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 Con' Olio suggests a “best if used by” date on EVs of 16 months from the 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.
Our importer pumps the oils into large stainless-steel tanks housed in the 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.
Q. Can you tell me more about the “natural flavors” in your ingredient lists?
A. Our supplier 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 the 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 our 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.
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 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.