Oils & Vinegars
WHY EXTRA VIRGIN OLIVE OIL
​That peppery finish in the back of your throat when you taste an extra virgin olive oil? It comes from polyphenols - antioxidants with anti-inflammatory properties associated with a lower risk of heart disease. Olives contain polyphenols and the natural process for making extra virgin olive oils allows all of the health benefits of the olive to remain in place. Regular olive oil does not.
Extra Virgin Olive Oil is made by crushing the olives and cold pressing the paste once (and only once) and then filtering the oil. That’s all there is to it. Other oils, including “Regular”, “Light” or “Pure” olive oil are more highly processed, with the olives often being pressed multiple times with the aid of heat or chemicals to increase the output of juice, resulting in a poorer quality oil with fewer health benefits.
One indicator of Extra Virgin Olive Oil is Acidity level. Strict international standards dictate that the acidity level must be no higher than 0.8 percent.
​
​
HOW TO READ THE LABEL
​​Variety of Olive: Many of the best oils are Monocultivars – made with only one variety. The best olive oils will indicate olive variety.
​
Estate: Olives are pressed and bottled on the grove where they are picked. Usually the same day.
​
Country of Origin: Many lesser quality oils state “packed in” but this is not necessarily where the olives originate from.
​
Harvest Date: Quality producers will include the harvest date. The more specific the date, the better.
​
Best Before: Generally olive oil is best before 18 to 24 months from the date it is bottled.
​
Acidity: Many producers note when their acidity level is less than required to meet international standards
OILS
Nobleza Del Sur - Andalucia, Spain
Imported by Jackie herself, these oils are from the award winning family estate of Nobleza del Sur in Jaen province in the region of Andalucia, the olive oil capital of Spain. This is a small family business built over 12 generations with a commitment to sustainability and continuous improvement in olive cultivation. The estate consists of over 300 hectares of olive groves across different areas in the province of Jaen each with distinct soil characteristics.
Their oils compete amongst the world’s best in internationally recognized competitions across the globe including the NYIOCC, FLOS, Olive Japan and BIOL and each year they are recognized for the quality of their oils as well as the stewardship of their land.
In 2023/2024 they have been recognized with Gold for best Olive Oil and Best Green Farm in Europe.
​
If you'd like to learn more about Nobleza Del Sur and their fantastic oils, visit the Olive Oil Imports Website by clicking the link below.
Fonte Di Foiano - Tuscany​​​
​Toscano Extra Virgin Olive Oil
Estate Bottled. Single Varietal-Moraiolo, Pendolino and Leccino Olives. Characterized as a well-balanced medium olive oil with bitter and spicy tasting notes. Amazing on salads and raw vegetables.
Spartan Rolling Hills - Greece
Our long term supplier Nick Tzaras travels to his family groves in Sparta Greece for the fall harvest and returns to Canada to bottle.
​​​
Extra Virgin Olive Oil 1L
Single Varietal-Kalamata. Fall Harvest. This oil has been a staple in our store since we opened our doors! It is a favourite go to. Its rich green colour, fruity aroma and flavour and slightly spicy flavour make it perfect for any type of salads.
Charlie Ivy's Bread Dippers
Truly a crowd-pleaser! Perfect for when you're entertaining guests and need a quick and yummy oil to dip your bread in.
VINEGARS
Giuseppe Giusti, Modena​
Italy’s oldest and most prestigious vinegar producer. The Giusti family has been producing Balsamic Vinegar since 1605, passing down a recipe that creates a complex harmony of flavors and a product of excellence, appreciated all over the world.
Mussini, Italy
From Modena. A beautiful balsamic "condimento" to compliment your savoury meals as well as desserts.