Contact Us & FAQ

General

• Where are you located?

  We’re proud to serve you from two locations:

  • DeLand: 118 North Woodland Blvd. | 386-873-8123

  • Ormond Beach: 240 N Nova Rd (The Trails Plaza) | 386-333-9236

• What are your hours of operation?

  • DeLand: Monday–Thursday 11 AM–6 PM | Friday 12 PM–8 PM | Saturday 10 AM–5 PM | Closed Sunday

  • Ormond Beach: Monday–Saturday 10 AM–6 PM | Sunday 12 PM-6PM

  • And of course, our online store is always open — 24/7!

• Do you offer any discounts or reward programs?

  Yes! We have a customer loyalty program designed to thank you for shopping with us. Loyalty

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

  Absolutely! Alongside our premium olive oils and balsamic vinegars, you’ll find:

  • Stuffed olives & seasonings

  • Local honey

  • Kitchen & pantry essentials

  • Handcrafted goods from local artists

  • and much more!

   

• Will you really send me free samples?

  Yes! You can try up to 6 different flavors for free. Just select the Taste option under the size dropdown on any flavor page and add them to your cart.

  • If your cart contains only samples, enter the code TASTSHP at checkout and we’ll cover the cost.

  • Please note: we can only send one sample per flavor so everyone has the chance to taste.

Olive Oil

• What are biophenols and why should I care?

  Biophenols are the naturally occurring compounds in olive oil that give it its peppery bite, robust flavor, and powerful health benefits. They’re antioxidants created by the olive tree to protect itself — and when we consume them, they help protect us too.

  Biophenols vs. Polyphenols
  The terms often get confused, but they’re not the same:

  • Biophenols include all the phenolic compounds found in olive oil.

  • Polyphenols are a subset of these compounds, measuring only part of the picture.
    In other words, they are two different testing methods. Biophenol testing provides a more complete measure of an olive oil’s antioxidant power.

  Why they matter to you
  Biophenols act as antioxidants, fighting free radicals in the body that cause cellular damage, inflammation, and disease. A diet rich in them — like in the Mediterranean Diet — supports heart health, brain health, and overall wellness.

  Taste = Proof of Freshness
  When you taste a quality Extra Virgin Olive Oil (EVOO) and feel that peppery tickle in the back of your throat, that’s biophenols at work. Compounds like oleocanthal, oleacein, and oleuropein not only give EVOO its unique taste but also deliver the health benefits.

  Our Standard
  At The Anointed Olive, all of our EVOOs are lab tested. They must meet over 130 parts per million in biophenol concentration before they’re bottled for you. That way, you know you’re getting the freshest, most beneficial oil every time.

• What influences olive oil grade?

  Olive oil grading depends on how the olives are harvested, processed, and tested.

  • Extra Virgin Olive Oil (EVOO): The highest grade — fresh, cold-pressed juice with no chemicals or heat. Best taste + full health benefits.

  • Virgin Olive Oil: Good flavor but may have slight defects.

  • Pure/“Light” Olive Oil: Refined and often blended, lighter in taste and nutrition.

  • Lampante Oil: Not fit for consumption without refining.

  • Pomace Olive Oil: Extracted from leftovers after milling, lower quality.

  EVOO is judged by both chemical analysis (checking acidity, biophenols, fatty acids, peroxide levels) and sensory testing (taste and aroma). That’s why tasting matters — your palate can confirm quality better than a label.

• Are your Olive Oils filtered?

  No. Our oils are naturally clarified through a process called racking, where particles settle at the bottom of stainless-steel tanks. This keeps the oil authentic, though it may appear slightly cloudy.

• What is the shelf life of Olive Oil?

  Best within 14 months of harvest for peak flavor and nutrition. Properly stored (cool, dark place), it can last 18–24 months. After 2 years, it’s time to refresh your bottle. 

• What affects the quality of Olive Oil?

  What affects the quality of olive oil?

  • Time: Freshness fades with age.

  • Light: Depletes antioxidants.

  • Heat: Best stored at 60–72°F.

  • Oxygen: Exposure accelerates rancidity.

• Can I cook with Extra Virgin Olive Oil?

   Yes! EVOO has a smoke point of 410°F — perfect for sautéing, frying, roasting, baking, and more. It creates a light crust, reducing oil absorption and enhancing flavor.

  Read more about cooking with olive oil here!

• Can I substitute Olive Oil for butter in baking?

  Yes! EVOO can replace butter or vegetable oil. Keep in mind that swapping liquid oil for solid fat may slightly change texture or crispiness. Use a conversion chart for best results.

  

• How can I taste olive oil at home like the professionals?

  Professional tasting panels use a specific method to evaluate olive oils, and you can try it at home too. This process helps you recognize freshness, flavor, and the presence of biophenols (the compounds responsible for olive oil’s health benefits and peppery sensation). *Do NOT do this with flavored olive oils*

  Steps for tasting EVOO at home:

  1. Warm the oil – Pour a small amount into a glass or cup. Cover the top with your hand and gently swirl to warm the oil and release its aroma.

  2. Smell the aroma – Uncover the glass and take a deep sniff. Fresh oils may smell grassy, fruity, or herbaceous.

  3. Sip and aerate – Take a small sip, drawing in some air at the same time. This helps spread the oil across your palate and releases more flavors.

  4. Taste for balance – Note the fruitiness, bitterness, and pungency (peppery burn in the throat). These are signs of a healthy, fresh oil rich in biophenols.

  5. Finish & refresh – Swallow and pay attention to the lingering flavors. Then refresh your palate with water or a slice of apple.

  Tip: A strong peppery kick at the back of your throat is a good thing — it means the oil is fresh and full of beneficial biophenols.

  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?

  • Kosher: Yes, EVOOs and blends are certified Kosher (Pareve).

  • Gluten-Free: Yes.

  • Dairy-Free: Yes.

   

• What make your oils different than grocery store oil?

  Our oils are Ultra Premium Certified, meaning:

  • Olives are crushed within 4–6 hours of harvest.

  • Oils are lab-tested at Modern Olives, a world-recognized facility.

  • They exceed industry standards for freshness and nutrition.

  Grocery store oils often sit for months (or years), losing antioxidants and flavor. Taste ours side-by-side and you’ll immediately notice the difference.

• Is your olive oil first press/cold pressed?

  Yes. EVOO must be pressed without heat or chemicals to qualify as extra virgin.

• Is this EVOO from Italy?

  Not at all! Great EVOO comes from around the world — Italy, Spain, Greece, Chile, Australia, South Africa, and more. We select only the freshest harvests from each hemisphere.

• What is Infused vs. Fused?

  • Infused: Freshly made EVOO blended with natural fruit or herb essences.

  • Fused: Olives crushed together with fresh fruit or herbs during milling.

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

  Smaller clear bottles expose oil to light and air, which speeds up degradation. Larger bottles help protect freshness and quality longer.

  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 rich, sweet-and-sour condiment that originates from Modena, Italy. Its history goes back nearly 1,000 years — the first written record dates to 1046, when Emperor Henry III received it while passing through Modena on his way to Rome. Today, authentic balsamic remains one of Italy’s most treasured culinary traditions.

• How is balsamic made?

  The process begins with grape must — freshly crushed Trebbiano and Lambrusco grapes (skins, seeds, stems, and all) cooked down for about 36 hours. This must is placed into wooden barrels with a natural starter culture (different from wine yeast). Each barrel has a small open hole covered with cloth to allow airflow.

  The barrels are stored in attics, exposed to natural seasonal temperature swings — hot summers and cold winters — which help develop complexity. Each year, part of the vinegar is moved into a smaller barrel made from a different wood, while the first barrel is refilled with fresh must. This traditional aging process can continue for years, creating vinegars of increasing depth and flavor.

• Do you add sugar to your balsamic vinegars?

  No. Any sweetness comes from the natural fruit and grape must — never from added sugars, colors, or preservatives.

• Are your balsamic vinegars pasteurized?

  No — they’re unpasteurized, which preserves their natural antimicrobial and antioxidant properties.

• Are your balsamic vinegars Kosher, gluten-free, or dairy-free?

  • Kosher: Not certified.

  • Gluten-Free: Yes.

  • Dairy-Free: Yes.

• Is Balsamic Vinegar healthy like EVOO?

  Yes! Like our Ultra Premium (UP) certified EVOO, balsamic vinegar offers many health benefits when enjoyed in moderation. These may include:

  • Supporting healthy digestion

  • Helping regulate blood sugar

  • Lowering cholesterol

  • Promoting circulation and heart health

  • Providing antioxidants to fight free radicals

• Does balsamic have phenols?

  Yes! While most people associate biophenols and polyphenols with Extra Virgin Olive Oil, balsamic vinegar also contains these powerful plant-based compounds.

  At The Anointed Olive, we’re committed to education and transparency. That’s why we’ve begun testing and sharing the polyphenol content of our balsamic vinegars — so you can better understand both their flavor and their health benefits.

  What are polyphenols?

  Polyphenols are natural compounds found in plants, known for their antioxidant and anti-inflammatory properties. In balsamic vinegar, they influence:

  • Flavor & Aroma – adding depth and complexity

  • Color & Stability – helping preserve freshness over time

  • Health Benefits – supporting wellness with every drop

  Why do polyphenols matter?

  Polyphenols aren’t just about taste — they’re also about health:

  • Antioxidant Protection – fight free radicals linked to aging and cell damage

  • Digestive Health – promote a balanced gut environment

  • Glycemic Support – help slow sugar absorption

  • Heart Health – support circulation and reduce inflammation

  How do we measure them?

  Phenolic content is measured in parts per million (ppm). Different balsamics naturally vary in range:

  • Traditional Balsamic Condimento: 3,000–9,000 ppm

  • Denissimo Dark Balsamic: 4,000–10,000 ppm

  • Ultra Premium White Balsamic: 100–800 ppm

  • Ultra Premium Rosé Balsamic: 200–1,000 ppm

  Our commitment

  By testing and publishing polyphenol levels, we’re taking product transparency to the next level. It’s our way of helping you make smarter, healthier, and more flavorful choices — knowing exactly what’s inside every bottle.

• What is the shelf life of balsamic vinegar?

  Best enjoyed within 5 years for optimal flavor, but the acidity acts as a natural preservative, so it rarely “expires.” Over time, it may taste more acidic or change appearance.

• What is the “Mother” in balsamic vinegar?

  The “Mother” is a natural formation of proteins, enzymes, and acetic acid bacteria during fermentation. It’s harmless, often considered a sign of authentic, traditional vinegar, and can even enhance flavor complexity.

• Why is there an open hole in the barrel?

  The open hole allows oxygen to interact with the grape must, turning it into vinegar. During aging, about 10% naturally evaporates each year — a loss fondly called the “angel’s share.”

• What type of wood are the barrels made of?

  Balsamic vinegar is aged in a series of barrels made from different woods, each contributing to flavor development. Common woods include oak, cherry, juniper, ash, mulberry, and chestnut. Producers choose the sequence of woods to create their signature flavor.

• What is Aceto Balsamico di Modena IGP?

  In 2009, the IGP designation (Indicazione Geografica Protetta) was created to allow for more affordable balsamic vinegars. These can be produced with must as young as 60 days, blended with up to 80% wine vinegar, and sometimes include caramel coloring or other additives. They must contain at least 6% acidity. While not as complex as traditionally aged balsamic, they still provide the sweet-tart balance many people enjoy.

• What about White Balsamic Vinegar?

  White balsamic vinegar is made with Trebbiano grapes but cooked in a closed container to prevent oxygen exposure, preserving its lighter color. It’s then aged in oak barrels for several years. The result is a sweeter, more delicate vinegar — often blended with a touch of white wine vinegar to balance sweetness with tang.

Rosé Balsamic

• What is Rosé Balsamic?

  Our Rosé Balsamic begins with the finest grape must and wine vinegar. Grapes such as Trebbiano, Albana, and Montuni are carefully chosen for their complexity, creating a truly distinctive flavor profile.

  With an average density of 1.25 and 3% acidity, this rosé balsamic is luxuriously thick and smooth, making it as versatile as it is delicious.

  How to Use It
  Rosé Balsamic is perfect as:

  • A replacement for syrups over pancakes, waffles, or desserts

  • A glaze for meats, seafood, or vegetables

  • An ingredient in shrubs, cocktails, and mocktails

  • A light drizzle for fresh fruit, yogurt, or berries

  • A refreshing shaved ice when frozen

  Nutritional & Health Benefits
  Naturally rich in polyphenols (200–1,000 PPM), our rosé balsamic not only enhances flavor but also provides beneficial antioxidants to support wellness.