Chemistry

Extra Virgin Olive Oil

Balsamic Vinegar

Extra Virgin Olive Oil decreases in flavor and health benefits over time. Fresh crushed olive oil is like fresh squeezed fruit juice in that it contains the most flavor and nutrients. Old poorly made and improperly stored extra virgin olive oil yields fewer if any health benefits and undesirable flavor.

Becoming intimately familiar with a particular extra virgin olive oil’s flavor characteristics and chemistry i.e. Antioxindant content (Polyphenols), oleic acid, FFA and crush date, will help you make an educated decision about which olive oil is right for you. Click the Olive Oil link to learn more about Olive Oil Chemistry.

All true Balsamic Vinegars are made from a white Tebbiano or Lambrusco grape must. Our dark and white Balsamic Vinegars are of the highest quality and are made in Modena, Italy from just these grapes. Click on the Balsamic Vinegar link to learn more about our Balsamics and the meticulous aging process that goes into only the best Balsamic Vinegars.

CLICK ON THE LINKS TO LEARN MORE ABOUT OLIVE OIL CHEMISTRY & METHODS FOR CREATING TRADITIONAL BALSAMIC VINEGAR.