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The "extra" in the Extra Virgin Olive Oil (EVOO) relates to the first cold pressing of the ripe green olives. EVOO is the highest premium grade for olive oil.

These terms are interchangeable. They are terms used in the past when initial pressure was applied by hard presses producing only a small amount of olive oil from the olive paste. To extract even more oil, hot water was applied to the olive paste to improve the flow of the oil. Producers today use these terms to affirm that EVOO is an unrefined, natural product that has undergone very little processing, making it a top of the line oil.

Yes! All of The Olive Leaf oils are first cold pressed. Cold pressed is a chemical free process using only pressure, producing a higher quality olive oil that is lower in acidity. Also, our oils are all filtered, which leads to clearer oil with no residue at the bottom of the bottle.

The "extra" in Extra Virgin Olive Oil (EVOO) is the highest premium grade for olive oils. It is the best that you can buy. EVOO means it has less than 8% oleic acid.

Olive oil should be stored in a cool, dry, dark cupboard, away from the heat and light. Choose a spot in the kitchen that's away from the oven. The best temperature for storing oil is 57 degrees, though room temperature, or 70 degrees, is also okay. Bottling in dark containers is also important to shield Olive Oil from harmful UV Rays and light. It should not be stored in the refrigerator. This way EVOO can keep up to 2 years instead of the usual 3-6 months when not properly stored.

Taste and health benefits are the difference between Olive Oil and store bought vegetable oils. Vegetable oils are tasteless and add fat to your recipe. EVOO adds a fresh flavor, unique to itself, and is an healthy replacement for butter or margarine that will also add taste to your recipe. EVOO is fresh pressed from the fruit of the olive tree, leaving the color, taste, vitamins and nutrients intact. EVOO is popular for dipping breads, as well as for marinades and salad dressings. Because of the antioxidant components, olive oil keeps itself fresh longer than vegetable oil.

Yes! Next time a recipe calls for butter, replace it with Olive Oil. Replacing butter with high quality Olive Oil will not only taste better but it is a healthier way to eat.

1 Tablespoon of Extra Virgin Olive Oil contains 120 calories, 14 grams of fat, no cholesterol, and no sodium. 77% of the fat in Extra Virgin Olive Oil is monounsaturated (more depending on the variatal of the olive) and 9% is polyunsaturated fat. 14% is vegetable-derived saturated fat. Extra Virgin Olive Oil also contains the antioxidants beta-carotene and Vitamin E, as well as phenolic compounds tyrosol and hydroxytyrosol. Extra Virgin Olive Oils contain no salt and are naturally cholesterol free. Studies show that when substituted for saturated fats, monounsaturated fats lower blood cholesterol, especially the "harmful" low density lipoproteins (LDL) while protecting the "good" high density lipoproteins (HDL).

EVOO can be used up to 400* degrees which is the smoking point. Some variatals are even higher. EVOO is also excellent for sauteing (300 degrees) or for sauces and frying (340 degrees). EVOO is excellent for marinades, vinaigrettes and of course always a great finishing oil to drizzle over your dish. Cooking with a healthy Olive Oil that tastes good to you will make your dish more nutritious than cooking with butter.

To summarize, what makes Extra Virgin Olive Oil so healthy is the high percentage of oleic acid, monounsaturated fat that helps prevent heart attacks and lower blood pressure. Studies also show that EVOO also seems to lower cancer risks. It is recommended to take at least a Tablespoon of Olive Oil a day for health benefits. EVOO studies also show that the polyphenols in Olive Oil have the highest activity to help prevent skin cancer, as well as excellent anti-aging properties for slowing the process of skin wrinkling.

Ten pounds of olives are used in making one quart of Extra Virgin Olive Oil. Can you believe that?

There are three types of balsamic vinegars: Commercial Balsamic is most commonly bought at stores and served at restaurants. It contains apple cider vinegar or red wine vinegars sweetened with sugar and colored with carmel coloring. Balsamic of Modena, Italy is made from grapes and then aged for at least six years in steel containers. Traditional Balsamic Vinegar of Modena, Italy is the most desired among the three, having the strictest regulations.

Balsamic Vinegars have an anti-bacterial and anti-viral property which makes it effective for treating infection. Folk healers used Balsamic to cure body pain and as an energizer. Balsamic Vinegar also contains power antioxidant called polyphenols which fight cell damage and boost energy. Balsamic Vinegars aid in digestion and sugar balance for the body. It has also been used to help control heart burn, acid reflux and diabetes. Balsamic Vinegar can reduce cholesterol, the frequency of headaches, and suppress appetite which can aid in controlling weight.

Balsamic Vinegar should be stored the same as Extra Virgin Olive Oil, in a cool, dark cupboard or pantry. Keep bottles closed and away from from heat and light.