• What is Extra Virgin Olive Oil (EVOO)?
• What does ‘cold pressed’ or ‘first press’ really mean?
• How should I store my Gustare olive oil?
• How long will my olive oil stay fresh?
• What are the nutritional components of olive oil?
• Can I cook with extra virgin olive oil or other oils?
• Why are olive oils preferred over other oils?
• How can I convert recipes to best use extra virgin olive oil?
• What are the primary health benefits of EVOO?
• Why is it important to consume antioxidants?
• What is the real story of aged Balsamic Vinegars?
• How should I store my Balsamic Vinegar at home?
• Should I use white and dark balsamics differently?
  

Q: What is Extra Virgin Olive Oil (EVOO)?

A: The “Extra” in EVOO represents the absolute highest rating for olive oil – the best you can buy. Virgin oil is classified ‘extra’ when it has less than 1% free oleic acid.

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Q: What does ‘cold pressed’ or ‘first press’ really mean?’

A: This is a misleading phrase, often used for marketing purposes rather than as a guarantee of quality. The best olive oils are those extracted simply, usually by a method called ‘cold pressing’ where the oil is literally crushed out of the fruit or nut. During extraction, extra virgin olive oil must not be subjected to heat above 86º F. Cold pressed or first press oils are not processed in any other way, nor do they have anything added to them.

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Q: How should I store my olive oil from Gustare?

A: Olive oil should be stored in a cool, dark place. Well controlled pantry conditions are recommended. Light and heat have a degenerative effect on olive oil. Packaging in dark bottles or opaque containers is also crucial in protecting olive oil from UV rays and light. Refrigeration is not required to maintain freshness.

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Q: How long does my olive oil stay fresh?

A: Unlike wine, olive oil will not grow old gracefully. Freshness provides key flavor and aroma attributes. Additionally, the vitamin E content will begin to naturally diminish after that first year of use. Like most other fresh, consumable products, olive oil does have a shelf life. Extra virgin olive oil should be consumed within 12 months of purchase or bottling date.

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Q: What are the nutritional components of olive oil?

A: A tablespoon of olive oil contains 120 calories, 14 grams of fat, and no cholesterol. Seventy seven percent (77%) of the fat in olive oil is monounsaturated, and nine percent (9%) is polyunsaturated fat; fourteen percent (14%) is vegetable-derived saturated fat. Virgin olive oils also contain the antioxidants beta-carotene and Vitamin E, as well as the phenolic compounds tyrosol and hydroxytyrosol. Olive oil contains no salt and is naturally cholesterol-free. While there is no scientific consensus, studies suggest that when substituted for saturated fats, monounsaturated fat lowers blood cholesterol, especially the "harmful" low density lipoproteins (LDL) while protecting the "good" high density lipoproteins (HDL).

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Q: Can I cook with extra virgin olive oil?

A: Yes, certainly.  EVOO is suitable for sautés, sauces, and marinades, vinaigrettes, in addition to being preferred for finishing or simply enjoyed with a baguette. Olive oil at very high heat has the capacity to burn, so be careful to not leave a heated sauté pan unattended on your stovetop.

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Q: Why are olive oils preferred over other oils?

A: Flavor is the most obvious difference between olive oil and vegetable oils.  Vegetable oils are basically tasteless, and merely add fats without adding flavor. Extra virgin olive oil adds a unique, fresh flavor, making it a great replacement for butter and margarine. Extra virgin olive oil has become very popular as an alternative to recipes in place of butter, and as a common component of marinades and salad dressings.  Vegetable oils are usually extracted using petroleum-based chemical solvents, and then must be highly refined to remove impurities. Along with the impurities, refining removes taste, color and nutrients. Extra virgin olive oils are not processed or refined. Extra virgin olive oil is fresh pressed from the fruit of the olive tree, leaving the color, flavor and nutrients in tact.  Because of its antioxidant value, olive oil is more resistant to oxidation, so it stays fresh longer than other oils.

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Q: How can I convert recipes to best use my extra virgin olive oils?

A: Please refer to our simple conversion guideline listed in the Gustare recipe section. You can easily convert your favorite recipes and expand your use of EVOO instead of saturated fats or hydrogenated fats.

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Q: What are the primary health benefits of EVOO?

A: Extra virgin olive oil is an important source of antioxidants. The most important are polyphenols, antioxidants, and tocopherols (vitamin E). There are as many as 5.5 mg of polyphenols antioxidant in every tablespoon of olive oil (15 ml) and 1.6 mg of Vitamin E per tablespoon of olive oil. Total proximate of antioxidants: 7 mg in every 15 ml of olive oil. The US Food and Drug Administration’s (FDA) Recommended Daily Allowance (RDA) of antioxidents (vitamins, minerals, polyphenols, etc.) for a 25-year old male for antioxidants is 120 mg/day. That means that extra virgin olive oil could be 12 % of the daily source of antioxidants in your diet if you just use two tablespoon of EVOO in your salads. And it could be almost 30 % if drizzled over fish/meat or roast vegetables or used for bread dipping.

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Q: Why is it important to consume antioxidants?

A: Because antioxidants are associated with several healthful effects in humans:

• ATHEROSCLEROSIS. Oxidized low-density lipoproteins (LDL) contribute to the progression of human atherosclerosis. Antioxidants have been shown to prevent LDL modification caused by oxidation. The beneficial effects of a Mediterranean-type diet may be defined by the unique antioxidant properties of its phenolic compounds.
• ANTIMICROBIAL ACTIVITY. Olive polyphenols have been demonstrated to inhibit or delay the rate of growth bacteria such as Salmonella, Cholera, Staphylococcus, Pseudomonas, and Influenza in vitro. These data suggest a potential role of olive polyphenol antioxidants in promoting intestinal and respiratory human and animal wellness, and as an antimicrobial food additive in pest management programs. 
• HEART DISEASE. Researchers are fairly certain that oxidative modification of LDL-cholesterol (sometimes called “bad” cholesterol) promotes blockages in coronary arteries that may lead to atherosclerosis and possible heart attacks. Vitamin E may help prevent or delay coronary heart disease by limiting the oxidation of LDL-cholesterol. Research suggests that olive oil helps reduce inflammation throughout the human body.
• CANCER. Recent studies have shown that the abundant phenolic antioxidant properties of olive oil have a potent effect on reactive oxygen species associated with colon and breast pathologies. Some polyphenol antioxidants, such as resveratrol, inhibit occurrence and/or growth of mammalian tumors.
• SKIN DAMAGE AND PHOTOPROTECTION. The skin damage produced by overexposure to sunrays and environmental stress is related to the destructive activity of free oxygen related radicals produced by skin cells. Polyphenolic components of olive oil have been compared to traditional antioxidants used by the cosmetic and pharmaceutical industry to prevent skin damage. Results show polyphenols as having the highest activity as radical scavengers a variety of other beneficial health effects have been attributed to consumption of foods rich in polyphenolic antioxidants. Among these effects discussed are anti-aging consequences such as slowing the process of skin wrinkling.

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Q: What is the real story about aged Balsamic Vinegars?

A: There are two types of balsamic vinegar, Traditional and Commercial. A quasi-governmental body in Modena, Italy (balsamic vinegar’s birthplace) regulates the production of Traditional Balsamic Vinegar. The white, sweet Trebbiano grapes, grown in the Northern Region of Italy near Modena, form the base of the world’s only true balsamic vinegars. The grapes ripen on the vine for as long as possible to develop their sugar. The grape ‘must’ or mosto cotto (cooked grape juice) is boiled down in large, open kettles. The juice is simmered between 180º and 190º F for 24-42 hours. Then the vinegar production and aging process begins, initially in oaken kegs. Over the years it graduates to smaller and smaller kegs made of chestnut, cherry wood, ash, mulberry, and juniper until it is ready for bottling. These woods progressively add a unique character to the classically produced balsamic vinegars of Modena, Italy.

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Q: How should I store my balsamic vinegars at home?

A: As we have described for storage of Extra Virgin Olive Oil. Balsamic vinegar enemies are light and heat, so cool and dark storage spaces are the best to maintain freshness.

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Q: Should I use dark and white balsamic vinegars differently?

A: Not necessarily. It is a matter of personal preference relating to taste and appearance on how to ‘dress up’ your recipes. Dark balsamics tend to be more popular and versatile, but some recipes call for the crisp, clean freshness of lighter white balsamic. All light balsamic vinegar is subject to oxidation.  Over time, this natural process leads to a darkening of the vinegar from gold to a deep amber color. This
process does not affect the flavor of the balsamic vinegar in any way.

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