Contact Us & FAQ

General

• Where are you located?

  We have 2 locations for your convince, 118 North Woodland Blvd., DeLand, Florida, 386-873-8123 and in Ormond Beach at 203 N Granada Blvd, Ormond Beach, Florida in the Granada Plaza 386-333-9236.

• What are your hours of operation?

  Our DeLand location is open Monday thru Thursday 11am-6pm, Friday 11-Open Late* Saturday 10am-5pm, Sunday Closed. While our Ormond Beach location is open Monday- Friday 10am-6pm, Saturday 10am-5pm, Sunday Closed. We have a full service website that is available 24hours a day, 7 days a week.

  *Fridays in DeLand we will stay open up to 8pm

• Do you offer any discounts or reward programs?

  Yes.

  Rewards

  Follow the link above for information on our reward programs.

• Do you sell anything other than olive oil and vinegar?

  Absolutely! We offer a diverse selection of stuffed olives, seasonings, and a range of products from local artists. Additionally, we feature local honey and a collection of kitchen accessories.

  Kitchen

  Pantry

• Will you really send me free samples?

  Yes! We will send you up to 6 different flavors of free samples at no cost just by selecting our Taste option under the size selection. If you don’t have anything else in your cart you can select the Taste shipping and we will pay that also.

  While we understand that everyone wants to taste please note that we will only send one taste of a selected flavor.

Olive Oil

• What are biophenols and why should I care?

  Ever wondered why a high-quality extra virgin olive oil (EVOO) tastes so different from the "light" or refined ones? It's not just about flavor – it's about a powerhouse of compounds called biophenols that not only make EVOO uniquely delicious but also bring a host of health benefits.

  What Are Biophenols? Think of biophenols as the natural defenders produced by olive trees. They're like the secret sauce that gives EVOO its distinct taste and health-boosting qualities. The term "biophenols" is the updated, cooler name for what was previously known as "polyphenols."

  Biophenols are created by olive trees as a defense mechanism. While they don't directly help the tree grow, they serve as bodyguards against threats like herbivores. These compounds, with their antioxidative powers, play a crucial role when we consume EVOO.

  Why Antioxidants Matter? Our bodies produce troublemakers called free radicals – unstable molecules that can harm our cells and DNA. Environmental factors like UV light and pollution also contribute. Enter antioxidants – the heroes that neutralize these free radicals, preventing cellular damage.

  EVOO, with its abundance of biophenols, is like a superhero in your diet. These compounds not only fend off free radicals but also bring a burst of health benefits, preventing issues like chronic inflammation, atherosclerosis, and even cancer.

  Olive Biophenols: A Grading Test for Goodness When you taste a quality EVOO , those peppery or bitter notes are your direct encounter with biophenols. These phenolic compounds, like oleocanthal, oleacein, and oleuropein, contribute not only to the unique flavor but also to the antioxidative benefits.

  EVOO undergoes a chemical test for biophenol concentration during grading. At The Anointed Olive, our EVOOs must register over 130 parts per million, ensuring you get the goodness you deserve.

  Biophenols in Your Diet: A Delicious Journey to Health Adding EVOO to your diet isn't just about flavor – it's a journey to a healthier you. It's a key player in the Mediterranean Diet, supporting heart and brain health. And the best part? It's a tasty way to increase your biophenol intake.

  Whether you swap butter for EVOO or take a tablespoon a day for those robust oils, you're not just adding a unique flavor – you're embracing a superfood that cares for your well-being. So, next time you're at your local The Anointed Olive explore our range of EVOOs and savor the difference that biophenols make. Your taste buds and your health will thank you!

• What influences olive oil grade?

  The grade of olive oil is influenced by what occurs after the fruit is harvested from the tree. The United States Department of Agriculture recognizes Extra Virgin Olive Oil as the only acceptable grade. According to the Food and Drug Administration, olive oil is the edible oil expressed from the sound, mature fruit of the olive tree.

  Assessment of virgin olive oil involves both chemical and organoleptic analyses. Chemical analysis provides information about beneficial compounds, while organoleptic analysis, based on taste and smell, adds a subjective dimension.

  Laboratory analysis reveals levels of Biophenols, oleic acid, free fatty acids, and peroxide, but the human sensory system is crucial for understanding the pleasure of using well-produced oil. Tasting various olive oils helps educate the palate and find personal satisfaction.

  Extra Virgin Olive Oil, the top grade, delivers the best taste and full health benefits. It is freshly pressed juice, mechanically extracted without heat or chemicals.

  Virgin olive oil, an intermediate grade, has a reasonably good flavor but may exhibit defects.

  Pure olive oil/olive oil is often refined and blended with extra virgin olive oil.

  Light Olive Oil shares the same process as "pure" olive oil but is lighter in flavor and color.

  Lampante Oil is unfit for consumption and must be refined.

  Pomace Olive Oil is extracted from the waste left after milling, and refinement may be necessary for poor-quality oil.

  Olive oil, like other fruit juices, has a shelf life of up to 18 months. Despite commercial expiration dates, the best way to assess quality is to taste it yourself. Being an informed consumer, doing research, asking questions, and prioritizing quality ensures a satisfying olive oil experience.

• Are your Olive Oils filtered?

  Our Olive Oils are not filtered. Instead, our supplier pumps them into large stainless steel tanks located in their warehouse. Through the natural process known as "racking," gravity allows the particulates that were separated during milling to settle at the bottom of the tank. Unlike filtered oils, the unfiltered oil may appear slightly cloudy due to residual particles that remain, showcasing the natural characteristics of the oil.

• What is the shelf life of Olive Oil?

  The recommended shelf life for olive oil is around 14 months from the crush or harvest date. Over time, the benefits and quality of olive oil tend to decline. It's crucial to understand that olive oil is a perishable food, and all bottled oil will eventually go rancid. However, when handled, sealed, and stored properly in a cool, dark place, olive oil can remain 'good' for 18-24 months from its harvest date. If your bottle is older than two years, it might be a good idea to start fresh with a new one.

• What affects the quality of Olive Oil?

  Several factors impact the quality of Olive Oil:

  1. Time: The benefits and quality of Olive Oil tend to decrease over time.

  2. Light: Prolonged exposure to light can compromise both the quantity and quality of antioxidants present in olive oil.

  3. Heat: Olive oil is best stored at temperatures between 60 to 72 degrees Fahrenheit. Elevated temperatures can alter the flavor of the oil.

  4. Oxygen: Exposure to oxygen leads to the oxidation of the oil, resulting in off flavors and a decline in overall quality.

• Can I cook with Extra Olive Oil?

  Extra virgin olive oil is one of the best oils to cook with! Extra virgin olive oil is an excellent choice for cooking. When you use it for frying, your dishes will be less greasy, and a delightful crust forms on the outside, reducing the oil absorption while enhancing flavors. Extra virgin olive oil is versatile – it's ideal for frying, sautéing, poaching, dressing, and baking. With a high smoke point of 410 degrees Fahrenheit, it can withstand high cooking temperatures, making it a perfect companion in the kitchen.

• Can I substitute Olive Oil for butter in baking?

  Yes - below is the conversion chart. Note that solid fats act different than liquid fats. When substituting liquid for liquid (such as veg oil) the results are the same. When substituting solid to liquid there may be a change in texture and crispiness.

  

• Can I taste oils at home?

  Yes, we offer the option to select a taste of each of our olive oils and balsamic vinegars. We will ship you, at no cost up to 6 different selections.

  When tasting EVOO keep in mind that there are many factors that go into the flavor of an olive such as the type of olive, how ripe it was when harvested, what the weather/soil was like, how the farmer maintains his crop, how the olives are harvested and transported, and finally the method used to crush and process the olive. 

  The healthier the olive oil the more peppery the flavor. A peppery burn in the back of the throat when tasting olive oil is a sign of olive oils freshness along with the phenols within the olive oil. As olive oils age, they lose that peppery burn along with their health benefits. This is why we always let you know that the more robust the olive oil the more phenols (antioxidants)

  Steps in tasting: 

  • 1. First you will need to heat up the oil to open the flavor, hold the cup in your palm, covering the top with your other palm then rotate causing friction
    2. Remove your hand bring the cup to your nose and breath in the oils aroma- note what you smell
    3. Aerate the oil by bringing in the oil along with air, make note of the retro-nasal aromas
    4. Swallow and notice the peppery finish 
    5. Refresh your palate with water or apples

  Want to taste EVOO like the experts in the comfort of your home? Here is a quick video we found to help you do just that.

• Are your Olive Oils Kosher? Gluten Free? Dairy Free?

  Yes - Our EVOO's and our Custom blend Oils are certified - Kosher [Pareve]

  Yes - All our Olive Oils are gluten free.

  Yes - All our Olive Oils are dairy free.

• Are your balsamic vinegars Kosher? Gluten Free? Dairy Free?

  No - our balsamic vinegars are not Kosher certified.

  Yes - All our balsamic vinegars are gluten free.

  Yes - All our balsamic vinegars are dairy free.

• Is there added sugar to your balsamic vinegars?

  No - the sugar found in the balsamic vinegars are natural sugars from the fruit/ plant / ingredient. We do no not add any artificial colors, artificial flavors, ingredients, or preservatives to our products. Products are all natural.

• Are your balsamic vinegars pasteurized?

  No - our balsamic vinegars are unpasteurized therefore contain antimicrobial compounds, acetic acid, and antioxidants.

• What is the shelf life of you balsamic vinegars?

  We recommend 5 years. The acidity in the vinegar acts as a natural preservative. We suggest to use within 5 years to obtain the best flavor profile. Vinegars do not really expire they simply becomes more acidic causing a change of appearance and flavor

• What is the "Mother" in balsamic vinegar?

  The "Mother" in balsamic vinegar refers to the presence of strands of proteins, enzymes, and acetic acid bacteria that develop during the fermentation process. It's a natural and harmless sediment or residue that forms over time in the vinegar. The presence of the "Mother" is often considered a sign of quality and traditional production methods. It contributes to the complexity of flavors in balsamic vinegar and is a sought-after characteristic by those who appreciate artisanal and authentic balsamic vinegars.

• What make your oils different than grocery store oil?

  Our Extra Virgin Olive Oils stand out from grocery store oils because they are Ultra Premium Certified, surpassing industry standards. We exclusively use the freshest olives, ensuring their freshness by crushing them within 4-6 hours of harvest, including our infused and fused oils.

  To guarantee quality, we subject all our Extra Virgin Olive Oils to rigorous testing at Modern Olives, a third-party certified laboratory recognized as the most proficient olive oil lab by the American Oil Chemists Society standards.

  Experience the distinctiveness firsthand by tasting our oils. Come and discover the difference!

• Is your olive oil first press/cold pressed?

  Yes, in order for extra virgin olive oil to be classified as extra virgin, it must be first/cold pressed. Our EVOO comes from slightly green olives that are pressed/milled without the used of heat.

• Is this EVOO from Italy?

  This is a common misconception that all good olive oil comes only from Italy. While we do carry EVOO from Italy, high quality EVOO comes from all over the world Chile, Australia, Spain, South Africa, etc.

• What is Infused vs. Fused?

  Infused involves blending olive oil with previously crushed oils of fruits and spices

  Fused, on the other hand, is the process of simultaneously mixing olives with fresh fruit and spices and crushing them together to create the oil.

• Why do you only sell your UP Certified EVOO in 200ml bottles and larger?

  We do this because we have noticed a trend in our customers that they tend to "save" the good oil and therefore in a clear bottle the oil is degraded faster.

  A three-year Australian study found that the three enemies of olive oil are heat, light, and oxygen. Exposure to light causes a substantial loss of antioxidants, especially tocopherols, and an increase in rancidity compared to oil stored in the dark.

  Read more about our UP Certification here.

• Are you priced competitively to the local grocery store?

  We competitively price our products per milliliter while ensuring a higher quality than what you typically find in local grocery stores. Visit us, and we'd be delighted to demonstrate the difference.

Balsamic Vinegar

• What is Balsamic Vinegar?

  Balsamic Vinegar is a sweet and sour condiment produced in Modena, Italy. The first written reference about balsamic vinegar dates to 1046, when Henry III passed through the Modena area on his way to Rome to be crowned Holy Roman Emperor. 

• How is balsamic made?

  A “grape must” is first created by cooking mostly Trebbiano and Lambrusco grapes including skins, seeds and stems for 36 hours. This "must" is then placed into a large wooden barrel that includes the special starter – similar to the process for sourdough bread. The starter is different than the yeast used to ferment wine. There is a hole in the barrel that is left open with a white cloth placed over it keeping out dirt & bugs. The barrel is then placed in the attic, with the windows left open, for a year. The temperature in Modena ranges from 20 degrees to over 100 degrees during the year. Change in temperature is one of the important factors in making balsamic vinegar. After a year, a portion of the contents of this first barrel is removed and placed in a smaller barrel, made from a different kind of wood. Then the first barrel is re-filled with new grape must. You now have a one-year-old Balsamic Vinegar. This process is repeated every year, creating older and older Balsamic Vinegar.

• Why is there an open hole in the barrel?

  The hole in the barrel is so air can oxidize the grape must. This oxidation turns the "must" to vinegar.  About 10% of the grape must evaporates during the year. This is what is called the “angels share”.

• What type of wood are the barrels made of?

  There are six different woods used to create the special flavor of the balsamic vinegar – Oak, Cherry, Juniper, Ash, Mulberry and Chestnut. It is up to the producer as to what order they use the barrels.

• What is Aceto Balsamico di Modena IGP?

  Aceto Balsamico di Modena IGP was created in 2009 allowing more and less expensive balsamic could be sold. This product can be made with "must" that is as little as 60 days old, and up to 80% wine vinegar. Then caramel coloring and other things can also be added. It must have at least 6% acidity.

• Is Balsamic Vinegar healthy like EVOO?

  As with The Anointed Olive, LLC UP certified EVOO, there are many health benefits to including Balsamic Vinegar in your diet. These include reducing blood sugar, promoting healthy digestion, lowering cholesterol, weight loss, treating wounds, reducing hypertension, relieving congestion, reducing acid reflux and promoting blood circulation.

• What about White Balsamic Vinegar?

  White Balsamic Vinegar is made with white Trebbiano grapes and is cooked for 36 hours in a closed container to eliminate oxygen from reaching the "must". Then it is only placed in Oak barrels aging for several years. White Balsamic Vinegar is much sweeter than typical Balsamic. It usually contains some white wine vinegar to balance the sweet and sour taste.