TUSCANY IN A BOTTLE
Organic & Biodynamic produce of Tuscany
Shipping of high quality wines and cold press extra virgin olive oils from Tuscany
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Frequently asked questions about Olive Oil

How do I know that the olive oil that I'm buying is cold pressed?
In Italian, the phrase "spremitura a freddo" means cold pressed and it is one of the phrases that may be found on the label of a cold pressed olive oil. Although ambient heat is needed to release the oil from the olives, no artificial heat or chemical is used in cold pressed oil. In theory, all Extra Virgin Olive Oils are obtained by mechanical means without treatments and must be below 0,8% acidity. The oils that are sold here, all are of the finest quality obtaining acidity contents of as low as 0,1-0,2%.

Can you tell by the color what the taste of an olive oil will be or how old it is?
While it would be nice to be able to generalize that “the darker, more intense the color olive oil, the stronger, more fruity the flavor,” such is not a totally reliable rule of thumb. Again, like fine wines, certain olive oils are blends of various varieties. Moreover, natural changes in growing conditions from year to year can affect color and flavor to varying degrees.
Color is also an indicator of freshness, but not necessarily an accurate indicator. Very fresh oil may range in color from bright green to green-gold.  Some types of olives will produce an oil that is more golden-green.  It is fair to say that olive oil past its prime is a warm gold color. At that point, pour it out.
BEWARE OF NOT BUYING OLD OLIVE OIL - CHECK THE DATE ON THE BOTTLE AND MAKE SURE TO GET THE LAST HARVEST.

Does olive oil contain more calories than other cooking oils?
No. Olive oil has 120 calories per tablespoon (9 calories per gram of oil) B no more than any other common cooking or salad oil. But because of its greater flavor and aroma, you’ll probably use less olive oil in cooking than other oils B thus helping you cut fat calories further!

Does olive oil have healthy benefits that other cooking oils don't have?
Studies indicate that a Mediterranean diet low in saturated fats such as butter, lard, and other animal fats, but rich in monounsaturated fats such as olive oil, in addition to grains, fruits and vegetables, helps keep the artery-clogging LDL (“bad cholesterol”) low while maintaining healthful levels of HDL (“good cholesterol”). The HDL has a preventative effect on cardiovascular illness because it may help to eliminate LDL from the blood by carrying it to the liver. In addition, many medical researchers and nutritionists agree that olive oil is a good source of vitamin E which may protect against cancer and heart disease.

When a recipe calls for "olive oil", which kind should I use?
For heavy duty, high heat cooking, it’s probably best to use “Olive Oil” (or even “Olive Pomace Oil”), which is less rich in the volatile compounds that disappear with heat and may ‘"perfume” your kitchen. It has the same fatty acid content as Virgin Olive Oil and this is what gives it such a good resistance to high temperatures, and it is also less expensive than Virgin Olive Oils.
The most general rule of thumb to follow is that when you want to taste the full, delicate flavor of any olive oil, it’s best added to cooked dishes in the final stage. But, you should let your own taste preferences be your guide – tempered by what is desired in the end result. For example, light and delicate dishes such as fish or soups may be better served by a milder, less fruity olive oil. Heartier, more robust dishes made with red meat and tomato-based sauces may be better with fruitier, more flavorful olive oil. In the final analysis, though, it’s all really up to what tastes best to you.

What is the best way to store olive oil?
Stored properly, olive oil keeps longer than all other edible oils. Store it in an airtight container, away from light in a cool cupboard, away from heat and light - and not right next to a hot stove! You can expect to keep your olive oil fresh and safe this way for at least a year.