(If we haven't answered your question here, please send it to us!)

A. Not yet, but we're working on it! We're an independent olive oil and vinegar shop and source our olive oil from many different producers. We pride ourselves on our relationships with small growers and being able to offer very small production extra virgin olive oil.

A. Olio Nuovo is the first and freshest olive oil of the new harvet. It's usually very green and bitter with big flavors at the peak of its health benefits. Since it's just been 'pressed' and hasn't had time to settle, it'll be cloudy and thick. YES - we have Manzanilla from our olive picking and milling last weekend (Nov 18) in Calaveras County and on Dec 8 we'll have two more for tasting: a Spanish Blend and an Italian Blend from Monterrey County. 

A. A nail salon! 

A. Yes! Refill one of our bottles and receive a dollar off. We ask that you wash the bottle thoroughly. Ideally, wash in hot water and baking soda or in the dishwasher. Be sure the inside of the bottle is dry by either letting it dry upside down for a day or inserting a paper towel to absorb excess water. If bottles are not completely clean and dry, any added fresh product can spoil. 

A. Yes! We will charge for the product only. Please be sure that bottles are very clean and dry. 

A. We source the olive oil ourselves. We pride ourselves on building relationships with our partners. Our olive oils come from California; the Mediterranean Basin (Spain, Italy, Greece, Turkey, Morocco, Tunisia); and the Southern Hemisphere (Chile, Argentina, Australia). If you are a producer, please contact us!

A. Not all olive oils are the same. "Extra" refers the highest quality of olive oil according to the International Olive Council (IOC). This is based on the chemical analysis of free fatty acid levels in the olive oil. If the level is less than .8% than it is considered "Extra Virgin" and the highest quality. If the level is less than 2% then it's classified as "Virgin" olive oil, a step down in quality from "extra virgin" but acceptable for human consumption. However, this classification has almost disappeared.

A. Taste and time are the most important factors. Olive oil does not have an extremely long shelf life, so knowing when the olives were harvested is important. Tasting olive oil is also very telling. If olive oil is flavorless, in other words, tastes greasy and not fruity, then it's most likely not all extra virgin or it's too old and the flavor and health benefits have been lost.

A. Generally speaking, olive oil once picked from the tree and if immediately (within hours) is crushed it will stay fresh and healthy for approximately 18 months. However, once olives have been crushed to produce oil there is time involved in getting the final product to you, so when you purchase olive oil and open a bottle, it's best to use it within six months. Contrary to popular belief, do not hold on to a 'special' bottle of olive oil. Unlike wine, it does not get better with age.

 A. The three evils of olive oil are oxygen, heat, and light, so keep your olive oil stored in a cool dark place. Ideally away from the stove.

A. There are many. Known health benefits are its anti-inflammatory and anti-oxidant properties. Olive oil studies show that it helps to prevent heart disease, diabetes, cancer, lowers LDL or "bad" cholesterol, increases HDL or "good' choloesteral and recent studies show that it may also help to prevent alzheimer's disease.

A. A resounding YES! Even french trained chefs have begun using olive oil in their baked goods because it's so much better for you than butter AND it still tastes great! A bonus is that some olive oils are infused with flavors, so now a simple pound cake can become savory with basil or rosemary olive oil or sweet and citrus with lemon, lime, or blood orange. The trick is to use less olive oil than butter. For example, if a recipe asks for 1 cup of butter, then use 3/4 cups of olive oil.

A. Of course!
Butter/Margarine        Olive Oil
1 teaspoon                      3/4 teaspoon
1 Tablespoon                  3/4 Tablespoon  
2 Tablespoons                 1 1/2 Tablespoons
1/4 cup                           3 Tablespoons
1/3 cup                           1/4 cup
1/2 cup                           1 1/4 cup + 2 Tablespoons
2/3 cup                           1/2 cup
3/4 cup                           1/2 cup + 1 Tablespoon
1 cup                              3/4 cup