FAQ
Are your olive oils Kosher?
Yes, All our olive oils are certified kosher.
Are your olive oils Gluten Free?
Yes, All our olive oils are gluten-free.
What is the most important thing I should know before purchasing olive oil?
First, choose a dark glass bottle. It will protect that liquid gold from light, which can make the oil go rancid.
Next, The single most important piece of information for the consumer to determine is the harvest date of olive oil. Olive oil should be treated like fresh fruit juice, as it is highly perishable. It is always healthier and more flavorful when consumed close to its crush date. As oil ages, it tends to lose a lot of the magnificent health and flavor properties that make it such an enjoyable product. Never buy oil in clear glass or plastic, as olive oil is highly susceptible to UV degradation!
3 Things to Keep Away from Olive Oil
Olive oil has three enemies: oxygen, light, and heat. When exposed to those elements, the oil will turn rancid more quickly. The best way to prevent this (and extend your oil’s shelf life) is proper storage.
The Right Way to Store Olive Oil
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.
Can I Refill my olive oil bottle at Del'Oliva?
Yes! Here’s how:
REUSE & REFILL: When you return your bottle CLEAN & DRY and we can refill it for YOU and are very happy to give you a discount. $1 off each bottle!
HOW TO CLEAN BOTTLES: First, rinse with hot water to get excess oil or vinegar out. Put in the dishwasher or wash with a little mild soap and let hang dry. If there is remaining olive oil, hand rinse with distilled white vinegar or baking soda and rinse again with hot water. Hang upside down to dry.
WHY DO BOTTLES NEED TO BE CLEAN & DRY: Extra Virgin Olive Oil is a fresh fruit product, so it has a shelf life. Oxidized or rancid olive oil left in a bottle will taint the fresh olive oil. Vinegar is a fermented product and has a much longer shelf life and is much easier to clean too.
RECYCLE: Please recycle bottles at home if you do not plan to refill them.
How long does olive oil last?
Olive oil is a perishable product. Unlike wine, extra virgin olive oil does not get better with age. So how long does olive oil last?
Once you have opened a bottle of olive oil, use it quickly — within 3 months. It will last longer if you store it in a cool, dark cupboard with a tightly sealed cap.
consumers should make sure to protect extra virgin olive oil from heat, light, and air.
My throat burns after tasting some of your EVOO. Why does that happen?
All extra virgin olive oil should have at least a slight burning sensation on the end. In reality, it is a “healthy burn”. One of the main health benefits associated with fresh extra virgin olive oil is polyphenols. The higher the phenol content, the more pepper, and the more bitterness the oil will have. For most people, bitterness, and pepper is an acquired taste. However, we see people gradually move up the intensity ladder and eventually begin to enjoy robust oils.
What is the difference between fused and infused oil?
We produce both fused and infused olive oils. When oil is fused, this means the olives were crushed with the fruit or vegetable, simultaneously. Fused oils tend to have wonderfully true, rich flavors! Our blood orange, lemon, and Chili pepper oils are fused! Another term for fused oil is Agrumato in Italy. Conversely, when oil is infused, the all-natural, organic flavors are added to the oil after the olives have been crushed.
Is it true that you are not supposed to cook with extra virgin olive oil? Can I cook with your olive oil?
Olive oil has always been a nutrition saint. Its health benefits have been touted for ages – high in antioxidants, anti-inflammatory, anti-cancer…the list goes on, even the USDA agrees the stuff is great for our health! Yet there’s a popular myth circulating that it’s unsafe to cook with olive oil; While this is true for other oils like canola and vegetable oil, research shows that it is safe to cook with olive oil.
There are two reasons why olive oil outperforms other vegetable oils when it’s heated. First, it contains polyphenols and tocopherols which act to protect the oil from oxidation. Second, it’s made up of mostly monounsaturated fat.
This is a common misconception and one of the most frequently asked questions we receive. In fact, HIGH-QUALITY EVOO is the most nutritional oil to cook with and new studies have shown that using an EVOO high in phenols (antioxidants) for cooking & baking applications leads to a significant reduction in oxidation and the inhibition of harmful byproducts over other vegetable oils or olive oils lower in phenolic (antioxidant) content! The majority of the oils we offer are high in phenolic content, high in oleic acid (the healthful MUFA) and low in FFA (free fatty acid). There is a direct correlation between FFA and smoke point! The lower the FFA, the more the oil can be heated before it reaches its smoke point.