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The Flavor of Olive Oil

The primary difference between strong "intensely fruity" olive oils and the delicate olive oils is the season in which they are harvested.  Simply stated, the riper the olive, the sweeter the oil.  


It is important not to mistake "fruity" for "sweet".  In olive oil terms, a fruity olive oil will be fuller in flavor, and may still have a green, grassy or peppery finish.


A Fall olive will always be full in flavor but may or may not have a peppery finish that will give a "burn" in the throat.  A Spring pressing is wonderful for baking and as a butter replacement with foods.

Flavor Infused Olive Oil​

Flavor Infused olive oil gives you the additional health benefit of herbs, fruits and spices. Warming, cooling  and flavorful spices, sweet,fruits,  antioxidant rich and taste enhancing, flavored olive oils can add just the right accent to any dish. 
Flavor Infused Olive Oil​

Flavor Infused olive oil gives you the additional health benefit of herbs, fruits and spices. Warming, cooling  and flavorful spices, sweet,fruits,  antioxidant rich and taste enhancing, flavored olive oils can add just the right accent to any dish. 
Olive Oil Is Healthy

Olive oil is a fat, so that begs one to ask the question, what makes it so good for you?  Olive oil is monounsaturated, making it a good fat.  A fat that wipes out the wrong kind of cholestrerol (LDL) and cheers on the good kind (HDL).  Another good thing, because extra virgin olive oil isn't refined, it retains antioxidants that help protect you against many differnt kinds of cancer.  This doesn't mean you should add olive oil to a diet that already has plenty of fat in it; the healthy approach is to substitute olive oil for other fats.

The FDA recently delcared olive oil a healthy product to help fight heart disease.  Two tablespoons of olive oil daily may reduce the risk of coronary disease due to the monounsaturated fat it contains.  Regular intake of olive oil also lowers blood cholestrerol levels, stimulates metabolism, promotes digestion, lubricates mucous membranes, and is an effective antioxidant.

Not only is olive oil healthier for you but it is delicious too.  When combined with Balsamic Vinegar it is the ultimate salad dressing.

In general people living in the Mediterranean eating a typical Mediterranean diet live long and healthy lives.  They are less likely to be obese, they have fewer heart attacks and lower incidence of breast cancer, bowel cancer and diabetes.  The American Heart Association found that Greece and especially the island of Crete had the lowest mortality rate due to cardio-vascular illness.  Finland and the United States had the highest mortality rates.  The only notable difference between the countries was the type of fat ingested.  Even though the people living in Greece and Crete had a high total fat intake, the fat came from only one source - olive oil.  Fats and lipids are essential to a well balanced diet.  The key to pursuing a healthy diet is to try to maximize your relative use of monounsaturates (olive oil) over saturates (butter, lard).

There are two types of cholesterol, low density (LDL) and high density (HDL).  Low density kipoproteins (LDL) transport and deposit cholesterol in the tissues and arteries.  LDL is potentially harmful because it will deposit more cholesterol.  HDL on the other hand eliminates cholesterol from the cells.  Research has proved that using olive oil significantly increases HDL levels and that olive oil is the main source of monounsaturated fatty acids.  An increase in the levels of HDL will not only provide protection against cholesterol deposits, but it will actually reduce cholesterol levels in the body.

To improve your health replace your butter and other oils with olive oil.

Olive Oil and Infancy

Since olive oil also contains Vitamin E and provides a relatively low amount of essential fatty acids but has a balanced linoleic and linolenic ration similar to that found in breast milk, it aids normal bone growth and is particularly suitable for expectant and nursing mothers because it encourages the development of the infant's brain and nervous system before and after birth.  Seed oils, (Corn oil, Sunflower oil, Safflower oil) which are rich in polyunsaturates, are not recommended in large quantities for children because it is not advisable to lower their cholesterol level.

The Calories in Olive Oil 

There are three terms that often have negative connotations but are not necessarily negative.  Calories are essential because they give us energy but not all caories are created equal.  One hundred calories from fruit will burn off extremely fast but 100 calories from saturated fat will take much more work.  Olives are fruit and the oil from the olive is not nearly as "fattening" as the saturated and trans fats in fast food.  The type of calorie is more important than the quantity.  For instance you can remove 500 caloris of saturated fat and add 750 calories of fruits and vegetables and still lose weight.  We believe that it is not possible to use too much olive oil.

There are two types of cholesterol, LDL and HDL.  LDL is considered "bad" cholesterol and HDL is "good".  Saturated and Trans Fats have the double whammy effect of lowering the good cholesterol and raising the bad cholesterol.  Unsaturated fats do not have that negative impact but not all are able to maintain good cholesterol.  The Monounsaturated fats in olive oil have the opposite effect of Saturated and Trans Fats; they lower bad cholesterol and maintain good cholesterol.  This significantly lowers the risk of blockage and heart disease.

Olive Oil, Balsamic Vinegar, and Bread.  It doesn't get any better.

Olive Oil and Vinegar Parings

Olive oil and Vinegar parings create taste delights that will enhance your dining pleasure.  

OLIVE OIL AND VINEGAR PARINGS (See more on our Parings Page.)

Herbs de Provence EVOO olive oil with Aged Italian White Balsamic Cranberry Balsamic Rosato

Lemon EVOO with Ripe Fig Balsamic Black Cherry Balsamic Wild Blueberry Balsamic

French Roast Balsamic with Smoky Chipotle EVOO

Island Coconut and Hawaiian - Pineapple make  -- Pina Cola

Japanese Roasted Sesame Oil with Honey Ginger Balsamic

Blood Orange Olive Oil with: 

Cranberry Pear Balsamic 

Ripe Fig Balsami

Dark Chocolate Balsamic 

Cassis Balsamic 

Pomegrante Balsamic


Nutritional Benefits of Balsamic Vinegar​​

Balsamic vinegar retains many of the nutritional benefits of the grapes from which it is made. Rich in minerals, balsamic vinegar contains 7 percent of the recommended daily requirement of calcium, 10 percent iron, 8 percent magnesium, 5 percent phosphorus, 8 percent potassium and 17 percent manganese. Balsamic vinegar is also good for the heart and circulatory system--it is low in sodium, very low in saturated fat and has no cholesterol. Balsamic vinegar contains polyphenols, which are known anti-cancer agents​.

More Health Benefits of Balsamic Vinegar

Balsamic vinegar can help reduce headaches and lower the risk for anemia.  Balsamic vinegar can suppress appetite, and help to control weight.  Adding balsamic vinegar into a diet can help an individual to become more energetic, and less fatigued.

Simple Uses for Balsamic Vinegar


Marinate fish, chicken and meat to tenderize

Add to soups, stews, sauces at end of cooking

Coat vegetables with balsamic and olive oil to roast or grill

Drizzle on fresh and grilled fruits and vegetables and ice cream

Use as a salt substitute on chicken and meat

Drizzle on baked potatoes instead of using butter

Use alone or with olive oil for vinaigrettes

Tips on Using Balsamic Vinegar


Use sparingly, a little goes a long way

Do not use aluminum pots or containers with balsamic vinegar.  The pan or marinating container should be non-reactive

Balsamic vinegars are not recommended for pickling or herb infusion purposes.  

Heat sweetens balsamic vinegar and boils out acidity.  If you want to mellow out the flavor, heat it.  If not, use it without heat or add at the very end of the cooking process.

Flavored Balsamic Vinegars


Frequently called condiments these vinegars are made the same way as Traditional Balsamic but not aged as long.


Antioxidant Activity

Balsamic vinegar's antioxidants, such as polyphenols, can help to protect the body from cancer and heart disease. Antioxidants help protect cells from damage and improve the immune system. Antioxidants guard against harmful radicals in the body.  More research is needed though to further evaluate the polyphenol content of balsamic vinegar and their exact mechanisms of action.



Using balsamic vinegar with meals can help control diabetes.  It appears that as little as five teaspoons of the vinegar with a meal can improve insulin sensitivity.  Better insulin levels means having better control of diabetes

Digestive Aid

Research has shown that balsamic vinegar contains antioxidants called polyphenols that may boost the activity of the digestive enzyme pepsin. This enzyme helps to break proteins down into smaller amino acids.  This process enhances the immune system, metabolism, cellular repair, and muscle building. Balsamic vinegar also contains acetic acid, which helps the body absorb certain minerals that can strengthen bones.

How Should I Choose the Right Varietal For Cooking?

Generally lighter olive oils are used for cooking and baking and stronger more robust olive oils for salads and bread dipping.  There are 3 times that olives can be picked and pressed, beginning in September and going through April, divided into Fall, Winter and Spring pressings.  Fall pressings are much stronger in flavor that Winter pressings, while Spring are the lightest and sweetest which makes them perfect for baking.  Personal preference will determine which is right for you.

Do I Need To Refrigerate My Olive Oil?  What Is The Shelf Life Of Your Olive Oil?


No, olive oil keeps just fine in your cupboard away from the stove at room temperature.  An unopened bottle kept in your cupboard is fine for a year.  After you open it you should use the oil within 3 to 6 months.

Why Is Your Oil In Clear Bottles?


We like our customers to be able to base part of their buying decision on the color of the oil.  Generally the darker the oil, the stronger the flavor.  Dark glass does not stop UV light.


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