Category: Olive Oil & Vinegar Facts

  • A Myriad of health Benefits Associated with Consuming Premium EVOO

    A Myriad of health Benefits Associated with Consuming Premium EVOO

    Could something in your kitchen cabinet help you lose weight and prevent cancer? It’s something many people don’t associate with weight loss or even health. Some refer to this weight loss food as “liquid gold” because of its color and the fact that it’s rich in nutrients. A local research dietitian swears by this particular […]

  • GLUTEN FREE Statement

    GLUTEN FREE Statement

    To Whom It May Concern: This is to confirm that the oils and balsamic vinegars supplied by Veronica Foods Company sold on this site are GLUTEN FREE Products and are produced and packaged in gluten free facilities (no products are produced or packaged in our facility which could cause gluten contamination). This statement pertains to: […]

  • Understanding Balsamic Vinegar (from the Vinegar Institute)

    Traditional Balsamic Vinegar of Modena (Italy) is made from white and sugary Trebbiano grapes grown on the hills around Modena. Custom demands that the grapes are harvested as late as possible to take advantage of the warmth that nature provides there. This vinegar is made from the cooked “grape must” [the juice pressed from grapes […]

  • What Influences Olive Oil Grade?

    What Influences Olive Oil Grade?

    All olive oil starts with fruit on a tree. What happens after the fruit and the tree part company makes all the difference to the oil produced. United States Department of Agriculture the only acceptable grade of olive oil is Virgin Olive Oil per the US Department of Agricultue. The Food and Drug Administration definition […]

  • Timing is Everything

    The most critical decision and least understood variable in producing fine olive oil is the level of ripeness of the fruit when the olives are harvested, affecting both yield and organoleptic characteristics. Additional factors of regional variations are harvest time, risk of frost and mill schedules. These all affect the quality of the finished product. […]

  • How It Is Made

    How It Is Made

    The basic procedure making olive oil has remained the same for thousands of years: harvest at the right time, crush the olives into a paste, separate solids from liquid components, and further separate the vegetable water from the oil. Extraction methods have a direct effect on the flavor and quality of the olive oil. The […]

  • Choosing the Right Olive Oil

    When all the oils appear to be the same and have limited information on their labels, how do you select the right one? It is difficult to compare taste unless you have the opportunity to open several containers of oil at the same time, not something a consumer usually does. Because of this, the way […]

  • Single Variety and Mono Cultivar

    Single Variety and Mono Cultivar

    The variety or cultivar selected for planting will certainly have an effect on the overall flavor and characteristics of the oil, but the characteristics and relative merits of individual cultivars are hotly contested. Although most table fruit is unsuitable for oil production because of yield, size, and oil content there are always exceptions. This complicated […]