Your Guide to Olives, Olive Oil & Balsamic

If you have one, please feel free to contact us and we will add it to the list!

🫒 Olives

How do you cure your olives?
We use a natural brine of sea salt and water, add some distilled white vinegar and work away for 8-10 months. Check out our article on how to cure your olives.

Are dark red olives a different varietal of olives?
No — olive color simply shows ripeness. All olives start green and ripen through shades of red, purple, or speckled before turning black.

Are raw olives poisonous?
Not poisonous, just incredibly bitter! Curing removes the bitterness and allows for delicious flavoring.

🫒 Olive Oil

What does Extra Virgin mean?
Extra Virgin is the highest grade of olive oil, first cold-pressed without heat or chemicals. It’s tested for both flavor (no defects) and chemistry (low acidity and peroxide levels).

What’s the deal with cooking with Extra Virgin Olive Oil?
High-quality EVOO has a smoke point of around 400°F, making it perfect for cooking. Save the boldest, freshest oils for finishing dishes.

What’s the difference between filtered and unfiltered olive oil?

Unfiltered: Fruity and rustic, but less shelf-stable.
Filtered: Cleaner, longer-lasting, and just as rich in polyphenols.

How do I make sure I’m buying real olive oil?
Check for a harvest date (within 18 months is best) and look for certification seals like the COOC. Fresh oil is the only oil worth buying.

How should I store olive oil?
Store in a cool, dark place away from heat and light. Always seal tightly.

How long does olive oil last?
Best enjoyed within 12–18 months of harvest and within 3–6 months of opening.

Why does olive oil taste peppery?
That peppery kick in your throat is from oleocanthal, a natural anti-inflammatory polyphenol, and a sign of freshness!

🫒 Flavored Olive Oils

What’s the difference between fused (co-milled) and infused olive oil?

Fused / Co-Milled: Fresh olives are crushed together with fruits, garlic, or herbs. Pure, authentic flavor.
Infused: Oil is flavored after pressing, often with extracts or artificial flavors.

Please note: Nuvo only makes fused oils, so every bottle carries the true essence of fresh ingredients.

What do I do with flavored oils?
Think of them as flavor accents:

Use Meyer Lemon EVOO instead of squeezing a lemon
Use Garlic EVOO instead of chopping garlic
Experiment — try sweet balsamic with steak, or citrus oil over seafood!

🍇 Balsamic Vinegar

What is Balsamic Vinegar?
True balsamic comes from Modena, Italy, made from Trebbiano or Lambrusco grapes simmered, fermented, and aged in wooden barrels for 12–25+ years.

What is White Balsamic?
Made from Trebbiano grapes but simmered more gently, keeping it lighter in flavor and color. Perfect for salads or adding delicate flavors without darkening food.

What makes Nuvo balsamics different?
Nuvo balsamics are imported directly from Modena and aged traditionally — no syrups, no caramel coloring, just pure depth of flavor.

Cooking & Lifestyle

What are polyphenols and why do they matter?
Polyphenols are natural antioxidants found in EVOO. They support heart health, fight inflammation, and give olive oil its bold, peppery notes.

What’s the difference between Early Harvest and Late Harvest EVOO?

Early Harvest: Bold, grassy, peppery, and higher in polyphenols.
Late Harvest: Smooth, fruity, and milder — perfect for everyday use.

Can I use olive oil for baking?
Yes! Olive oil is a healthy substitute for butter or vegetable oil. It keeps baked goods moist and adds a subtle fruity note.