HOW TO USE

A: The short answer? “Cold pressed” signifies the olive oil was cultivated by pressing crushed olives with a mechanical press at a cold temperature, which creates the oil without any thermal alteration whatsoever.

A: The first pressing of olives by hydraulic pressure is what yields Extra Virgin Olive Oil; a pure “juice of olives” that meets the highest standards for quality, antioxidants, content and flavor.

A: Extra Virgin Olive Oil easily has the most robust flavor of any olive oil variety because it’s a pure, natural product. The peppery or bitter flavor is an acquired taste for some Americans, but olive oil connoisseurs prefer it since it signifies a truly desirable olive oil — one that’s been newly pressed and thus offers the strongest flavor and extremely low acidity.

A: Store olive oil away from heat and light in an airtight container — preferably inside your kitchen pantry. Pompeian suggests storing your olive oil for no more than 2 years. So that you can easily gauge freshness, we provide a “Best By” date on every bottle you purchase.

A: No, it’s not. In fact, “Extra Light” means that the olive oil possesses a light flavor. Olive oil and all other edible oils contain about 120 calories per tablespoon.

A: The color of olive oil largely depends on the type of olives that were used to produce it — and whether a single variety of olive was used or different types were blended together. The color can also be greatly influenced by the soil, climate, and seasonal weather conditions in which the olives were grown. The “extra virgin” grade is determined by an olive oil’s acidity, not its color.

A: Two factors influence the cost of olive oil. 1.) Olive oil production is rather labor-intensive. The fruit must be carefully picked and collected for pressing, because bruising will inevitably influence the acidity of the olive oil and affect its flavor and grade. 2.) The amount of olives it takes to create a bottle of olive oil is ridiculously high: It takes approximately 2,000 olives to produce just one quart of olive oil!

A: Not necessarily. A high price point certainly doesn’t ensure quality, since the quality of your olive oil depends on a number of factors — the type of olives that were used, how the olives were handled both before and during pressing, how the oil was stored, and the quality standards of the producer. In fact, the best way to choose your olive oil is to follow your own individual taste preference.

A: Olive oil can indeed replace nearly any oil or fat, even in your baking and dessert prep. Use Pompeian Extra Virgin Olive Oil in full-flavored recipes, when a hint of fresh olives will enhance the taste. Use our Classic Pure Olive Oil for more mild-flavored recipes. And when you want the benefits of olive oil without the flavor of olives — such as when you’re making desserts — we heartily recommend using our Extra Light Tasting Olive Oil.

A: No, it’s not. In fact, it varies rather significantly depending on the type of olive oil. For example, Pompeian Grapeseed Oil has one of the highest smoke points — at around 420–510° F. That makes it a great choice for frying or deep frying.

Meanwhile, Pompeian Extra Light Tasting Olive Oil has a high smoke point of 390–410° F, so it’s ideal for high-heat sautéing and stir-frying. On the other hand, Pompeian Classic Pure Olive Oil has a 370–390° F smoke point, which means it can be used for lower heat sautéing. Finally, Pompeian EVOO is best suited to basting and sauces, since it has a smoke point of 310–340° F.

Any and all of the above can be used for baking based on your personal taste preference.

A: You know it. In fact, every Pompeian olive oil is 100% cholesterol-free, unlike animal fats.

A: That’s an easy one. Olive oil contains a lot less saturated fat than butter (only 2g, compared to 7g!) and, again, no cholesterol. (Butter contains 33 mg of cholesterol per serving, eh?) You can even use olive oil to grease pans for a healthier alternative. Honestly, it’s kind-of a no-brainer.

A: Absolutely. For desserts, we highly recommend using Pompeian Extra Light Tasting Olive Oil as an alternative to plain margarine, butter or plain vegetable oil. It’s healthier, light in taste, and brilliantly effective.

A: Are you sitting down? They’re the same! But many people find that the more flavorful taste of olive oil means they wind up using less of the stuff, which ultimately reduces calories.

A: Nope. Our products can’t be cross-contaminated by peanut allergens during production.

A: Yes indeed.

A: Pompeian products can be found at many large supermarkets, small grocery stores, drug chains, discount retailers and military commissaries. Sizes and varieties may vary based on location.

If you can’t find our products, let us know! Email your town/city, state and zip code to marketing@pompeian.com, and we’ll be happy to assist you.