Questions, Myths & Misconceptions

1. Do you offer in-store pickup?

Yes! Whenever you make a purchase, you have the option to select in-store pick up during checkout. This option is free and your order will typically be ready in 1-2 business days. Please note: this option applies to our Stockbridge, GA location. 

2. What are your hours of operation?

You can make a purchase anytime 24/7 on our online shop at www.vineandolives.com. If you want to stop by in person, you can visit us Monday - Saturday during our business hours. Please view our Contact Page to see our current hours of operation.

3. What is your Refund Policy?

Click here to read our refund policy.

Click here to learn about our shipping policy.

4. What's all the fuss about Extra Virgin Olive Oil?

Extra Virgin Olive Oil is an important source of antioxidants. The US Food and Drug Administration’s (FDA) Recommended Daily Allowance (RDA) of antioxidants is 120 mg/day. This means that extra virgin olive oil could be 12% of the daily source of antioxidants in your diet if you just use two tablespoons of EVOO in your salads. It could be almost 30% if you drizzled it over fish/meat/roasted vegetables or used it for bread dipping.

It’s important to consume antioxidants because they are associated with many health benefits.

5. What are the health benefits of consuming Extra Virgin Olive Oil?

  • ATHEROSCLEROSIS - Antioxidants have been shown to prevent LDL modification caused by oxidation. 
  • ANTIMICROBIAL ACTIVITY - Olive polyphenols have been demonstrated to inhibit or delay the rate of growth bacteria such as Salmonella, Cholera, Staphylococcus, Pseudomonas, and Influenza in vitro. These data suggest a potential role of olive polyphenol antioxidants in promoting intestinal and respiratory human and animal wellness, and as an antimicrobial food additive in pest management programs.
  • HEART DISEASE - Researchers are fairly certain that oxidative modification of LDL-cholesterol (sometimes called “bad” cholesterol) promotes blockages in coronary arteries that may lead to atherosclerosis and possible heart attacks. Research suggests that olive oil helps reduce inflammation throughout the human body.
  • CANCER - Recent studies have shown that the abundant phenolic antioxidant properties of olive oil have a potent effect on reactive oxygen species associated with colon and breast pathologies. Some polyphenol antioxidants, such as resveratrol, inhibit occurrence and/or growth of mammalian tumors.
  • SKIN DAMAGE - The skin damage produced by overexposure to sunrays and environmental stress is related to the destructive activity of free oxygen related radicals produced by skin cells. Polyphenolic components of olive oil have been compared to traditional antioxidants used by the cosmetic and pharmaceutical industry to prevent skin damage. A variety of other beneficial health effects have been attributed to consumption of foods rich in polyphenolic antioxidants. Among these effects discussed are anti-aging consequences such as slowing the process of skin wrinkling.

6. What’s the difference between Extra-Virgin and Regular Olive Oil?

Extra-virgin olive oil is made from pure, cold-pressed olives, whereas regular olive oil is a blend, including both cold-pressed and processed oils.

EVOO is made by grinding olives into a paste, then pressing them to extract the oil. There’s no heat involved, hence the “cold-pressed” label you often encounter. The resulting oil has a forest-green color; a grassy, peppery flavor; and a fruity aroma. This method, while effective, takes a substantial amount time. Certifying the product pure EVOO is also a rigorous, time-consuming process. These factors contribute to the oil’s higher price.

Any cold-pressed oil that doesn’t meet extra-virgin standards is refined to get rid of undesirable impurities, giving the oil a more neutral flavor and lighter color. It’s then blended with a bit of premium EVOO to produce what’s labeled as just “olive oil.”

7. What is the difference between White and Dark Balsamic Vinegars?

 Balsamic vinegar is a dark, concentrated, intensely flavored vinegar originating in Modena, Italy. It is made wholly or partially from grape must (freshly crushed grape juice with all the skins, seeds and stems).

The Dark Balsamic gets its dark color from the sugars caramelizing during the cooking process while it is being reduced and concentrated.

The White Balsamic - White wine vinegar is used instead of red wine vinegar and it is not put in wood barrels. The taste is a little lighter and less bitter without the caramelization. Even though the sugar content is the same as the dark, it can actually taste sweeter because the bitter does not offset the sweetness.

The flavors of the two are very similar, although the dark balsamic tends to be a little more syrupy. The white has more of a clean aftertaste. Reasons one would use white balsamic, rather than regular, is mostly aesthetic and based on personal preference. 

 8. You should never cook with olive oil.

False: A well-made extra virgin olive oil will have a high smoke point and is ideal for all purpose cooking. Although, much of what is sold in the grocery store will have a lower smoke point.

9. You shouldn't pay much attention to the container your olive oil is in.

False. Olive oil should always be purchased in stainless steel or tinted glass bottles. Light, heat and oxygen destroy olive oil.

10. The greener the olive oil, the better the quality.

False. Color has very little to do with quality. Green oils are pretty to look at and sometimes may suggest that the oil was made from greener olives but that’s about it.

11. Olive oil, like wine, often gets better with age.

False. Olive oil is always healthier and more flavorful when it is consumed fresh.

12. When an olive oil is bitter and burns the back of your throat, that usually means the oil has gone bad.

False. Generally the more bitterness and pepper in an olive oil, the greater the health benefits. Pungency is also a sign of freshness and coincides with the amount of phenols in the olive oil. This “healthy burn” diminishes as the oil oxidizes.

13. Where an olive oil is from is the most important consideration when picking an olive oil.

False. You can make wonderful and terrible olive oil almost anywhere. Country of origin matters, but it is not the most important piece of information to look for.

14. Balsamic vinegar can be made anywhere in the world.

False. By definition, balsamic vinegar must be made from a certain type of grape and must be produced in a certain region in Italy. If it is made anywhere else, it cannot be called a balsamic.

15. It is important to check the “Best By Date” before purchasing an olive oil.

False: The Best By Date tells the consumer nothing about the actual age of the olive oil. Most reputable producers will provide the HARVEST DATE on their website or their bottles.

16. Many Americans prefer the flavor of rancid/oxidized olive oil to fresh olive oil. “Pure”, “Light” and “Extra Light” Olives Oils are comprised of mostly chemically refined olive oils.

True. Most Americans have never tasted freshly pressed olive oil and are unfamiliar with the stronger flavor profile. This is why many people gravitate towards the flavor profile of rancid or oxidized oil. However, as is the case with many other products, once you taste the real thing and discover the health benefits, it's difficult to go back!

17. Olive oil is best stored in the refrigerator.

False. We recommend storing olive oil in a cool dark place. When you refrigerate olive oil, you risk producing condensation on the inside of the bottle, accelerating the rancidity process. Also, repeatedly changing the temperature of the oil may harm the oil itself.