Acidity in olive oil refers not to the taste, but rather to the presence (or lack thereof) of free fatty acids.
Free fatty acids are produced when the fat triglycerides in oil react with oxygen and water, causing
the fat molecules to break down, a process known as "hydrolysis." Hydrolysis can occur when the
olive oil degrades or oxidizes, or if the olive oil is made with damaged or rotten fruit.

Olive oils start with a free fatty acid percentage of zero. Free fatty acids are then sometimes produced
afterwards through various means. Extra virgin olive oil has a free fatty acid percentage of less than
0.8 percent, virgin olive oil has a free fatty acid percentage of 0.8 to 2 percent and lampante oil (not
for human consumption) has a free fatty acid percentage more than 2 percent. In other words, there
is a link between extra virgin olive oil quality, flavor and free fatty acid levels — namely that lower
levels of free fatty acids mean better flavor and health benefits.

You may notice that we did not list the free fatty acid percentage for refined olive oils. That is because
refining will remove acids along with flavor and nutritious compounds such as antioxidants. Thus, free
fatty acid percentage is not a relevant metric for determining the quality of refined, non-virgin olive
oils.

As we outlined in the above section, some olive oils have different levels of free fatty acids than
others. So how exactly do free fatty acids develop in olive oil? The first way is through damage done
to the olive fruits before harvesting through hail, pests or falling to the ground. If these events pierce
the skin of the olive, then oxygen can enter and start interacting with the oil and water in the olive,
causing the fats to break down into free fatty acids.

Olives are further exposed to air and oxygen during the milling and pulping processes. The more
prolonged these steps are, the more free fatty acids will be created through oxidation. Higher
temperatures will also accelerate the oxidation process, so if the olive oil is heated at any point in the
production process, that will also contribute to the development of free fatty acids.

Finally, free fatty acids can develop if the olive oil is improperly stored, either in tanks prior to bottling
or in bottles themselves. There may be water present in the tanks, which can start an oxidation
reaction. There may also be air in the tanks if they are not completely filled, which will also contribute
to hydrolysis. (Fun fact: To reduce the chances of oxidation, some production facilities pump their
olive oil tanks with nitrogen instead of oxygen.) Both of these situations can also occur on a smaller
scale within a bottle of olive oil, causing the further development of free fatty acids. To reduce risk of
oxidation, always keep olive oil bottles sealed when not in use, and consider purchasing smaller
bottles more frequently.

Extra-virgin olive oil and virgin olive oil are both derived from the first pressing of olives, but they differ in terms of quality, flavor, and acidity levels. Extra-virgin olive oil is the highest grade and is extracted without the use of heat or chemicals, making it the purest form of olive oil. It has a low acidity level, typically below 0.8%, and is prized for its superior taste, aroma, and health benefits. Extra-virgin olive oil retains more of the natural antioxidants and nutrients found in olives, making it a preferred choice for drizzling over salads, dipping bread, and other raw applications where its delicate flavors can shine.

On the other hand, virgin olive oil is also derived from the first pressing of olives but has slightly higher acidity levels, ranging from 0.8% to 2%. While still of high quality, virgin olive oil may have a slightly lesser flavor profile and aroma compared to extra-virgin olive oil. It is suitable for cooking at moderate temperatures and can add depth and richness to dishes without overpowering them. Virgin olive oil is often used in sautéing, roasting, and frying, where its flavor can complement and enhance the overall taste of the dish.

In summary, the main differences between extra-virgin and virgin olive oil lie in their quality, flavor, and recommended uses. Extra-virgin olive oil is the highest quality with lower acidity levels, prized for its superior taste and aroma, making it ideal for raw applications. Virgin olive oil, while still of high quality, has slightly higher acidity levels and is suitable for cooking at moderate temperatures, where it can enhance the flavor of dishes without overwhelming them. Both types of olive oil offer health benefits and versatility in the kitchen, allowing consumers to choose the option that best suits their culinary needs and preferences.

You may have heard that true, authentic extra-virgin olive oil must be very peppery, bitter or will have a slight burn when you swallow it. Is this true? The Answer is-- Not always. 

All extra virgin olive oil contains oleocanthal which is a phenolic that could cause you to cough. This quality is called "pungency" or "astringency" in the olive oil trade.  Oleocanthal may cause a bitter or peppery taste, tingling or burning sensation or may cause slight numbness. 

Some people promote the idea that more pungency is better and consumers have been told that they should ONLY seek out very bitter, peppery oils or else they are being "duped." This is completely untrue. 

Like wine, extra virgin olive oil will vary in flavor depending on the variety, the amount of sun or rain, the soil and the time of harvest.  Some olive oil companies will often mix different olive oils, just like winemakers do, to create a desired flavor profile.  Some olive oils are more pungent than others giving consumers a range of choices to complement different foods.
 

Olive oil flavor factors 

• Age - peppery or bitter flavors are more common in olive oils that are recently pressed.  As time passes, the pungency dissipates. 
• Olive variety - the olive variety plays a key factor in the pungency of an oil 
• Time of picking - Olive oil made from unripe olives will usually be more pungent than oil made with more mature olives. 
• Heat - bitterness will mellow when heated and the cooking style used will affect the final flavors of the dish. 
• Grade - generally only extra virgin olive oil will have a bitter flavor. Classic, pure, or light-tasting olive oil have more mild flavors, which is useful when you don't want a strong olive oil flavor in the final dish.
   

A note on color. Color is not related to the flavor or authenticity/purity of olive oil. An oil that is described as having a green flavor might not be green in color and a golden oil can have very strong flavors. 

In conclusion, the pungency of an olive oil is not related to the authenticity or purity of the olive oil. All olive oils offer a number of health benefits related to cardiovascular health, anti-inflammatory properties and increased absorption of nutrients from your food. All extra virgin olive oils have added benefits from a range of different phenols that provide stability and have antioxidant and anti-inflammatory effects. Consumers can confidently enjoy a number of health and culinary benefits from a range of olive oils with many different flavor profiles. 

The primary distinction between white balsamic and dark balsamic vinegar lies in their production process, flavor profile, and appearance.

Dark balsamic vinegar is typically made from cooked grape must that has been aged over a more extended period in wooden barrels. The aging process imparts a deep, rich, and complex flavor profile with notes of sweetness and acidity. Its dark color is a result of this prolonged aging, often ranging from deep amber to brown hues. Dark balsamic vinegar tends to have a more pronounced, bold taste, making it a popular choice for marinades, dressings, and drizzling over dishes.

On the other hand, white balsamic vinegar is made from cooked grape must that undergoes a shorter aging process and is aged in different wooden barrels or stainless-steel containers to prevent color changes. The reduced aging period allows white balsamic vinegar to retain a lighter color, closer to that of white wine. Its flavor profile is milder, with a subtle sweetness and less acidity compared to its darker counterpart. White balsamic vinegar’s lighter taste makes it an excellent choice for delicate sauces, vinaigrettes, and dishes where a more nuanced flavor is desired without altering the color of the preparation.

Both varieties offer unique taste profiles and can complement various dishes. Dark balsamic vinegar tends to be more robust and flavorful, while white balsamic vinegar offers a lighter, gentler taste that is often preferred in dishes where color preservation or a less intense flavor profile is desired.

Ultimately, the choice between white and dark balsamic vinegar often depends on personal preference and the specific culinary application.

Balsamic vinegar is renowned for its delightful taste and versatile culinary applications, but it also offers numerous benefits to gut health and the immune system. One of its most valuable attributes are its role in promoting a healthy gut microbiome. Balsamic vinegar contains natural prebiotics, which are essential for nourishing the beneficial bacteria in the gut. This can help maintain a balanced and diverse gut flora, which is pivotal for digestion, nutrient absorption, and overall gut health.

Furthermore, the acetic acid found in balsamic vinegar may provide advantages for the immune system as this contains strains of probiotics that also aid digestion. Studies have suggested that acetic acid can modulate the body’s immune response, potentially enhancing the immune system’s ability to combat infections. By creating a more hospitable environment in the gut, balsamic vinegar can indirectly support the immune system’s functioning, as a significant portion of the body’s immune cells reside in the gut.

The grapes used to create balsamic vinegar are known to contain a bioflavonoid called quercetin, which has antioxidant properties. This antioxidant strengthens immune systems to fight infectious diseases and inflammations.

Like extra virgin olive oil, balsamic vinegar comes with a host of health benefits that make it a staple for a healthy living pantry. What’s even better? Combine both EVOO and balsamic to get the most of these two superfoods.

This month we want to share the story of our amazing cow cheese supplier. We carry a variety of Sweet Grass Dairy cheeses at the store and most days you can even sample them while you shop. The Sweet Grass Story - After dairying conventionally for 15 years, Al and Desiree Wehner switched their farming method to an intensive grazing management farming style in 1993. In less than a year, they knew that they had discovered a better way to farm where “cows could be cows” and do what nature intended - eat grass! After a couple of years of Desiree making cheese out of their family kitchen, Sweet Grass Dairy was born in 2000. It was her goal to highlight the delicious, grass-based milk that their cows were producing through a range of handcrafted cheeses. They quickly realized that she needed help, so they invited their daughter, Jessica, and son-in-law, Jeremy Little, to join the family creamery. Al and Desiree believe in giving opportunities, so they were thrilled when Jeremy and Jessica wanted to purchase the cheesemaking part of the business in 2005. The Littles have continued to grow Sweet Grass Dairy over the years by expanding the distribution of their cheeses nationally and opening a restaurant in downtown Thomasville. Jeremy and Jessica have raised 4 boys, received over 30 national and international awards for their cheeses, and remained loyal to the vision of cultivating an inspired American food culture. They have done this by handcrafting the most flavorful and high-quality cheeses possible from the milk of healthy, barn-free cows grazing on grass grown year-round under the Georgia sun.

Sweet Grass Dairy cheeses are now found all over the country, the quality of these cheeses are exceptional and that is why we choose to offer them in the store for our clients. Hope to see you stop into the shop at 206 Centre St. in downtown Fernandina soon.

This month we’d like to share a little about one of our partners, Grateful Hill Farms.  They are a family run dairy located in Brooks County, GA and their amazing chevre arrives in our store weekly.  At Grateful Hill Farm, they believe cheesemaking is an art. They craft each cheese by hand, ensuring the best quality every time. This practice extends far beyond the kitchen. It begins with the excellent care and treatment of their land and animals. I’d like to share directly from their site what makes their cheese so special and why it has such a smooth, creamy, palatable taste.

From Grateful Hill Farm:

“Our goats freely graze all year under a pine forest canopy rich with vegetation (blackberries are a favorite). Because our goats browse their natural habitat, the terroir of our lush Southern farmland shines through in our cheese.  We are committed to the most humane treatment for our animals so they will produce delicious, sweet milk. With an organic mindset, we work with our natural environment to keep our practices sustainable, socially responsible, and environmentally friendly.  We limit the size of our herd to ensure that our goats receive loving care, plenty of land to browse, and space to graze openly. Our love for the Earth and our animals is reflected in the mouthwatering product we create daily on our farm, where every batch of cheese is treated as a work of art.  We believe traditional European methods of cheesemaking produce cheese with the fullest flavor. This means we create our own cultures made from our farm-fresh milk, not from freeze-dried packets. Our rennet is natural, not genetically modified, or synthetic.  Our methods are time-honored, hundreds of years old, and rely on the freshest, locally sourced ingredients. The result is artisanal, hand-crafted cheese that tastes decadent and unique to our region. Our chèvre is created every day with fresh, sweet goat milk and the utmost attention to detail. Each batch has its own subtle hint of our Southern terroir, bursting with creamy notes of fresh pine and sweet berries. Pair it with local jam or savor it in its pure form. Either way, you'll taste the love in every bite!”

Some of the health advantages to goat milk cheeses are:

• They are easier to digest.
• Low in lactose.
• High quality protein.
• Full of beneficial probiotics.
• Fewer allergens.
• Good for cholesterol.
• High in vitamin A and calcium

For those of you who have tasted this amazing cheese you know how good each bite is and the beautiful flavor of the cheeses.  For those who haven’t yet sampled these cheeses please stop into the shop to try some.

What is basic vinaigrette made of?

A vinaigrette is a salad dressing made of oil, vinegar or other acid, and flavorings. The standard ingredient ratio is 3 parts oil to 1 part acid, which is then whisked into a creamy emulsion (where the oil and vinegar don't separate).  You can always adjust your percentages to achieve the flavor that works best for you.

How do you pair infused olive oils and balsamic vinegars?

Pairing flavored olive oils and balsamic vinegars involves balancing their flavors. For a harmonious combination, match complementary or contrasting flavors. For instance, a citrus-flavored olive oil can pair well with a dark chocolate balsamic vinegar, creating a sweet and tangy contrast or a citrus oil with a berry balsamic for a sweet, citrus blend. Similarly, a Garlic or Basil-flavored olive oil can be paired with a fig balsamic vinegar, combining herbal and rich fruity notes.

Remember, experimenting with small tastings is key to finding your favorite combinations. Taste test in small amounts, adjusting ratios until you find a pleasing balance. Consider the intensity of each flavor, aiming for harmony. Always start with a little and build up gradually.

Some of our most popular combinations in the shop are:

Tuscan Herb Oil & Sicilian Lemon Balsamic

Garlic Oil & Fig Balsamic

Orange Oil & Mango Balsamic

Basil Olive Oil + Apricot Balsamic Vinegar

Butter Olive Oil + Maple Balsamic Vinegar

Chipotle Olive Oil + Raspberry Balsamic Vinegar

Cilantro & Roasted Onion Olive Oil + Serrano Honey Vinegar

Gochujang Oil + Thai Lemongrass Mint Balsamic Vinegar

Harissa Olive Oil + Strawberry Balsamic Vinegar

Herbes De Provence Olive Oil + Gravenstein Apple Balsamic Vinegar

Lemon Olive Oil + Blueberry Balsamic Vinegar

Madagascar Black Pepper + Black Cherry Balsamic Vinegar

Milanese Gremolata Olive Oil + Grapefruit Balsamic Vinegar

Olive Wood Smoked Olive Oil + Key Lime Balsamic Vinegar

Persian Lime Olive Oil + Blackberry Ginger Balsamic Vinegar

Rosemary Olive Oil + Neapolitan Herb Balsamic Vinegar

Toasted Sesame Oil + Pineapple Balsamic Vinegar

Walnut Oil + Cinnamon Pear Balsamic Vinegar

Wild Dill Olive Oil + Pomegranate Balsamic Vinegar

Balsamic vinegar, often touted for its health benefits, is a type of vinegar originating from Italy, made from concentrated grape juice that is aged in wooden barrels. One of the primary reasons why balsamic vinegar is considered healthy is its potential to promote heart health. It is rich in polyphenols, powerful antioxidants that help protect the body's cells from damage caused by free radicals. These antioxidants can reduce oxidative stress and inflammation, which are key contributors to cardiovascular diseases. Additionally, balsamic vinegar contains acetic acid, which has been linked to improved blood sugar regulation. Consuming balsamic vinegar as part of a balanced diet may assist in managing blood sugar levels, making it a beneficial choice for individuals with diabetes or those at risk of developing the condition.

Balsamic vinegar can contribute to digestive health. The acetic acid in vinegar has been shown to enhance the absorption of essential minerals like calcium, iron, and magnesium. This can be particularly advantageous for individuals with mineral deficiencies or those seeking to strengthen their bone health. Additionally, balsamic vinegar contains probiotics, beneficial bacteria that support gut health and improve digestion. A healthy gut microbiome is associated with numerous health benefits, including a strengthened immune system and a reduced risk of gastrointestinal issues.

Balsamic vinegar is a calorie-friendly alternative to many store-bought salad dressings and condiments. By using balsamic vinegar as a low-calorie substitute, individuals can maintain flavor in their dishes while reducing overall caloric intake. Moreover, its rich flavor can help enhance the taste of meals, encouraging people to incorporate more nutritious ingredients like leafy greens and vegetables into their diets. However, moderation is key, as balsamic vinegar, like any acidic food, should be consumed in appropriate amounts to prevent potential side effects such as tooth enamel erosion. Overall, when used sensibly as part of a balanced diet, balsamic vinegar can offer numerous health benefits and contribute to overall well-being.

Grilling with quality olive oil can enhance the flavor and nutritional value of your dishes, creating a delightful and healthy culinary experience. Here are three key benefits of using quality olive oil for grilling:    

1. Enhanced Flavor: Quality olive oil adds a rich and distinct flavor to grilled foods. When exposed to high heat, the oil's fruity and nutty undertones become more pronounced, infusing the food with a delightful taste. Whether you're grilling vegetables, meats, or seafood, using olive oil can elevate the overall flavor profile of your dishes, making them more enjoyable and satisfying. The oil's natural aroma and taste can complement and enhance the flavors of your ingredients, resulting in a mouthwatering grilled meal. 
2. Healthier Option: Olive oil is well-known for its numerous health benefits, making it a preferable choice for grilling. It is rich in monounsaturated fats, which can help reduce bad cholesterol levels and lower the risk of heart disease. Additionally, olive oil contains antioxidants, such as vitamin E and polyphenols, which have anti-inflammatory properties and may contribute to overall health and well-being. By grilling with quality olive oil, you can incorporate these health-promoting properties into your meals, making them both delicious and beneficial for your body.
3. Improved Grilling Performance: Using quality olive oil on the grill can enhance the cooking process and results. The oil's high smoke point ensures that it can withstand the heat of grilling without breaking down or producing harmful substances. This stability allows for even and consistent cooking, preventing the food from sticking to the grill and facilitating better browning and caramelization. The natural fats in olive oil also help to keep grilled foods moist and tender, preventing dryness and preserving their juiciness. With quality olive oil, you can achieve better grilling outcomes, resulting in perfectly cooked, flavorful dishes. 

When grilling with quality olive oil, remember to choose an oil that is suitable for high-heat cooking. Extra virgin olive oil or pure olive oil are often recommended for grilling due to their balanced flavor and higher smoke points.  

Fused olive oil, infused olive oil, and the agrumato process are all methods used to blend natural flavors into olive oil, but they differ in terms of the techniques and ingredients involved. 

Fused olive oil is created by crushing ripe fruits or vegetables together with olives during the olive oil extraction process. The olives and the additional ingredient are pressed simultaneously, allowing their flavors to blend and infuse into the oil. For example, fused olive oil may be made by crushing fresh lemons with olives, resulting in a vibrant lemon-infused olive oil. Fused oils tend to have a more robust and intense flavor profile since the additional ingredient is incorporated from the beginning of the extraction process. 

On the other hand, infused olive oil involves adding pure, natural flavors to already extracted olive oil. This is typically done by immersing herbs, spices, or other ingredients into the oil and allowing them to steep for a period of time. The oil absorbs the flavors, creating a distinct taste. Infused olive oils are often made in small batches and can offer a wide range of flavors depending on the chosen ingredients. Some popular infused oils include garlic-infused olive oil and rosemary-infused olive oil. 

Lastly, the Agrumato process is a very specialized technique that may best be described by our distributor Veronica Foods:   

"From the time we began making agrumato olive oil (aka "fused" olive oil) decades ago, we needed a word that best described our mill's process of crushing whole, fresh, organic olives together with perfectly ripe, fresh produce, strictly using cold mechanical extraction. We chose to use the word "fused" because the only other word that existed to describe this unique, artisan process was the Italian term, "agrumato".  At the time, we felt the term "agrumato" was too obscure, so we chose to call our agrumato olive oil "fused". The term "fused" used to describe this process was essentially invented or coined by Veronica foods decades ago.

We believe that the term "fused" has been co-opted by other companies for a few reasons. First and foremost, the process of making agrumato is incredibly difficult, costly, and therefore incredibly rare. It's time consuming, laborious, and requires a near perfect choreography between farmers to bring fresh, ripe, locally sourced produce to the mill the moment the olives are ready to be harvested. We are talking mere hours from harvest to crush for both olives and fresh produce at our mill. 

Furthermore, a recipe must be developed dictating how many tons of fresh herbs, fruit, or vegetables should be crushed with a specific ratio of olives. This process of formulation can take many seasons to perfect. We had many failures along the way before we got each agrumato olive oil right. Remember, a mill cannot simply stop production to make tiny test batches of agrumato to find flavor harmony. Our mill has an Alfa Laval in full swing during the fall/winter harvest, and fresh olives need to be crushed immediately! 

The process of agrumato is a labor of love which requires a level of craftsmanship and dedication to quality that we hang our hats on. We're known globally for having one of the largest collections of authentic, high quality agrumato olive oil.

We did not roll out of bed a couple years ago and decide to call ourselves experts. We arrived at our position in the industry after decades of hands-on experience. With that said, we're never done reaching for excellence, but we have put in the time fine tuning the process, accruing many accolades and gold medals along the way."

Each method, fused, infused and Argumato, provides a unique way to add natural flavors to olive oil, allowing for a diverse and enjoyable culinary experience.  Please feel free to stop into the store and sample any of our oils or balsamic vinegars, you will be glad you did!