A perfect blend of nutmeg, all spice and cinnamon flavours.
This is a flavourful addition to your baking or traditional apple pie and vanilla ice cream. Or roasted vegetables, brussels sprouts, asparagus.
Pairs well with Olivia's Blood Orange Oil, Olivia's French Roasted Walnut Oil or Olivia's Roasted Almond
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Olivia's Oils & Vinegars featured a virtual oil and balsamic tasting for the Rotary Club of Kelowna. This evening provided laughs, splashes of applause and lots of information splattered throughout with lots of questions.
The evening was a huge success, but more importantly it was specifically designed to help the Kelowna Women's Shelter with a substantial donation.
Thanks to all that participated and let's do it again.
With sincere appreciation to Kelowna Rotary Club, and staff, management of Olivia's Oils & Vinegars
]]>Don't wait to the last minute, we anticipate a very busy Holiday shipping season, as does Canada Post.
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Becoming intimately familiar with a particular extra virgin olive oil's flavour characteristics and chemistry i.e. antioxidant content, oleic acid, FFA, and crush date will help you make an educated decision about which olive oil is right for you.
Oleic Acid: is a monounsaturated omega-9 fatty acid found in olive oil. Olive oil is generally higher in oleic acid than other vegetable fats. The range found in extra virgin olive oil is between 55-83%. Extra virgin olive oil high in oleic acid has greater resistance to oxidation.
FFA: Based on IOOC standards the maximum limit for free fatty acid in extra virgin olive oil is 0.8g per 100g or (.8%). A low FFA is desirable. Free fatty acid speaks to the condition of the fruit at the time of crush. The higher the FFA the greater the indication of poor quality fruit such as damaged, overripe, insect infestation, overheating during production or too much of a delay between harvest and crush.
Peroxide Value: Based on IOOC standards the maximum peroxide value for extra virgin olive oil is 20. A very low peroxide value is desirable. Unsaturated free fatty acids react with oxygen and form peroxides, which create a series of chain reactions that generate volatile substances responsible for a typical musty/rancid oil smell. These reactions are accelerated by high tempature, light and oxygen exposure.
Polyphenol Count: Polyphenols are a class of antioxidants found in a variety of foods. Polyphenols such as Oleuropein, Oleocanthal, and hydroxytyrosol impart intensity connected with pepper, bitterness and other desirable flavour characteristics. Recent studies indicate that these potent phenols are responsible for many of the health benefits associated with consuming fresh, high quality extra virgin olive oil. Phenols in olive oil decrease over time or when exposed to heat, oxygen and light. Consuming fresh, well made olive oil with high polyphenol content is crucial when looking to obtain the maximum health benefit commonly associated with consuming extra virgin olive oil.
]]>Taste of the Season contains six 60ml bottles including Basil Infused Olive Oil, Strawberry Dark Balsamic, Wild Rosemary Infused Olive Oil, Blenheim Apricot White Balsamic, Meyer Lemon Fused Oil and Wild Blueberry Dark Balsamic.
Suggestions, Basil Infused Olive Oil with Strawberry Balsamic make a great salad dressing for baby spinach or spring greens.
Wild Rosemary Olive Oil with Blenheim Apricot Balsamic for a flavourful salad dressing
Wild Blueberry Balsamic & Meyer Lemon Oil for a unique bread dip.
Head over to our gift section to see which other six packs we have available.
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