The “extra” in EVOO represents the absolute highest grade for olive oil; the best you can buy. Virgin oil is classified “extra” when it has less than .8% free oleic acid.
Olive oil should be stored in a cool, dark place; well controlled pantry conditions are recommended. Light and heat are two of the primary enemies of olive oil. Packaging in dark glass is also important to shield olive oil from UV rays and light. It does not need to be stored in the refrigerator.
The other enemy of olive oil is “time.” Freshness provides key taste attributes, and 12 months after harvest you will begin to lose that fresh taste. Additionally, the Vitamin E content will begin to naturally decrease after that first year of use. Like many other consumable products, olive oil does have a shelf life.
Taste is the most obvious difference between olive oil and the store-bought vegetable oils. Vegetable oils are basically tasteless, and merely add fats without adding taste. Extra virgin olive oil adds a specific fresh flavor all its own, making it a great replacement for butter and margarine in almost any situation. Extra virgin olive oil, plain or flavored, is becoming very popular as a dipping or topping for bread, as an addition to recipes in place of butter, and as a component of marinades and salad dressings. Vegetable oils are usually extracted using petroleum-based chemical solvents, and then must be highly refined to remove impurities. Along with the impurities, refining removes taste, color and nutrients. Extra virgin olive oils are not processed or refined. Extra virgin olive oil is fresh pressed from the fruit of the olive tree, leaving the color, taste, vitamins & nutrients intact. Due to its antioxidant components, olive oil keeps itself from oxidizing; so it keeps itself fresh longer than vegetable oils.
No – our Olive Oils are not filtered.
We pump our oils into large stainless-steel tanks housed in our warehouse. Gravity then causes particulates that were separated out with the oil during milling to sink to the bottom of the tank – this process is called “racking.”
The most noticeable difference between an unfiltered and a filtered oil is appearance. The unfiltered oil may look a bit cloudy, because of residual particles that weren’t removed through gravity in the settlement tank.
What affects the quality of Olive Oil?
Several factors influence the quality of olive oil:
What is the base oil of the infused varieties?
The base oil is often an Arbequina, as this variety is mild in bitterness and intensity. The base oil changes every 6 months just like our EVOO change. The rotation is done usually when the bulk of the oils change hemispheres.
No – our Olive Oils are not filtered.
We pump our oils into large stainless-steel tanks housed in our warehouse. Gravity then causes particulates that were separated out with the oil during milling to sink to the bottom of the tank – this process is called “racking.”
The most noticeable difference between an unfiltered and a filtered oil is appearance. The unfiltered oil may look a bit cloudy, because of residual particles that weren’t removed through gravity in the settlement tank.
What affects the quality of Olive Oil?
Several factors influence the quality of olive oil:
What is the base oil of the infused varieties?
The base oil is often an Arbequina, as this variety is mild in bitterness and intensity. The base oil changes every 6 months just like our EVOO change. The rotation is done usually when the bulk of the oils change hemispheres.
Certainly. EVOO is suitable for sautés, sauces, marinades, vinaigrettes, in addition to being a fine finishing oil, or simply enjoyed with a baguette. Be careful however, to never leave any sautê pan on a stovetop alone as olive oil at high heat has the capacity to burn. Keep the temperature below 350 degrees and you should be fine.
es, please! Use it on vegetables, rice, potatoes, in baking, on toast…just about anything! It is a great way to stay healthy too.
es, please! Use it on vegetables, rice, potatoes, in baking, on toast…just about anything! It is a great way to stay healthy too.
Antioxidants are associated with several healthful effects in humans:
Atherosclerosis
Oxidized low-density lipoproteins (LDL) contribute to the progression of human atherosclerosis. Antioxidants have been shown to prevent LDL modification caused by oxidation. The beneficial effects of a Mediterranean-type diet may be defined by the unique antioxidant properties of its phenolic compounds.
Antimicrobial Activity
Olive polyphenols have been demonstrated to inhibit or delay the rate of growth bacteria such as Salmonella, Cholera, Staphylococcus, Pseudomonas, and Influenza in vitro. The data from these studies suggest a potential role of olive polyphenol antioxidants in promoting intestinal and respiratory human and animal wellness and as an antimicrobial food additive in pest management programs.
Heart Disease
Researchers are fairly certain that oxidative modification of LDL-cholesterol (sometimes called “bad” cholesterol) promotes blockages in coronary arteries that may lead to atherosclerosis and possible heart attacks. Vitamin E may help prevent or delay coronary heart disease by limiting the oxidation of LDL-cholesterol. Research suggests that olive oil helps reduce inflammation throughout the human body.
Cancer
Recent studies have shown that the abundant phenolic antioxidant properties of olive oil have a potent effect on reactive oxygen species associated with colon and breast pathologies. Some polyphenol antioxidants, such as resveratrol, inhibit occurrence and/or growth of mammalian tumors.
Skin Damage and Photoprotection
The skin damage produced by overexposure to sun-rays and environmental stress is related to the destructive activity of free oxygen-related radicals produced by skin cells. Polyphenolic components of olive oil have been compared to traditional antioxidants used by the cosmetic and pharmaceutical industry to prevent skin damage. Results show polyphenols as having the highest activity as radical scavengers. A variety of other beneficial health effects have been attributed to consumption of foods rich in polyphenolic antioxidants. Among these effects discussed are anti-aging consequences such as slowing the process of skin wrinkling.
There are two types of balsamic vinegar: Traditional and Commercial. A quasi-governmental body in Modena, Italy (balsamic vinegar’s birthplace) regulates the production of Traditional Balsamic Vinegars. The white and sugary Trebbiano grapes, grown in the Northern Region of Italy near Modena, form the base of the world’s only true balsamic vinegars. The grapes ripen on the vine for as long as possible to develop their sugar. The juice, or “must,” is pressed out of the grapes and boiled down. Then the vinegar production and aging process begins, initially in oaken kegs. Over the years it graduates to smaller and smaller kegs made of chestnut, cherrywood, ash, mulberry, and juniper until it is ready for sale. These woods progressively add character to the vinegar.
Originated from Italy, this condiment is an aromatic, thick, dark, syrup-like aged type of vinegar, prepared by the reduction of cooked grapes. Balsamic vinegar, though popularly referred to as wine vinegar is not made from wine, but is prepared from grape pressings, whose fermentation process has been hindered. The best balsamic vinegar is prepared in the hills of Modena, in Italy, where unique and flavorful balsamic vinegar is formed. This vinegar is known to be a cut above the other types of vinegar. Unlike the sharp taste of vinegar, balsamic vinegar has a rich, sweet flavor. You need to taste it to believe it!
Italians have been relishing balsamic vinegar for centuries; however, the American palate has been able to savor this only since the past two decades. Today balsamic vinegar is one of the most popular condiments available in American grocery stores and is used in various sauces, marinades, salad dressings, dips, desserts, etc. The popularity surge of this dark, syrup-like condiment is not only because of its remarkable taste, but balsamic vinegar health benefits also play a major role in adding points to the popularity chart.
Just as we’ve described with extra virgin olive oil, balsamic’s enemies are light and heat; so cool and dark storage spaces are the best.
Balsamics, wine vinegars, and other vinegars technically have an unlimited shelf life, according to both EU and FDA regulations; however, the recommended time to consume the product for optimum color and flavor (“best if used by”) is within 5 years of the date of manufacture. Date of manufacture is printed on the cube or other packaging.
All light balsamic vinegar is subject to oxidation. Over time, this natural process leads to a darkening of the vinegar from gold to a deep amber color. This process does not affect the flavor of the balsamic vinegar in any way. If appearance is critical, we recommend that these light vinegars be consumed within three months of purchase and then refrigerated to slow the deepening of color.
Balsamic vinegar retains most of the nutrients present in the parent grapes and comprises nutrients like iron, calcium, potassium, manganese, phosphorus and magnesium in adequate amounts. Thus, incorporating balsamic oil in the daily diet will benefit one immensely. Let us look at the different balsamic vinegar health benefits.
Antioxidant Properties
Oxidation reactions taking place in the human body to produce energy, conduce to formation of cell damaging free radicals as natural by-products. Free radicals damage cell membranes and manifest themselves in terms of premature aging, hardening of arterial walls and cancer. Antioxidants from balsamic vinegar destroy these free radicals and prevent cells from being destroyed.
Fights Cancer
The grapes from which balsamic vinegar is formed is known to contain a bioflavonoid called quercetin, which has antioxidant properties. Along with vitamin C, this antioxidant strengthens the immune system to fight cancer and other infectious diseases and inflammations. Balsamic vinegar also contains polyphenols which are anticancer agents.
Reduces Risks of Heart Attacks
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.
Controls Diabetes
Research reveals that consumption of at least 5 teaspoons of balsamic vinegar a day enhances insulin sensitivity. The greater the insulin sensitivity, the better the diabetes control.
Natural Pain Reliever
In ancient times, folk healers used this vinegar to relieve people of their body pain. Moreover, they also used balsamic vinegar to treat wounds and infections. The anti-bacterial and anti-viral properties in the vinegar healed wounds.
Assists 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.
Dark Balsamic Vinegar is made with Trebbiano grapes and on occasion with some Lambrusco grape must. The balsamic undergoes cooking and caramelizing in a copper kettle over an open wood fire before being aged the traditional Solera Method – Modena, Italy. The balsamic is placed in old wood barrels that previously held older batches of aged balsamic vinegar. These barrels, similar to wine barrels, are made from different woods including oak, chestnut, acacia, cherry, mulberry, ash and juniper. These woods add character to the vinegar.
White Balsamic Vinegar is made by blending white grape must with 100% Italian barreled aged white wine vinegar, both made from Albana, Trebbiano and Montuni grapes which grow exclusively in the region of Modena, Italy. The traditionally cooked grape must then lightly filtered to remove any skins from the cooked must and is placed into new white oak barrels for aging. The white balsamic condimento is less complex and has not been caramelized over an open wood fire in copper kettles, as the dark condimento has been.
A tablespoon of olive oil contains 120 calories, 14 grams of fat, and no cholesterol. Seventy-seven percent (77%) of the fat in olive oil is monounsaturated and nine percent (9%) is polyunsaturated fat; fourteen percent (14%) is vegetable-derived saturated fat. Virgin olive oils also contain the antioxidants beta-carotene and Vitamin E, as well as the phenolic compounds tyrosol and hydroxytyrosol. Olive oil contains no salt and is naturally cholesterol-free. While there is no scientific consensus, studies suggest that when substituted for saturated fats, monounsaturated fat lowers blood cholesterol, especially the “harmful” low density lipoproteins (LDL) while protecting the “good” high density lipoproteins (HDL).
MTOO hand selects the finest natural flavors exclusively for use in its infused product lines. There are no refined soy, seed or vegetable derived carrier oils used in our formulations. All our flavors do fully qualify as 100% natural, botanically-derived flavors that are 100% free of the presence of Allergens and Known Sensitive Agents per the FDA’s definition of major allergens. Beyond this information, formulations are proprietary, and we do not release chemical analyses or granular detail of our natural flavors beyond parameters mandated by the appropriate regulatory agencies.
Yes, several of our olive oils are kosher. You can find our full list of kosher-certified items here.
No, our balsamic vinegars are not Kosher certified.
All of our Olive Oils and Balsamic Vinegars are dairy free.
Yes – the butter flavor is derived from a plant based natural essential oil using a proprietary blend of botanical herbs.
For allergen sensitivities, please review our allergen checklist.
Mother of vinegar is a natural substance made up of cellulose and acetic acid bacteria that develops in fermenting alcoholic liquids. This process converts alcohol into acetic acid, aided by oxygen from the air. It’s commonly added to wine, cider, or other
Mother of vinegar can also form in store-bought vinegar if it contains any unfermented sugar or alcohol. Although it may not look appealing, mother of vinegar is completely harmless, and there’s no need to discard the vinegar because of it. You can filter it out with a coffee filter, use it to start a new batch of vinegar, or simply leave it in and carry on as usual.
alcoholic beverages to produce vinegar.
Natural sulfites develop naturally as a by-product of fermentation. Sulfites are chemical compounds found in nature, they preserve food and prevent bacterial growth. Naturally occurring sulfites are generated in very small amounts ranging from 6-40 ppm.
No, our balsamic vinegars do not contain added sugar beyond grape must.
Yes – All our balsamic vinegars are gluten free.
Yes – All our balsamic vinegars are not derived from any animals or animal-based material and no processing aids are used from similar origin.
No – our balsamic vinegars are unpasteurized therefore contain antimicrobial compounds, acetic acid, and antioxidants.
No, there is no caffeine in the product, flavoring comes from botanical essential oils.
No, they are soy free – This applies to both the White and the Dark Balsamic Vinegar’s.
The Cuvée label is to be used for the special blend olive oils.
Our garlic olive oil, and several of our other oils such as the Tuscan Herb use essential oil of garlic which is distilled.
Our store is located at 613 Main St, Park City, UT 84060.
We are open 10 am to 6 pm every day. (Hours may vary seasonally.)
We are available via email at store@mountaintownoliveoil.com or by phone at (435) 649-1400.
We do not accept returns on any food item, opened or not. Home décor, gifts and other non-food items may be returned within 7 days of purchase with a receipt. If there is no receipt, return may be accepted for store credit.
For shipped orders, returns of non-food items will be accepted; however, the purchaser must pay shipping.
If breakage occurs on shipped orders, Mountain Town Olive Oil requires proof of breakage with pictures within 3 days of receiving the order. We will then place a claim with the shipper, and replace the order.
Claims made on broken product more than a month after delivery will not be replaced.
Yes! If you are local to Park City, Utah, we can hold your order for you to pick up when you’re ready. Just call our store at 435-649-1400 with your order number to arrange pick-up. We also offer free shipping within Utah on orders over $50
Yes, we offer expedited shipping options through FedEx on our site. Calculate expedited shipping costs with your city, state, and zip code, during checkout to see the options. Mountain Town Olive Oil works diligently to send out your order as soon as possible—typically within 3 business days. If you need your product more quickly, please call our store at 435-649-1400 for us to rush your order.
Orders are processed within 3 business days, and typically take 5-10 business days to arrive based on shipping distance from Park City, Utah. (Mountain Town Olive Oil is not responsible for delays incurred by shipping carriers.)
Immediately email store@mountaintownoliveoil.com if you believe we have an incorrect shipping address for your order. We will do everything we can to correct your address prior to shipping, but do not guarantee changes can be made after a package has been sent out.
Mountain Town Olive Oil ships to anywhere in the US, including Alaska and Hawaii. We do not offer international shipping.
You can buy a gift card here.
Yes! We have a custom gifting program perfect for events, weddings, and holiday gift giving. We’ll use your specific colors for ribbons and tissue as well as include any cards or swag that you provide. We can create custom gifts and drop ship around the country.
Yes! We have an in-person tasting class called “The Next Course” which is offered seasonally. Class costs start at $60 per person, and the optional wine pairing is $20. Reservations and payment are required 48 hours in advance. View our class details and join us for an upcoming event.
Yes, we do. If you’re interested in having a class with a group of your closest family and friends, please email jessica@mountaintownoliveoil.com or call our store at 435-649-1400. Private classes start at $75/person, and you can view past classes and menus here.
Yes! All of the recipes from our classes are loaded onto our Recipes page here. Try one out for yourself and let us know what you think!
At checkout, there will be a section below your items that says “Apply Coupon.” Please insert your code and hit the submit button.
Simply sign up for our email newsletter to stay current on our ongoing promotions and discounts.
In addition, you can always take advantage of our refill and rewards programs:
* To be enrolled in the rewards program and earn points towards a free bottle, we must have your email address in our system. Once you accrue 200 points, you will receive a credit towards the purchase of your next full price bottle. Points will expire after 2 years with no purchases. Accounts without a valid email address will be deleted.
Simply sign up for our email newsletter to stay current on our ongoing promotions and discounts.
In addition, you can always take advantage of our refill and rewards programs:
* To be enrolled in the rewards program and earn points towards a free bottle, we must have your email address in our system. Once you accrue 200 points, you will receive a credit towards the purchase of your next full price bottle. Points will expire after 2 years with no purchases. Accounts without a valid email address will be deleted.
The “extra” in EVOO represents the absolute highest grade for olive oil; the best you can buy. Virgin oil is classified “extra” when it has less than .8% free oleic acid.
Olive oil should be stored in a cool, dark place; well controlled pantry conditions are recommended. Light and heat are two of the primary enemies of olive oil. Packaging in dark glass is also important to shield olive oil from UV rays and light. It does not need to be stored in the refrigerator.
The other enemy of olive oil is “time.” Freshness provides key taste attributes, and 12 months after harvest you will begin to lose that fresh taste. Additionally, the Vitamin E content will begin to naturally decrease after that first year of use. Like many other consumable products, olive oil does have a shelf life.
Taste is the most obvious difference between olive oil and the store-bought vegetable oils. Vegetable oils are basically tasteless, and merely add fats without adding taste. Extra virgin olive oil adds a specific fresh flavor all its own, making it a great replacement for butter and margarine in almost any situation. Extra virgin olive oil, plain or flavored, is becoming very popular as a dipping or topping for bread, as an addition to recipes in place of butter, and as a component of marinades and salad dressings. Vegetable oils are usually extracted using petroleum-based chemical solvents, and then must be highly refined to remove impurities. Along with the impurities, refining removes taste, color and nutrients. Extra virgin olive oils are not processed or refined. Extra virgin olive oil is fresh pressed from the fruit of the olive tree, leaving the color, taste, vitamins & nutrients intact. Due to its antioxidant components, olive oil keeps itself from oxidizing; so it keeps itself fresh longer than vegetable oils.
No – our Olive Oils are not filtered.
We pump our oils into large stainless-steel tanks housed in our warehouse. Gravity then causes particulates that were separated out with the oil during milling to sink to the bottom of the tank – this process is called “racking.”
The most noticeable difference between an unfiltered and a filtered oil is appearance. The unfiltered oil may look a bit cloudy, because of residual particles that weren’t removed through gravity in the settlement tank.
What affects the quality of Olive Oil?
Several factors influence the quality of olive oil:
What is the base oil of the infused varieties?
The base oil is often an Arbequina, as this variety is mild in bitterness and intensity. The base oil changes every 6 months just like our EVOO change. The rotation is done usually when the bulk of the oils change hemispheres.
No – our Olive Oils are not filtered.
We pump our oils into large stainless-steel tanks housed in our warehouse. Gravity then causes particulates that were separated out with the oil during milling to sink to the bottom of the tank – this process is called “racking.”
The most noticeable difference between an unfiltered and a filtered oil is appearance. The unfiltered oil may look a bit cloudy, because of residual particles that weren’t removed through gravity in the settlement tank.
What affects the quality of Olive Oil?
Several factors influence the quality of olive oil:
What is the base oil of the infused varieties?
The base oil is often an Arbequina, as this variety is mild in bitterness and intensity. The base oil changes every 6 months just like our EVOO change. The rotation is done usually when the bulk of the oils change hemispheres.
Certainly. EVOO is suitable for sautés, sauces, marinades, vinaigrettes, in addition to being a fine finishing oil, or simply enjoyed with a baguette. Be careful however, to never leave any sautê pan on a stovetop alone as olive oil at high heat has the capacity to burn. Keep the temperature below 350 degrees and you should be fine.
es, please! Use it on vegetables, rice, potatoes, in baking, on toast…just about anything! It is a great way to stay healthy too.
es, please! Use it on vegetables, rice, potatoes, in baking, on toast…just about anything! It is a great way to stay healthy too.
Antioxidants are associated with several healthful effects in humans:
Atherosclerosis
Oxidized low-density lipoproteins (LDL) contribute to the progression of human atherosclerosis. Antioxidants have been shown to prevent LDL modification caused by oxidation. The beneficial effects of a Mediterranean-type diet may be defined by the unique antioxidant properties of its phenolic compounds.
Antimicrobial Activity
Olive polyphenols have been demonstrated to inhibit or delay the rate of growth bacteria such as Salmonella, Cholera, Staphylococcus, Pseudomonas, and Influenza in vitro. The data from these studies suggest a potential role of olive polyphenol antioxidants in promoting intestinal and respiratory human and animal wellness and as an antimicrobial food additive in pest management programs.
Heart Disease
Researchers are fairly certain that oxidative modification of LDL-cholesterol (sometimes called “bad” cholesterol) promotes blockages in coronary arteries that may lead to atherosclerosis and possible heart attacks. Vitamin E may help prevent or delay coronary heart disease by limiting the oxidation of LDL-cholesterol. Research suggests that olive oil helps reduce inflammation throughout the human body.
Cancer
Recent studies have shown that the abundant phenolic antioxidant properties of olive oil have a potent effect on reactive oxygen species associated with colon and breast pathologies. Some polyphenol antioxidants, such as resveratrol, inhibit occurrence and/or growth of mammalian tumors.
Skin Damage and Photoprotection
The skin damage produced by overexposure to sun-rays and environmental stress is related to the destructive activity of free oxygen-related radicals produced by skin cells. Polyphenolic components of olive oil have been compared to traditional antioxidants used by the cosmetic and pharmaceutical industry to prevent skin damage. Results show polyphenols as having the highest activity as radical scavengers. A variety of other beneficial health effects have been attributed to consumption of foods rich in polyphenolic antioxidants. Among these effects discussed are anti-aging consequences such as slowing the process of skin wrinkling.
There are two types of balsamic vinegar: Traditional and Commercial. A quasi-governmental body in Modena, Italy (balsamic vinegar’s birthplace) regulates the production of Traditional Balsamic Vinegars. The white and sugary Trebbiano grapes, grown in the Northern Region of Italy near Modena, form the base of the world’s only true balsamic vinegars. The grapes ripen on the vine for as long as possible to develop their sugar. The juice, or “must,” is pressed out of the grapes and boiled down. Then the vinegar production and aging process begins, initially in oaken kegs. Over the years it graduates to smaller and smaller kegs made of chestnut, cherrywood, ash, mulberry, and juniper until it is ready for sale. These woods progressively add character to the vinegar.
Originated from Italy, this condiment is an aromatic, thick, dark, syrup-like aged type of vinegar, prepared by the reduction of cooked grapes. Balsamic vinegar, though popularly referred to as wine vinegar is not made from wine, but is prepared from grape pressings, whose fermentation process has been hindered. The best balsamic vinegar is prepared in the hills of Modena, in Italy, where unique and flavorful balsamic vinegar is formed. This vinegar is known to be a cut above the other types of vinegar. Unlike the sharp taste of vinegar, balsamic vinegar has a rich, sweet flavor. You need to taste it to believe it!
Italians have been relishing balsamic vinegar for centuries; however, the American palate has been able to savor this only since the past two decades. Today balsamic vinegar is one of the most popular condiments available in American grocery stores and is used in various sauces, marinades, salad dressings, dips, desserts, etc. The popularity surge of this dark, syrup-like condiment is not only because of its remarkable taste, but balsamic vinegar health benefits also play a major role in adding points to the popularity chart.
Just as we’ve described with extra virgin olive oil, balsamic’s enemies are light and heat; so cool and dark storage spaces are the best.
Balsamics, wine vinegars, and other vinegars technically have an unlimited shelf life, according to both EU and FDA regulations; however, the recommended time to consume the product for optimum color and flavor (“best if used by”) is within 5 years of the date of manufacture. Date of manufacture is printed on the cube or other packaging.
All light balsamic vinegar is subject to oxidation. Over time, this natural process leads to a darkening of the vinegar from gold to a deep amber color. This process does not affect the flavor of the balsamic vinegar in any way. If appearance is critical, we recommend that these light vinegars be consumed within three months of purchase and then refrigerated to slow the deepening of color.
Balsamic vinegar retains most of the nutrients present in the parent grapes and comprises nutrients like iron, calcium, potassium, manganese, phosphorus and magnesium in adequate amounts. Thus, incorporating balsamic oil in the daily diet will benefit one immensely. Let us look at the different balsamic vinegar health benefits.
Antioxidant Properties
Oxidation reactions taking place in the human body to produce energy, conduce to formation of cell damaging free radicals as natural by-products. Free radicals damage cell membranes and manifest themselves in terms of premature aging, hardening of arterial walls and cancer. Antioxidants from balsamic vinegar destroy these free radicals and prevent cells from being destroyed.
Fights Cancer
The grapes from which balsamic vinegar is formed is known to contain a bioflavonoid called quercetin, which has antioxidant properties. Along with vitamin C, this antioxidant strengthens the immune system to fight cancer and other infectious diseases and inflammations. Balsamic vinegar also contains polyphenols which are anticancer agents.
Reduces Risks of Heart Attacks
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.
Controls Diabetes
Research reveals that consumption of at least 5 teaspoons of balsamic vinegar a day enhances insulin sensitivity. The greater the insulin sensitivity, the better the diabetes control.
Natural Pain Reliever
In ancient times, folk healers used this vinegar to relieve people of their body pain. Moreover, they also used balsamic vinegar to treat wounds and infections. The anti-bacterial and anti-viral properties in the vinegar healed wounds.
Assists 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.
Dark Balsamic Vinegar is made with Trebbiano grapes and on occasion with some Lambrusco grape must. The balsamic undergoes cooking and caramelizing in a copper kettle over an open wood fire before being aged the traditional Solera Method – Modena, Italy. The balsamic is placed in old wood barrels that previously held older batches of aged balsamic vinegar. These barrels, similar to wine barrels, are made from different woods including oak, chestnut, acacia, cherry, mulberry, ash and juniper. These woods add character to the vinegar.
White Balsamic Vinegar is made by blending white grape must with 100% Italian barreled aged white wine vinegar, both made from Albana, Trebbiano and Montuni grapes which grow exclusively in the region of Modena, Italy. The traditionally cooked grape must then lightly filtered to remove any skins from the cooked must and is placed into new white oak barrels for aging. The white balsamic condimento is less complex and has not been caramelized over an open wood fire in copper kettles, as the dark condimento has been.
A tablespoon of olive oil contains 120 calories, 14 grams of fat, and no cholesterol. Seventy-seven percent (77%) of the fat in olive oil is monounsaturated and nine percent (9%) is polyunsaturated fat; fourteen percent (14%) is vegetable-derived saturated fat. Virgin olive oils also contain the antioxidants beta-carotene and Vitamin E, as well as the phenolic compounds tyrosol and hydroxytyrosol. Olive oil contains no salt and is naturally cholesterol-free. While there is no scientific consensus, studies suggest that when substituted for saturated fats, monounsaturated fat lowers blood cholesterol, especially the “harmful” low density lipoproteins (LDL) while protecting the “good” high density lipoproteins (HDL).
MTOO hand selects the finest natural flavors exclusively for use in its infused product lines. There are no refined soy, seed or vegetable derived carrier oils used in our formulations. All our flavors do fully qualify as 100% natural, botanically-derived flavors that are 100% free of the presence of Allergens and Known Sensitive Agents per the FDA’s definition of major allergens. Beyond this information, formulations are proprietary, and we do not release chemical analyses or granular detail of our natural flavors beyond parameters mandated by the appropriate regulatory agencies.
Yes, several of our olive oils are kosher. You can find our full list of kosher-certified items here.
No, our balsamic vinegars are not Kosher certified.
All of our Olive Oils and Balsamic Vinegars are dairy free.
Yes – the butter flavor is derived from a plant based natural essential oil using a proprietary blend of botanical herbs.
For allergen sensitivities, please review our allergen checklist.
Mother of vinegar is a natural substance made up of cellulose and acetic acid bacteria that develops in fermenting alcoholic liquids. This process converts alcohol into acetic acid, aided by oxygen from the air. It’s commonly added to wine, cider, or other
Mother of vinegar can also form in store-bought vinegar if it contains any unfermented sugar or alcohol. Although it may not look appealing, mother of vinegar is completely harmless, and there’s no need to discard the vinegar because of it. You can filter it out with a coffee filter, use it to start a new batch of vinegar, or simply leave it in and carry on as usual.
alcoholic beverages to produce vinegar.
Natural sulfites develop naturally as a by-product of fermentation. Sulfites are chemical compounds found in nature, they preserve food and prevent bacterial growth. Naturally occurring sulfites are generated in very small amounts ranging from 6-40 ppm.
No, our balsamic vinegars do not contain added sugar beyond grape must.
Yes – All our balsamic vinegars are gluten free.
Yes – All our balsamic vinegars are not derived from any animals or animal-based material and no processing aids are used from similar origin.
No – our balsamic vinegars are unpasteurized therefore contain antimicrobial compounds, acetic acid, and antioxidants.
No, there is no caffeine in the product, flavoring comes from botanical essential oils.
No, they are soy free – This applies to both the White and the Dark Balsamic Vinegar’s.
The Cuvée label is to be used for the special blend olive oils.
Our garlic olive oil, and several of our other oils such as the Tuscan Herb use essential oil of garlic which is distilled.
Our store is located at 613 Main St, Park City, UT 84060.
We are open 10 am to 6 pm every day. (Hours may vary seasonally.)
We are available via email at store@mountaintownoliveoil.com or by phone at (435) 649-1400.
We do not accept returns on any food item, opened or not. Home décor, gifts and other non-food items may be returned within 7 days of purchase with a receipt. If there is no receipt, return may be accepted for store credit.
For shipped orders, returns of non-food items will be accepted; however, the purchaser must pay shipping.
If breakage occurs on shipped orders, Mountain Town Olive Oil requires proof of breakage with pictures within 3 days of receiving the order. We will then place a claim with the shipper, and replace the order.
Claims made on broken product more than a month after delivery will not be replaced.
Yes! If you are local to Park City, Utah, we can hold your order for you to pick up when you’re ready. Just call our store at 435-649-1400 with your order number to arrange pick-up. We also offer free shipping within Utah on orders over $50
Yes, we offer expedited shipping options through FedEx on our site. Calculate expedited shipping costs with your city, state, and zip code, during checkout to see the options. Mountain Town Olive Oil works diligently to send out your order as soon as possible—typically within 3 business days. If you need your product more quickly, please call our store at 435-649-1400 for us to rush your order.
Orders are processed within 3 business days, and typically take 5-10 business days to arrive based on shipping distance from Park City, Utah. (Mountain Town Olive Oil is not responsible for delays incurred by shipping carriers.)
Immediately email store@mountaintownoliveoil.com if you believe we have an incorrect shipping address for your order. We will do everything we can to correct your address prior to shipping, but do not guarantee changes can be made after a package has been sent out.
Mountain Town Olive Oil ships to anywhere in the US, including Alaska and Hawaii. We do not offer international shipping.
You can buy a gift card here.
Yes! We have a custom gifting program perfect for events, weddings, and holiday gift giving. We’ll use your specific colors for ribbons and tissue as well as include any cards or swag that you provide. We can create custom gifts and drop ship around the country.
Yes! We have an in-person tasting class called “The Next Course” which is offered seasonally. Class costs start at $60 per person, and the optional wine pairing is $20. Reservations and payment are required 48 hours in advance. View our class details and join us for an upcoming event.
Yes, we do. If you’re interested in having a class with a group of your closest family and friends, please email jessica@mountaintownoliveoil.com or call our store at 435-649-1400. Private classes start at $75/person, and you can view past classes and menus here.
Yes! All of the recipes from our classes are loaded onto our Recipes page here. Try one out for yourself and let us know what you think!
At checkout, there will be a section below your items that says “Apply Coupon.” Please insert your code and hit the submit button.
Simply sign up for our email newsletter to stay current on our ongoing promotions and discounts.
In addition, you can always take advantage of our refill and rewards programs:
* To be enrolled in the rewards program and earn points towards a free bottle, we must have your email address in our system. Once you accrue 200 points, you will receive a credit towards the purchase of your next full price bottle. Points will expire after 2 years with no purchases. Accounts without a valid email address will be deleted.
Simply sign up for our email newsletter to stay current on our ongoing promotions and discounts.
In addition, you can always take advantage of our refill and rewards programs:
* To be enrolled in the rewards program and earn points towards a free bottle, we must have your email address in our system. Once you accrue 200 points, you will receive a credit towards the purchase of your next full price bottle. Points will expire after 2 years with no purchases. Accounts without a valid email address will be deleted.
The “extra” in EVOO represents the absolute highest grade for olive oil; the best you can buy. Virgin oil is classified “extra” when it has less than .8% free oleic acid.
Olive oil should be stored in a cool, dark place; well controlled pantry conditions are recommended. Light and heat are two of the primary enemies of olive oil. Packaging in dark glass is also important to shield olive oil from UV rays and light. It does not need to be stored in the refrigerator.
The other enemy of olive oil is “time.” Freshness provides key taste attributes, and 12 months after harvest you will begin to lose that fresh taste. Additionally, the Vitamin E content will begin to naturally decrease after that first year of use. Like many other consumable products, olive oil does have a shelf life.
A tablespoon of olive oil contains 120 calories, 14 grams of fat, and no cholesterol. Seventy-seven percent (77%) of the fat in olive oil is monounsaturated and nine percent (9%) is polyunsaturated fat; fourteen percent (14%) is vegetable-derived saturated fat. Virgin olive oils also contain the antioxidants beta-carotene and Vitamin E, as well as the phenolic compounds tyrosol and hydroxytyrosol. Olive oil contains no salt and is naturally cholesterol-free. While there is no scientific consensus, studies suggest that when substituted for saturated fats, monounsaturated fat lowers blood cholesterol, especially the “harmful” low density lipoproteins (LDL) while protecting the “good” high density lipoproteins (HDL).
Certainly. EVOO is suitable for sautés, sauces, marinades, vinaigrettes, in addition to being a fine finishing oil, or simply enjoyed with a baguette. Be careful however, to never leave any sautê pan on a stovetop alone as olive oil at high heat has the capacity to burn. Keep the temperature below 350 degrees and you should be fine.
Taste is the most obvious difference between olive oil and the store-bought vegetable oils. Vegetable oils are basically tasteless, and merely add fats without adding taste. Extra virgin olive oil adds a specific fresh flavor all its own, making it a great replacement for butter and margarine in almost any situation. Extra virgin olive oil, plain or flavored, is becoming very popular as a dipping or topping for bread, as an addition to recipes in place of butter, and as a component of marinades and salad dressings. Vegetable oils are usually extracted using petroleum-based chemical solvents, and then must be highly refined to remove impurities. Along with the impurities, refining removes taste, color and nutrients. Extra virgin olive oils are not processed or refined. Extra virgin olive oil is fresh pressed from the fruit of the olive tree, leaving the color, taste, vitamins & nutrients intact. Due to its antioxidant components, olive oil keeps itself from oxidizing; so it keeps itself fresh longer than vegetable oils.
Yes, please! Use it on vegetables, rice, potatoes, in baking, on toast…just about anything! It is a great way to stay healthy too.
Extra virgin olive oil is an important source of antioxidants. The most important are polyphenols, antioxidants, and tocopherols (vitamin E). There are as many as 5.5 mg of polyphenols antioxidant in every tablespoon of olive oil (15 ml) and 1.6 mg of Vitamin E per tablespoon of olive oil. Total proximate of antioxidants: 7 mg in every 15 ml of olive oil. The U.S. Food and Drug Administration’s (FDA) Recommended Daily Allowance (RDA) of antioxidants (vitamins, minerals, polyphenols, etc.) for a 25-year-old male for antioxidants is 120 mg/day. That means that extra virgin olive oil could be 12% of the daily source of antioxidants in your diet if you just use two tablespoon of EVOO in your salads; it could be almost 30% if you drizzled it over fish/meat or roast vegetables or used it for bread dipping.
Antioxidants are associated with several healthful effects in humans:
ATHEROSCLEROSIS: Oxidized low-density lipoproteins (LDL) contribute to the progression of human atherosclerosis. Antioxidants have been shown to prevent LDL modification caused by oxidation. The beneficial effects of a Mediterranean-type diet may be defined by the unique antioxidant properties of its phenolic compounds.
ANTIMICROBIAL ACTIVITY: Olive polyphenols have been demonstrated to inhibit or delay the rate of growth bacteria such as Salmonella, Cholera, Staphylococcus, Pseudomonas, and Influenza in vitro. The data from these studies suggest a potential role of olive polyphenol antioxidants in promoting intestinal and respiratory human and animal wellness and as an antimicrobial food additive in pest management programs.
HEART DISEASE: Researchers are fairly certain that oxidative modification of LDL-cholesterol (sometimes called “bad” cholesterol) promotes blockages in coronary arteries that may lead to atherosclerosis and possible heart attacks. Vitamin E may help prevent or delay coronary heart disease by limiting the oxidation of LDL-cholesterol. Research suggests that olive oil helps reduce inflammation throughout the human body.
CANCER: Recent studies have shown that the abundant phenolic antioxidant properties of olive oil have a potent effect on reactive oxygen species associated with colon and breast pathologies. Some polyphenol antioxidants, such as resveratrol, inhibit occurrence and/or growth of mammalian tumors.
SKIN DAMAGE AND PHOTOPROTECTION: The skin damage produced by overexposure to sun-rays and environmental stress is related to the destructive activity of free oxygen-related radicals produced by skin cells. Polyphenolic components of olive oil have been compared to traditional antioxidants used by the cosmetic and pharmaceutical industry to prevent skin damage. Results show polyphenols as having the highest activity as radical scavengers. A variety of other beneficial health effects have been attributed to consumption of foods rich in polyphenolic antioxidants. Among these effects discussed are anti-aging consequences such as slowing the process of skin wrinkling.
There are two types of balsamic vinegar: Traditional and Commercial. A quasi-governmental body in Modena, Italy (balsamic vinegar’s birthplace) regulates the production of TRADITIONAL BALSAMIC VINEGAR. The white and sugary Trebbiano grapes, grown in the Northern Region of Italy near Modena, form the base of the world’s only true balsamic vinegars. The grapes ripen on the vine for as long as possible to develop their sugar. The juice, or “must,” is pressed out of the grapes and boiled down. Then the vinegar production and aging process begins, initially in oaken kegs. Over the years it graduates to smaller and smaller kegs made of chestnut, cherrywood, ash, mulberry, and juniper until it is ready for sale. These woods progressively add character to the vinegar.
Just as we’ve described with extra virgin olive oil, balsamic’s enemies are light and heat; so cool and dark storage spaces are the best.
All light balsamic vinegar is subject to oxidation. Over time, this natural process leads to a darkening of the vinegar from gold to a deep amber color. This process does not affect the flavor of the balsamic vinegar in any way. If appearance is critical, we recommend that these light vinegars be consumed within three months of purchase and then refrigerated to slow the deepening of color.
We do not accept returns on any food item, opened or not. Home décor, gifts and other non-food items may be returned within 7 days of purchase with a receipt. If there is no receipt, return may be accepted for store credit.
For shipped orders, returns of non food items will be accepted, however the purchaser must pay shipping.
If breakage occurs on shipped orders, Mountain Town Olive Oil requires proof of breakage with pictures within 3 days of receiving the order. We will then will place a claim with the shipper, and replace the order.
Claims made on broken product more than a month after delivery will not be replaced.
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