Do you have a store?

Currently we do not have a brick-and-mortar business. We are currently available to shop on our website as well as a Sunday Market in Kailua from 9am-1pm, located at 340 Uluniu St.(next to Assaggio's).

Can I pick up my order?

Yes! You may pick up your order at the Lokahi Sunday Market in Kailua from 9am-1pm, located at 340 Uluniu St. At check out select pick up and we will have your order ready for pick up the following Sunday. All pick up orders must be placed by 4pm the Saturday prior.

Can I change my order after I submit it?

To make any changes to you order before it is shipped, promptly contact info@islandoliveoil.com or call 808-388-8912.

Do you ship to the mainland?

Yes! Please see our shipping policy.

Are your olive oils true extra virgin olive oils?

Yes! Our olive oils are lab tested as well as sensory test by a master panel of tasters, and meet the International Olive Oil Council standards to be a true extra virgin olive oil. For each of our premium extra virgin olive oils, you can see their lab results under the product description.

Do you have high polyphenol extra virgin olive oils?

Yes! We offer extra virgin olive oils that are high in polyphenols. For our premium oils you can find the polyphenol count listed in the product description.

Does olive oil expire?

Yes, olive oil can go bad if it is stored improperly or kept for too long. Over time, oxidation causes the oil to lose its fresh aroma and flavor. Rancid olive oil may smell stale or waxy and should be replaced. Olive oil is a fresh product and gradually loses flavor over time. Most extra virgin olive oils are best used within 12–18 months of harvest. Exposure to heat, light, and oxygen can cause olive oil to oxidize more quickly, which reduces both flavor and nutritional benefits.

Does balsamic vinegar expire?

Balsamic vinegar has a very long shelf life due to it being an already aged product as well as its acidity. While it may slowly lose some aroma or flavor over time, it generally remains safe to use when stored properly in a cool, dark place.

What is the difference between dark balsamic vinegar and white balsamic vinegar?

Dark balsamic vinegar and white balsamic vinegar are both made from the same grape varieties, but they are produced using different cooking and aging methods. Dark balsamic vinegar is cooked longer, allowing the natural sugars in the grape must to caramelize. It is then aged for a minimum of 12 years in old wooden barrels, which develops its deep color, thicker texture, and rich, complex flavor with a balance of sweetness and acidity.

White balsamic vinegar is cooked for a shorter period of time so the natural sugars do not caramelize. It is typically aged for about two years in new wooden barrels or stainless steel, resulting in a lighter color and a milder, slightly sweeter flavor

Where do your olive oils and vinegars come from?

Our extra virgin olive oils are sourced from producers in both the Northern and Southern Hemispheres. We follow the crush seasons in each hemisphere to ensure we always offer the freshest olive oils available. Our balsamic vinegars are sourced from Modena, Italy, a region known for its traditional balsamic production.

Are your flavored oils extra virgin?

Our flavored oils start with a base of extra virgin olive oil, typically mild varieties such as Arbequina or Arbosana. Once flavors are added, by industry standards, the oil is no longer classified as extra virgin, but it is still a high-quality olive oil.

Do your oils and vinegars contain sugars?

Our olive oils do not contain sugars. Our balsamic vinegars contain small amounts of naturally occurring sugars from the grapes used in production. No sugars are added to either our oils or vinegars.

Can you cook with olive oils?

Yes. Extra virgin olive oil is suitable for most cooking methods, including sautéing, roasting, and baking. Despite common myths, high-quality extra virgin olive oil has a relatively stable smoke point and performs well in many low to medium heat cooking applications.

What is extra virgin olive oil?

Extra virgin olive oil is the highest quality grade of olive oil. It is produced by mechanically pressing fresh olives without the use of heat or chemical extraction. This process preserves the oil's natural flavor compounds, antioxidants, and polyphenols.

How olive oil is produced?

Olive oil production begins with harvesting olives from olive trees. After harvesting, the olives are quickly transported to a mill where they are washed and crushed into a paste. The paste is then pressed or centrifuged to separate the oil from water and solids. The oil is filtered and stored before bottling.

Olive Oil Harvest and Crush Dates

Harvest dates indicate when olives were picked from the trees, while crush dates refer to when those olives were pressed into oil. Because olive oil is a fresh product, these dates help consumers determine the oil's freshness. Many high-quality producers include harvest or crush dates on the label so customers can better understand when the oil was produced.

Olive harvest seasons occur at different times depending on the hemisphere. In the Northern Hemisphere, olives are typically harvested and crushed between October and November. In the Southern Hemisphere, harvest generally occurs between April and June. By sourcing oils from both hemispheres and following each region's crush season, we are able to offer fresh extra virgin olive oil throughout the year.

Traditional Balsamic Vinegar (Aceto Balsamico Tradizionale)

Traditional balsamic vinegar is the most authentic and strictly regulated type of balsamic vinegar. It is produced only in the Italian regions of Modena and Reggio Emilia using cooked grape must and traditional aging methods.

This vinegar is aged in a series of wooden barrels for a minimum of 12 years, and some varieties may be aged for 18 to 25 years or longer. Over time the vinegar slowly concentrates as water evaporates through the barrels, resulting in a thicker texture and deeper flavor.

Before it can be sold, each batch must be evaluated by a consortium panel of master tasters who assess the aroma, flavor balance, and overall quality.

Traditional balsamic vinegar is known for its rich complexity, natural sweetness, and balanced acidity, often featuring flavor notes such as fig, cherry, molasses, and oak.

Balsamic Vinegar of Modena (Aceto Balsamic di Modena)

Balsamic Vinegar of Modena is the most widely available style of balsamic vinegar. It is produced in the Modena region using grape must blended with wine vinegar and then aged for a shorter period of time.

Some varieties may be aged for several years, while others are aged for shorter periods depending on the producer. This style offers a balanced flavor that works well in salad dressings, marinades, sauces, and everyday cooking.

Balsamic Vinegar of Modena is protected under IGP (Indicazione Geografica Protetta) regulations, which ensure it is produced in the Modena region using approved methods.

Condimento Balsamic Vinegar

Condimento balsamic vinegar is often produced using traditional techniques but does not meet all the strict regulations required to be labeled as traditional balsamic vinegar.

These vinegars may be aged for many years and are often made from high-quality grape must. Because they fall outside the official certification system, producers label them as "Condimento."

Condimento balsamics can vary widely in flavor, aging, and thickness, but many are known for their rich flavor and versatility in cooking.

How to choose extra virgin olive oil.

When choosing extra virgin olive oil, consider the following factors:

1. Harvest dateFresh olive oil has the best flavor and quality.

2. PackagingLook for dark glass bottles or metal tins that protect oil from light.

3. AromaFresh olive oil should smell vibrant and grassy or fruity.

4. Flavor balanceHigh-quality olive oil often has a balance of fruitiness, bitterness, and pungency.

Tasting Notes for Olive Oil

Olive oil flavors can vary depending on olive variety and growing region.

Common tasting notes include:

• green apple
• grass
• almond
• tomato leaf
• herbs
• artichoke

How to store olive oil

To maintain freshness, olive oil should be stored:

• in a cool location
• away from heat
• away from sunlight
• in tightly sealed containers

Proper storage helps slow oxidation and preserve flavor.

How to choose a balsamic vinegar

High-quality balsamic vinegar typically contains very few ingredients. Look for products made from grape must or grape must blended with wine vinegar. Longer aging often produces thicker texture and deeper flavor.

Tasting notes for balsamic vinegar

Aged balsamic vinegars often display flavor notes such as:

• fig
• raisin
• cherry
• molasses
• caramel
• oak

How to store balsamic vinegar

To maintain quality, balsamic vinegar should be stored:

• in a cool location
• away from direct sunlight
• away from heat sources such as stoves or ovens
• in its original, tightly sealed bottle

Proper storage helps preserve its flavor, aroma, and overall quality.

Extra virgin olive oil tasting is similar to tasting wine. Professionals evaluate olive oil by examining its aroma, flavor, bitterness, and pungency. Learning how to taste olive oil helps you recognize freshness, quality, and the unique characteristics of different oils.

Step 1: Observe the Olive Oil

Pour a small amount of olive oil into a small glass or cup.

Professionals often use dark blue tasting glasses so color does not influence perception, but for home tasting any small glass will work. While color can vary from golden yellow to deep green, color alone does not indicate quality.

Step 2: Warm the Olive Oil

Cup the glass in your hand and gently swirl the olive oil for about 20–30 seconds.

Warming the oil slightly helps release aromatic compounds, making it easier to smell and evaluate the oil's freshness.

Step 3: Smell the Olive Oil

Bring the glass to your nose and inhale deeply.

Fresh olive oil should have pleasant, vibrant aromas that may remind you of:

• fresh grass
• green apple
• tomato leaf
• almond
• herbs
• artichoke

These aromas indicate that the olives were fresh and properly processed.

Step 4: Taste the Olive Oil

Take a small sip and allow the oil to coat your tongue.

Professionals often use a technique called slurping, which pulls air into the mouth with the oil. This spreads the oil across the palate and helps release additional flavors.

Step 5: Evaluate the 3 Positive Tasting Attributes of Olive Oil

1. Fruitiness

Fruitiness refers to the fresh flavors that come directly from the olives. Depending on the variety and harvest time, olive oil may display flavors similar to green apple, herbs, grass, or tomato leaf.

2. Bitterness

Bitterness is commonly found in oils made from early-harvest olives. It is a natural and desirable characteristic that indicates the presence of beneficial compounds called polyphenols.

3. Pungency

Pungency or "pepperiness" is often felt as a tingling sensation in the throat. This sensation is another indicator of healthy polyphenols and fresh olive oil.

Common Olive Oil Taste Defects

High-quality extra virgin olive oil should not have unpleasant aromas or flavors.

Defects may include:

Rancidstale or waxy smell caused by oxidation
Mustymoldy aroma from improperly stored olives
Fustyfermented odor caused by olives that were stored too long before pressing

If these characteristics are present, the oil may not meet extra virgin standards.

How Professional Compare Olive Oils

When comparing several oils, tasters cleanse their palate between samples with:

• water

• slices of apple

• plain bread

This helps ensure each oil can be evaluated without lingering flavors.

Developing Your Olive Oil Palate

With practice, tasting olive oil becomes easier and more enjoyable. Sampling oils from different regions, olive varieties, and harvest times can help you recognize the wide range of flavors that high-quality extra virgin olive oil can offer.