About Olive Oil

If you don’t know much about EVOO, rest assured that we are happy to enlighten you.

A visit to the tasting bar is an educational experience in itself!

Each of the “fusti” (stainless steel dispenser) has a feature sheet that describes the ingredients, characteristics and multiple culinary uses and applications for the product.

The result – you get to experience the unique taste and bouquet of each oil and vinegar, whether it be unflavoured, fused or infused. 

In addition to the product description, the feature sheet also includes a grading number. Using a scale of 1 to 100, with 100 being the absolute purest in the world, an independent facility in Australia grades the EVOO. None of our olive oils rate under 95. None of the standard commercial products will even come close to this.

We always carry 3 “unflavoured” Ultra-Premium (UP Certified) EVOOs :

  • Mild, Medium or Robust Intensity
  • all bursting with naturally herbaceous and fruity notes, different levels of complexity, mouth feel and spiciness, depending on your taste buds.
  • We switch hemispheres every six months. Visit us or call to see what is currently in stock. We rotate them often to ensure freshness and customer satisfaction, so sampling is really the best way to dive in!

What is EVOO (extra virgin olive oil)?

Olive oil is actually a fruit juice, made from pressing or mashing olives, in a manner similar to how wine is made from crushed grapes.

According to the International Olive Oil Council, extra virgin olive oil – or EVOO – is the highest quality of four types of oils:

  • Pure: A blend of refined and virgin production oil.
  • Light: A blend of pumice olive oil extracted from the fruit using heat and chemicals.
  • Virgin: No chemicals used when extracting the oil from the fruit.
  • Extra Virgin: Virgin Oil that has gone through several tests that confirm its taste and to verify that it is free of chemicals and defect.

To be classified as high quality EVOO, the product must be made mechanically – on an olive press – without the use of chemicals or excessive heat (cold-pressed). And it must also meet strict chemical analysis and organoleptic standards. (Organoleptic refers to quality of taste, colour, odour and feel.)

It’s all About the Taste!

Products with the EVOO designation should have superior flavour and aroma. That’s what makes them so delicious and mouth-watering when used in salad dressings, for bread dipping, pasta or BBQ sauces, anything sautéed, grilled or roasted, as a marinade for meat, seafood, tofu or vegetables, or as a final drizzle on any dish!

Did you know? When it comes to shelf life and taste, olive oil is the exact opposite of wine.

While wine improves with age, EVOO deteriorates over time, even if the bottle remains unopened. For this reason, to ensure the best and freshest products are always in stock, Signature Oil & Vinegar’s entire inventory is completely switched twice annually, in accordance with product availability relating to regional harvesting times. In the winter, for example, our supplies come from the Northern Hemisphere, including California, Italy and Spain. In early summer, we switch to products from the Southern Hemisphere, including Australia, Argentina and Chile.

The olives from our California-based supplier are all handpicked when they are just slightly under ripe, when the antioxidants in the fruit are at their highest levels. Then, they are cold pressed at 69o Fahrenheit within two to four hours of being harvested from the tree.

 

Why use EVOO?

Extra virgin olive oil has been recognized for its health benefits for centuries!

It is an excellent source of Omega-3 and -6 Fatty Acids and phytosterols, as well as Vitamins K and E.

Olive oil is a mixture of monounsaturated, polyunsaturated, and saturated fatty acids. What makes olive oil so good for you is its high percentage of oleic acid, a monounsaturated fat that helps protect the heart and may even lower cancer risk. The amount of oleic acid varies from 55 percent to 85 percent of the total fat content, depending on the type of olives and the site and soil in which they were grown. But oleic acid isn’t the only reason to like olive oil. It also contains heart-healthy flavonoid antioxidants and vitamin E.

Extra-virgin olive oils—made from the first pressing of the best olives—contain the highest levels of these beneficial substances.

– David L. Katz, MD, director of the Yale-Griffin Prevention Research Center

 

Top 5 Health Benefits of Olive Oil

  • Lowers your “bad” cholesterol and reduces arterial plaque formation
  • Lowers high blood pressure
  • Protective effect against multiple cancers, including breast, prostate, endometrium and digestive tract
  • Combats cellular oxidative damage
  • Helps cognitive function, especially as we age

Latest research

Prevents coronary heart disease

Reduces risk of breast/colon/uterine cancer and neurodegenerative diseases

Reduces risk of diabetes

Helps regulate blood sugar in diabetes patients

Has powerful anti-inflammatory effects, which aids people with arthritis and joint swelling

Reduces cognitive decline in older age

Exerts neuroprotective effects against Alzheimer’s and Parkinson’s Disease

More effective than ibuprofen in treating menstrual pain

Enhances osteoblast cell growth for better bone health