Give the Gift of Health & Flavor:
Two Convenient Locations:
200 Towne Center West Blvd. Henrico, VA 23233 (804) 360-7929 (Behind Ethan Allan, Across from Strange’s Florist off Rt. 288)
11400 West Huguenot Rd., Midlothian, VA 23113 (804) 897-6464 (at The Shoppes at Bellgrade, next to Kroger)
Mon-Sat 11:00 a.m. to 6:00 Closed Sundays
We ship to all States in the U.S.!!
Welcome To The Olive Oil Taproom!
The Olive Oil Taproom is an Ultra Premium Extra Virgin Olive Oil & Aged Balsamic Vinegar Tasting Room. We provide a full customer service experience unknown today. We educate about the wonderful health benefits of Ultra Premium Extra Virgin Olive Oil and Aged Balsamic Vinegars. We explain how an olive oil should smell, taste and feel. The white pepper sensation and grassiness is indicative of its polyphenols (anti-oxidants) still being in the oil.
Our products are from different countries, such as, Chile, Italy, Spain, Australia, Greece, Peru, Tunisia Africa, California, etc. Our products will change at every crush season (two times per year April & November) so you will have the freshest olive oils in the world. We have no carryover oils. Once an oil is depleted, it won’t be back again until the next crush season.
Our supplier, Veronica Foods, works directly with the Olive Mill Estates and their owners. So there is no middle man involved. Veronica Foods maintains a chain of custody of their Ultra Premium Olive Oils from harvest time, to chemical & sensory testing; to delivering to our stores and us providing YOU with the freshest oil possible.
We are not a huge Franchise. All of our stores are independently owned, therefore, we can make decisions with our customer’s input and attempt to carry their favorites and new choices. No commission is paid, which allows us to donate to Local Charities and sustainable food projects to help our neighbors & friends.
We provide a small selection of other fine products such as culturally blended herbs (Some have no salt, MSG, no dehydration and are gluten free), Tapenades, Pestos, and gifts to match all budgets.
Why are we different?
Our oils have more than the standard levels of polyphenol and oleic acids. Higher levels of each of these Anti-Oxidants and Anti-Inflammatories has been proven to help in lowering the incidence of certain breast cancers, coronary diseases, such as high cholesterol, and recently found to contain oleocanthol.
In those studies, oleocanthol seemed to increase production of proteins and enzymes necessary to remove amyloid beta from the brain with regard to Alzheimer’s disease. http://pubs.acs.org/journal/acncdm. The health benefits of a true Extra Virgin Olive Oil are absolutely amazing.
We have over 50+ Varieties of Ultra Premium Extra Virgin Olive Oils, Infused Flavors of Olive Oils and Barrel Aged (Modena, Italy PGI, 12 year) Balsamic Vinegars.
Did you know that a balsamic cannot be called “a balsamic” unless it has been aged for at least 12 yrs. The basics: Balsamic vinegar is usually made of grapes that go through a single fermentation process. This is different than regular vinegar, which is derived from alcohol that has gone through a second fermentation. In order to be classified as balsamic, the condiment must originate from the region of Modena, Italy. Anywhere else and it’s deemed “balsamic-like,” or simply grape vinegar.
While producers have different methods of making balsamic vinegar, there are certain standards that must be observed, such as using a certain type of grape and aging the vinegar in at least three types of wood barrels. “Our product uses specified cultivars which grow in the designated region of Modena,” Rachel Bradley, says. “Upon harvest, high-quality grapes are crushed—skins and all—and the resulting must, or concentrate, is cooked in copper kettles. The naturally caramelizing grape sugar brings a rich mahogany brown colour.”
The Olive Oil Taproom and their Vendor, Veronica Foods, creates balsamic vinegar in the traditional style, avoiding artificial colouring and ingredients. The must is injected with a small amount of barrel-aged wine vinegar (less than five percent of the total volume), which contains a “mother,” the name for a probiotic found in many types of vinegar. These probiotics consume the sugar over a long period while creating acetic acid, which contributes to the vinegar’s tart flavour.
The health benefits are such that no sugars or caramel coloring have been added. A true Balsamic can regulate blood sugar, reduce high blood pressure and slow down the digestive process.
You can sample and pair an Olive Oil with an Aged Balsamic Vinegar to your taste (we provide bread for dipping and savoring the flavors). We have also thought of our Gluten Intolerant friends and also provide gluten free bread. No need to bring your own guys!!.
We bottle your choices for you on the spot from our Stainless Steel Fustis tanks(hand crafted stainless steel tanks with no inside welds) crafted by Sansone from Italy. Therefore, no light or heat will penetrate your Ultra Premium Olive Oils and they will retain their health qualities as long as possible.
An olive oil should never be stored in clear glass or plastic containers. They will go rancid far too quickly and lose their health benefits.
Where can you actually taste & sample for FREE so many wonderful flavors (Tuscan, Basil, Garlic, Black Cherry, Honey Ginger, Cranberry Pear, etc. it is endless) before you purchase them? Here!!!!
Ultra Premium (UP) is a new category of olive oil that distinguishes the highest quality olive oil in the world. The UP standard was created by Veronica Foods in response to the growing need to separate high quality extra virgin olive oils from what dominates the so called “gourmet” and “premium” olive oil markets, as well as the broader category sold in mass markets the world over under thousands of brands and private labels.
The absurdly low standards created and fostered by numerous trade associations and government agencies responsible for policing them has only contributed to the confusion and misinformation. EU producers are actually given a perverse incentive in the form of government subsidies to keep their oils in storage until market conditions improve.
This practice clearly demonstrates the governmental complicity with retailers and bottlers to sacrifice quality for price. Lack of enforcement and testing by these trade associations and governmental agencies has led to a marketplace dominated by inferior oils and rife with adulteration. These practices by some of the world’s largest olive oil producers and bottlers have led to a steep decline in prices of extra virgin olive oil and are driving quality oil producers out of business.
The self serving overemphasis on “Where” extra virgin olive oil is produced continues to dominate perceptions at the expense of the far more significant “When, What, and How” the oil is made. The UP standard has as its principal barometers Chemistry and Freshness. These two underappreciated variables can be objectively measured, quantified, and certified. Since the highest quality EVOO comes from high quality fruit coupled with high quality production processes, the UP standard encompasses strict requirements for both the end-product and the production process.
No matter how high the quality of fruit and production methods used, the best olive oils in the world are never as good as when they are fresh. There are no standards for shelf-life of EVOO, and the current IOC “best buy” date is intentionally misleading and utilized at the whim of the retailer and bottler.
When a quality EVOO is fresh, there is significantly more positive sensory attributes detectable by the palate. As any EVOO ages, it naturally oxidizes losing positive sensory qualities as well as inheriting defects. Newly developed tests can objectively quantify the “Freshness” of an EVOO at various stages in its lifecycle and are referred to as the “Fresh Pack” tests encompassing both the Diacylglycerol Content (DAGS) and Pyropheophytins (PPP).
The UP standard is reserved for the finest extra virgin olive oils in the world, as such, the UP grade exceeds all existing European, Italian, Spanish, Greek, North American, Californian, or any other standard for the grade known as extra virgin olive oil.
In order to qualify for the UP grade, the extra virgin olive oil must meet or exceed a comprehensive set of Production, Storage, Transportation, Testing, Chemistry, and Organoleptic requirements as set forth in the following document. Instead of placing an overemphasis on what is less important (Terroir) to the detriment of the most critical factors (Chemistry and Freshness), the UP program is intended to reward farmers for producing high quality oil.
The UP program is intended to promote Fair Trade practices and help create a demand for a higher quality product thereby increasing the value.
We welcome you, your family and friends to try out our oils, enjoy the tastings, education, have a wonderful day together, and to go home eating wiser & healthier!!!
http://falllinefarms.com/ We have joined Collaborative forces with Molly Harris and Other Artisans by being a pickup location for locally owned, farmed and cared for Seasonal produce, dairy products and grass fed meats/proteins for the HEALTH CONCERNED CONSUMER. Thursdays between 3-6 p.m. you can pickup your orders here at THE OLIVE OIL TAPROOM.
WE ARE NOW CERTIFIED NON-GMO:
GMOs, or “genetically modified organisms,” are plants or animals created through the gene splicing techniques of biotechnology (also called genetic engineering, or GE). This experimental technology merges DNA from different species, creating unstable combinations of plant, animal, bacterial and viral genes that cannot occur in nature or in traditional crossbreeding.
Tom Mueller, Author/Investigative Journalist. The Olive Oil Taproom is listed on this site and WWW.OliveOilTimes.com as a reputable supplier of Ultra Premium Extra Virgin Olive Oil! This article is full of great information for the serious olive oil consumer.