EVOO Commonly Asked Questions
Extra Virgin Olive Oil is among the foods that are high in monounsaturated fats. The Harvard School of Public Health notes that “olive oil has been linked to reduced risk of coronary artery disease and cardiovascular disease.”
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The “Big Eight” Allergens (peanuts, tree nuts, shellfish, fish, soy, dairy, wheat and eggs), as recognized by the United States, are not present in our main Texas Olive Ranch production facility.
The equipment and structural design of the facility minimizes the introduction of hazards and human contact. Good Manufacturing Practices (GMPs) address potential allergen cross contamination from personnel to ensure that they are educated on this type of hazard and take every precaution to prevent this from occurring. Other oils bottled at our facility are Avocado and Canola oil (these are refined oils; the refining process does pull out proteins, which takes out any allergenic compounds) and Garlic flavoring (the essential oil from garlic.)
However, we want to be transparent for those sensitive to tree nut allergies, per FDA Guidelines, so we do reference this on our labels. Our co-packers follow strict Good Manufacturing Practices (GMP’s) addressing any potential allergen cross-contamination.
Yes, the smoke point of good olive oil is high enough to fry food. Please try it for a healthy alternative.
Our olive oils have a harvest date and printed on our bottles. The harvest date refers to when the oil was picked and pressed. In the US & Europe, this happens once a year from October-December. In South America this happens once a year in April-June. The best by date is 2 years from the date we bottled it. Up until bottling our EVOO is stored in stainless steel tanks that preserve the quality of the oil. Once opened, we recommend using up your oil within 6 months.
Store your oil away from light and heat and use your olive oil within two years of opening the bottle. All Texas Olive Ranch oils are bottled in dark protective colored bottles to prevent exposure to light.
Sometimes in shipping, the oil is exposed to extreme cold, which clouds the oil. This is normal and will not impact the taste of the oil. If you notice “clouds” in the bottom of your bottle, you are seeing small particles of the olive that have not been not removed during the milling process. This naturally occurs in fresh, high quality olive oil.
Purchasing Olive Oil
Why yes we do! Are you a chef, baker, specialty shop or grocery store? We'd love to provide you with our wholesale pricing. To begin your ordering process, contact "The Wrangler" at email@example.com.
We craft all of our oils to have great taste and the highest quality. We also craft different flavor intensities that are great for any dish and depend on your preference. Try searching by intensity or use to determine which olive oil is right for you.
Please see our shipping and return policy at texasoliveranch.com/pages/shipping-return-policy.
At this time we do not accept orders over the phone. If you are struggling to order individual bottles on our website, please contact us via email.
We are excited to offer bulk options for chefs, bakers, specialty shops & grocery stores!
All questions regarding ordering should be directed to "The Wrangler" at firstname.lastname@example.org.
We intentionally choose not to purchase an Organic Certification. Why? Because we'd rather put that same money into clean agricultural practices that align with organic requirements, but that instead focuses our money on supporting our farms and fair wages of those we work with. Curious to learn more about how we farm? Click here.
Always! Our olive oil is made with one ingredient: olives! We never use additives that could decrease the quality of our goods or harm the integrity.
Absolutely. We never use any additives that degrade the integrity of our products. Our oils and vinegars, to our skin care, are all made from ingredients farmed fresh and first-pressed.
We have a major No-GMO policy! We believe everything you consume should be clean, leaving no room for nasty chemicals or GMOs.