Product FAQs
Olive Oil Nutrition Info can be found here.
Olive Oil Calories = 119 per tablespoon
Q: What Does Extra Virgin Mean?
A: Our oil is extra virgin. Scientifically speaking, this means it has less than 0.8% acidity. Practically speaking, it means that once the olives are picked, they must be pressed within 24 hours, before the acid levels can build up. It also means that the temperature is kept low throughout the process of extracting the oil – this is what's known as 'cold pressed.' High temperatures extract more oil, but heat can destroy many of the subtle flavors and impair the taste of the oil. We make sure the temperature of the press never goes above 30 degrees Celcius / 86 degrees Fahrenheit. What all this means to you is that your oil tastes as fresh as the field it came from.
Q: The Secret to Good Olive Oil?
A: First, olive oil is like wine. Fruit varietal, climate, and soil all have a big impact on taste and quality. Just as with grapes, some olive varietals aren't up to the privilege of being turned to liquid but are only good for eating as fruit. There are also big differences between wine and olive oil. In wine-making, blending and aging play an important role. With olive oil, they don't; the oil that runs off the press is the finished product. There are no oak casks or years of waiting. Olive oil is no more and no less than whole olives, crushed. This means that we have to pay even more attention to the care of the tree and its fruit. Different olive varietals are suited to different parts of the world.We grow Pendolino, Arbequina, Mission, Coratina, and Leccino olives. These varietals create oil that is perfect for cooking or spreading on salads or bread.
The second part of our secret is the land. The hilly, limestone-rich areas of central Texas are almost identical to central Italy, which is considered by many to be the finest olive growing region in the world. The Central Texas climate and terrain is almost a perfect match
Q: What are the ingredients and nutritional value of your balsamic vinegars?
A:
Traditional Balsamic Vinegar:
Refuse: 0%
NDB No: 02069 (Nutrient values and weights are for edible portion)
|
Nutrient |
Units |
Value per |
Number |
Std. |
1.00 X 1 tbsp |
|
Proximates |
|
|
|
|
|
|
Water |
g |
76.45 |
4 |
0.586 |
12.23 |
|
Energy (2) |
kcal |
88 |
0 |
|
14 |
|
Energy |
kj |
369 |
0 |
|
59 |
|
Protein |
g |
0.49 |
4 |
0.101 |
0.08 |
|
Total lipid (fat) |
g |
0.00 |
3 |
|
0.00 |
|
Ash |
g |
0.37 |
4 |
0.06 |
0.06 |
|
Carbohydrate, by difference |
g |
17.03 |
0 |
|
2.72 |
|
Sugars, total |
g |
14.95 |
4 |
0.249 |
2.39 |
|
Sucrose |
g |
0.00 |
3 |
0 |
0.00 |
|
Glucose (dextrose) |
g |
7.57 |
3 |
0.779 |
1.21 |
|
Fructose |
g |
7.38 |
3 |
0.859 |
1.18 |
|
Lactose |
g |
0.00 |
3 |
0 |
0.00 |
|
Maltose |
g |
0.00 |
3 |
0 |
0.00 |
|
Galactose |
g |
0.00 |
3 |
0 |
0.00 |
|
Minerals |
|
|
|
|
|
|
Calcium, Ca |
mg |
27 |
4 |
3.15 |
4 |
|
Iron, Fe |
mg |
0.72 |
4 |
0.069 |
0.12 |
|
Magnesium, Mg |
mg |
12 |
3 |
2.222 |
2 |
|
Phosphorus, P |
mg |
19 |
3 |
4.958 |
3 |
|
Potassium, K |
mg |
112 |
6 |
20.075 |
18 |
|
Sodium, Na |
mg |
23 |
4 |
2.675 |
4 |
|
Zinc, Zn |
mg |
0.08 |
3 |
0.013 |
0.01 |
|
Copper, Cu |
mg |
0.026 |
3 |
0.007 |
0.004 |
|
Manganese, Mn |
mg |
0.131 |
3 |
0.015 |
0.021 |
|
Vitamins |
|
|
|
|
|
|
Vitamin C, total ascorbic acid |
mg |
0.0 |
1 |
|
0.0 |
|
Vitamin A, IU |
IU |
0 |
1 |
|
0 |
|
Vitamin A, RAE |
mcg_RAE |
0 |
0 |
|
0 |
|
Lipids |
|
|
|
|
|
|
Fatty acids, total saturated |
g |
0.000 |
1 |
|
0.000 |
|
Fatty acids, total trans |
g |
0.000 |
1 |
|
0.000 |
Footnotes:
1 Contains 6% acetic acid. Total proximates do not equal 100%.
2 Acetic acid is included in energy calculation.
USDA National Nutrient Database for Standard Reference, Release 19 (2006)
Ingredients: Concentrated grap must, wine vinegar, caramel (occurs when making the must), naturally occurring sulfites.
Flavored Balsamic Vinegars Red & White:
** flavoring does not have any effect on the nutritional, all flavoring is special natural flavoring.
Balsamic Condiment (Red):
Ingredients: Red Cooked or Concentrated Grape must, Red Wine Vinegar, Caramel Color. Contains Naturally Occurring Sulfites
Balsamic Condiment (White):
Ingredients: White Cooked or Concentrated Grape must, White Wine Vinegar, Caramel Color. Contains Naturally Occurring Sulfites
