Olive Oil Ft Collins Castle Rock Manitou Springs Colorado


Our Olive Oil and Balsamic Vinegar blog highlights all things olive oil and balsamic including trends and information which affect YOU the consumer when making olive oil and balsamic vinegar purchasing decisions.

BLOG POST 2-25-17


Arbequina, Ascolano, ATHINOELIA, Cobrancosa, Frantoio, Don Carlo, Kalamata, Leccino, MANZANILLO, Melgarejo, Hojiblanca, Organic, Picual, Oro Bailen, Picholine, Pendolino, SEVILLANO, ORGANIC ARBEQUINA, ORGANIC ARBEQUINA EXTRA VIRGIN OLIVE OIL, Oro Bailen Picual, COBRANCOSA, Melgarejo Koroneiki, Organic ArbosanaLADIES & GENTLEMEN THE SKY IS NOT FALLING! Wow I read this article and once again scratched my head. Why do they spread such fear, do they have any clue of what they’re writing about? Long story short, our Worldwide supply at EVOO Marketplace is just fine! As we’ve been preaching year after year for the past ten years it’s NOT about the country of origin, instead it’s all about lab testing which ensures FRESHNESS, PURITY, and the HIGHEST QUALITY all of which influence the HEALTH BENEFITS of every EVOO! This means that if one country has a bad crop year other countries from both Southern and Northern hemispheres should compensate.

These articles always paint two countries as the ONLY countries in the World that produce Olive Oil and that is simply NOT true. Yes, Spain is a major Olive Oil producer and exporter but against popular belief Italy exports very little of the good Olive Oil. Most of the so called Italian “EVOOs” found in stores are nothing more than olives grown or oils produced in another country which are imported into and bottled in Italy just to obtain the Italian stamp.

Olive Oil and Balsamic Vinegar BlogThe real story, short; we at EVOO Marketplace work with a Worldwide importer/grower who sources the PUREST, FRESHEST, HIGHEST QUALITY Extra-Virgin Olive Oils from estates in both Northern (U.S.A., Greece, Italy, Spain, North Africa) and Southern (South Africa, Chile, Peru, Uruguay, Argentina, Australia) Hemisphere countries. This means that we will always have a FRESH EVOO available! Equally as important, ALL of our EVOOs are rigorously LAB TESTED to ensure PURITY, FRESHNESS, and QUALITY all of which directly relate to the HEALTH BENEFITS of each specific EVOO. Comprehensive lab testing is critical because without it the consumer is blind in their purchase (more on that subject in blog sections below). Currently we have ten of the World’s finest Extra Virgin Olive Oils available with many more on their way!

In regards to the chef in the article, maybe he should purchase from us, as our prices have held steady for years. Slight increases are to be expected with every commodity but we promise not to play into the fear and jack our prices up! So take a deep breath and if there truly is an Olive Oil shortage this coming year lets hope it’s a shortage in the garbage Olive Oils infiltrating our market. Please read sections below on how to tell if an EVOO is good or bad.

BLOG POST 2-24-17


FRESH CHEESE CURDS COLORADOGrowing up in Wisconsin there was never a question as to what a cheese curd was.  Since we’ve started offering FRESH cheese curds at our metro stores the question comes up on nearly a daily basis along with the question-“What do you do with them?”  To put it simple; cheese curds are cheese, not an alien life form, and you eat them.  In more detail, cheese curds are the byproduct formed when the curd is separated from the whey during the cheese making process.  The result is a glorious gastronomic delight.

Cheese curds are also commonly referred to as “Squeaky Cheese”.  The squeak of the curd is the most important aspect when determining if the cheese curd is FRESH.  We at EVOO Marketplace are super lucky to work with a local company Cream City Market who provides us super FRESH Squeaky Cheese Curds each and every week from Wisconsin.  If they DON’T SQUEAK they’re NOT FRESH!Fresh Cheese Curds-Colorado

Some are White and some are Yellow, what’s the difference?  Same life-form except White Cheese Curds are devoid of the NATURAL ingredient Annatto.  Annatto is made from the pulp of the Achiote tree and is used to turn cheese yellow.  It’s completely harmless and flavorless.

So now that we understand this cosmic treat what the heck do you do with them?  Another simple answer; you eat them!  Let the cheese curd come up to room temperature for maximum squeakiness.  Pop them in your mouth for a snack.  toss over a salad, make Poutine (a Canadian gastronomic treat), deep fry them, nuke them, skewer them with sausage, make a grilled cheese curd sandwich, make a cheese curd quesadilla, cheese curd mac and cheese, pat into a cheese curd hamburger, or whatever your cheese curd heart desires.

Fresh Cheese Curds-ColoradoWhere to buy FRESH, SQUEAKY, Cheese Curds? Cream City Market at their various outdoor markets and event shows along with both EVOO Marketplace metro stores.  Besides offering phenomenal classic cheese curds we also have garlic & dill curds, jalapeno curds and mozzarella whips.   Please keep in mind supplies are limited weekly so that we can maintain the freshest cheese curds possible.

BLOG POST 2-23-17


We’ve had numerous customers mention this article that has been circulating around FaceBook and the Internet. Yes there is truth to this article but unfortunately because of loose industry standards there are far more than just 14 “fake” olive oils. Overall, I’m not a huge fan of the term “fake” as we are dealing mostly with three industry problems; CUTTING (DILUTING), FRESHNESS and/or both. In regards to Cutting/Diluting of an EVOO with another inferior oil then yes the term “Fake” is valid. When referring to FRESHNESS, the EVOO may have started off legitimate (Pure & Fresh) but over time, sitting on a store shelf, the EVOOs’ chemical properties naturally drift toward RANCIDITY. The EVOO may still be PURE but you can kiss the HEALTH BENEFITS goodbye! When the majority of commercially available “EVOO’s” DO NOT list the OLIVE HARVEST/CRUSH DATE the consumer has NO IDEA of its FRESHNESS.

Equally as important, the solution the article COLORADO'S ORIGINAL OLIVE OIL & AGED BALSAMIC SAMPLING ROOMprovides on how to tell if an EVOO is legit is completely MISLEADING and based on Oz mythology. Yes, it is true that monounsaturated fats will become semi-solid when cooled (refrigerated) but the PROBLEM is that ALL OILS (Fats) SOLIDIFY WHEN COOLED to varying degrees. For example, COCONUT OIL, a SATURATED fat, is SOLID at room temperature (YUCK). With that in mind, there is no way to tell the purity of an Olive Oil by a cooling test!

Worlds Best Olive Oil, Nocellara, Mission, Coratina, Picholine, Koroneiki, Arbosana, Arbequina, Picual, Favolosa, FrantoioDifferentiating between “FAKE” and “THE REAL DEAL” is exactly where our business finds its niche. ALL of our Extra Virgin Olive Oils are RIGOROUSLY LAB TESTED. We analyze six physical metrics of the olive crop shortly after harvest/crush. Taken together, these olive properties tell us PURITY, FRESHNESS, QUALITY, HEALTH BENEFITS, SMOKE POINT RANGE, and the HEALTH/QUALITY of olives at the time of harvest/crush. The stringency for our EVOOs to be considered retail worthy is set extremely high compared to the loose Olive Oil industry regulations. What this means is that YOU the consumer can have the utmost CONFIDENCE in our EVOOs being legit. As we’ve preached so many times, without the NUMBERS (Lab Results) the consumer has NO IDEA what they’re purchasing.

Furthermore, industry “certifications/labels” without LAB RESULTS are nothing more than a MARKETING distraction. The lab test numbers level the playing field and allow for comparisons to be made across the Extra Virgin Olive Oil industry. As always, we hope you shop with us but we are also realistic and understand it’s human nature to be tempted. Fancy bottles, high prices, special labels/symbols/certifications, or stores that look “similar” to our original Colorado concept mean absolutely NOTHING if the reseller cannot provide FULL lab test results for each and every “EVOO” they offer.

A note about California EVOO’s-YES we love them, and YES we love to support the United States economy. In fact, we currently have three amazing FULLY LAB TESTED California EVOOs in stock. Although California has made great strides to ensure purity of EVOOs produced in California the STRINGENCY and COMPREHENSIVENESS of lab testing still does NOT compare to the Ultra-Premium Standard, which we adhere to. The problem here is not necessarily purity but rather FRESHNESS and QUALITY. As an EVOO ages it’s intrinsic HEALTH BENEFITS decline. With that in mind, it’s safe to assume that if a certified pure EVOO sits on a big-box store shelf for an undetermined amount of time without knowing the exact harvest/crush date then the HEALTH BENEFITS of that specific EVOO are unknown and most likely LOST. Point being, without comprehensive lab testing and knowledge of the olives’ harvest/crush date health benefits cannot be implied. This is true for ANY EVOO coming from ANY COUNTRY and is the exact reason why country of origin is meaningless. At the end of the day, isn’t the reason for intake of EVOO all about the HEALTH BENEFITS ascribed by the Mediterranean Diet? I’ll save the ORGANIC discussion for another time but keep in mind the same argument above holds true for “Organic” certified. The Organic label doesn’t mean it’s of the highest quality or that it has an indefinite shelf-life. It just means it was grown under certified organic conditions.

OLIVE OIL CHEMISTRY PROFILE, THE TRUTH ABOUT OLIVE OIL AND BARREL AGED BALSAMIC VINEGARSLong story short; ONLY comprehensive, stringent lab testing along with the date of olive harvest/crush will provide the consumer with knowledge of PURITY, FRESHNESS, QUALITY, and HEALTH BENEFITS of a specific EVOO. For more information please visit our FAQ section on our website.

BLOG POST 2-1-16


Olive Oil and Balsamic Vinegar BlogWow, seems the CBS 60 Minute piece & the Denver Post article on adulterated/authentic olive oil has everyone buzzing. It’s all good and it’s nice to see national & local awareness being brought to this aspect of the food industry. As Colorado’s original olive oil & aged balsamic sampling room we have been preaching the subject of how do you know your EVOO is authentic for years. Educating the consumer on PURE & FRESH Extra-Virgin Olive Oil & AUTHENTIC Barrel Aged Balsamic Vinegar is an integral part of our business and is what makes us unique. In addition to our in-store expert knowledge our website contains a wealth of information on these topics. We also highlight this subject in our “Don’t Get Fooled ” section of our newsletter each month. Unfortunately, the flood of imposter products is all around us including grocery stores (YES, even the so-called “healthy/whole” ones), malls, farmers markets, and other boutique olive oil shops.


Unfortunately, what these recent media pieces leave out or fail to elaborate on are the two most important criteria when choosing a PURE & FRESH EVOO:

1. Knowing the Olive Harvest/Crush Date.

2. Having a complete EVOO CHEMISTRY PROFILE.


Without knowing the Harvest/Crush Date or having a complete EVOO ChemistryWorlds Best Olive Oil, Nocellara, Mission, Coratina, Picholine, Koroneiki, Arbosana, Arbequina, Picual, Favolosa, Frantoio Profile the consumer has NO CLUE as to the QUALITY, PURITY, or FRESHNESS of that EVOO!!! It doesn’t matter where the EVOO comes from Italy, Spain, Greece, California, Australia, South Africa, Chile, Argentina, or Grandmothers farm, without this information the consumer is left guessing. Point being, having a set of specs provides the consumer with a baseline to compare each EVOO against one another, a way to level the playing field. This is precisely what makes EVOO Marketplace special and unique as we don’t just say the EVOO is ” the best “, but rather we provide our customers the Chemistry Profile for each EVOO and allow them to sample so they can make an informed purchasing decision. Honestly in our shop one could close their eyes and choose any of our chemistry profiled, award winning EVOO’s as they are all of the highest quality!


A critical piece of information which helps establish FRESHNESS/AGE of a specific EVOO. PURE, FRESH, HIGH QUALITY EVOO has a shelf life of ~18 months depending on storage conditions and Chemistry Profile (certain chemical compositions allow for extended storage). "Use Before" or "Best Before" terminology is NOT a CRUSH/HARVEST date.


A complete Chemistry Profile is essential to knowing the FRESHNESS, PURITY & QUALITY of a specific EVOO. Having a partial list of the metrics below does not suffice!!


Relates to integrity of the olives at time of crush, Quality, & Smoke Point. Poor quality fruit (olive) will have high FFAs. High FFAs = Low Quality EVOO. Low FFAs = Increased Smoke Point.


OLIVE OIL CHEMISTRY PROFILE, THE TRUTH ABOUT OLIVE OIL AND BARREL AGED BALSAMIC VINEGARSRelates to HEALTHY Monounsaturated Fat levels (MUFAs), Purity & Quality. EVOO’s cut/diluted with another oil can be detected by analysis of Oleic Acid content. Olive Oils South of 55% LOOK OUT!!


Relates to healthy antioxidant levels, Quality, Freshness & Smoke Point. High Polyphenols = Increased Health benefit & Increased Smoke Point.


Relates to the integrity of the olive at time of crush, Freshness & Quality. High Peroxide content (exposure to air) = poor/aged fruit = low quality = low quality EVOO.


Relates directly to Age or Freshness of the EVOO. High DAGs = fresh unripe fruit = high quality EVOO.


Relates to the Age, Ripeness, and Freshness of the EVOO. Low PPPs = high quality unripe fruit = high quality EVOO.


Because of the infiltration of imposter/adulterated products into every aspect ofOlive Oil and Balsamic Vinegar Blog the marketplace the consumer needs to be educated!!! As we always hope you will shop with us and with confidence we do realize temptation exists. Our best advice- if you visit another olive oil shop, no matter where, and they can not provide the Harvest/Crush Date AND complete Chemistry Profile for a specific EVOO then we recommend you don’t waste your time or money!!


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A follow-up to our latest post differentiating true aged Italian balsamic vinegars from the corn-syrup laced impostor products being sold at local grocery stores and farmer’s markets.

True barrel aged Italian balsamic vinegars go through a battery of conditioned wood barrels during the aging process.  These barrels may consist of Oak, Cherry, Ash, Juniper, Mulberry, Chestnut, Acacia.  Moving the balsamic from barrel to barrel as it ages adds depth of flavor from the various types of wood.  Typically, the cooked grape must starts the traditional aging process in a 55 gallon barrel and evaporates approximately 10% year over year.  The evaporation is important as it allows the natural sugars from the grapes to condense and the balsamic to thicken naturally.  Armed with that information lets do the math…..

Exponential decay formula: y=a(b-1)X

y= volume final

a= volume initial (55 gallons)

b= percent decay (evaporation) (0.1)

x= number of years aged (12, 18, 25, 50 or 100 years)

12 year barrel aged balsamic: 55 gallons will evaporate to 15.51 gallons after 12 years

18 year barrel aged balsamic: 55 gallons will evaporate to 8.25 gallons after 18 years

25 year barrel aged balsamic: 55 gallons will evaporate to 3.94 gallons after 25 years

The elusive 50 year barrel aged balsamic:  55 gallons will evaporate to 0.28 gallons after 50 years

The ghost bottle-100 year barrel aged balsamic: 55 gallons will evaporate to 0.00146 gallons after 100 years

If anyone has a 50 or 100 year-aged balsamic vinegar we would love to see it!  Keep in mind if these elusive bottles do exist they would be more expensive than the finest diamonds and not $18 for 6oz.  True 25 year-barrel aged Italian balsamic vinegars will sell for $200+ (100ml).

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Mike’s Green Chili Corned Beef and Eggs

I’ll bet there are a few of you who enjoyed a slice of  corned beef yesterday.  Here is a quick and easy recipe to finish off any remaining corned beef.


1 cup diced cooked corned beef

1Tbs Baklouti Green Chili Fused Olive Oil

3 eggs


1. Heat 1 Tbs Green Chili fused olive oil over medium to medium-high heat in a medium sized saute pan.

2.  Add diced corned beef to simmering oil and saute 2-3 minutes

3.  Scramble 3 eggs in a bowl and add to simmering corned beef.

4.  Cook eggs thoroughly.

5.  Serve over a warm tortilla.

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It has come to our attention that there are a handful of local vendors marketing their “barrel aged Italian balsamic vinegars” as “authentic”.  As the farmers’ market season fast approaches it is important to be educated before you purchase.  At the end of the day the decision is yours but we hope the information below helps sort out the Bermuda Triangle surrounding true barrel aged Italian balsamic vinegars.  Here are the facts…

ABRIDGED VERSION:   Fancy bottles, high prices, marketing terms such as “barrel aged in Modena, Italy”, 25 Stars, 4 Leafs, PGI/IGP, mean absolutely nothing!  True barrel aged Italian balsamic vinegars must be barrel aged for at least 12 years according to Italian standard and must NOT contain additives such as corn syrup, guar gum, cornflour, molasses, or sodium.

AGING PROCESS:  True barrel aged Italian balsamic vinegars must be aged to the minimum of 12 years in wood casks (barrels).  If the “balsamic” is aged under 12 years then according to Italian standards it can NOT be labeled or sold as balsamic vinegar in Italy.  Italy produces the World’s supply of “balsamic vinegar” but it is estimated that as high as 90% of the production can not be sold as “balsamic vinegar” in Italy.  If the bottle label does not contain the age of the balsamic then in most cases you just have a red wine vinegar in your hands.  Italians are very proud of their balsamic productions so rest assured if it is aged properly that information will be provided on the bottle.

BARREL AGE VS BALSAMIC AGE:  The age of a balsamic is exactly that; how long the cooked grape must has been aged in wood casks.  Please do not confuse this with the slight of hand marketing terms referring to the age of the wood barrels.  Yes the label may say “Barrel Aged” but the real question is how long?  We have recently seen product descriptions stating the “balsamic” was aged in 25, 50, 100 year-old wood barrels.  This does NOT mean the balsamic is 25, 50, 100 years of age. Unless you are interested in consuming the wood, the age of the barrel is meaningless.  All true barrel aged Italian balsamic vinegars are aged in a battery of conditioned wood casks.  Viscosity of 12 year-aged balsamic should be very similar to water.  Viscosity of 18 year-aged balsamic should be similar to olive oil (lightly coat the sides of a cup), but not thick like Hersey’s chocolate syrup.  Take home message: One can age grape must in 1000 year-old wood barrels for 2 days but the end result is still a 2 day-old red wine vinegar and NOT a 1000 year-old balsamic vinegar.

ADDITIVES:  Be aware, be very aware that many of the exported “balsamics” from Italy typically have a higher sugar content (see example section at bottom of page).  The reason for this is that they are typically spiked with corn syrup, molasses, guar gum, or cornflour.  These two additives are a quick bypass to the aging process and give these young vinegars sweetness, color, and thickness.  Barrel aged Italian balsamic vinegars should be tart/sweet and thick through aging and not by the addition of additives.  Aging over 12+ years allows the natural sugars from the grapes to condense and the balsamic to thicken through evaporation.  Many of these so-called “balsamics” also contain added sodium and sulfites.  True barrel aged Italian balsamic vinegars should NOT contain sodium or added sulfites above and beyond the naturally occurring sulfites found in the grapes.   

ACIDITY: True barrel aged Italian balsamic vinegars are acidic by nature.  During the aging process the grape must is introduced to the Mother (acetobacter culture) which sends the cooked grape must down the acetic acid fermentation route rather than the alcoholic fermentation route (wine).  12 year-aged balsamic should inherently have an acidity of ~6.0%, while the acidity of an 18 year-aged balsamic should be ~4.0%. Please keep in mind that the impostor products have a bypass to obtaining these acidity levels by adjusting the acidity of red wine vinegar to 4-6% through the addition of the additives as mentioned in the section above.        

BALSAMIC STAR RATING:  We have seen a few stores using this nomenclature which was created by Colavita a few years back to describe the different ages of their “balsamic vinegars”.  The most important bit of information to know when reading this section is that true barrel aged Italian balsamic vinegars must be aged to the Italian standard of at least 12 years before they can legitimately be referred to as a balsamic vinegar. Colavita Star Rating: There are 3 Star levels, 4, 6, and 25.  Each Star level must contain a percentage of 10 year-old “Balsamic” with 4 Stars containing the least amount of 10 year-old balsamic and 25 Stars containing the highest percentage of 10 year-old “Balsamic”.  The problem here is that, as mentioned above, true barrel aged Italian balsamic vinegar must be aged at least 12 years so even at 25 Stars it still could not be labeled or sold as Balsamic Vinegar in Italy.  Many believe the Balsamic Star System is nothing more than a marketing tool used to confuse the customer into thinking they just purchased a 4, 6, or 25 year-old bottle of balsamic vinegar.

GRAPE LEAF RATING:  Another smoke and mirrors balsamic rating system created in 2001, the Grape Leaf Rating has nothing to do with the age of the balsamic but rather describes the recommended use for each balsamic (salads, meats, fish….).  Yikes, please do not use acidic vinegars on uncooked water based meats (fish, seafood) unless you want to create a cerviche.

RED TAG & WHITE TAG SYSTEM: Another system used to refer to the age of the “balsamic”.  Red tag implies the “balsamic” was aged up to 3 years and White tag aged over 3 years.  Bottom line neither have been aged to the Italian standard of at least 12 years.

Red Label balsamic vinegar

PGI/IGP: Protected Geographic Indicator refers to two regions in Italy, Modena and Reggio Emilia.  EVOO Marketplace’s barrel aged Italian balsamic vinegars are produced in Modena, Italy.

Barrel Aged Italian Balsamic Vinegar

ITALIAN CONSORTIUM BALSAMICS:  The creme of the crop but these gems come at a high cost ($150-$275/100ml).  Produced in the traditional Italian manner by aging cooked grape must in wood casks for at least 12 years.  After 12 years of barrel aging these balsamic vinegars are then presented to an Italian consortium to be certified.  Certification is not easy to come by!  Labeling system: Red label (not the red label as referred to above) = 12 years, Silver label = 18 years, Gold label (Extra Vecchio) = 25 years+.  EVOO Marketplace’s barrel aged Italian balsamic vinegars follow the same path but are not presented to the Italian Consortium and are therefore an affordable alternative.  If you desire to have one of these gems swing by either our Denver or Littleton stores as we usually have a few available.

Italian balsamic consortium

BALSAMIC GLAZES:  The vast majority of “balsamic glazes” are nothing more than red wine vinegar and corn syrup, gum guar, molasses, or cornflour.  True balsamic glazes are created by reducing barrel aged Italian balsamic vinegars over heat.  This is the ONLY way to maintain the flavor profile of an authentic aged Italian balsamic.  The balsamic reduction can then be used as a “glaze”.

Click here for EVOO Marketplace’s quick and easy balsamic reduction method  

FLAVOR-INFUSED BARREL AGED ITALIAN BALSAMIC VINEGARS:  Again another Black hole in the World of Balsamic Vinegar.  Honestly because this subject is such a maze I do not plan to spend much time on this subject.  The most important point to make when navigating this field is that our flavor-infused balsamic vinegars use our barrel aged Italian balsamic vinegars and all flavors are natural! Our flavor-infused barrel aged balsamic vinegars do NOT contain crystalized cane sugar or any artificial flavoring.

THE KICKER: Because of extremely loose importation labeling requirements, not all ingredients may be listed on the bottle.  For a complete list of all ingredients and nutritional values please feel free to visit our Barrel Aged Italian Balsamic Vinegars product pages.



EVOO MARKETPLACE: Aged Italian Balsamic Vinegars are barrel aged to the Italian standard of at least 12 years and some up to 18 years.    Serving size 1Tbs, Calories per serving = 10, Fat Calories = 0, Total Fat = 0g, Sodium = 0mg, Total Carbs = 0g, Sugars = 3g, Protein = 0g.  Acidity 4.0-6.0% (depending on age).  Weight Watchers Points = 0 for the 1st tablespoon.  Ingredients: cooked grape must, Mother (required to commence acetic acid fermentation), naturally occurring sulfites from grapes.  Cost $16.95-21.95 (depending on age) for 12.7oz.

EVOO MARKETPLACE-Raspberry Balsamic Vinegar: Serving size 1Tbs, Calories per serving = 10, Fat Calories = 0, Total Fat = 0g, Sodium = 0mg, Total Carbs = 3g, Sugars = 3g, Protein = 0g.  Acidity 4.0%.  Ingredients: 18 year barrel aged Italian balsamic vinegar, all-natural raspberry.  Cost $16.95 for 12.7oz.

EVOO MARKETPLACE-Dark Chocolate Balsamic Vinegar: Serving size 1Tbs, Calories per serving = 10, Fat Calories = 0, Total Fat = 0g, Sodium = 0mg, Total Carbs = 3g, Sugars = 3g, Protein = 0g.  Acidity 4.0%.  Ingredients: 18 year barrel aged Italian balsamic vinegar, all-natural dark chocolate.  Cost $16.95 for 12.7oz.

EXAMPLE #1: Traditional Balsamic Vinegar (GB): Serving size 1Tbs, Calories per serving = 45, Fat Calories = 0, Total Fat = 0g, Sodium = 5mg, Total Carbs = 11g, Sugars = 8g, Protein = 0g.  Acidity 4.5%.  Ingredients: Balsamic Vinegar.  Age: N/A.  Cost $18 for 6.0oz.

EXAMPLE #2: Raspberry Balsamic (GB):  Serving size 1Tbs, Calories per serving = 49, Fat Calories = 0, Total Fat = 0g, Sodium = 0mg, Total Carbs = 14g, Sugars = 9g, Protein = 0g.  Acidity 4.5%.  Ingredients: Raspberry juice concentrate, organic crystallized cane sugar.  Age: N/A.  Cost $18 for 6.0zoz.

EXAMPLE #3: Traditional Barrel Aged Balsamic Vinegar (PM): Serving size 1Tbs, Calories per serving = 45, Fat Calories = 0, Total Fat = 0g, Sodium = 5mg, Total Carbs = 11g, Sugars = 8g, Protein = 0g.  Acidity 5.0%.  Ingredients: Barrel Aged Balsamic Vinegar from Modena, Italy (5% acidity).  Age: N/A.  Cost $12 for 6.0oz.

EXAMPLE #4: Dark Chocolate Balsamic Vinegar (PM): Serving size 1Tbs, Calories per serving = 45, Fat Calories = 0, Total Fat = 0g, Sodium = 5mg, Total Carbs = 11g, Sugars = 8g, Protein = 0g.  Acidity 5.0%.  Ingredients: Barrel Aged Balsamic Vinegar from Modena, Italy (5% acidity), Natural Chocolate Flavor.  Age: N/A.  Cost $12 for 6.0oz.

EXAMPLE #5: 25 Star Dark Balsamic Vinegar (OG): See definition of Balsamic Star system above.  Serving size 1Tbs, Calories per serving = 45, Fat Calories = 0, Total Fat = 0g, Sodium = 5mg, Total Carbs = 11g, Sugars = 11g, Protein = 0g.  Acidity: N/A.  Ingredients: N/A.  Age: N/A.  Cost $22.50 for 12.7oz.

Shop with confidence at EVOO Marketplace-our barrel aged Italian balsamic vinegars are ALL aged to the Italian standard of at least 12 years or longer.  Our barrel aged Italian balsamic vinegars do NOT contain additives such as corn syrup, molasses, gum guar, cornflour or added sodium!  The sweetness and thickness come from the traditional barrel aging process of at least 12 years.  ALL flavor infused barrel aged Italian balsamic vinegars are infused with all-natural flavors.

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We still have a few spots open for our Valentines cooking demonstration by Chef and author of “A Well Seasoned Kitchen” Lee Clayton Roper. Samples of her preparations will be offered throughout the evening.  Offerings to include Slow Roasted Beef Tenderloin, Roasted Arugula and Tomato Salad, Lemon and Dijon Green Beans with Caramelized Shallots, and our famous EVOO Blood Orange Brownies.

A perfect way to celebrate an early Valentines Day!  All guests will receive 10% off purchases that evening and a special take-home goodie bag.  Registration is limited and this event is filling up fast…….

Hope to see you there!



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EVOO MARKETPLACE SALEColorado’s original olive oil & aged balsamic sampling room is turning 62.  Actually we are not that old.  This weekend we are celebrating 5 wonderful years at our Denver location and 2 exciting years at our Littleton location.

We figured the best way to say THANK YOU is to have a sale!




Improve your punch card status…Purchase any number of 12.7oz bottles and get a chance to PULL A CARD.

Each card will have different stamp values to be applied to your existing stamp card.  Some cards may have a full set of stamps = a free bottle under $20.  One lucky winner will walk away with the grand-prize of a $50 EVOO Marketplace Gift Card


Raffle applies only to in-store purchases of 12.7oz bottles.  Not to be combined with any other offers.


For our loyal customers who live far away we have not forgotten about you…  Use the following coupon codes during checkout

“ANNIVERSARY20” when purchasing 12.7oz bottles totaling over $100.00
“ANNIVERSARY15” when purchasing 4 packs
“ANNIVERSARY10” when purchasing 6 packs

Note: these coupon codes can be combined if above criteria are met.  Enter each coupon code individually during checkout to receive discount.

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Just a friendly reminder our Denver store will have shortened hours today from 11-1pm but our Littleton store will have normal business hours, 11-4pm.  We are also continuing with yesterdays special-10% off three or more 12.7oz bottles of olive oil and/or balsamics.  Stay safe and enjoy the game.


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A perfect companion to our Chipotle & Garlic Chicken wings or drizzled over shrimp….


1 jalapeno, seeds and veins removed and sliced

1 Tsp sugar

⅓ C. Mayo

salt & pepper to taste

1 Tbs Chipotle infused olive oil.  May also substitute for Garlic infused olive oil.

⅓ C. Cilantro (rough chopped)

2 Tbs fresh lime juice


Combine all ingredients in a food processor and pulse until completely combined.

Store any remaining aioli sauce in the refrigerator.

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Chipotle Garlic Chicken Wings

Chipotle Garlic Chicken Wings

This recipe is super simple and one we will be enjoying for tomorrow’s game.

20-30 wings
1/4 cup Chipotle or Garlic infused olive oil
3 tsp chili powder
Sea salt to taste
1/4 cup shredded parmesan cheese

Preheat oven to 475
Combine ingredients in zip lock bag. Add wings and shake to coat.
Bake 1 hour or until golden brown and crispy.


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Happy New Year from all of us at EVOO Marketplace!  We want to take a moment and thank all of our amazing customers for their incredible patronage this past year.  As a family owned and operated business we take tremendous pride in offering you the highest quality products with impeccable customer service.  We always remember that because of our loyal customers a family business can survive in today’s marketplace.

We look forward to working again with you in 2014!

The Major Family & EVOO Associates

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The final weekend before Christmas is upon us and if you are still looking for a unique gift consider either our 4 or 6 pack sampler sets.  Uniquely designed by our mixologists, these olive oil and balsamic pairings take the guess work out of choosing the perfect combination.  We also offer our handcrafted reclaimed wood boxes and bottle holders, a perfect accompaniment to our 12.7oz bottles.  Supplies at this time of year are limited so don’t miss out! Denver hours today: 11-7, Littleton 10-6

EVOO Marketplace 2 bottle boxEVOO Marketplace 6 Bottle Wood Rack

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The big push into the holiday season is upon us. Today take 15% off four or more 12.7oz bottles of olive oil and/or balsamic vinegars. Plus receive an EVOO Marketplace canvas tote bag for free!  Sale ends Sunday December 15th.

Now through Monday, December 16th, take 15% off product orders over $100. Use coupon code “HOLIDAY15” during checkout.  Please note the code is all one word.

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Holiday shipping deadlines are fast approaching.  Our standard FedEx Ground cutoff date is December 15th for packages arriving before Christmas.  Today only take advantage of 15% off $100 or more when you order through our web-store.  Enter code: “EVOO15” during checkout.  Please keep in mind FedEx does not guarantee a delivery date, so rule of thumb-order sooner rather than later.

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SOLD OUT (12-16-13)


Our 2oz/2pack stocking stuffer are back by popular demand.  Very limited quantities and these will go quick!!  Available in both our Denver & Littleton stores.  Don’t miss out!

Four options to choose from: $14 each

Organic Mushroom & Sage Olive Oil + Black Mission Fig Dark Balsamic

Organic Persian Lime Olive Oil + Peach White Balsamic

French Roasted Walnut Oil + Vermont Maple Dark Balsamic

Chipotle Olive Oil + Espresso Dark Balsamic

EVOO Marketplace 2oz/2pack stocking stuffer

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KOSI 101 Holiday Broadcast-Live From LaVaca Meat

KOSI 101 Holiday Broadcast-Live From LaVaca Meat

Imagine the most succulent Filet Mignon melting like butter in your mouth…..If you haven’t experienced LaVaca Meat Co. in Downtown Littleton then you are missing out!  Offering the finest prime beef around at incredible prices.  The Colorado Beef Council and LaVaca will be hosting a very special live KOSI 101 holiday broadcast this coming Wednesday, December 11th, from 3-7pm in front of LaVaca Meat (2489 W. Main St, Downtown Littleton)

EVOO Marketplace will be on site to provide you with some of our favorite ideas on how to incorporate our amazing olive oils and aged balsamics with LaVaca Beef.


We hope to see you there!

Many thanks to the Colorado Beef Council & LaVaca Meat Co.

LaVaca Meat CO.





Colorado Beef Council

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