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Contact Us & FAQ

Contact Us & FAQ

Contact us


  • Where are you located?

    We are located at 247 North Woodland Blvd., Suite 100-B, in Downtown DeLand, Florida. We are next door to Jimmy Johns, and a block from Stetson University.

  • What are your hours of operation?

    We are open Monday through Saturday from 11:00 am to 7:00 pm and on Sunday from 1:00 pm to 6:00 pm

  • Do you offer any discounts or reward programs?


    Two Stamp Tuesday, get double stamps on your purchase of every 200ml.

    Monthly pairing- 10% off when you purchase both flavors in the same size.

    $2.00 off a 4 pack of 60ml

    $3.00 off a 6 pack of 60ml

    $1.00 off if you Wash-Dry-Refill (wash your 200ml or larger bottle with warm soapy water, no dishwasher, rinse with cold water and allow to completely dry, bring it in and will refill it with the same flavor as labeled)

    For every 200ml you purchase receive a stamp on your stamp card, once you have 12 stamps you get a free 200ml of your choice*. (see exclusions below)

    We also run promos on our Facebook and in our monthly newsletter.

    *All specials and discounts exclude truffle, nut, seed and specialty oils.


  • How can I find out about the monthly pairings?

    Just sign up for our newsletter and you will find them in your inbox every month, that easy!


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

    Definitely; we carry a variety of stuffed olives, seasonings, dishes/pottery, local honey and kitchen accessories.

Olive Oil

  • What make your oils different than grocery store oil?

    All of our Extra Virgin Olive Oil is Ultra Premium Certified, meaning that it is held to a higher standard than the rest of the industry. We only use the freshest olives to produce our oils and guarantee their freshness. All of our olives are crushed within 2-4 hours of harvest, that includes our infused and agrumato oils also.

    We test all of our Extra Virgin Olive Oil with the highest respected lab in the industry, Modern Olives, a third-Party Certified Laboratory considered the most proficient olive oil lab by the American Oil Chemists Society standards.

    Come taste the differences for yourself.


  • What is the shelf life of your olive oil?

    Olive oil is actually considered a fruit juice and has a shelf life of about 18 months from the time of crush. After this time olive oil degradates and starts turning rancid. This is why we always list the crush date of our extra virgin olive oil and not a "best by" date like what you see in commercial stores.

  • 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.

  • Can you cook with EVOO?

    Absolutely! Most EVOO has a high smoke point of 405°-410° F which holds up with other cooking oils. Many people have been told to cook with lower grade or virgin olive oil instead since you degrade the oil when you heat it. With a higher grade oil you are actually ending up with a better oil than what you would start with using a lower grade.

  • What is Infused vs. Fused vs. Agrumato?

    Infused is the process of mixing olive oil with the oils of fruits and spices that have already been crushed.

    Fused and Agrumato are the same, the process of mixing the olives and fresh fruit and spices and crushing them at the same time to create the oil.

    We use the term agrumato, which is Italian, because the term fused is misused in the mainstream market, so we prefer to go back to the original term to differentiate ourselves from mainstream stores.

  • 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.

  • Are you priced competitively to the local grocery store?

    We price per milliliter, and are very competitive and maintain a higher quality than what you find in the store. UC Davis did a study on the top brands sold in the grocery stores for quality; click here to see the results. Come visit us and we will be happy to show you the difference.

  • What influences olive oil grade?

    All olive oil starts with fruit on a tree. It is what happens after the fruit is removed from the tree that makes all the difference.

    The United States Department of Agriculture says the only acceptable grade of olive oil is Extra Virgin Olive Oil.

    The Food and Drug Administration says that: “Olive oil is the edible oil expressed from the sound, mature fruit of the olive tree”

    There are two ways to assess virgin olive oil, chemical analysis and organoleptic analysis. Both are equally important, although, one is objective and the other is subjective.

    Laboratory analysis informs us of the levels of beneficial Biophenols, oleic acid, free fatty acids and peroxide. However, it cannot indicate anything about the pleasure of using fresh, well produced oil.

    Organoleptic analysis happens in the nose and mouth. This is done either on a professional level or by a general consumer.

    Aesthetic notes of fruity, nutty, fresh, grassy, peppery, and many others are varying balance what gives olive oil complexity and appeals differently to each person.

    Laboratory analysis can demonstrate the chemical nature of those flavors and aromas, but the human sensory system is still the best organoleptic analysis device.

    It is recommended that you taste and assess many olive oils in order to educate your palate and help you find the one that gives you the most satisfaction.

    Extra virgin olive oil is the top grade of olive oil. It is known for delivering the best taste and the full health benefits of olive oil. It has zero defects. Since olives are considered fruit, extra virgin olive oil is the freshly pressed juice. Olives are crushed at a mill then the oil is extracted through mechanical means – without the use of heat or chemicals.

    Virgin olive oil is considered to be the intermediate grade of olive oil. It falls between extra virgin and lampante (see below). Virgin olive oil is known to have a “reasonably good flavor and odor” but will also have defects that a certified tasting panel can detect.

    Anything below these grades has been refined in some manner to remove defects and make the oil palatable for human consumption.

    Pure olive oil/olive oil is often refined and then blended with extra virgin olive oil to give it flavor and make it safe for human consumption.

    Light Olive Oil is not a diet product. Light olive oil shares in the same process as “pure” olive oil, however is light in flavor or color.

    Lampante Oil is the oil that’s unfit for human consumption. In order to be sold as food, it must be refined.

    Pomace Olive Oil is what is extracted from the solid waste left over from the milling process. It includes olive pits, skin and flesh. They will re-mill the pomace to obtain the remaining 1 percent to 5 percent of oil that’s left in the waste. Also this can be extracted by mixing solvents into the pomace; heating then extracting additional oil from the pomace.

    Much of the oil produced is of such poor quality that it must be refined to produce an edible product. Not necessarily using  solvents but refined with the use of charcoal and other physical filters

    Olive Oil, like other fruit juices, has a shelf life of up to 18 months. Most commercial grade olive oils gives an expiration date that is long after the actual expiration of the olive oil.

    With all of this being said, the best way to tell the quality of your olive oil is to taste it yourself. The best consumer is a knowledgeable consumer. Do your research, ask questions, and don’t be afraid to pay for quality.

  • Are your products gluten free?

    Yes, our Extra Virgin Olive Oil, Infused & Agrumato Extra Virgin Olive Oil and Balsamic Vinegars are produced and packaged in gluten free facilities (no products are produced or packaged in our facility which could cause gluten contamination).

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.