Smart Ways to Buy

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Having an account makes re-ordering a breeze, as you can view previous orders and store multiple shipping addresses, which makes gift giving fast and easy.  It also means when we send out discounts and specials to our top customers you are in the running! We do not store credit card information, so your security is protected.

 

Buy in Bulk and Save!

Save time, money, and the environment by buying in bulk! Our 3 and 10 Liter refill-at-home containers create a near-perfect environment for olive oil, by eliminating light and oxygen exposure.  Olive oil is only made once a year, in the fall, so buying a year's worth of evoo saves you time, money, and reduces the waste of "one use" bottles.  Refill the same bottle over and over again and stop tossing out a bottle every week or 2! Believe it or not there is not an endless supply of sand used to make glass, and only 30% of all glass actually gets recycled.  Go one better and re-use! Our custom printed 22nd year Anniversary Bottle helps you refill in style!

The 3L container holds the equivalent of four 750 ml bottles, a 10% savings.  
The 10L holds the equivalent of thirteen 750ml bottles, for a cost of $15 per bottle,  a 17% savings! So you'll always have your favorite oil on hand and can even share a bottle with a friend, neighbor, or have oil on hand for an impromtu hostess gift!

 

Local? Refill and Save!

Waste not want not! Come on by the Ferry Building, refill your bottle and save $3 per bottle, which saves precious resources, as only 30% of all glass actually gets recycled.  We generally have at least seven of our flavors available.  Looking for something specific?  Give us a call at 415.765.0405. 

 
Bottle getting a bit dirty? 
 
Some dishwashers do a great job - it’s worth a try! Otherwise, squeeze 6-8 drops of dish soap into the bottle, add hot water and shake. Next, flush flush flush, until the water is clear.  Drip dry upside-down for an hour or so, then right side up until totally dry, usually 1-2 days. If you keep the bottle upside down to dry condensation will form in the shoulder of the bottle, so it needs to be right side up to evaporate. If you're coming in to the Ferry Building to refill, do not cork the washed bottle, it will cause condensation! We will provide a new one at the store. 

 

FAQs

What is Extra Virgin Olive Oil?

Extra is the highest grade for olive oil, the best. Olive oil may be called Extra Virgin if it has less than 1% free oleic acid, and exhibits superior taste, color and aroma. To be a true Extra Virgin it must pass a chemical and an organoleptic analysis. Since there is no governmental oversight on verifying oil extra virgin, look for oil that has 3rd party certification, such as the COOC.

 

Why is the oil cloudy?

Our oils are cloudy because we usually do not filter our oils.  Filtering strips oils of flavor and texture. We do rack our oils several times after milling, which reduces nearly all of the particulate matter without unnecessarily stripping the oil of texture. Our citrus oils tend to be especially cloudy, more-so in the beginning of the year.  This is perfectly normal and the oils will eventually settle out.  You can transfer the oil to a clean bottle if you like, once it has settled, if it looks as though there is too much sediment in the bottom. In general, a dusting of matter is fine. Anything more than that, we recommend transferring.  Some years, if the oil is taking too long to settle out, we will filter, as having excessive particiulate matter in the oil can impart off flavors to the oil. 

If it is winter, your oil may be cold, as the natural waxes have suspended.  You oil should return to normal in a day or two.  Again, this is a normal process and does not harm the oil.

 

How does one store olive oil?

Olive oil should be stored in a cool, dark place. Properly stored, olive oil can keep for at least two years in an unopened container. Olive oil should not be stored in the refrigerator. If chilled, olive oil will become cloudy and eventually solidify or crystallize. Should this happen, the oil is perfectly fine; just leave the oil at room temperature for a time to restore it to its natural state. Buying olive oil in dark green glass further protects it. The four enemies of olive oil are: air, time, heat, and light. It is best to buy only what you will use in 2 months, once opened. The oil will not go bad in this time, but its fresh flavor and scent will fade.

 

How long does olive oil stay good?

EVOO is optimum for 18 months after harvest, which ends in January of each year. All of our oils are harvest dated. A bottle of olive oil should be used within 2 months of opening, as, once open, it begins to oxidize, losing freshness, so choose a size bottle that you will use in 2 months.  Olive Oil is a fresh product and does not benefit from aging.  Depending upon how the oil is made and how it is stored, it can stay in good shape for years.  (For example, our Reserve Oil from 2012 had a 0.3% acidity when produced and still qualified as evoo 2.5 years later!)

 

How long beyond the best by date is your olive oil safe to use?

If it has not been opened, it depends on how well it has been stored. If it has been stored well, i.e. the classic cool dark place, then it can stay good for a few years, really. We've opened 4 year old Lemon oil and it was still fresh and delicious; citrus oils tend to last longer. For regular oil, it could be equally as long. The best test is to open it and smell it. Does it still smell fresh and grassy? Does it still taste fresh? Then it's ok. If it smells like nuts, that is rancidity. Throw it away!

If it has been opened, it still depends on how well it has been stored, i.e., the dark cool place, but considerably less time. The food snob/brat in us wouldn't recommend using a bottle of oil that has been open for more than 2 months; the pragmatic Yankee in us might extend that deadline a bit. ;)

 

What are the health benefits of evoo?

The 7 essential nutrients for good health are: proteins, fats, carbohydrates, vitamins, minerals, roughage and water. Evoo is a fat necessary for human health. The nervous system, hair, skin, and organs all require soluble fats, much in the same way your car requires not only fuel, but oil.  Olive oil has many polyphenols, namely oleocanthal, which is an anti-imflammatory.  Oleocantal is what gives evoo the peppery burn in the back of the throat--the bigger the burn, the better it is for you!

 

Should one cook with evoo?

As long as you are not deep-frying, yes! Our evoo is an all-purpose olive oil, suitable for sautés, sauces, grilling, vinaigrettes, as finishing oil, or enjoyed simply with fresh baguette. The smoke point of evoo is 400, and you can fry at 360, so...yes, you can even pan fry with evoo! They key here is to warm the oil slowly in the pan--put oil in a cold pan and heat them both slowly--if you pour olive oil into a hot pan you'll denature it, destroying all the goodness!

 

What are the nutritional components of olive oil?

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. Extra 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).

 

Why is olive oil superior to other oils?

Taste is the most obvious difference between olive oil and other commercially popular vegetable oils such as corn, soybean, or canola oils: these oils are tasteless fats. You would not want to eat a piece of bread dipped in vegetable oil for the same reason that many chefs refrain from adding tasteless fat to the foods they prepare. Olive oil, especially extra virgin olive oil, adds a flavor and textural dimension lacking in other oils, making it a suitable substitute for butter and margarine in almost any recipe. In fact, more and more restaurants are serving extra virgin olive oil, both plain and flavored with salt and pepper, as an alternative to butter for bread. Moreover, vegetable oils are industrial, processed foods. Vegetable oils are generally extracted by means of 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 essentially fresh squeezed from the fruit of the olive tree, without alteration of the color, taste, and nutrients or vitamins. Because of its antioxidant components, olive oil keeps longer than all other vegetable oils.

 

How does olive oil compare with butter or margarine?

Butter and margarine are essentially fats like cooking oils. A tablespoon of ordinary butter contains twelve grams of fat, of which 8 grams (66%) are saturated fat. In addition, a serving of butter contains 33 mgs of cholesterol, while olive oil has none! Saturated fat and cholesterol have been linked to increased levels of low density lipoproteins (LDLs) the bad cholesterol. Thus, compared to butter, a serving of olive oil contains much less saturated fat (only 2 grams) and no cholesterol. The comparison with margarine is more difficult because the fat breakdown in margarines varies by manufacturer and ingredient. Margarine typically contains approximately 10 grams of fat per tablespoon. However, to solidify the vegetable oils used to make margarine, the oils have to be hydrogenized. In the hydrogenization process, trans fatty acids are created. Trans fatty acids have a double whammy effect of increasing LDLs and lowering the high density lipoproteins (HDLs)the good cholesterol

 

Can olive oil be used to replace butter and margarine in recipes?

Yes! Olive Oil can be used in place of butter or margarine in many recipes, such as on vegetables, rice, potatoes, in baking, on toast, just about anything!