Extra Virgin Olive Oil, EVOO, is produced from the first crushing of the fruit, typically from the early harvesting of the fruit when it is still primarily green. The olives are crushed strictly by mechanical means, without solvents and at a controlled temperature of 27 degrees C. The resulting juice is then certified by chemical analysis to meet standards established by the International Olive Council. Typical thresholds for extra virgin olive oils are Free Fatty Acids of less than .8%, total oleic acid percentage of 55% or higher and a peroxide level of less than 20meqO2/Kg. Once these criteria are met, the oil is evaluated by a tasting panel of 8-10 certified tasters to ensure no sensory defects are present. If the defects are identified, this oil will be designated Virgin Olive Oil. All extra virgin olive oils presented by FIORE are certified by chemical analysis and Tasting Panel certification.

The health benefits of a daily diet including extra virgin olive are well documented. High quality extra virgin olive oils is rich in monounsaturated fat, a “good fat” loaded with antioxidants and oleocanthal a naturally occurring compound linked to reducing cholesterol, and other cardiovascular disease. The Mediterranean diet has been well studied and references can be found in many studies that a diet rich in extra virgin olive oils is recommended.

It is best to store your EVOO in a dark glass bottle in a cool dark environment. Oxygen is another enemy of EVOO so pour spouts should have closures and the EVOO should be consumed within several months of purchase.

Extra Virgin Olive Oil is a “fruit juice” and is best enjoyed when fresh. FIORE “chases the crush” procuring our extra virgin olive oils directly from producers in Northern and Southern hemispheres ensuring that we have the freshest EVOO available throughout the year. We recommend that you consume the EVOO within a few months of purchase. If unopened a typical EVOO will hold its properties and flavor for no more that about 12 months.

Balsamic vinegars are much more stable than EVOO. Typically through oxidation, exposure to air, the vinegar will sour over time. For our balsamic condimento vinegars we recommend a 2-3 year shelf life if unopened or cared for properly in a cool dark cupboard.