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Welcome... We invite you to taste and experience over
40 varieties of the finest imported Extra Virgin Olive Oils
from around the world and our Traditional Balsamic Vinegars
aged up to eighteen years from Modena, Italy

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Adoro Olive Oils & Vinegars

Adoro Olive Oils & Vinegars

Adoro Olive Oils & Vinegars
Adoro Olive Oils & Vinegars

FAQ

Olive Oil FAQ's | Balsamic Vinegars - FAQ's

Extra Virgin Olive Oil FAQ

1.What is Extra Virgin Olive Oil?

The "extra" in the Extra Virgin Olive Oil ( EVOO) relates to the first cold pressing of the ripe green olives. EVOO is the highest premium grade for olive oil.

2. What does "FIRST PRESSING" & "COLD PRESSING" mean?

These terms are interchangeable. They are terms used in the past when initial pressure was applied by hard presses producing only a small amount of olive oil from the olive paste.

To extract even more oil, hot water was applied to the olive paste to improve the flow of the oil. Producers today use these terms to affirm that EVOO is an unrefined, natural product that has undergone very little processing, making it a top of the line oil.

3. Are the Extra Virgin Olive Oils sold by Adoro Olive Oils & Vinegars 1st cold press?

Yes! All of our oils are 1st cold pressed. Cold pressed is a chemical free process using only pressure, producing a higher quality olive oil that is lower in acidity. Also, our oils are all filtered, which leads to clearer oil with no residue at the bottom of the bottle.

4.What does the "EXTRA" mean in Extra Virgin Olive Oil?

The "Extra" in Extra Virgin Olive Oil (EVOO) is the highest premium grade for olive oils. It is the best that you can buy. EVOO means it has less than 8% oleic acid.

5. How Should I store my Olive Oil?

Olive oil should be stored in a cool dark place. Light and heat are 2 primary enemies of Olive Oil. Bottled in dark containers is also important to shield Olive Oil from harmful UV Rays and light. It should not be stored in the refrigerator.

6. How long will my olive oil stay fresh?

Freshness is the key to taste in Olive Oil and after 1 year you will begin to lose that fresh taste. The shelf life of Olive Oil decreases after a year, as all consumable products do. However, how your olive oil is stored can have a great impact on the shelf life of your olive oil.

7. Why is Extra Virgin Olive Oil superior to all other oil?

Taste and health benefits are the difference between Olive Oil (EVOO) and store bought vegetable oils. Vegetable oils are tasteless and add fat to your recipe. EVOO adds a fresh flavour, unique to itself, and is a healthy replacement for butter or margarine, that will also add taste to your recipe.

EVOO is fresh pressed from the fruit of the olive tree, leaving the colour, taste, vitamins and nutrients intact.

EVOO is popular for dipping breads, as well as for marinades and salad dressings. Because of the antioxidant components, olive oil keeps itself fresh longer than vegetable oil.

8. Can I replace "Butter" or "Margarine" with olive oil?

Yes! Next time a recipe calls for butter, replace it with olive oil. Replacing butter with high quality olive oil will not only taste better but it's a healthier way to eat.

Use this simple chart to convert the quantity of butter called for in a recipe to the required quantity of olive oil.

Butter = Extra Virgin Olive Oil (EVOO)

Butter/Margarine Olive Oil
1 teaspoon ¾ teaspoon
1 Tablespoon 2 ¼ teaspoons
2 Tablespoons 1 ¾ Tablespoons
¼ Cup 3 Tablespoons
⅓ Cup ¼ Cup
½ Cup ¼ Cup + 2 Tablespoons
⅔ Cup ⅓ Cup
¾ Cup ½ Cup + 1 Tablespoons
1 Cup ¾ Cup

9. What are the nutritional facts for Extra Virgin Olive Oil?

1-Tablespoon of extra virgin olive oil contains 120 calories, 14 grams of fat, no cholesterol, and no sodium.

77% of the fat in extra virgin olive oil is monounsaturated (more depending on the varietal of the olive), and 9% is polyunsaturated fat. 14% is saturated fat.

Extra Virgin olive oil also contains the antioxidants beta-carotene and vitamin E, as well as phenolic compounds tyrosol and hydroxytyrosol. Extra virgin olive oil contains no salt and is naturally cholesterol free.

Studies show that when substituted for saturated fats, monounsaturated fats lower blood cholesterol, especially the "harmful" low density lipoproteins (LDL) while protecting the "good" high density lipoproteins (HDL).

10. How should I cook with Olive Oil?

EVOO can be used up to 400° which is the smoking point, while some varietal’s are even higher. EVOO is also excellent for sautéing (300°), or for sauces and frying (340°).

EVOO is excellent for marinades, vinaigrettes and, of course, always a great finishing oil to drizzle over your dish.

Cooking with a healthy olive oil that tastes good to you, will make your dish more nutritious than cooking with butter.

11. What are the health benefits of Extra Virgin Olive Oil?

To summarize, what makes extra virgin olive oil so healthy is the high percentage of oleic acid, monounsaturated fat that helps prevent heart attacks and lower blood pressure. Studies also show that EVOO also seems to lower cancer risks.

It is recommended to take at least a Tablespoon of olive oil a day for health benefits.

EVOO studies also show that the polyphenols in olive oil have the highest activity to help prevent skin cancer, as well as excellent anti-aging properties for slowing the process of skin wrinkling.

12. How many olives does it take for 1 Litre of Extra Virgin Olive Oil?

Ten pounds of olives. Can you believe that?

 

Balsamic Vinegars - FAQ's

1. What is Balsamic Vinegar?

There are three types of balsamic vinegars:

  1. Commercial Balsamic, most commonly bought at stores and served at restaurants. Contains apple cider vinegar or red wine vinegars sweetened with sugar and coloured with caramel colouring.
  2. Balsamic of Modena,Italy made from grapes then aged for at least 6 years in steel containers.
  3. Traditional Balsamic Vinegar of Modena, Italy. Most desired among the three, with the strictest regulations.

The base of true balsamic vinegars can only be produced from the white, sugary Trebbiano grapes. The grapes must be grown in the northern region of Modena, Italy. The grapes ripen on the vine for as long as possible to develop their sugar. The juice or "must" is pressed out of the grapes and boiled down. Then the vinegar production and aging process begins first, in oak kegs.

Over the years it graduates to smaller and smaller kegs made of chestnut, cherry wood, ash, mulberry and juniper. These woods add character and flavour to the vinegars.

The Vinegar must be aged for at least 12 years in order to be called a Traditional Balsamic Vinegar.

Every year the moisture is removed from the vinegar, thus the older vinegars are thicker, richer and often syrupy.

2. What are the health benefits for Balsamic Vinegar?

Balsamic vinegars have an anti-bacterial and anti-viral property which makes it effective for treating infection. Folk healers used balsamic to cure body pain and as an energizer.

Balsamic vinegar also contains powerful antioxidant called polyphenols which fight cell damage, and boost energy. Balsamic vinegar aids in digestion and sugar balance for the body.

It has also been used to help control heart burn, acid reflux and diabetes. Balsamic vinegar can reduce cholesterol, reduces the frequency of headaches, and can help suppress appetite which can aid in controlling weight.

3. How should I store my Balsamic Vinegar?

The same as Extra Virgin Olive Oil, in a cool dark cupboard or pantry. Keep bottle closed and away from heat and light.