This page explores the truth about olive oil and helps you make informed, confident decisions when choosing extra virgin olive oil and authentic barrel-aged balsamic vinegar.

At EVOO Marketplace, we believe transparency matters. Here, we explain how true extra virgin olive oil is made, what lab testing actually means, how authentic balsamic vinegar is aged, and how to identify misleading marketing claims.

Our goal is simple: to provide clear, science-based information so you can recognize quality, freshness, and authenticity — and taste the difference.

Extra virgin olive oil (EVOO) is the highest quality olive oil available. It is produced by harvesting fresh olives and crushing them shortly after harvest using mechanical methods only — without chemical refining.

During production, olives are gently mixed in a malaxer at controlled temperatures (typically below 85°F) to release the oil while preserving flavor, aroma, and beneficial compounds.

True extra virgin olive oil must meet strict quality standards, including:

• Free fatty acid (FFA) levels below 0.8%
• High levels of natural antioxidants (polyphenols)
• Fresh flavor with no sensory defects

High-quality EVOO is rich in oleic acid and diacylglycerols (DAGs), which support heart health and overall wellness. Natural antioxidants also help protect the oil from premature oxidation and rancidity.

You do not need to be a chemist to understand olive oil quality — but lab testing makes quality transparent.

An extra virgin olive oil chemistry profile is a snapshot of the oil at the time of crush. This information allows consumers to distinguish exceptional EVOO from oils that are aged, poorly made, or adulterated.

Lab testing provides insight into:

• Freshness (harvest and crush date)
• Purity (free fatty acids and peroxide values)
• Health-supporting compounds (polyphenols and oleic acid)
• Stability and approximate smoke point

At EVOO Marketplace, we publish lab results so customers can make informed, apples-to-apples comparisons and confidently choose oils that are fresh, pure, and nutritionally superior.

Not all flavored olive oils are made the same, and the difference matters for quality, freshness, and shelf life.

Flavor fused olive oils (also known as agrumato-style oils) are produced by crushing fresh olives together with whole citrus fruits, herbs, or chilies at the time of harvest. This process allows the flavor compounds to naturally integrate into the oil during extraction, resulting in a fresh, vibrant, and stable finished product.

Flavor infused olive oils are created after the olive oil has already been produced. Natural ingredients are added through a controlled infusion or blending process designed to preserve flavor without introducing moisture or particulate matter.

At EVOO Marketplace, all of our fused and infused olive oils use only natural, organic ingredients and lab-tested extra virgin olive oil bases. We avoid raw particulate infusions commonly found in grocery-store oils, which can lead to bacterial growth and rapid rancidity once opened.

The price difference between grocery-store olive oil and high-quality extra virgin olive oil typically comes down to freshness, transparency, and production standards.

Many mass-market olive oils are blended, stored for extended periods, or sold without harvest dates and complete lab testing. Without this information, it can be difficult for consumers to evaluate purity, freshness, and nutritional quality.

Independent testing conducted by the University of California, Davis examined a range of widely available olive oils labeled as “extra virgin” and found that many products did not consistently meet established extra virgin standards at the time of testing.

High-quality extra virgin olive oil costs more to produce because it requires:

• Fresh olives harvested and milled quickly
• Controlled production temperatures
• Rigorous chemical and sensory testing
• Smaller batches with full traceability

At EVOO Marketplace, we focus on lab-tested, fresh-harvest olive oils so customers can clearly understand what they are buying — and why quality matters.

Fresh, high-quality extra virgin olive oil is widely recognized for its nutritional value and role in a balanced diet.

Extra virgin olive oil is rich in monounsaturated fats, particularly oleic acid, which has been associated with supporting cardiovascular health when used in place of saturated fats. It also contains naturally occurring antioxidants, including polyphenols, that help protect the oil from oxidation and contribute to its overall stability.

The health benefits of extra virgin olive oil are most closely linked to freshness and purity. As olive oil ages or oxidizes, antioxidant levels decline and nutritional value diminishes.

Regular use of fresh, lab-tested extra virgin olive oil is a hallmark of the Mediterranean-style diet, which emphasizes whole foods, healthy fats, and minimally processed ingredients.

Yes — high-quality extra virgin olive oil is well suited for everyday cooking, including sautéing, roasting, and baking.

While smoke point is often discussed, it is not the sole indicator of an oil’s performance during cooking. Fresh extra virgin olive oil contains natural antioxidants and polyphenols that help protect the oil from oxidative breakdown when heated.

The smoke point of extra virgin olive oil typically ranges from approximately 375°F to 425°F, depending on freshness and free fatty acid content. Oils with lower free fatty acid levels generally have higher smoke points and greater thermal stability.

Refined or aged oils may have higher nominal smoke points, but they lack the antioxidant compounds that help maintain oil integrity during cooking. For this reason, fresh, lab-tested extra virgin olive oil performs reliably across a wide range of cooking applications.

Extra virgin olive oil is a fresh, natural product and should be treated more like juice than a pantry staple.

To preserve quality, extra virgin olive oil should be stored:

• In a cool, dark place
• Away from heat sources such as stoves or ovens
• In tightly sealed containers
• Protected from light and oxygen

Exposure to heat, light, and air accelerates oxidation and causes olive oil to lose flavor, aroma, and nutritional value. Refrigeration is not necessary for everyday storage but will not harm the oil if used temporarily.

For best quality, extra virgin olive oil should be consumed within 12–18 months of harvest and ideally within a few months of opening.

Authentic traditional balsamic vinegar, known as aceto balsamico tradizionale, is produced using a centuries-old process that begins with cooked grape must — not wine vinegar.

Grapes such as Trebbiano and Lambrusco are slowly cooked to concentrate natural sugars. The cooked must is then fermented and aged through a series of wooden barrels, where natural acetification and evaporation occur over time.

Italian law requires traditional balsamic vinegar to be aged for a minimum of 12 years in progressively smaller barrels made from different hardwoods, including oak, chestnut, cherry, mulberry, and juniper. No additives, thickeners, sweeteners, or coloring are used.

As the balsamic ages (12, 18, or 25+ years), it becomes dense, complex, and intensely flavorful. Finished traditional balsamic vinegar is evaluated and certified by official consortia in Modena or Reggio Emilia and bottled in standardized 100ml bottles.

The terms “barrel-aged” and “barrel aged” are often used interchangeably, but they do not always mean the same thing.

True barrel-aged balsamic vinegar is aged for extended periods in wooden barrels, allowing time, evaporation, and natural fermentation to develop depth, balance, and complexity. Flavor, sweetness, and viscosity are the result of aging — not additives.

By contrast, many products labeled simply as “barrel aged” may spend little time in barrels or rely on wine vinegar combined with caramel coloring, thickeners, sweeteners, or flavoring to imitate the characteristics of traditionally aged balsamic.

Understanding this distinction helps consumers identify balsamic vinegars that derive their flavor from time and craftsmanship rather than processing shortcuts.

White balsamic vinegar is made from grape must, similar to traditional balsamic, but is produced using a different process to preserve a lighter color and more delicate flavor.

Instead of being cooked down to a dark syrup, the grape must is gently heated under pressure to minimize caramelization. The vinegar is then aged for a shorter period, often in stainless steel or light-colored barrels, to prevent darkening.

The result is a bright, lightly sweet vinegar with balanced acidity that will not discolor foods. White balsamic vinegar is especially well suited for salads, vegetables, seafood, chicken, and dishes where appearance matters as much as flavor.

High-quality flavored balsamic vinegars begin with a finished, traditionally produced balsamic base. Flavor infusion occurs only after the balsamic vinegar has completed its aging process.

At EVOO Marketplace, flavor is added after aging to preserve the integrity, balance, and complexity of the balsamic vinegar. This ensures that flavor enhances the vinegar rather than masking defects or inconsistencies.

Flavored balsamic vinegars may be infused with natural fruit essences, herbs, spices, or botanicals. When done properly, the result is a versatile, well-balanced vinegar suitable for both cooking and finishing.

This method differs significantly from mass-produced products that rely on artificial flavoring, sweeteners, or thickeners added early in production.

Choosing a quality balsamic vinegar starts with understanding the ingredients, production method, and aging process.

When evaluating balsamic vinegar, consider the following:

• Ingredients should be limited to grape must and, in some cases, wine vinegar — without added thickeners, caramel coloring, or artificial sweeteners
• Aging should occur in wooden barrels, allowing time and evaporation to develop depth and balance
• Labels should clearly identify origin and production method
• Flavor should be naturally balanced, with integrated sweetness and acidity rather than sharpness

High-quality balsamic vinegars develop complexity through time and craftsmanship, not additives. Understanding these fundamentals helps consumers confidently select balsamic vinegars that deliver both flavor and authenticity.

Yes. All EVOO Marketplace extra virgin olive oils and balsamic vinegars are gluten-free and produced in gluten-free facilities.

Our products are also free from common allergens such as nuts, seeds, shellfish, and dairy. We do not use artificial thickeners, flavorings, or additives that could introduce cross-contamination concerns.

This makes our olive oils and balsamic vinegars suitable for individuals with gluten sensitivities, celiac disease, and many food allergies.