FAQs

Q?How should I store my vinegars?
A.

Vinegars should be stored in cool, dark places to avoid the light and heat that could cause them to turn faster. The flavor of the lighter vinegars is not affected when they begin to darken due to oxidation, although they can be refrigerated to slow down the darkening process.

Q?What is balsamic vinegar?
A.

The original traditional product (Aceto Balsamico Tradizionale), made from a reduction of cooked, white Trebbiano grape juice and not a vinegar in the usual sense, has been made in Modena and Reggio Emilia since the Middle Ages: the production of the balsamic vinegar is mentioned in a document dated 1046. During the Renaissance, it was appreciated in the House of Este. Today, the traditional balsamic vinegar is highly valued by chefs and gourmet food lovers.

Q?How do I taste your products?
A.

It’s simple. Here at Bazaar, we not only want you to try your product before you buy it, we encourage it. We will provide you with tasting cups and bread to try out our products, and we often host parties that showcase some of our favorite foods. Stop in our store to sample any or all of our oils and vinegars to explore a new way to make your meals an experience.

Q?What are the key words for EVOO?
A.

It’s important to understand the key words of the extra virgin olive oil world so that you know what you are getting. These words will help you to better understand the health benefits from the various oils.

Polyphenols: Polyphenols are antioxidants that indicate taste intensity in olive oils, with the best range of numbers falling between 80-220.

FFA (Free Fatty Acids): FFA indicates the quality of the olive when it is crushed, and higher numbers are attributed to damaged, overripe fruits. Look for lower numbers for FFA.

Oleic Acid: Oleic acid indicates resistance to oxidation, which means that it will keep its flavor longer. With oleic acid, the higher the number, the better.

Q?What are some of the health benefits of olive oil?
A.

Olive oil offers a heathier alternative to cooking with oil and butter. With no salt or cholesterol, olive oil adds flavor to your meal without adding potentially harmful substances. In addition, olive oil contains antioxidants, which are associated with a decrease in the risk of heart disease and can reduce the risk of colon and breast cancer.  It can also help lower blood pressure, lower bad cholesterol, ease symptoms of ulcers and help with weight loss efforts.

Q?How should I store my oils?
A.

Your olive oils will stay fresher longer when they are stored in a cool, dark place on your shelves rather than in the refrigerator. Olive oil tends to spoil when it is exposed to heat and light, which is why our olive oil is sold in dark green glass that blocks UV rays and light. Even with these extra precautions, olive oil generally loses its fresh taste after about a year. Additionally, much of the health benefits begin to decline after the span of a year.

Q?What are your specialty oils?
A.

Our specialty oils are made from various seeds and nuts that offer additional health benefits and flavors to your meals. We currently offer sesame oil, and both black and white truffle oil.

Q?What are infused oils?
A.

Infused oils have had a flavor added to them after its crushing and pressing. These natural flavors complement the olive’s flavor and lend themselves to different types of dishes. For example, our blood orange infused oil integrates marvelously into your favorite brownie mix!

Q?What is extra virgin olive oil?
A.

Extra virgin olive oil is a higher quality olive oil because it has less than .8% free oleic acid. EVOO is not exposed to high temperatures or chemicals during its pressing, which promotes  higher levels of antioxidants and vitamin E.  It is the oil from the very first press of the olives.