FAQ: All About Oils and Vinegars

Oils & Vinegars

We get a lot of great questions around the shop, and today we’re answering some of the most common questions we get related to the oils and vinegars.

What kinds of oils and vinegars do you carry?

We carry olive oils, nut and seed oils, and a few other specialty oils. We also carry balsamic vinegars, wine vinegars, and fruit vinegars.

Single varietal, agrumato, infused, fused…what does it all mean?

When we're talkin' shop, you may hear us use one or more of these terms related to olive oils. Here’s what each means:

Single Varietal: Single varietal olive oil is oil from a single type of olive. Our unflavored oils are single varietal oils and their names come from the olive used to make the oil. Arbequina, Coratina, and Hojiblanca are all examples of our single varietal olive oils.

Infused: Most of our flavored olive oils are infused, meaning we start with an extra virgin olive oil base, then add extracts to create the flavor.

Fused or Agrumato: Our fused or agrumato olive oils are flavored by crushing a fruit or vegetable along with the olive (vs. using an extract).  

Are those vinaigrettes?

Vinaigrettes are typically a combination of olive oil and vinegar, and sometimes contain other ingredients. We sell the parts, but not prepared vinaigrettes. We recommend preparing a vinaigrette right before you’re ready to use it.

For a simple vinaigrette, combine equal parts of our olive oil and vinegar, then shake well to combine. If the vinegar is too prominent for your tastes, simply add additional oil to reduce the bitiness of the vinaigrette.  You can make a marinade for meat and veggies the same way.


Where do your oils and vinegars come from?

Our balsamic vinegars all originate in Modena, Italy. Fruit and wine vinegars come from all over the world – many of them originate in Italy and Spain.

Our olive oils come from all over the word – Chile, Peru, Italy, Spain, and Turkey are common. Most of our specialty nut oils are made with nuts from California. Our sesame oil originates in Taiwan, and our Avocado oil is made from Mexican avocados.

How long do your oils and vinegars last?

We generally recommend using your oils within a year of purchase. Exposure to light and heat can shorten the life of olive oil, so we recommend storing in a cool, dark place such as a cabinet away from your range.

Vinegars, on the other hand, have a nearly indefinite shelf life. As they age, they may develop sediment in the bottom of the bottle or become hazy in appearance, but they are still safe to consume.

How fresh are your olive oils?

Our olive oils are made from olives grown in both hemispheres, meaning we get oil from multiple harvests annually.

Chris at the Refrigerator

Should I store my oil in the fridge?

Olive oils - no. Just keep it in a cool, dark place to extend the life of the oil. Olive oils will begin to solidify at around 45-50°F, and it’s annoying to find that out when you go to use it. When it does solidify, it’s good as a nondairy butter substitute.

Specialty nut and sesame oils are fine to refrigerate and doing so will extend their lives by a bit.

Do you flavor your oils and vinegars in the shop?

Achieving consistently flavored olive oils and vinegars involves science and equipment and we only have about 400 square feet of workspace! We work with a handful of wonderful partners who flavor the oils and vinegars for us prior to them arriving.


  • The nutritional facts for the oils and vinegars are available on each product page as the second product photo. Thanks!

  • I would like to the nutritional facts on let’s say your black cherry balsamic vinegar or any of your flavored vinegars. I am trying to stay away from carbs

    Roger Tiemessen
  • There’s no added sugar beyond what is naturally occurring in the grape!

  • Wondering if there is any sugar added -especially in the flavoring of balsamic vinegars? My favorite is the coconut!

    Sonya Dettmann

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