subject, and we concur with all of the experts who have weighed in. And also the link to the UC Davis Scientists Experiment to debunk the fridge test.
- http://www.aromadictionary.com/EVOO_blog/?p=550
- https://static.oliveoiltimes.com/library/ucd-fridge-test.pdf
- https://1.oliveoiltimes.com/library/ucd-fridge-test.pdf
A: Yes, every single one of our Olive Oils & Balsamic Vinegars are gluten free. They have no additives, thickeners or sugars!
Q: Why do I cough or have a pepper finish on your single varietal extra virgin olive oils?
A: The pepper or bitterness you taste is from the antioxidant Oleacanthol. It is responsible for the burning sensation that occurs in the back of the throat when consuming such fresh, early harvest extra virgin olive oil.
Q: What is the shelf life of Balsamic Vinegar?A: The Vinegar Institute conducted studies to find out and confirmed that vinegar’s shelf life is almost indefinite. Because of its acid nature, vinegar is self-preserving and does not need refrigeration. White distilled vinegar will remain virtually unchanged over an extended period of time. And, while some changes can be observed in other types of vinegars, such as color changes or the development of a haze or sediment, this is only an aesthetic change. The product can still be used and enjoyed with confidence.
Q: What is “Mother”?A: “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 the fiber in foods like celery and lettuce) produced by the harmless vinegar bacteria. Today, most manufacturers pasteurize their product before bottling to prevent these bacteria from forming “mother” while sitting on the retail shelf.
After opening, you may notice “mother” beginning to form. Vinegar containing “mother” is not harmful or spoiled. Just remove the substance by filtering and continue to enjoy the product.
A: The natural flavors in our products are extracts derived from the fruit, herb, and or vegetable then added to the oil or vinegar.