1. Why is olive oil good for you?
The main type of fat found in all kinds of olive oil is monounsaturated fatty acids (MUFAs). MUFAs are considered a healthy dietary fat. If you replace saturated and trans fats with unsaturated fats, such as MUFAs and polyunsaturated fats (PUFAs), you may gain certain health benefits.
MUFAs and PUFAs may help lower your risk of heart disease by improving related risk factors. For instance, MUFAs have been found to lower total cholesterol and low-density lipoprotein (LDL) cholesterol levels.
In addition, some research shows that MUFAs may benefit insulin levels and blood sugar control, which can be helpful if you have or are at risk of type 2 diabetes.
But even healthier fats like olive oil are high in calories, so use them in moderation.
2. Where can you buy Capatriti Olive Oil?
Our olive oils are available at chain and independent grocery stores in New York, New Jersey, Connecticut, Massachusetts, New Hampshire, Maine, Pennsylvania, Maryland and Delaware, including some Shoprite, Keyfood, Foodtown, Demoulas Market Basket, Shaws, Big Y, Acme, Hannaford and Food Lion locations.
3. How long does olive oil last?
For better taste, use your unopened olive oil bottle 1 – 2 years from the date of production. Once the olive oil bottle is open, it should be consumed within 8 – 12 weeks.
4. How do you keep olive oil fresh?
Storing your olive oil in a cool, dry place will help preserve the quality and health benefits. To maintain peak freshness, olive oil should be consumed within the advised timeframe (unopened: 1 – 2 years, opened: 8 – 12 weeks).
5. How should you store your oil?
For better and longer lasting olive oil, keep the bottle away from light and heat. Always close the cap tightly and store in a cool, dry place.
6. Can you store your olive oil in the refrigerator or freezer?
You should never store olive oil in the refrigerator. Refrigeration will not prolong the shelf life and can actually lower the quality of your oil.
7. Where are our olives grown?
Unlike many olive oils sold in the US, we refuse to rely on the olive harvest from a single country or company-owned grove. We travel the globe to select the highest quality olive oil from the best olive-growing countries, including Argentina, Chile, Egypt, Greece, Italy, Lebanon, Spain, Tunisia and Turkey.
8. What is the difference between Extra Virgin and 100% Pure Olive Oil?
Simply put, extra virgin olive oil means the oil is made solely from the fruit of the olive tree, by mechanically pressing olives without the use of chemicals or solvents. Pure, otherwise known as virgin, olive oil is produced the same way, but has less strict chemical and sensory standards.
Our Extra Virgin Olive Oil and 100% Pure Olive Oil proudly display the United States Department of Agriculture (USDA) Quality Monitoring Program (QMP) Seal, which verifies ou r products purity and quality.
For the USDA, Extra Virgin Olive Oil (EVOO) is virgin oil that has excellent flavor and odor, as well as a free fatty acid content, expressed as oleic acid, of not more than .8 grams per 100 grams. EVOO has a lower smoke point than many other oils (It burns at a lower temperature.) and a full-bodied flavor. It’s best enjoyed in dressings, marinades, dips and cold dishes where you want to elevate the dish’s flavor profile.
Pure Olive Oil is virgin olive oil that has reasonably good flavor and odor, as well as a free fatty acid content of not more than 2 grams per 100 grams. With its mild flavor, Pure Olive Oil is the perfect every day, all-purpose cooking oil. It brings out the true flavor of foods and is great for sautéing, baking and grilling.
9. How can you tell if your oil is really extra virgin olive oil?
The best way to be sure your EVOO is really EVOO is to look for the USDA QMP Seal.
10. Can you bake with olive oil?
In most baked goods, extra virgin olive oil or 100% pure olive oil can be substituted for butter or margarine. When substituting oil for butter, you can use ¾ of the amount. For example, if the recipe calls for 1 cup butter you should use ¾ cup olive oil. Avoid using olive oil if recipes require a lot of creaming together of butter and sugar or frostings where fat remains solid.
In recipes that call for vegetable or canola oil, you could definitely substitute with olive oil. In these recipes, the substitution will be a 1-to-1 ratio. Remember, olive oil can have a stronger flavor than butter and other oils, so choose between EVOO (full-bodied flavor) and 100% pure olive oil (mild flavor), depending on recipe.
11. Can you fry with olive oil?
While all olive oils have lower smoke points, light frying with 100% pure olive oil is fine. For high temperatures, blended oil is the best choice.
12. What requirements are necessary to earn the USDA QMP Seal?
To qualify for the USDA QMP seal, olive oil must be packed in the United States so the USDA can monitor the filling of final packaging.
In early 2016, the USDA came to our packing facility to review all standard operating procedures, which includes cleaning procedures, traceability, vendor approval, production documents, quality control records, and labeling. They also monitor the filling process and record keeping.
Going forward, the USDA continues to make unannounced visits to gather olive oil samples, which are sent to third party labs for chemical and sensory testing. All four rounds of inspection must pass the standards set by USDA.
13. What is necessary to maintain the USDA QMP Seal?
At least once a month, the USDA makes unannounced visits to gather samples to send to third party labs for chemical and sensory testing. There is also an annual review of both, our records and facility.
14. Are our olive oils kosher?