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Fresh is always best. Know the crush date. "First Press, Cold Press", are for marketing purposes. There is only one press for Extra Virgin Olive Oil, and they are pressed during the cooler fall and winter, when olives are harvested. Chemistry including DAGS, PPP's, Polyphenols, as well as FFA's, Oleic Acid and Peroxide levels, prove the quality and authenticity of the oil.  An organoleptic score is helpful when choosing your oil.  Like wine, they all have their own unique characteristics. Come visit us at Liquid Gold, and our knowledgeable staff will help you choose the oil for you.

  We Recycle your Empty Bottles! Bring them back for 50 cents off your next purchase per bottle for our 375ml & 200ml size or 10 cents for our clear, round 120ml sample size!        

  What is the Perfect Ratio?   One of the most commonly asked questions we get is, "What is the correct ratio when making a salad dressing?" The guideline to making a classic vinaigrette is using 3 parts Oil to 1 part Vinegar. This ratio of oil to vinegar will give a well-balanced taste and also be a good consistency to evenly coat your greens. That being said, it is all about your taste buds and what your personal preference is. I suggest starting with a 2 to 1 oil to vinegar ratio, taste, then adjust to taste by adding...

Oleocanthal, a compound in Extra Virgin Olive OIl, could protect against Alzheimer's Disease. Go to the link, and read more http://www.huffingtonpost.com/2013/03/31/olive-oil-alzheimers-disease-extra-virgin-amyloid-beta_n_2935483.html