Frequently Asked Questions
Q: What does cold-pressed, first pressed mean?
S & O Answer: Cold pressed is largely an outdated term, and it is largely unregulated in the US. That's why shops like Salt and Olive are so important — to ensure fresh, healthy extra virgin oils. Years ago when most oil was made in vertical presses, the paste was pressed to make olive oil (first press), and then mixed with hot water or steam to remove more oil. This ‘second pressing’ was not as good; the heat evaporates some of the flavor and antioxidant components.
Today the paste is typically warmed to room temperature first through first pressing (after cleaning), and that is considered by the IOOC as "cold pressed."
Q: How should I store my EVOO?
S & O Answer: Oil and wine are different in that, for oil, age does not augment the quality or taste. Some advice:
- Keep extra virgin olive oil in a dark, dry place and keep it from air
- Don't store it near the stove
- Oil is best consumed within months after opening; we recommend no longer than 6 months
Q: How many calories? How much fat?
S & O Answer: The oils are: 120 calories and have 14 grams of fat per tablespoon.
Q: Are your oils kosher?
S & O Answer: Yes. 100%. They are certified by the Orthodox Union.
Q: Are your oils gluten-free?
S & O Answer: Yes.. Yes they are.
Q: Why are your bottles tinted?
S & O Answer: To protect the oil from the sunlight.
Q: How do I know my Salt & Olive oil is fresh?
S & O Answer: We will always have the freshest harvests in the store, whether from the northern or southern hemisphere
Imposters Among Us?
The simple answer is yes; olive oil imposters are everywhere. The untruths range from misleading that suggests the olives were grown somewhere they weren't, to adding other types of oils, like sunflower oil, colorants and more.
What you do want:
Tests for olive oil authenticity include clearly labeled harvest dates and availability for tasting before purchase. You want transparency from your retailers, like Salt & Olive, and the purveyors.
In the Forbes article, "The Scam of Oilve Oil and its Antidote," Cathy Huyghe writes: "Here is the hard truth: the olive oil in your pantry, the one you bought for its health benefits and for some sliver of the seductive Mediterranean lifestyle, is most likely a scam."
A New York Times piece, "Extra Virgin Suicide," by Nicholas Blechman, rasied the roof on the discussion of adulterated oils that pass as EVOO in the U.S. (and around the world.) Blechman explains, "The problem with EVOO made in Italy: Most of it is neither extra virgin nor made in Italy. Instead, Spanish and North African olive oil is shipped to Italy, cut with soybean oil and beta carotene, and nefariously labeled. The 'olive oil' is shipped around the world, to countries like the U.S. where approximately, 69 percent of the olive oil for sale is doctored.
Salt & Olive is the antidote, bringing you a broad and rich range of authentic extra virgin olive oils that are freshly harvested, accurately labeled, and thoroughly delicious.