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Why Is Extra Virgin Olive Oil So Good For You?

Extra Virgin Olive Oil contains polyphenols, naturally occurring compounds that act as a powerful antioxidants. These antioxidants are disease-fighting enzymes that protect your body by trapping free-radical molecules and getting rid of them before damage occurs. We consider polyphenols to be “Nature’s Ibuprofen.”

“Where does it come from?” is the main question often asked. We only carry fresh ultra premium extra virgin olive oil from both the Northern and Southern Hemispheres! But let us give you an insider’s tip: it is not the region from where it comes that is as important as how fresh it is.

Our fresh extra virgin olive oils are guaranteed lab tested and certified ultra premium. Only the best will do at Taste the Olive and Vine!

Because our producers are located in both the northern and southern hemispheres, this ensures a constant fresh harvest crush per year.  

Shelf Life (Yes, It Expires!)

Typically, olive oil lasts for about 18 months after the time of the crush. Generally speaking, by the time it reaches us, you can expect about 12 months of shelf life. Again, this is why guaranteed fresh is so important. Just as you wouldn’t put spoiled food in your body, you shouldn’t put spoiled EVOO in either!

Because olives are a fruit, they can go bad, they can become rancid, and they can become toxic. 

Did you know that olive fruit starts to break down and the health benefits start to deplete as soon as it is removed from the tree? The olives used for our Extra Virgin Olive Oils are crushed within a few hours after being harvested to ensure the freshest and most delicious crop possible… all year round!

If you want to know more about the crushing process, or more about the world of olive oil in general, come into our storefront and experience it for yourself. Envelope yourself in olive oil’s positive sensory qualities at our tasting bar – fruitiness, bitterness, and pungency. Take a journey while learning about our oil’s history and health attributes.


Why Our Fresh Extra Virgin Olive Oil Is So Important

  • Our oils are tested and certified to be Ultra Premium Extra Virgin Olive Oil.

    • Ultra Premium (UP) is a new category of olive oil that distinguishes the highest quality olive oil in the world.  The UP standard was created in response to the growing need to separate high quality  extra virgin olive oils from what dominates the so called "gourmet" and "premium" olive oil markets, as well as the broader category sold in mass markets under thousands of brands and private labels.​

  • Unlike copycat olive oil and chain stores we have the chemistry results to prove it.

  • 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 less desirable flavor.

Becoming intimately familiar with a particular extra virgin olive oil’s flavor characteristics and chemistry i.e. antioxidant content, oleic acid, FFA, and crush date will help you make an educated decision about which olive oil is right for you.

Crucial Olive Oil Chemistry Definition Key

Oleic Acid:  is a monounsaturated omega-9 fatty acid found in olive oil. Olive oil is generally higher in oleic acid than other vegetable fats. The range found in extra virgin olive oil is between 55-83%. Extra virgin olive oil high in oleic acid has greater resistance to oxidation. 

FFA (Free Fatty Acid):  The higher the FFA the greater the indication of poor quality fruit such as damaged, overripe, insect infestation, overheating during production or too much delay between harvest and crush. Based on USDA & IOOC (International Olive Oil Council) standards the maximum limit for free fatty acid in extra virgin olive oil is 0.8g per 100g or (.8%).  Our UP standard is <= 0.3g per 100g or (.3%).  A low FFA is desirable. Free fatty acid speaks to the condition of the fruit at the time of crush.

Peroxide Value:  Unsaturated free fatty acids react with oxygen and form peroxides, which create a series of chain reactions that generate volatile substances responsible for a typical musty/rancid oil smell. These reactions are accelerated by high temperature, light and oxygen exposure. Based on USDA & IOOC (International Olive Oil Council) standards the maximum peroxide value for extra virgin olive oil is 20. Our UP standard is <= 9. A very low peroxide value is desirable.

Phenolic Content: Polyphenols are a class of antioxidants found in a variety of foods. Polyphenols such as Oleuropein, Oleocanthal, and Hydroxytyrosol impart intensity connected with pepper, bitterness, and other desirable flavor characteristics. Recent studies indicate that these potent phenols are responsible for many of the health benefits associated with consuming fresh, high quality extra virgin olive oil. Phenols in olive oil decrease over time or when exposed to heat, oxygen and light. Consuming fresh, well made olive oil with high polyphenol content is crucial when looking to obtain the maximum health benefit commonly associated with consuming extra virgin olive oil. The USDA & IOOC (International Olive Oil Council) do not require a standard for Polyphenols.  Our UP standard is >= 130, but have reached levels of 800.

Olive Oil For Your Pets?

Olive oil, the staple of every kitchen and every health regimen out there, happens to make an excellent, healthful addition to every pet’s food bowl too! Here are a few reasons we say YES to our pets being spoiled with liquid gold. Bone appetit!

Few things perk up a boring bowl of dry kibble than a loving and hearty spoonful of EVOO! Whether you spoil your pups with Grace Us with Garlic or a blend of oils, your pets will be sure to gobble it up – and even ask for seconds!

For humans and pets alike, the mono-unsaturated fats in EVOO actually encourage pound-melting by breaking down the fat inside the fat cells, helping to get rid of that unwanted belly fat and reduce insulin sensitivity.


With high levels of antioxidants — including polyphenols, vitamin E, chlorophyll, and carotenoids — olive oil is very effective at arming the body’s immune system so it can efficiently fight off disease. EVOO also prevents and lessens the effects of cardiovascular disease and diabetes. In addition, it contains oleic acids that are believed to be effective in preventing cancer, which kills a staggering 50% of dogs over age 10!

Dogs don’t live nearly as long as we want them to, but nothing looks sadder than a young dog going gray before his time. Olive oil prevents free radical cell oxidation which can lead to premature aging, so it works to help keep your dog looking as vibrantly youthful as he did in his younger days.

So from providing a longer, healthier life, an energy and brainpower boost, a beautiful, shiny, less-shedding coat, amongst other incredible reasons, it is safe to say that there is no reason to skip a little EVOO on your dog’s food!

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