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Tasting Two Oils Side by Side — Why Origin Matters
Same standard. Same certification. Completely different taste. See why where an olive o...
Balsamic 101: The Solera Method vs. Imitations
Not all balsamic vinegar is the same.
Why We Carry Oils From Multiple Countries
We source our olive oils from Spain, Italy, Greece, Portugal, Chile, Australia, Peru, and more. Here's why we cast su...
Butter Olive Oil — The Game Changer
What if you could have all the rich, buttery flavour you love — but with the health benefits of extra virgin olive oi...
Healthy Fats — Why Olive Oil Is the Fat Your Body Wants
For years we were told fat was the enemy. We now know that was wrong — and the fat in olive oil is one of the best th...
The Tablespoon a Day Habit — Why People Take EVOO Like a Supplement
More and more people are starting their day with a tablespoon or two of a high-polyphenol olive oil — and the reasons...
What 'Cold-Pressed' Actually Means
Almost every olive oil bottle says 'cold-pressed.' But what does that actually mean — and is it always true?
Cold-pre...
The Smoke Point Myth — You CAN Cook With Real EVOO
Someone once told you not to cook with extra virgin olive oil because of the smoke point. That advice is outdated — a...
How We Follow the Crush
Here's something most olive oil stores don't do — and it's one of the main reasons our oils are so much fresher than ...
Polyphenols Explained in 60 Seconds
You keep hearing about polyphenols in olive oil. But what are they, and why does it matter?
Polyphenols are naturally...
Understanding Polyphenols in Balsamic Vinegar
By testing and publishing polyphenol levels in our balsamic vinegar, we’re taking another step toward deeper produ...
Olive Oil - Chemical Definitions
What are FFA's? Oleic Acid? Peroxide Values? Etc.?