It may sound unpalatable hearing about “chemicals” in your food, and usually we don’t want such things going down the hatch. However, regarding olive oil such chemicals are in reference to their physical make up. The process of picking an olive and turning it into oil is intricate and can affect this chemical makeup. Knowing [...]

With the recent light shed on scandalous activity within the olive oil industry, we wanted to take a moment to share with you our source for the delicious liquid gold you find on our shelves. D’Avolio proudly has one source, Veronica Foods Company. Veronica and Mike Bradley run their family owned business with a sincere [...]

People go vegan* for varied reasons. For some it’s about their love of animals, for others it’s due to food allergies or sensitivities. I know several vegans, and while they may stand strong in their principles and avoid animal products at all costs, they’ve confessed to missing the flavor of certain foods.  Say for instance, [...]

Despite common belief, you CAN cook and bake with olive oil. You may have heard that it’s better to cook with other oils because of their higher smoke point. So what is smoke point anyways? Smoke point refers to the temperature at which oil begins to break down and, well, smoke. This causes food to [...]

  For olive oil connoisseurs, the term “polyphenol” means everything. But to the average Joe or Jane, stating that their olive oil has a polyphenol count of 250 might leave them scratching their heads in wonder. So what ARE polyphenols and why are they significant in olive oil? According to the dictionary in www.cancer.gov, Polyphenol: [...]