Frequently Asked Questions
Our FAQ section has a lot of common questions that customers often have before purchasing our products.
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Our Extra Virgin Olive Oil is produced using 100% Italian olives that are harvested between October and November, the prime time for delicious oil. Grown in Puglia, a region perfectly suited for olives.
Puglia is known for its sunny weather, whitewashed hill towns, centuries-old farmland and hundreds of miles of Mediterranean coastline. A good portion of Puglia’s olive groves are exposed to coastal, maritime conditions.
Our vinegars are made using the best quality Australian wine and grape juice. Our vinegars are all handcrafted on a ‘batch by batch’ basis. Once our vinegar maker is satisfied with the quality, we then blend the batches to produce an extensive range of vinegars. The mother culture we use to produce our vinegars has been actively producing quality vinegars from the late 1800’s. Our extensive range of Australian made vinegars will definitely add flavour and depth to your favourite dish.
No, our olive oils are made by crushing are carefully selecting olives grown from trees. We made sure that our products contains 100% Olive oil. We are avoiding palm oil as it is very high in Saturated fat. Diets high in Saturated fat have been linked to increased cholesterol levels, which can up your risk of heart disease and stroke.
Olive oil on the other hand, contains mainly monounsaturated fats which improve the regulation of cholesterol levels circulating in the blood.
First cold pressed olive oil is from the first round of extraction from fresh, intact olives. It has not been heated during processing and therefore retains its full nutritional value.
First cold pressed olive oils are rich in nutrients such including polyphenols which help fight cancer cells or even regulate cholesterol levels without having any negative side effects on blood pressure!
In order for a bottle of olive oil to be certified as "extra virgin", it must be "first cold pressed".
Oil that is "pressed" more than once is known as a refined oil - this goes through a chemical process which not only removes some of the nutrients from olive oils, but it also changes their taste and quality. Common names for these oils would be Pure Olive Oil, Olive Oil, Light Olive Oil. These oils are usually stripped of nutrients and taste and should be avoided.
Olive oil lasts a long time ( around 12–18 months from the time they're bottled ) but does expire.
Storage: Protect it from light as extended exposure to light can deteriorate the quantity and quality of antioxidants found in olive oils, which are essential for maintaining its healthful benefits!
We recommend storing your bottle away from direct sunlight so that these important nutrients last longer than you would imagine .
Balsamic vinegar is a deep brown, middle-eastern style of vinegar that has been around since the middle ages. It's made from unfermented grape juice and can be quite expensive because it takes time for this process to occur, aged in barrels for months or even years.
Balsamic vinegar has become a popular ingredient in food preparations, especially salad dressings.
Store balsamic vinegar in a cool, dark place away from heat. It doesn't need to be refrigerated and will keep indefinitely with no worries about it oxidizing once opened or becoming harmful sediment at the bottom of your bottle!
Balsamic vinegar will not continue to mature in the bottle. Store them where light can't get into any more (away from other pungent ingredients) so their complexity isn’t lost over time either.