Frequently Asked Questions...

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

Q. Where does your olive oil come from?

A. We source directly with our olive oil producers who are mostly from California. We pride ourselves on building relationships with our partners. Although most of our olive oil is local to California, we also source quality extra virgin olive oil from the Mediterranean Basin and the Southern Hemisphere. If you are a producer, please contact us!

Q. Are you a franchise?

A. No, we are independently owned and operated, not controlled by a larger distributor or head quarters.

Q. What is "olio nuovo" and will you have any?

A. Olio Nuovo is the first and freshest olive oil of the new harvest. It's an exciting time in the olive oil industry. When the new oil 'arrives' it is a huge celebration! The oil is usually very green, bitter and pungent with vibrant flavors. New harvest olive oils have the highest health benefits as the oil begins to soften over time. Yes - we always offer Olio Nuovo to our customers.

Q. Can I refill my bottle?

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.

Q. Can I bring in another bottle and refill it?

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

Q. What does "Extra Virgin" mean?

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.

Q. How can I be sure I'm buying Extra Virgin Olive Oil?

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.

Q. How long does olive oil last?

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.

Q. How do I store olive oil?

 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.

Q. What are the health benefits of olive oil?

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.

Q. Can I bake with olive oil?

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.

Q. Can you give me more conversions, please?

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


Q. Who took the photographs found on this website?

A. Miwa's Pics - Miwa Ikemiya/Townsquared
Good Eggs Pics - Colin Price/Good Eggs
Grand Opening Pics - Dennis Minnick/415 Images