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Olives-branch

PRODUCT FAQs

 
OLIVE OIL

What exactly is true extra virgin olive oil? 

Extra virgin olive oil is made from mechanically or physically pressing the olive fruit from the Olea Europaea L. tree. The process cannot involve anything other than washing the fruit, decanting and centrifuging the pressed oil and filtering the oil of sediment (International Olive Oil Council). Extra virgin olive oil should have no defects in terms of flavor or smell and also must meet the guidelines for chemical analysis of components such as free-fatty acid content, peroxide value and UV absorption. For the full explanation of chemical analysis allowance see the USDA description of virgin & extra virgin olive oils. Extra virgin olive oil is the purest form of olive oil derived from the first pressing of olives. They must be pressed at 85 degrees Fahrenheit or below and have an oleic acid percentage between 1 and 3. All of our olive oils are extra virgin.


Are your olive oils cold pressed and unfiltered?

Yes.


Can I cook with COOC olive oil?

Although best in their raw state, we like to say that a little heat won’t hurt, but you don’t want to fry your chicken with these olive oils. Olive oil has a smoking point of 375 degrees F.


Is your olive oil organic?
 

Currently, Madrona Tree is the only CCOF certified organic olive oil we produce, but all of our groves’ farming practices are the same.


Why do you package olive oil in dark bottles?

The dark glass inhibits light from deteriorating the overall quality of the oil.


Where do you source your olives?

We work with numerous wineries, vineyards and private estates throughout the Napa Valley (some Sonoma Valley groves as well). In Napa Valley, where you see grapevines, you usually see olive trees.


What’s your picking process?

We handpick, ensuring the highest quality of oil we can possibly achieve. We generally pick more green than black olives, to retain all the health benefits of olive oils, as well as for longer shelf life.


Why do I taste a peppery burn in my olive oil?

That peppery burn is natural to olives and dictates a high quality extra virgin oil! Those are polyphenols hard at work! 


What are polyphenols?

Polyphenols are a type of antioxidant found in olives. They have been known to have components that are anti-inflammatory, protect your cells from damage, help with cognitive function, as well as a myriad of other benefits. 


How should I store my olive oil?

Store olive oil air-sealed, in a cool, dry place.


What should I do if my olive oil is frozen?

Unlike wine, olive oil isn’t compromised if frozen. Leave it out at room temperature to thaw.


What’s the shelf life of olive oil?

Also unlike wine, olive oil deteriorates with age and has about a 2 year shelf life from the day those olives came off the tree.All of our oils have harvest dates on the label.


Do you produce your own olive oil?

We produce all of our "Napa Valley Extra Virgin" olive oils. Handpicked and milled within hours.


What are the health benefits of olive oil?


Olive oil offers a myriad of health benefits, with many being continuously discovered. High in anti-inflammatory antioxidants, particularly polyphenols, researchers now believe olive oil also greatly benefits cognitive function as well as destroys cancer cells. It's well documented that the healthy polyunsaturated and monounsaturated fatty acids in olive oil are high in "good cholesterol," reducing and preventing heart disease.

Also containing vitamins E, A, and K, iron, calcium, magnesium, and potassium, EVOO is great for your eyes, skin, bones, and boosts your immune system. For centuries it's been used to soothe the skin, strengthen nails, aid digestion, and ease the effects of alcohol consumption. 

 
What types of olives do you use for your olive oils?

In the Napa Valley, olives are primarily of Spanish and Italian varietals, including arbequina, hojiblanca, manzanilla, frantoio, leccino, mission, sevillano, and more... 

 


 

 BALSAMIC VINEGAR

How should I store my balsamic?

Balsamic should be stored in a cool, dry place. Unlike olive oil, balsamic vinegar is already oxidized, so air won’t deteriorate quality, (although you should still seal it). 


What’s the shelf life of balsamic vinegar?

Forever?    


What’s is balsamic vinegar? Why is it different than other vinegars?

Balsamic Vinegar is a specific type of vinegar made from Trebbiano and/or Lambrusco grapes. We carry 12-18 year old varieties that are aged in wooden casks.    


Why do you import your balsamic vinegar?

We’ve yet to find a domestic producer who we feel has a superior product. Until then, we’ll go with the family that’s been doing it for centuries in Modena, Italy.


Why do you sell plastic pour spouts for vinegar but metal for the olive oils?

We recommend plastic for vinegar so that the acid doesn’t pick up on any metallic flavor over time.