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Frequently Asked Questions
Extra Virgin Olive Oil
EXTRA VIRGIN OLIVE OIL Extra virgin olive oil is made simply by crushing olives and extracting the juice. It is the only cooking oil that is made without the use of chemicals and industrial refining. Extra virgin olive oil must have no taste “defects.” It needs to have a nice flavor of fresh olives and…
Should Olive Oil Be Stored In The Refrigerator?
Storing olive oil in the refrigerator can cause condensation to form in the bottle. Condensation/water in the olive oil will turn the olive oil rancid. The best place to store the oil is in a cool, dark place such as the pantry. Always remember to keep it away from the stove and light.
The Origin and Expansion of the Olive Tree
An interesting article, from The Olive World, about the origins of the olive tree. The origin of the olive tree is lost in time, coinciding and mingling with the expansion of the Mediterranean civilizations which for centuries governed the destiny of mankind and left their imprint on Western culture. Olive leaf fossils have been found…
DAGs and PPP Test Scores
You’ll see these rating terms shown on our Ultra Premium Extra Virgin Olive Oils DAGs Test/Score: Measures the proportion of two forms of diacylglycerol: 1,2 and 1,3. In oil freshly made from sound olives of good quality, the prevalent form of DAG is the 1,2 form where the fatty acids are bonded to a glycerol…
Crucial Olive Oil Chemistry Definition Key
Oleic Acid: is a monounsaturated omega-9 fatty acid found in olive oil. Olive oil is generally higher in oleic acid than other vegetable fats. The range found in extra virgin olive oil is between 55-85%. Extra virgin olive oil high in oleic acid has greater resistance to oxidation. Generally, higher is better. Free Fatty Acids (FFA): Based…
How It Is Made
The basic procedure making olive oil has remained the same for thousands of years: harvest at the right time, crush the olives into a paste, separate solids from liquid components, and further separate the vegetable water from the oil. Extraction methods have a direct effect on the flavor and quality of the olive oil. The…
Choosing The Right Olive Oil
When all the oils appear to be the same and have limited information on their labels, how do you select the right one? It is difficult to compare taste unless you have the opportunity to open several containers of oil at the same time, not something a consumer usually does. Because of this, the way…
Single Variety and Mono Cultivar
The variety or cultivar selected for planting will certainly have an effect on the overall flavor and characteristics of the oil, but the characteristics and relative merits of individual cultivars are hotly contested. Although most table fruit is unsuitable for oil production because of yield, size, and oil content there are always exceptions. This complicated…
Gluten Free Statement
To Whom It May Concern: This is to confirm that the oils and balsamic vinegars supplied by Veronica Foods Company sold on this site are GLUTEN FREE Products and are produced and packaged in gluten free facilities (no products are produced or packaged in our facility which could cause gluten contamination). This statement pertains to:…
Timing is Everything
The most critical decision and least understood variable in producing fine olive oil is the level of ripeness of the fruit when the olives are harvested, affecting both yield and organoleptic (sensory) characteristics. Additional factors of regional variations are harvest time, risk of frost and mill schedules. These all affect the quality of the finished product….