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Welcome... We invite you to taste and experience over
40 varieties of the finest imported Extra Virgin Olive Oils
from around the world and our Traditional Balsamic Vinegars
aged up to eighteen years from Modena, Italy

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Adoro Olive Oils & Vinegars

Adoro Olive Oils & Vinegars

Adoro Olive Oils & Vinegars
Adoro Olive Oils & Vinegars

Your Health

Benefits of EVOO | Balsamic Vinegar Health Benefits

Benefits of EVOO

The health benefits of a daily diet including extra-virgin (cold pressed) olive oil are enormous. All extra virgin olive oils available through Adoro Olive Oils and Vinegars are unfiltered, first press, cold pressed oils. High quality EVOO is rich in monounsaturated fat - a "good" fat loaded with polyphenols which provide antioxidant benefits to the body. A significant amount of research has been conducted on the long term benefits of antioxidants in the daily diet and many studies have shown links to reducing the risk of Cancer, Cardiovascular disease, and other ailments.

Extra virgin olive oil decreases in flavour and health benefits over time. Fresh crushed olive oil is like fresh squeezed fruit juice in that it contains the most flavour and nutrients. Old, poorly made and improperly stored extra virgin olive oil yields fewer if any health benefits and less desirable flavour.

Becoming intimately familiar with a particular extra virgin olive oil's flavor characteristics and chemistry i.e. antioxidant content, oleic acid, FFA, and crush date will help you make an educated decision about which olive oil is right for you.

Crucial Olive Oil Chemistry Definition Key

Oleic Acid: is a monounsaturated omega-9 fatty acid found in olive oil. Olive oil is generally higher in oleic acid than other vegetable fats. The range found in extra virgin olive oil is between 55-83%. Extra virgin olive oil high in oleic acid has greater resistance to oxidation.

FFA: Based on USDA & IOOC (International Olive Oil Council) standards, the maximum limit for free fatty acid in extra virgin olive oil is 0.8g per 100g or (.8%). A low FFA is desirable. Free fatty acid speaks to the condition of the fruit at the time of crush. The higher the FFA the greater the indication of poor quality fruit such as damaged, overripe, insect infestation, overheating during production or too much delay between harvest and crush.

Peroxide Value: Based on USDA & IOOC (International Olive Oil Council) standards, the maximum peroxide value for extra virgin olive oil is 20. A very low peroxide value is desirable. Unsaturated free fatty acids react with oxygen and form peroxides, which create a series of chain reactions that generate volatile substances responsible for a typical musty/rancid oil smell. These reactions are accelerated by high temperature, light and oxygen exposure.

Polyphenol Count: Polyphenols are a class of antioxidants found in a variety of foods. Polyphenols such as Oleuropein, Oleocanthal, and hydroxytyrosol impart intensity connected with pepper, bitterness and other desirable flavor characteristics. Recent studies indicate that these potent phenols are responsible for many of the health benefits associated with consuming fresh, high quality extra virgin olive oil. Phenols in olive oil decrease over time or when exposed to heat, oxygen and light. Consuming fresh, well- made olive oil with high polyphenol content is crucial when looking to obtain the maximum health benefit commonly associated with consuming extra virgin olive oil.

Balsamic Vinegar Health Benefits

Balsamic vinegar health benefits comprise reduced risks of heart diseases, cancer and other infectious diseases. Moreover, balsamic vinegar decelerates the aging process, controls diabetes, and assists in digestion.

Originating 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 flavourful 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 North American palate has been able to savour this recently, in the past two decades. Today balsamic vinegar is one of the most popular condiments available in with 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.