Frequently
Asked Questions
Here are a few of the
most commonly asked questions that we receive from our customers.
*What
is Extra Virgin Olive Oil?
*How do
you store olive oil?
*How
long does olive oil last?
*What
are the nutritional components of olive oil?
*Should
one cook with EVOO?
*Why is
olive oil superior to other oils?
*Can I
to replace butter and margarine with olive oil?
*What
are the health benefits of EVOO?
*Why
it’s important to consume antioxidants?
*What
is Balsamic Vinegar?
*How
should Balsamic Vinegar be stored?
*Will
the light, or white balsamic vinegars, change color?
*Do you
refill bottles?
*Are
your products gluten free?
What is
Extra Virgin Olive Oil?
The “Extra” in EVOO represents the absolute highest grade for olive oil--the
best you can buy. Virgin oil is classified "extra" when it has less
than .8% free oleic acid.
How do
you store olive oil?
Olive oil should be stored in a cool, dark place. Well controlled pantry
conditions are recommended. Light and heat are two of the primary enemies of
olive oil. Packaging in dark glass is also important to shield olive oil from
UV rays and light. It does not need to be stored in the refrigerator.
How
long does olive oil last?
The other enemy of olive oil is “time”. Freshness provides key taste
attributes, and 12-14 months after harvest you will begin to lose that fresh
taste. Additionally, the Vitamin E content will begin to naturally decrease
after that 1st year of use. Like many other consumable products, olive oil does
have a shelf life.
What
are the nutritional components of olive oil?
A tablespoon of olive oil contains 120
calories, 14 grams of fat, and no cholesterol. Seventy seven percent (77%) of
the fat in olive oil is monounsaturated, and nine percent (9%) is
polyunsaturated fat; fourteen percent (14%) is vegetable-derived saturated fat.
Virgin olive oils also contain the antioxidants beta-carotene and Vitamin E, as
well as the phenolic compounds tyrosol and hydroxytyrosol. Olive oil contains
no salt and is naturally cholesterol-free. While there is no scientific
concensus, studies suggest that when substituted for saturated fats,
monounsaturated fat lowers blood cholesterol, especially the
"harmful" low density lipoproteins (LDL) while protecting the
"good" high density lipoproteins (HDL).
Should
one cook with EVOO?
Certainly. EVOO is suitable for sautés, sauces, marinades, vinaigrettes,
in addition to being a fine finishing oil, or simply enjoyed with a baguette.
Be careful however, to never leave any sautê pan on a stovetop alone.
Olive oil at high heat has the capacity to burn.
Why is
olive oil superior to other oils?
Taste is the most obvious difference
between olive oil and the store bought vegetable oils. Vegetable oils are
basically tasteless, and merely add fats without adding taste. Extra virgin
olive oil adds a specific fresh flavor all its own, making it a great
replacement for butter and margarine in almost any situation. Extra virgin
olive oil, plain or flavored, is becoming very popular as a dipping or topping
for bread, as an addition to recipes in place of butter, as a component of
marinades and salad dressings. Vegetable oils are usually extracted using
petroleum-based chemical solvents, and then must be highly refined to remove
impurities. Along with the impurities, refining removes taste, color and
nutrients. Extra virgin olive oils are not processed or refined. Extra virgin
olive oil is fresh pressed from the fruit of the olive tree, leaving the color,
taste, vitamins & nutrients in tact. Because of its antioxidant
components, olive oil keeps itself from oxidizing, so it keeps itself fresh
longer than vegetable oils.
Can I
to replace butter and margarine with olive oil?
Yes, please! Use it on vegetables,
rice, potatoes, in baking, on toast, just about anything!
What
are the health benefits of EVOO?
Extra Virgin Olive oil is an important source of antioxidants. The most
important are polyphenols, antioxidants, and tocopherols (vitamin E). There are
as many as 5.5 mg of polyphenols antioxidant in every tablespoon of olive oil
(15 ml) and 1.6 mg of Vitamin E per tablespoon of olive oil. Total proximate of
antioxidants: 7 mg in every 15 ml of olive oil. The US Food and Drug
Administration’s (FDA) Recommended Daily Allowance (RDA) of antioxidents
(vitamins, minerals, polyphenols, etc.) for a 25-year old male for Antioxidants
is 120 mg/day. That means that extra virgin olive oil could be 12 % of the daily
source of antioxidants in your diet if you just use two tablespoon of EVOO in
your salads. And it could be almost 30 % if you drizzled it over fish/meat or
roast vegetables or used it for bread dipping.
Why
it’s important to consume antioxidants?
Because they are associated with
several healthful effects in humans:
ATHEROSCLEROSIS. Oxidized low-density lipoproteins (LDL) contribute to the
progression of human atherosclerosis. Antioxidants have been shown to prevent
LDL modification caused by oxidation. The beneficial effects of a
Mediterranean-type diet may be defined by the unique antioxidant properties of
its phenolic compounds.
ANTIMICROBIAL
ACTIVITY. Olive polyphenols have been demonstrated to inhibit or delay
the rate of growth bacteria such as Salmonella, Cholera, Staphylococcus,
Pseudomonas, and Influenza in vitro. These data suggest a potential role of
olive polyphenol antioxidants in promoting intestinal and respiratory human and
animal wellness, and as an antimicrobial food additive in pest management
programs.
HEART
DISEASE. Researchers are fairly certain that oxidative modification
of LDL-cholesterol (sometimes called “bad” cholesterol) promotes blockages in
coronary arteries that may lead to atherosclerosis and possible heart attacks.
Vitamin E may help prevent or delay coronary heart disease by limiting the
oxidation of LDL-cholesterol. Research suggests that olive oil helps reduce
inflammation throughout the human body.
CANCER. Recent
studies have shown that the abundant phenolic antioxidant properties of olive
oil have a potent effect on reactive oxygen species associated with colon and
breast pathologies. Some polyphenol antioxidants, such as resveratrol, inhibit
occurrence and/or growth of mammalian tumors.
SKIN
DAMAGE AND PHOTOPROTECTION. The skin damage produced by overexposure to sunrays and
environmental stress is related to the destructive activity of free oxygen
related radicals produced by skin cells. Polyphenolic components of olive oil
have been compared to traditional antioxidants used by the cosmetic and
pharmaceutical industry to prevent skin damage. Results show polyphenols as
having the highest activity as radical scavengers A variety of other beneficial
health effects have been attributed to consumption of foods rich in polyphenolic
antioxidants. Among these effects discussed are anti-aging consequences such as
slowing the process of skin wrinkling.
What is
Balsamic Vinegar?
There are 2 types of balsamic vinegar, Traditional and Commercial. A
quasi-governmental body in Modena (balsamic vinegars birthplace) regulates the
production of TRADITIONAL BALSAMIC VINEGAR. The white and sugary Trebbiano
grapes, grown in the Northern Region of Italy near Modena, form the base of the
world’s only true balsamic vinegars. The grapes ripen on the vine for as long
as possible to develop their sugar. The juice, or “must”, is pressed out of the
grapes and boiled down. Then the vinegar production and aging process begins,
initially in oaken kegs. Over the years it graduates to smaller and smaller
kegs made of chestnut, cherry wood, ash, mulberry, and juniper until it is
ready for sale. These woods progressively add character to the vinegar.
How
should Balsamic Vinegar be stored?
Just as we’ve described with Extra Virgin Olive Oil. Balsamic’s enemies are
light and heat, so cool and dark storage spaces are the best.
Will
the light, or white balsamic vinegars, change color?
All light balsamic vinegar is subject to oxidation. Over time, this
natural process leads to a darkening of the vinegar from gold to a deep amber
color. This process does not affect the flavor of the balsamic vinegar in any
way. If appearance is critical, we recommend that these light vinegars be
consumed within three months of purchase and then refrigerated to slow the deepening
of color.
Do you
refill bottles?
We do refill empty and sanitized bottles. Bring them in to any Maine-ly
Drizzle’s store sanitized and dry, we will refill them and take a dollar
off your purchase price. To sanitize, simply run them through the dishwasher
and allow to dry completely (any moisture at all will compromise the quality of
the product). If your label falls off or is illegible, we will re-label
the bottle.
Are
your products gluten free?
All of Maine-ly Drizzle’s Extra Virgin Olive Oils and aged Balsamic vinegars
are gluten free. Gluten free is a term that means avoiding all grains that
contain the protein gluten. Wheat, barley and rye are among the most common
grains that contain gluten. Maine-ly Drizzle’s products are infused naturally with
fruits and herbs and do not contain any grains. We also have 11 single varietal
extra virgin olive oils and 3 aged balsamic vinegars that are not infused.
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