Frequently Asked Questions (FAQs)

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The piece is called a sifter and is intentionally placed in certain jars to keep the product beneath its brine marinade so as to properly preserve it.

No. Neither our jars of olives nor our plastic tubs need to be refrigerated. So long as the olives are submerged in their brine marinade and kept out of heat and direct sunlight, they will last up to 6 months at room temperature. Of course, you can refrigerate them if you prefer.

Yes. Unlike olives in only brine, all olives marinated with other ingredients should be refrigerated after opening. If refrigerated, they will last up to three months.

No. The only thing that will happen with time is that the oil will separate from the paste and rise to the top of the jar. This is a completely natural occurrence. Just stir the oil back into the paste before using. Of course, you can refrigerate the opened Tahini if you prefer.

This is perfectly normal. The liquid that has congealed and turned cloudy is olive oil. Once at room temperature, it will return to its normal state harmlessly.

No; No; and No.

Olive oil needs to be stored in a cool, dark place. If properly stored, it can last over 6 months after the bottle or tin has been opened. Eventually, however, it will go rancid.

Extra virgin olive oil is the highest grade of olive oil. Its unrefined oil made from the first pressing of olives. The resulting oil must have good color, taste and acidity of less than 1% in order to qualify as extra virgin.

Olive oil, formerly called Pure olive oil, is a blend of refined and virgin or extra virgin olive oil. A percentage of extra virgin olive oil is added to oil obtained from the second pressing of olives to make Olive oil.

Pomace oil is highly refined and blended oil. Solvents are used to extract the remaining oil after a second pressing of olives and that oil is then blended with extra virgin olive oil. The result is an oil that is somewhat pale and bland.