Where are you located?
We have 2 locations for your convince, 118 North Woodland Blvd., DeLand, Florida, next door to Gurrs and Purrs, 386-873-8123 and in Ormond Beach at 203 N Granada Blvd, #203, Ormond Beach, Florida in the Granada Plaza 386-333-9236.
What are your hours of operation?
Our DeLand location is open Monday-Friday 11pm-6pm, Saturday 10pm-5pm, Sunday Closed. While our Ormond Beach location is open Monday- Friday 10pm-6pm, Saturday 10pm-5pm, Sunday Closed. We have a full service website that is available 24hours a day, 7 days a week.
Do you offer any discounts or reward programs?
Follow the link above for information on our reward programs.
Do you sell anything other than olive oil and vinegar?
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.
What is the shelf life of Olive Oil?
Consumers should use Olive Oil within 14 months from crush/ harvest date. Olive Oil benefits and quality decreases with time. It's important to remember olive oil is a perishable food–all bottled oil will go rancid eventually–but it is said when properly handled, sealed and stored in a cool dark place, olive oil will be 'good' for 18-24 months from the date it was harvested. If your bottle is older than two years, consider starting with a fresh one.
Are your Olive Oils filtered?
No - our Olive Oils are not filtered. We pump our oils into large stainless steel tanks housed in our warehouse. Gravity then causes particulates that were separated out with the oil during milling to sink to the bottom of the tank.This process is called “racking.” The most noticeable difference between an unfiltered and a filtered oil is appearance. The unfiltered oil may look a bit cloudy, because of residual particles that weren’t removed through gravity in the settlement tank.
What affects the quality of Olive Oil?Time - Olive Oil benefits and quality decreases with time.Light - Extended exposure to light can deteriorate the quantity and quality of the antioxidants found in olive oil.Heat - The optimal storage temperature for olive oil is 60 to 72 degrees Fahrenheit. Warm temperature causes olive oil flavor to change.Oxygen - oxidation of the oil occurs, which causes off flavors in the olive oil and deteriorates the quality of the oil.
Can I cook with Extra Olive Oil?
Extra virgin olive oil is one of the best oils to cook with! When frying with extra virgin olive oil not only will your foods be less greasy but you are forming a crust on the outside of your foods which help to decrease the amount of oil that penetrates while still enhancing your flavors. Extra virgin olive oil is perfect for not just cooking, it is great for; frying, sautéing, poaching, dressing and baking. Extra Virgin Olive Oil has a high smoke point that can hold up to high cooking temperatures. [410 degrees F]
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:
- 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
- Remove your hand bring the cup to your nose and breath in the oils aroma- note what you smell
- Aerate the oil by bringing in the oil along with air, make note of the retro-nasal aromas
- Swallow and notice the peppery finish
- 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?
Yes - Our EVOO's and our Custom blend Oils are certified - Kosher [Pareve]
Are your Olive Oils Gluten Free?
Yes - All our Olive Oils are gluten free.
Are your Olive Oils Dairy Free?
Yes - All our Olive Oils are dairy free.
Are your balsamic vinegars Kosher?
No - our balsamic vinegars are not Kosher certified.
Are your balsamic vinegars Gluten Free?
Yes - All our balsamic vinegars are gluten free.
Are your balsamic vinegars Dairy 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?
Mother of vinegar - also called Mycoderma aceti (a New Latin expression, from the Greek μὑκης (fungus) plus δἐρμα (skin), and the Latin aceti (of the acid) - is a substance composed of a form of cellulose and acetic acid bacteria that develops on fermenting alcoholic liquids, which turns alcohol into acetic acid with the help of oxygen from the air. It is added to wine, cider, or other alcoholic liquids to produce vinegar.
Mother of vinegar can also form in store-bought vinegar if there is some non- fermented sugar and/or alcohol contained in the vinegar. While not appetizing in appearance, mother of vinegar is completely harmless and the surrounding vinegar does not have to be discarded because of it. It can be filtered out using a coffee filter, used to start a bottle of vinegar, or simply left in and ignored.
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.
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 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.
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.