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Olive oil is best stored at room temperature in a cosy dark place away from the light and heat, like in a pantry.
Care for your olive oil by storing it the right way and it should keep just fine for up to 24 months. However, once it’s been opened, we suggest that you consume your oil within 3 months to enjoy optimum freshness.
Because it’s so natural, olive oil is always a delicious dose of pure goodness. It’s naturally high in healthy monounsaturated fats which helps to reduce cholesterol and lower the risk for heart disease and stroke. The Australian Dietary Guidelines advise replacing saturated fats such as butter, cream, coconut and palm oils with monounsaturated fats such as olive oil and avocado in order to maintain a healthy diet. So splash it, dash it and pour it on for great taste and healthy benefits both you and your guests will appreciate.
Smoke point is when the oil gets too hot while cooking and starts to discolour and smoke, producing an unpleasant smell. Olive oils have a moderately high smoke point, about 190-205 degrees Celsius, which means that they can handle the heat, making them ideal for sautéing, stir frying, chargrilling, deep frying and baking.
A good question often asked, with a fairly simple explanation. Extra virgin is the name given to the first extraction or cold pressing of the olives during production. The result is a rich, fruity and deep-flavoured oil, which tastes extra special.
With reckless abandon, of course! But essentially the art of good drizzling is to partially cover the opening on the bottle with your thumb to gently control the flow. If you want to go all the way and really impress your guests, decant your olive oil into a cruet with a fine spout for a better result. It adds a nice touch to any table.
Decanting is an age-old tradition that not only does wonders for wine, olive oil also enjoys the change of scenery. To decant olive oil from a big drum, use a funnel to slowly pour your liquid gold into the bottle, taking your time and a little care not to overfill. Once done, store the bottle in a dark location at room temperature to keep the contents happy.
Of course. Olive oil has been used for centuries to preserve wonderful food for another day, if you can wait that long. But if you must wait, preserve the freshness of pesto sauce, tomato paste or any other creation by pouring a touch of extra virgin olive oil on the surface before sealing the container
Our olive oils and vinegars naturally don’t contain gluten, which is good news for the gluten intolerant’
Yes. The tiny amount of sediment found in some vinegars is called Mother of Vinegar, a grand name for a small but very natural by-product of the fermentation process that creates vinegar.
Vinegar has remarkably long shelf life. While no best before date is required we recommend a 3-year shelf life at most in the best interest of our product and our consumers.
During the fermentation process in making vinegar a small amount of residual alcohol may be present. The longer the maturation of vinegar the less residual alcohol.
The “fridge test” is not a reliable test for olive oil quality.
Olive oil contains natural fats and different levels of waxes that can freeze as the temperature drops. However, different varieties of olives have different levels of waxes and so some may not freeze in a fridge environment.
The most reliable tests for quality olive oil include a range of technical and laboratory assessments.
