Butter/Margarine to Olive-Oil Conversion
|1 tsp||3/4 tsp|
|1 tbsp||2 1/4 tsp|
|1/4 cup||3 tbsp|
|1/3 cup||1/4 cup|
|1/2 cup||1/4 cup + 2 tbsp|
|2/3 cup||1/2 cup|
|3/4 cup||1/2 cup + 1 tsbp|
|1 cup||3/4 cup|
You don’t have to substitute out delicious butter flavour when you switch to olive-oil! Try our Butter Infused EVOO instead.
What about shelf life?
Olive oil has a fairly short shelf life from the perspective of obtaining the maximum taste and health benefits – approximately 12 to 14 months from the oil’s crush date. To stay easily within that range, we suggest that you purchase your olive-oil in a quantity you can consume within six months. This ensures that you will be using the oils when the polyphenols are at their healthful peak.
Balsamic vinegar has a much longer shelf life, so you don’t need to be as concerned about using it up as quickly. Our dark balsamic vinegars are aged between 12 and 18 years, and the white balsamic vinegars are aged approximately 6 to 8. So, these should be good in your cupboard for at least two years.
How to store your olive-oil
The best place for your bottles of olive-oil is a cool, dark place such as a pantry or cabinet. Avoid places that are close to a heat source such as the stove or oven, and keep it away from sunlight. Our bottles are made of dark glass in order to protect them from light.
You may have heard that you should store your oil-oil in the fridge. You can do this, but it doesn’t help to prolong it’s shelf life. If you decide to do this, the oil will become cloudy, and will regain it’s clear properties when it returns to room temperature.
The difference between Mild, Medium, and Robust Olive-Oil
Mild, Medium, and Robust classifications refer to both taste intensity and polyphenol count of the olive-oil, usually attributed to Varietal EVOO. The more robust the oil, the higher its polyphenol count and the more peppery it tastes! Our tasting bar setting allows you to taste before buying, so you will be sure to get something you enjoy. Mild, Medium or Robust oils can be used interchangeably, however some people find that the milder olive-oils are better suited to salads, whereas the more robust are better suited to bread dipping and cooking.
Also, the higher the polyphenol count, the higher the smoke point, so if you’re planning to use your olive-oil primarily for cooking, we suggest a more robust olive-oil.