FAQs

1. Q. Is Oliflix olive oil "extra virgin" or "first press" oil?

A. Both. The term "extra virgin" is defined in Europe, but not in the US. "Extra virgin" in Europe means the first pressing without anything added in or heated. Oliflix produces oil from olives that have been only pressed once.

2. Q. Are Oliflix products organic, raw (truly cold-pressed) and non-GMO?

A. Oliflix is certified organic according to European standards. Oliflix is pressed at 90 degrees F or less. Oliflix is grown from heirloom olives on the hillsides of Spain.

3. Q. What water source is used to grow the trees that produce the olives for Oliflix?

A. Rainfall. No other source of water is used.

4. Q. How old are the Oliflix olive trees?

A. They range from 1 to 1000 years old. The average age is approximately 300 years old. Olive trees have been in cultivation for over 5000 years.

5. Q. How are the olives picked ?

A.All by hand, to minimize bruising. The less bruising, the more antioxidants.

6. Q. What equipment is used to make Oliflix olive oil ?

A. Granite stone, straw mats, machine press, vats and gravity. click link.

7. Q. How is the Oliflix oil stored?

A. After the oil is pressed, it is stored in an underground silo tank made out of clay earthen material.

8. Q. Why is it stored underground?

A. Oliflix oil is stored underground to maintain the antioxidants and polyphenols in the oil. We only bottle in orders that have been placed, so that we can keep the oil at its most pristine level. It is kept out of light and at a consistent temperature.

9. Q. When does oil become rancid?

A. Rancidity can happen if the oil is exposed to light, heat or oxygen. It can also occur if the monounsaturated fats in the oil break down. Olives are stone fruits and the oil does not break down as quickly as polyunsaturated vegetable oils do.

10. Q. What type of olives are used in Oliflix?

A. Oliflix uses two types of olives, Empletre and Arbequina to make its oil.

11. Q. How should I store the Oliflix olive oil?

A. Olive oil is best stored in a room temperature , dark cabinet. It is not necessary to store olive oil in the refrigerator. Antonio Rey Sole, owner of Oliflix, humorously reminds customers, that olive oil in the refrigerator, solidifies and is difficult to pour and use , until it reliquifies at room temps, and therefore the olive oil is rarely used

 

ACV FAQs

1. What makes Solana Gold ACV so special?

Our Apple Cider Vinegar Contains the Veil of the Mother and is:
Raw - Unfiltered
Organic with the Veil of the Mother
Aged for 3-years
Exceptionally smooth
Contains no preservatives
From 100% organic apples

2. What is the Veil of the Mother?

The natural occurrence of amino acids and enzymes creates strand-like chains of connected protein molecules which are referred to as The Veil of the Mother.
Solana Gold's Apple Cider Vinegar maintains The Veil of the Mother and combines the natural goodness of apples with the amino acids and enzymes which are naturally created in the fermentation process.

3. Why isn't our ACV pasteurized?

Pasteurization removes delicate nutrients and enzymes that may constitute a major portion of the nutritional value of a particular food. Solana Gold's raw Organic Apple Cider Vinegar, unlike juices or ciders, contains no sugars which would be a growth medium for potentially harmful bacteria such as E-COLI. In addition to this, the high acidic nature of Apple Cider Vinegar assures that none of these bacteria could exist or propagate.

4. What kind of apples are used in our ACV ?

We use six kinds of apple varieties: Gravenstein, Jonathan, Red Delicious, Golden Delicious, Rome, Fuji, and Granny Smith.

5. What parts of the apple are used to make ACV?

From the stem to seed, every part of the apple is used. (possible video)

6. How is the ACV made?

The apples are pressed into a mush and filtered through organic rice hulls. The juice is then aged for three years to ensure proper fermentation.

7. What is the shelf life of ACV ?

ACV does not go "bad," it just gets stronger. Through aging, the enzymes and nutrients in the ACV become more pungent.
The Vinegar Institute conducted studies to find out and confirmed that vinegar's shelf life is almost indefinite. Because of its acid nature, vinegar is self-preserving and does not need refrigeration. White distilled vinegar will remain virtually unchanged over an extended period of time. And, while some changes can be observed in other types of vinegars, such as color changes or the development of a haze or sediment, this is only an aesthetic change. The product can still be used and enjoyed with confidence.
Source(s): Per The Vinegar Institute - FAQ Link:
http://www.versatilevinegar.org/faqs.html