Great Lakes Olive Oil Co Frequently Asked Questions
Extra Virgin Olive Oil is the best olive oil you can buy. It can only be classified as Extra Virgin Olive Oil when it has less than .8% free fatty acids. Extra Virgin Olive Oil is the most refined in flavor and contains the highest amount of antioxidants. With the current scandal surrounding the world of olive oil, the only true way to know if your olive oil is truly extra virgin olive oil is to know the oils chemistry. If you are interested in knowing the chemistry of the oils purchased at our stores we are more than happy to share that information with you.
Our oils are imported from around the world following the harvest season. Production of the Southern Hemisphere oils begins in the early summer, while in the winter the harvest for the Northern Hemisphere oils begins. This rotation of harvest seasons ensures we are providing the freshest oils available.
When it comes to olive oil “fresher is always better.” Olive oil does have a lifespan of about 2 years from the date that it is pressed. When using our olive oils we recommend consuming them within 12-18 months. Consuming the oil within the suggested time slot guarantees that you are using the olive oil during its peak of freshness and quality. When you extend the life of your olive oil past the suggested time frame the oil may have deteriorated in flavor and nutritional benefits.
Three factors influence how quickly olive oil deteriorates: heat, air and light. The best option for storing your olive oil is in a cool, dry location away from light. The best option is would be a temperature controlled pantry. There is no need to refrigerate the oils, depending on the temperature of your refrigerator your oils may solidify and not be ready to use when needed.
The antioxidants found in Extra Virgin Olive Oil have been proven to provide vast health benefits. High quality Extra Virgin Olive Oil is high in polyphenols and low in free fatty acids and peroxide levels. Extra Virgin Olive Oil is also naturally cholesterol free. The antioxidants and polyphenols have been linked to reducing the risk of cancer, cardiovascular disease and other aliments.
You can use Extra Virgin Olive Oil in all types of cooking methods: marinades, sautéing, vinaigrettes, baking, sauces, and the possibilities are endless. Extra Virgin Olive Oil is not recommended for deep frying or other cooking methods using high heat, as extra virgin olive oil can burn.
Our vinegars are made following the Modena (birthplace of balsamic vinegar) style and regulations. The Trebbiano grapes, grown in the Northern Region of Italy, form the base of the balsamic vinegar. The grape juice, or “must”, is pressed out of the grapes and boiled down. The “must” is then transferred to a variety of different wood barrels to vein the aging process.
You should store balsamic vinegar in a cool, dark, dry location. There is no need to refrigerate the vinegar.
Unlike olive oil, Traditional Balsamic Vinegar can last up to 3 to 5 years, if stored properly.
The balsamic vinegars have been aged from 12 to 18 years.
Balsamic Vinegar retains most of the nutrients present in the parent grapes and comprises nutrients like iron, calcium, potassium, mangenese, phosphorus and magnesium in adequate amounts. The nutrients and antioxidants found in balsamic vinegar have been linked to fighting cancer, reduction in heart attack risk, diabetes, natural pain reliever and assist in digestion.
We had way too much fun today putting together the wedding favors for the Skalski/Noyes wedding! You are going to have a beautiful day Katie and Corey! We wish you the best!
Thanks to a good friend of mine, I will definitely be back! The pomegranate vinegar won me over and I can’t wait to come back and buy others!! Fantastic place to visit!! I love the bottles
Mushroom and sage won me over but we also left with a few others. A great place with a friendly staff that made our visit so much fun.
I am local & visited the first time today. I enjoyed sampling your products very much. I will certainly become a customer soon!
I can now not survive without Harrisa olive oil. Seriously. Paired with Jalapeño vinegar?!?! Ugh. Amazing.
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