FAQ's

Whether you're wondering how to store your oils, how to taste like a pro, or what makes ours different from what you'd find at the grocery store — we've pulled together everything our guests ask us most. Take a look below, and if you don't find it here, just reach out.

I'm new to this, I don't know what to do with all these flavoured oils and balsamics.

Everything tastes great on its own, but the real magic happens when you start pairing flavoured oils and balsamic vinegars together, they really elevate each other.

Every product page has recommended pairings to get you started, and our recipes are a great next stop too.

Come into the store, our Tasting Guides love walking people through the possibilities and it's the fastest way to find combinations you'd never have thought to try on your own.

Can I taste before I buy?

Absolutely, and it's one of the best parts of visiting us. At any of our three locations, our Tasting Guides walk you through a discovery of up to 45 different flavoured oils and balsamics, completely free of charge.

Come curious, leave with a favorite you actually tried first

How is this different from the olive oil at the grocery store?

All of our extra virgin olive oils are third party lab tested, and we can show you the certificate of analysis if you want to see it.

We only work with suppliers who care about that same level of quality and are willing to back it up with real testing, not just a label that says extra virgin.

Grocery store oil is often blended from multiple countries and harvests with no real way to know how fresh it actually is. Come taste it yourself in store, you can try it before you buy.

What makes your balsamic different from what I'd find at the grocery store?

Ours is made with a lot more grape must and a lot less wine vinegar. Grape must is naturally rich, thick, and sweet. Wine vinegar is thin and sharp.

Most grocery store balsamic leans hard on the wine vinegar side. Ours doesn't, and you can taste it.

How do I taste olive oil properly, what am I actually tasting for?

Cup your sample in your hand for a moment to warm it up, that's when the aroma really opens up. Then look for four things: the nose, the mouth feel, the tasting notes, and the finish. Every oil is different, some are fruity, some floral, some bitter, grassy, or peppery, there's a real range to discover.

Ask your Tasting Guide to walk you through it next time you're in, it only takes a minute.

What does peppery or bitter mean, is that a flaw or a good sign?

If you notice it, it's a good sign, not a flaw. That peppery bite you feel at the back of your throat comes from polyphenols, the same natural compounds linked to a lot of olive oil's benefits.

Not every oil will have it though, some varieties are naturally milder or fruitier, it just depends on what you're tasting.

How should I store my olive oil and balsamic vinegar at home?

Olive oil is the one to protect. Keep it away from heat, light, and oxygen. A cupboard away from the stove is ideal, but if you're using it daily, a light sealed ceramic or container on the counter works great too.

Balsamic vinegar is a lot more forgiving, the cupboard is just fine for that one.

Is this olive oil safe to cook with, or is it only for finishing and dipping?

Fresh extra virgin olive oil is really at its best raw, drizzled on at the end where you can taste everything it has to offer. That said, you can absolutely cook with it too. It handles medium to high heat just fine, just keep an eye that it's not smoking.

Smoke point usually falls somewhere between 375 and 425 degrees depending on the variety.

If you're not sure which of ours is better for the stove versus the plate, ask your Tasting Guide.

What's the difference between your dark and white balsamic vinegars?

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Both are made in Modena, but they're built differently. Our dark balsamic is simple: cooked grape must and wine vinegar, and that cooking process is what gives it that deep color and rich, sweet flavor with notes of prune and caramel.

Our white balsamic uses a rectified grape must and spirit vinegar instead, which keeps it light and clear, so it brightens a dish without changing its color. Great for a vinaigrette or a butter sauce where you want the flavor without the tint.

What are the health benefits of olive oil and balsamic vinegar?

Both are staples of the Mediterranean diet, one of the most studied eating patterns for heart and brain health. Olive oil is rich in polyphenols and antioxidants, and balsamic vinegar has natural antioxidant properties too, both are traditionally used to support healthy digestion.

Fresh, high quality olive oil also contains a natural compound called oleocanthal, the same one responsible for that peppery bite, which research has linked to anti-inflammatory effects.

Does olive oil or balsamic products expire? What's the shelf life once opened?

Olive oil is fresh pressed juice, so freshness matters. We recommend using it within two years of the crush date, and every bottle has a Best Before label right on it to make that easy.

We also make sure what's on our shelves always has at least six months of shelf life remaining, so you're never getting something close to its date.

Balsamic holds up much longer, generally three to four years depending on the product.

Also, anything we sell is 100% guaranteed, so if you're ever not happy, bring it back and we'll make it right