Bringing oil and vinegar together!
Q:How do I know if the product is still good? What is the product’s shelf life?
A: Napa Valley Naturals products have a “Best By” date and lot number stamped onto the glass bottle. The date is read month/day/year. The lot number follows the date code. We recommend using Napa Valley Naturals oils within two years of their bottling. Olive oil and grapeseed oil will both maintain their freshness longer if stored in a cool, dark place. Storage in the refrigerator is not recommend. Olive oil will become cloudy and solid and may combine with condensation from the refrigerator. This condensation could negatively affect the taste of the olive oil. Our vinegars have any unlimited shelf life.
Q: Why is my olive oil cloudy and thick?
A: Cool temperatures cause the waxy esters in extra virgin olive oil to solidify. This often happens in the winter, in cool stores or after refrigeration. To return the olive oil to its clear state, warm a pan of water and set the bottle in the pan or leave the olive oil at room temperature.
Q: Why does my olive oil have dark sediment at the bottom of the bottle?
A: Dark brown residue is likely pieces of the fruit of the olive in the oil. Napa Valley Naturals extra virgin olive oils are unfiltered so tiny pieces of the fruit of the olive often end up at the bottom of bottles since they are heavier than the oil. If the oil doesn’t smell rancid or taste bad, then it’s likely not a problem. Sediment is natural and normal in 100% unfiltered olive oils like Napa Valley Naturals. It tends to look like very dark oil at the bottom of bottles. Shake up the bottle and see if it dissipates.
Q: Do your products share processing equipment with other products?
A: Napa Valley Naturals oils are bottled in a facility that also handles soy and nut products.
Q: Are your olive oils extra virgin? Unrefined? Cold pressed?
A: Napa Valley Naturals olive oils are all extra virgin, cold pressed and unrefined. While the United States does not have a legal standard for extra virgin olive oil, Napa Valley Naturals meets and exceeds the International Olive Oil Council (IOOC) standard for extra virgin olive oil.
Q: At what temperature are Napa Valley Naturals Extra Virgin Olive Oils pressed?
A: Napa Valley Natural Extra Virgin Olive Oils are pressed at temperatures below 98.5 degrees. Our olive oils are pressed at such low temperatures to preserve their flavor and nutritional value.
Q: What is the acidity of Napa Valley Naturals Extra Virgin Olive Oils?
A: Napa Valley Natural Extra Virgin Olive Oils have an acidity of .05% or less at the time of bottling. Acidity and quality can be affected by many factors once the olive oil leaves our bottling facility. Temperature and direct bright light during transportation and storage on store shelves can negatively impact the quality of olive oil.
Q: How should I store the product?
A: Olive oil maintains freshness longer if stored in a cool, dark place. Storage in the refrigerator is not recommend. Olive oil will become cloudy and solid and may combine with condensation from the refrigerator. This condensation could negatively affect the taste of the olive oil. Vinegar can be stored in the refrigerator or in the pantry or cupboard.
Q: What is the glob in my vinegar?
A: Napa Valley Naturals vinegars are unfiltered, so you may find pieces of the “mother” of the vinegar in the bottle. They appear to be globs, strands or sediment in the bottle. They are the harmless bacteria, acetobactor, which turns wine into vinegar. Napa Valley Naturals vinegars are unfiltered and not pasteurized and the mother is a naturally occurring part of the vinegar making process.
Q: Are there sulfites in Napa Valley Naturals Organic vinegars?
A: There are naturally occurring sulfites in our organic vinegars. We do not add sulfites.
Source: Napa Valley Naturals
Napa Valley Naturals
- “Napa Valley Olive Oils are the best I have ever had!”
- “Your organic olive oil is by far the best. I buy it all the time.”
- “I love your organic olive oil and the bottle is so elegant – it’s the best!”
- “I just wanted to call and let you know that you have the best olive oil that I have ever tasted, please keep making it!”
- “I love the Rich & Robust Olive Oil, my husband and I go through at least six 750 ml bottles each month!”
- “I love your olive oil.”
- “This is the best tasting olive oil. It has a wonderful flavor.” “We buy it by the case!”
- “My balsamic vinegar. I’m addicted to Napa Valley Naturals Grand Reserve. I order it by the case since my local source quit stocking it. I even keep a bottle of it on my desk at work. It’s terrific on everything, including vanilla ice cream.”
Source: Napa Valley Naturals
A passion for organic...Why Buy Organic Products?
“When you buy Organic Foods, you help keep the Earth’s air and water free from pesticides and chemical fertilizers. You help preserve a piece of the Earth’s past for future generations. You help support small entrepreneurial farmers who are committed to building the living soils of their farmland and the living souls of their employees. You help lay the groundwork for agricultural diversity that has always been the backbone of cultural individuality. You help make the commitment to renewal that sustains the Earth’s ability to nurture life. And you help others embrace the gratifying taste that can come not only from eating good foods, but also from doing good things. When you buy Organic Foods, you make a conscious choice to eat well and to treat the Earth well. Thank you for making that choice.”
- Kendall Cook, Proprietor, Napa Valley Naturals
What Does “Certified Organic” Mean?
“Certified Organic” labels tell you the foods you purchase have been verified as organically grown by an independent third party. To be certified, growers undergo farm inspections, including soil nutrient analysis. They must document all crop and soil inputs and develop soil fertility and pest control plans to deal with unexpected problems without resorting to prohibited materials. Growers must keep complete yield, harvest, and sales records, undergo at least two inspections prior to certification, and pass annual inspections to verify that they meet Certified Organic requirements.
What is the difference between “organic” and “certified organic”?
Produce sold as organic should carry labeling indicating that it was grown in accordance with the local State Food Act. This labeling simply means that the grower is registered with the state as an organic producer. Registered producers are not necessarily certified, and may not ever have been inspected to verify their organic claims.
Why is certification important?
When you buy produce with the seal of a recognized organic certification organization, you know its growers meet stringent standards of production and record keeping. Although growers may claim their produce is organic without certification, the extra step offers you assurance that the grower has been required to document and demonstrate the organic claim. Governing organizations can also provide back-up documentation on their members’ growing practices.
Consumers are seeking Certified Organic foods as an alternative food choice. Why?
- Organic foods are nutritious and taste great!
- Organically grown foods are produced without the use of synthetic fertilizers, pesticides, herbicides, hormones, or antibodies.
- Certified Organic foods are not irradiated and do not contain genetically modified organisms.
- Organic certification is the consumer’s guarantee that foods are grown and handled according to strict standards that are verified by independent organizations.
- Organic farmers work with nature to replenish the soil for a sustainable future.
What is Organic Agriculture?
Organic agriculture is about more than growing food and fiber without synthetic fertilizers and chemical biocides. Organic farmers use growing practices that include:
- Nourishing the soil by adding organic matter and other natural fertilizers to reduce depletion.
- Rotating crops to naturally reduce insect and disease damage and grow the best crop for the existing fertility.
- Using natural biocides, pheromone lures, handpicking, and other techniques to reduce damage from disease and insects.
- Using open pollinated seed whenever feasible.
- Avoiding genetically modified plants and animals.
- Using intensive rotational grazing and cruelty-free livestock management methods.