Our Infused Balsamic is better because we use REAL FOOD!

Real Food vs Natural flavor & Artificial flavor

We have all learned to stay away from artificial flavors, but have you ever wondered what a “NATURAL FLAVOR” is?

You can see it as an ingredient on almost 100% of all processed food.

In the environment working group’s food database, “natural flavor” is the fourth most common ingredient only outranked by salt, water, and sugar.

It sounds great, but why is ti needed if a product already has so many great natural ingredients? Natural flavors are essentially additions to provide taste that would not exist without them.

They are usually added to try to make food stand out more by zapping up the taste profile more than would naturally occur, or to replace a taste that’s lost through processing or storage.

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Olive Oil Natural Flavor
So, what is the real difference between natural and artificial flavoring?

Natural flavors come from natural sources; the original ingredient is found in nature and then purified, extracted, and modified in a laboratory.

Artificial flavors, on the other hand, are entirely human made in a laboratory.  So, the difference is focused on the origin of the molecules used whether synthetically processed in a lab or purified in a lab but from a natural source.

But what is interesting is the source of a natural flavor does not have to be the real item that the flavor is creating. One weird example is beaver anal glands have been used in vanilla and raspberry flavorings, sounds pretty icky but it’s just about the molecule. Often the difference between natural and artificial flavors comes down to minuscule distinctions.

It remains to be seen if natural flavors are any better for you than artificial flavors.

This is why we made a personal promise to ourselves to never use artificial or natural flavors of any kind.

We do not use flavors; we use the real thing, real fruit purees, must or juices, real coffee, real chocolate from cocoa beans, real vanilla from vanilla beans, real everything.

Hand Picked Private Reserve

Here’s why our olive oils are Robust, Fresh, Fruity, and rich in polyphenols.

Olive oil often is a blend of several varieties. Those that are chosen for the mix play an important role in the oil’s character.

Ripening and care in processing is also very crucial.

There are 139 olive fruit varieties grown in 23 different countries. Each olive cultivar has its own unique chemical and taste characteristics. We use first harvest of certain kind of young olives that are in pristine condition, freshly picked & cold pressed within 2 hours of harvest and optimally stored to ensure freshness and longevity.

Also, our oils are not refined nor filtered which is key for ensuring that the oil takes on a fresh, fruity, buttery, and robust flavor intact with its polyphenols.

Our flavored oils are made with extra virgin olive oil infused with fresh herb extract, organically grown using steam distillation method to insure potency.

Perfect Pairings Balsamic and Olive Oils

Olive Oil with Balsamic Vinegar

Tuscan herbs -with- Fig, Pomegranate, Pear
Basil -with- Pear, Strawberry
Basil, Garlic -with- Pomegranate,
Dill -with- Fig, Pear, Strawberry
Cilantro, Cilantro Garlic -with- Mango, Ginger, Green Chili Lime
Jalapeno -with- Mango, Ginger, Strawberry
Lemon -with- Ginger, Fig, Pear, Pomegranate
Cracked Pepper -with- Mango, Strawberry, Dark Chocolate
Parmesan Pesto -with- Traditional Dark Balsamic & Traditional White
Fajita Lime -with- Ginger, Mango
Italian Marinara -with- Fig, Pomegranate, Strawberry
Vindaloo Curry -with- Fig, Mango, Plum