Faq’s & Resources

It is difficult to compare taste unless you open several containers of oil at the same time—not something a consumer in a supermarket usually does. At Strand Olive Oils, you have the opportunity to taste a range of high-quality extra virgin olive oils and know the crush date and complete chemistry. Come visit our store and try as many extra virgin olive oils as you like; they represent extraordinary examples of unique quality and value impossible to duplicate in traditional supermarket brands.

In addition to the origin of the fruit, other important variables in olive oil production include the ripeness at harvest, the span of time between harvest and milling, the temperature used for extraction, and storage methods. If these are not done correctly, the location of the olive grove becomes virtually meaningless.

The International Olive Oil Council defines these two grades of olive oil as follows:

• Virgin olive oil is produced by physical means with no chemical treatment. It has an acidity of less than 2% and is judged to have good taste.
• Extra-virgin olive oil comes from virgin oil production only. It contains no more than 0.8% acidity and is judged to have a superior taste. Extra Virgin olive oil accounts for less than 10% of oil in many producing countries.

Unfortunately, the United States is not a member of the International Olive Oil Council and, therefore, does not adhere to its retail grades. Therefore, terms such as “extra virgin” may be used in the US without legal restrictions

“Fused” olive oil—or what is referred to as “agrumato” in Italy—is made by crushing ripe, sound olives with whole, fresh fruits, herbs, or vegetables at the time of crush. This process allows for the essential oils from the added ingredients to mingle with the oil from the olives. The wastewater is then centrifuged away, and the result is a bright, fresh, fused olive oil.

Infusing is the process of adding flavor to olive oil after it has been made. For some, it is simply an attempt to cover up poor-quality oil. But the infused oils at Strands Olive Oils are made with the freshest extra virgin olive oils available in our collection that are most aesthetically compatible with the natural products we use to flavor them. This dictates that the freshness and quality of our infused olive oils are second to none.

Balsamic is a vinegar resulting from the single fermentation of the grape must, which can only be called balsamic if it is made in the region of Emilia Romagna from specific grape varieties which are grown strictly in that region of Italy.

The highest quality balsamic in the world has similar traits and best manufacturing practices in common. Following are some of these traits:

• The vinegar is made from ripe, sound grapes picked at their peak.
• Only a small amount of barrel-aged wine vinegar from Modena
is added, if any.
• No caramel color is used or needed.
• It must be cooked in kettles to naturally caramelize the grape sugar for complexity, natural mahogany color, and heighted natural density, which comes from a loss in water volume through reduction over heat.
• It is aged in fired-wood barrels that have been charred on the interior and that have been in continuous use for long periods of time. The residue from prior batches adds coveted complexity to the product. Additionally, aging in multiple types of wood barrels is desirable.
• Rapid loss of moisture through an open exchange of oxygen in the barrels is desirable for the oxidation of the product. The higher the density, the higher quality of the balsamic—which is evident in its complex taste and natural thickness.