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: Do you recommend plastic containers?
A: Storing olive oil in plastic containers for the long term is not ideal. For long-term storage, it is better to use dark glass bottles, stainless steel containers, or tins specifically designed for olive oil. These materials provide better protection against light, air, and potential contamination, helping to preserve the oil's flavor, nutritional value, and shelf life.
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 16 months of pressing the olives to ensure optimal flavor, aroma, and antioxidant content. Always check for the crush or harvest date before making a purchase of extra virgin olive oil.
Q. When is Olive Oil best by?
A. Different olive oils will drop below “extra virgin” specifications at different rates based on an array of factors. Therefore, a true “best if used by” date can only be precisely determined on a case-by-case basis for each individual oil. Nevertheless, in order to provide fixed guidelines Veronica Foods suggests a “best if used by” date on EVs of 16 months from harvest date. The harvest date for our EVs can be found by referring to the fusti tag.
Q. Are your Olive Oils filtered?
A. No – our Olive Oils are not filtered.
We pump our oils into large stainless-steel tanks housed in our 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.
Q. What affects the quality of Olive Oil?
A. 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 its flavor.
• Oxygen: Oxidation can lead to off flavors in the oil, affecting its overall quality.
Q. Can I cook with Extra Virgin Olive Oil?
A. Extra virgin olive oil is one of the best oils to cook with! EVOO is perfect for not just cooking, it is great for; frying, sautéing, poaching, dressing and baking. Extra Virgin Olive Oil has a high smoke point [410 degrees F] that can hold up to high cooking temperatures.
Q. Can I substitute Olive Oil for butter in baking?
A. 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. See conversion chart below.
Butter ..............................Extra Virgin Olive Oil
1 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 you tell me more about the “natural flavors” in your ingredient lists?
A. Our importer 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 our formulations. All our flavors (with the exception of ‘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 the supplier does not release chemical analyses or granular detail of our natural flavors beyond parameters mandated by the appropriate regulatory agencies.
Q. What is the base oil of the infused varieties?
A.The base oil 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
Q. FODMAP diet and the use of garlic in our products:
A. Our garlic olive oil, and several of our other oils such as the Tuscan Herb use essential oil of garlic which is distilled.
Q. Are your Olive Oils Kosher?
A.Yes – Our EVOO’s and our Custom blend Oils are certified – Kosher [Pareve].
Q. Are your Olive Oils Gluten Free?
A.Yes – All our Olive Oils are gluten free.
Q. Are your Olive Oils Dairy Free?
A. Yes – All our Olive Oils are dairy free.
Q. Is your butter olive oil dairy and soy free?
A. Yes – the butter flavor is derived from a plant based natural essential oil using a proprietary blend of botanical herbs.
Q: Can I fry with EVOO?
A: Absolutely! 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
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 are the Natural Flavors?
A: The natural flavors in our products are extracts derived from the fruit, herb, and or vegetable then added to the oil or vinegar.
Q. When is your balsamic vinegar best by?
A. Balsamics, wine vinegars, and other vinegars technically have an unlimited shelf life, according to both EU and FDA regulations; however the recommended time to consume the product for optimum color and flavor (“best if used by”) is within 3 years of the date of manufacture. Date of purchase.
Q. What is the difference between White Balsamic and Dark Balsamic?
A. 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 is less complex and has not been caramelized over an open wood fire in copper kettles, as the dark has been.
Q. What is the “Mother” in balsamic vinegar?
A. 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.
Q. What are natural sulfites (found in Balsamic Vinegar)?
A. 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.
Q. Is there added sugar to your balsamic vinegars?
A.No –our balsamics do not contain added sugar beyond grape must.
Q. Are your balsamic vinegars Kosher?
A. No – our balsamic vinegars are not Kosher certified.
Q. Are your balsamic vinegars Gluten Free?
A. Yes – All our balsamic vinegars are gluten free.
Q. Are your balsamic vinegars Dairy Free?
A. Yes – All our balsamic vinegars are not derived from any animals or animal-based material and no processing aids are used from similar origin.
Q. Are your balsamic vinegars Vegan?
A. Yes – All our balsamic vinegars are not derived from any animals or animal-based material and no processing aids are used from similar origin.
Q. Are your balsamic vinegars pasteurized?
A. No – our balsamic vinegars are unpasteurized therefore contain antimicrobial compounds, acetic acid, and antioxidants.
Q. Does your Espresso Balsamic Vinegar contain caffeine?
A. No, there is no caffeine in the product, flavoring comes from botanical essential oils.
Q. Do your Balsamic Vinegar’s contain soy lecithin?
A. No, they are soy free – This applies to both the White and the Dark Balsamic Vinegar’s.
Have a question that we haven't answered? Email us at mail@conolios.com!