About Us

Simply put, Extra Virgin Olive Oil is the best quality and best tasting grade of olive oil.  According to the International Olive Oil Council (IOOC), quality is determined primarily based on the acidity level (measurement of the free fatty acid content), and the positive flavor and aroma aspects of the oil.  The sensory based flavor and aroma qualities, also known as organoleptic qualities are determined by an independent group of certified tasters. 

First cold press.  This is a misunderstood and somewhat dated term. 

First: Except in the production of Olive Pomace Oil, there is no second press.

Cold: Means that there is no excessive heat used in the oil extraction process.

Press: While some traditional presses that squeeze the oil from the olives may still be in use, most producers use modern centrifuge based machines to grind the olives and extract the oil. 

Keep in mind that while all Extra Virgin Olive Oil is First Cold Pressed, all First Cold Pressed oil is not Extra Virgin.

While not part of the determination of Extra Virginity, there are several additional tests that also help measure quality, including peroxide level (measures oxidation levels), and Polyphenol counts.  Low peroxide levels and high polyphenol counts are often desirable.  Polyphenols are natural compounds, many of them antioxidants and anti-inflammatory agents.   There are additional tests to determine purity.

As outlined by the International Olive Oil Council (IOOC):  The level of Free Fatty  Acids (FFA) is a kind of quality and freshness quotient.  The lower the FFA percentage in an olive oil, the better the quality.   During the process of evaluating the attributes of the olive oils, the IOOC also specifies an organoleptic evaluation (taste and smell) of the oils to help further classify Extra Virgin, Virgin and Ordinary Virgin Oils. 

Extra Virgin Olive Oil – Oleic acid is lower or equal to .8%, and there are no sensory defects.

Virgin Olive Oil – Oleic acid is lower or equal to 2% and there may be some organoleptic defects.

Pure Olive Oil and Olive Oil– Pure olive oil is oil that failed the parameters of Virgin or Extra Virgin, and must be chemically refined.  The hexane based refining process removes all of the vitamins, nutrients and polyphenols in an olive oil while removing offensive flavors and odors, leaving behind pure tasteless oil.   Products labeled Olive Oil will usually contain a small amount of Extra Virgin Olive Oil added to Pure Olive Oil.  Olive Oil and Pure Olive Oil are healthy choices for frying and high temperature applications where Extra Virgin Olive Oil would burn.

A note about the California Olive Oil Council, COOC.  Producers in California who belong to the COOC have imposed tougher standards for the Extra Virgin Olive Oil classification than the IOOC.  To be certified by the COOC, the maximum acidity level is .5% and the oil must exhibit positive organoleptic characteristics.  The Olive Tap supports the goals of the COOC, and will not offer Extra Virgin Olive Oils that exceed the COOC standards.

Yes, both are 100% guaranteed gluten free.  Our Balsamic Vinegars do not contain gluten or any gluten containing additives.

No.  All of our oils and vinegars are naturally flavored with no additives.  Our oils may be infused, or they may contain herbal or citrus oils or other natural flavors.  All of our flavored Balsamic vinegars contain either fruit juice, or other natural fruit flavors.  There is no added sugar, except that a small amount of sugar is used to make the dark chocolate (cocoa and sugar) that is in our Dark Chocolate Balsamic Vinegar.

Of course, just watch your cooking temperature and try not to exceed 325-350 degrees.  If you overheat Extra Virgin Olive Oil it will burn and ruin your dish. As you can imagine, there are many acceptable cooking uses for EVOO.  Just watch how much is used by professional chefs on the food channels.  Here is a guideline for using EVOO in the kitchen.  We will start with the most basic and work up the heat scale to deep frying.  Great when used on salads and in vinaigrettes. Also, use it for bread dipping or finishing a pasta dish. Great when used in marinades or brushed on meats and fish before grilling. Sauté vegetables or toss veggies in EVOO after cooking. 

Raw:  For using it raw, only the best olive oil will do (100% EVOO).  It is great for drizzling over salads, or dipping with fresh bread.   Also great drizzled in soups or over pasta, and as a finishing oil.

Sautéing:  The term sautéing is French and refers to the constant motion of food in the pan.  When using Olive Oil for sautéing, pour the oil in the pan and bring the temperature up.  When the oil is heated, add the food and stir, making sure the food and oil does not burn. Baking:  Olive Oil is a healthy substitution for butter and has been used by the Italians in baking for many years.  Often, customers like to use the lighter oils (Manzanillo) or nut flavored oils (Walnut) for use in desserts. For non-dessert baking, Olive Oil can also be used.  Depending upon the temperature of the items you are baking and your preferred flavor characteristics, the recommended oil will vary.

Pan Frying:  EVOO can successfully be used in pan frying vegetables, eggs, seafood and thin slices of meat.  The key is to watch your temperature, and limit the use to only those times where the Extra Virgin Olive Oils flavor is desired.  Keep in mind, excessive heat and too long at high temperature will kill the exquisite flavor of The Olive Tap’s premium quality olive oil.

Deep Frying:  In general, EVOO is not recommended for deep frying.  It is best to use Pure Olive Oil or Refined Oil. 

Balsamic vinegars are excellent for cooking, marinades, sauces, and most commonly salads.  Sweeter balsamic vinegars are great for finishing dishes, for desserts, aperitifs, digestives, and sipping. 

To make a simple dressing, add a teaspoon of prepared Dijon mustard and some minced shallot or garlic to ¼ cup of our Balsamic Vinegar of Modena.  While whisking constantly, stir in 1/2 cup of The Olive Tap olive oil.  Serve, and refrigerate unused dressing for up to a week.  Add garlic, herbs and seasonings to the vinegar mixture before adding oil if desired.  Adjust oil and vinegar amounts to suit your personal taste.

There are three main types of balsamic vinegar, and mislabeling is common.

Traditional Balsamic Vinegar of Modena/Reggio Emilia is tightly regulated, made only from cooked Trebbiano grape must, and aged in wooden barrels for at least 12 years (Vecchio) or 25 years (Extra Vecchio). It comes only in a 100 ml Giugiaro-designed bottle, usually costing $100+; any product labeled “Traditional” or with specific ages (12, 18, 25 years) outside this standard is misleading.

Balsamic Vinegar of Modena (without “Traditional”) is much more common and affordable. It’s usually made from grape must blended with wine vinegar, sometimes with added coloring or thickeners, and aged briefly (a few months to a year). Quality varies widely, but these are suited for salads and condiments.

Generic balsamic vinegar (without “of Modena”) lacks regulation, often contains additives, and tends to be thin, harsh, and cheaply made, though sometimes sold at higher prices to trade on Modena’s reputation.