Online ordering is available via the Shop link on our website. You can also email us at info@emblemoil.com.

Extra Virgin, by definition, means the best quality and is the highest grade for olive oil. The oil has been extracted from the olives simply by mechanical means (pressing or centrifugation) – without the use of solvents or high heat like virtually all other vegetable oils. It has also passed chemical tests to detect adulteration and defects, and then taste tests to ensure no other off-flavors that are not detectible chemically. Sometimes, extra virgin olive oil is simply called EVOO. Unfortunately, oils that are not the highest quality and would not pass these tests are frequently mislabeled ‘Extra Virgin’. That’s why it is best to buy olive oil that is certified to really be Extra Virgin.

We have a variety of recipes coming along with the tasting notes for each oil posted in the shop. •Extra virgin olive oil is a great substitute for butter. Use on breads, potatoes, vegetables and when cooking. •Extra virgin olive oils work well in salad dressing. •Roast vegetables coated with extra virgin olive oils in the oven or place coated vegetables on the grill. •Dress your food with extra virgin olive oil immediately after cooking. You’ll get more flavor and more nutrients from your oil. •Cold pressed extra virgin olive oil sold in an opaque containers are the best to prevent exposure to light and preserve its phenol content.​ Visit our Recipes Sectionto get the latest recipes that go with emblem oil.

A good, young olive oil made from sound olives has a pleasant aroma, a thin texture, and fresh flavors of raw nuts and vegetables, fresh grass or dry hay, with an aftertaste of spiciness (aka pepperiness or pungency) and slight bitterness. These flavors can range from delicate to intense, depending on the olive variety and ripeness, as well as on the milling technique. As the months go by, an oil like this will mellow, becoming softer and milder – but still quite pleasant. In contrast, an olive oil that is too old will taste rancid, like stale nuts or old oil paints, and have a greasy texture. A defective oil made from bad olives will have unpleasant aromas, and disagreeable flavors that linger. Refined olive oil, which has been stripped of defective components, will have virtually no aroma or flavor.

Emblem, for now is only offering 16.9oz and we encourage our consumers to use the Infused Olive Oil within 3 months of opening. The Extra Virgin Olive Oil can be stored from 12-18 months once the Extra Virgin Olive Oil is opened. Be aware that the life of olive oil is cut short by light and accelerated by heat. Light causes photo-oxidation of the oil leading to rancidity.

Once you get the oil home, keep it in a dark, cool place.

The healthiest and most flavorful way to use a good olive oil is raw, as a condiment to finish almost any sort of dish, from salads, to soups, steamed vegetables, breads and grains, as well as fish, poultry, or red meats. Delicate extra virgins can partially or completely replace butter, even in baking. In addition, a real extra virgin olive oil will only smoke at about 405 °F, which is 40 °F higher than the recommended frying temperature of 365 °F.

Besides the generally recognized effect of olive oil to reduce “bad” LDL cholesterol, olive oil is the only vegetable oil that contains polyphenols. Polyphenols are a class of antioxidants found in olive oil, red wine, green tea, chocolate, and more. Olive oil has more than 30 different polyphenols that are especially bioavailable because they are dissolved in oil, not water. These are strong antioxidants and radical scavengers, and reduce cardiovascular risk factors. They also have anti-inflammatory and antimicrobial properties that benefit a host of other conditions and chronic diseases, including skin and digestive problems, low-grade inflammation and age-related diseases, obesity and weight loss, metabolic syndrome and diabetes, and certain cancers and neurodegenerative diseases.