Frequently Asked Questions

What is extra virgin olive oil?
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.
What does first pressing and cold pressing mean?
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.
Are the extra virgin olive oils sold by Olive Tree first cold press ?
Yes! All of Olive Tree Olive 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.
How should I store my olive oil ?
Olive oil should be stored in a cool dark place. Light and heat are two primary enemies of olive oil. We bottle in dark containers to shield olive oil from harmful UV rays and light.
How long will my olive oil stay fresh?
Freshness is the key to taste in olive oil and after 12 to 18 months you will begin to lose that fresh taste. The shelf life of olive oil decreases after a year, as all consumable products do. However, how your olive oil is stored will have a great impact on the shelf life of your olive oil.
Why is extra virgin olive oil superior to all other oil ?
Taste and health benefits are the difference between olive oil and store bought vegetable oils. EVOO adds a fresh flavor and is a 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. 
Because of the antioxidant components, olive oil keeps itself fresh longer than vegetable oil. 
Can I replace butter or margarine with olive oil ?
Use this simple chart to convert the quantity of butter called for in a recipe to the required quantity of olive oil. 

Butter or Margarine = Extra Virgin Olive Oil (EVOO) 
1 TBSP BUTTER = 2 1/4 TSP of EVOO 
1/4 CUP = 3 TBSP of EVOO 
1/2 CUP = 1/4 Cup + 2 TBSP of EVOO 
1 CUP = 3/4 Cup of EVOO
What are the different grades of olive oil ?
1) Extra virgin olive oil is the highest quality rating with an acidity level of less than 1%

2) Virgin olive oil has an acidity level of less than 2% 

3) Semi-fine olive oil has aroma, and taste defects. The acidity level is less than 3% 

4) Olive Oil is a blend of chemically refined and unrefined (canola or vegetable) oil.
What are the nutritional facts for extra virgin olive oil ?
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 varietal 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).
How should I cook with olive oil ?
EVOO can be used up to 400 degrees which is the smoking point. Some varietals are even higher. EVOO is also excellent for sautéing (300 degrees), or for sauces and frying (340 degrees).
What is balsamic vinegar ?

There are three types of balsamic vinegars: 

1. Commercial balsamic is most commonly bought at stores and served in restaurants.

2. Balsamic of Modena made from grapes then age for at least 6 years in steel containers. 

3. Traditional Balsamic Vinegar of Modena, Italy. Most desired among the three, with the strictest regulations. 

The base of true balsamic vinegars can only be produced from the white, sugary Trebbiano grapes. The grapes must be grown in the northern region of Modena, Italy. The grapes ripen on the vine for as long as possible to develop their sugar. The juice or "must" is pressed out of the grapes and boiled down. Then the vinegar production and aging process begins first, in oak kegs. 

Over the years it graduates to smaller and smaller kegs made of chestnut, cherry wood, ash, mulberry and juniper. These woods add character and flavor to the vinegars. 

The Vinegar must be aged for at least 12 years in order to be called a Traditional Balsamic Vinegar. 

Every year the moisture is removed from the vinegar, thus the older vinegars are thicker, richer and often syrupy.

What are the health benefits of balsamic vinegar?
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 vinegar aids in digestion and sugar balance for the body. 

It has also used to help control heartburn, acid reflux and diabetes. Balsamic vinegar can reduce cholesterol, reduces the frequency of headaches, and can help suppress appetite which can aid in controlling weight.
How should I store my balsamic vinegar ?

Balsamic vinegar should be stored in a cool, dark cupboard or pantry. Keep bottle closed and away from heat and light.

Refund, Returns and Cancellations-FAQ
Since we sell fine food products, we generally deal with returns on a case by case basis. We want every customer to be happy with their purchase and become a customer for life. If you have a problem, please contact us and we can find a way to help you out.