Extra Virgin Olive Oils
Olives are stone fruits, like cherries and plums. So real extra virgin olive oil is fresh-squeezed fruit juice – seasonal, perishable, and never better than the first few weeks it was pressed.
Don’t pay much attention to the color of an oil. Good oils come in all shades, from vivid green to gold to pale straw, and official tasters actually use colored glasses to avoid prejudicing themselves in favor of greener oils. Both in flavor and aroma, genuine extra virgin oils have, a marked fruitiness reminiscent of fresh olives, and typically have some level of bitterness and pungency (pepperiness at the back of the throat). In great oils these characteristics are harmoniously balanced, together with complex aromas, flavors and aftertastes that bloom gradually on the senses.
Why the push for chemistry? According to a recent study by the UC Davis Olive Center, 73 percent of the top five brands of imported extra virgin olive oil failed
to meet (the already low) accepted international standards
for extra virgin.
Each extra virgin olive oil we sell at our shops are bottled fresh daily and meet exacting chemistry which we proudly display on each product description card. All extra virgin olive oils at Seasons go above and beyond the IOOC (International Olive OIl Council) testing standard that leaves out key points such as freshness and analytics ensuring quality such as DAGs and PPP levels. These key factors objectively determine an oil worthiness.
The Seasons PromiseOur naturally infused olive oils consist of the freshest possible super-premium extra virgin olive oil base combined with high quality natural GMO free extracts.
White and Dark Balsamic Condimento Vinegars
Dark Balsamic Condimento
Seasons dark balsamic condimento is of the highest quality and is crafted by Acetum in Modena, Italy from cooked, high quality Trebbiano and Lambrusco grape (must) following the Tradizionale method. Every balsamic in store is made by slowly simmering these grapes in copper cauldrons, over an open wood fire then combining this reduction with older balsamic vinegar to help speed acidification. Aged using the Solera method, barrels made of oak, ash, juniper, cherry, mulberry, or chestnut containing this must become progressively smaller as the balsamic becomes thicker and naturally evaporates over time. Each wooden barrel previously contained residual amounts of older balsamic dating back as far as 18 years, and in some cases 25 years, which imbue our balsamic with rich aroma, flavor and color. The extremely high level of dried extract solids in this must is close to (if not identical) to that of DOP Traditional Balsamic sold exclusively in 100ml bottles. It is the knowledge and skill of the artisan that ultimately makes the greatest balsamic. As with wine making, balsamic vinegar masters aim for particular flavors—a balance of juniper, oak and cherry wood flavors the perfect balance between sweet and sour.
White Balsamic Condimento
White Balsamic undergoes the same cooking process as our dark balsamics but is aged in stainless steel vats. The result is a crisp, tart vinegar with a touch of sweetness and 4% acidity.
The Seasons Promise
Our naturally infused balsamic condimento is aged in the traditional Solera Method and PGI (Protected Geographic Indication) certified to come from Modena, Italy and contain only natural ingredients and no artificial flavorings or chemical enhancements.
Olive Oil Metabolizes Fat and Sugar
Olive oil helps the body to metabolize fat and sugar in an effective way so that the fat does not accumulate on the abdomen. If you have belly fat, and are trying to lose weight, adding olive oil to your diet changes the metabolism of your body so that you will start to burn belly fat accumulated more quickly.
Olive Oil Reduces Risk of Cancer
Polyphenols reduce cancer risk by lowering inflammation and cellular proliferation.Reduces
Olive Oil Lowers Risk of Heart Disease
Researchers have discovered genes that, when activated, either increase or reduce your chances for metabolic syndrome, the name for a group of risk factors that together increase the risk for heart disease, America’s No. 1 killer. Fresh, high-polyphenol olive oil affects these genes in a positive way, reducing your risk for heart disease.
Balsamic Vinegar Reduces Risk of Heart Attack
Balsamic vinegar is low in saturated fat and is believed to reduce cholesterol. Moreover, since it is low in sodium, it enhances heart health and reduces high blood pressure.
Balsamic Vinegar Aids Digestion
The polyphenols in balsamic vinegar stimulate the activity of pepsin enzyme in the body. Pepsin is a digestive enzyme, which helps break proteins into smaller units (amino acids). Moreover, these polyphenols also assist the intestine in absorbing amino acids expeditiously. Efficient amino acid absorption enables the body to utilize it for cell building, repair and other body maintenance work. Thus, balsamic vinegar aids the digestion process.
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