• Lab Certified Testing For Agricultural Chemical Residue!

    We are proud to announce that the infused oil collection (currently comprised of UP Arbequina Extra Virgin Olive Oil from Spain), complies with European Union…

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  • Olive Oil Archaeology – 2,000 Year Old Olive Press Found In Turkey!

    We were reading a pretty cool article over at The Olive Oil Times today about an archaeological dig over in Turkey – they’ve found a…

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  • Coming next week – NEW Infused Olive Oil AND Balsamic!?

    Big News! We have a new infused olive oil and a new infused white balsamic vinegar coming in with our next shipment – which should…

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  • Where are you buying your olive oil?

    We were just reading an article over at The Olive Oil Times about olive oil quality in Canada – and some of it is not…

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  • Melgarejo Hojiblanca Olive Oil wins!

    Big news – a monumental win! One of our Spanish olive oil producers, Melgarejo, won first prize in the Mario Solinas Competition in the Intense…

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  • What’s in our Infused Olive Oils?

    There are no chemicals, artificial or synthetic ingredients used in any of the artisan infused products that we bring in from Veronica Foods. They infuse…

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  • What IS Extra Virgin Olive Oil?

    Our favourite news blog, Olive Oil Times has written yet another fantastic article, and we think you should check it out! Extra Virgin Olive Oil…

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  • Fresh Olive Oil Alert – Organic Arbequina!

    We have received the first of the Northern Hemisphere harvest oils – a fabulous Organic Arbequina from California! This Arbequina is creamy and delicate with…

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  • Olive Oil from Uruguay has arrived!

    With our delivery yesterday we received two olive oils from somewhere we’ve never received olive oils from before…Uruguay! Fresh off the truck, you should see…

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  • Substitute Olive Oil for Butter in Desserts!

    We found a great article over at food52.com last week about substituting olive oil for butter in baking! While you definitely can’t just do a…

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  • Coconut Oil – Not A Cure-All!

    We saw a great article in The Washington Post last week about coconut oil – specifically, about how coconut oil isn’t the fabulous health cure…

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  • New Olive Oils are here!

    We’ve received a few more robust, ultra premium olive oils from Chile – and they are amazing! You can read a quick blurb about them…

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  • An Interesting Medical Study – Olive Oil vs. Coconut & Corn Oil

    We just finished reading a pretty interesting article on medicalexpress.com – researchers have been testing high-fat diets and the role they play in the development…

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  • Olive Oil and Agromafia on 60 Minutes

    On Sunday, 60 minutes aired a segment about the Agromafia in Italy. Of specific interest to us was all the information they discovered about adulterated…

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  • Northern Hemisphere Olive Oils are HERE!

    Just last week we received a shipment of October and November harvest olive oils – some of them are barely a month old! Lots of…

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  • Olive Oil Label Breakdown – Organoleptic Taste Panel Assessment

    An organoleptic taste panel assessment means a team of 10 people have taste-tested the olive oil. For an olive oil to be labeled extra virgin,…

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  • Olive Oil Label Breakdown – Pyropheophytins (PPP)

    PPP (pyropheophytins) are the end result of chlorophyll pigments breaking down in olive oil.  When chlorophyll pigments are exposed to heat, they break down in…

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  • Olive Oil Label Breakdown – Diacylglycerols (DAGs)

    DAGs (diacylglycerols) are fatty acids in olive oil.  DAGs exist in two forms in olive oil – 1,2 chain diacylglycerols and 1,3 chain diacylglycerols. DAGs…

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  • Olive Oil Label Breakdown – Peroxide

    Peroxides are formed naturally when oil is exposed to oxygen – oxidation happens, and the higher levels of peroxide, the more you’ll find defective flavours…

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  • Olive Oil Label Breakdown – Oleic Acid

    Oleic acid is the main fatty acid in olive oil – 55%-85% of olive oil is made up of triacylglycerols, which are made up of…

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  • Olive Oil Label Breakdown – Polyphenols

    Polyphenols are antioxidants! Antioxidants are very good for you, and also help slow down the oxidation process in olive oil. Phenols die off over time,…

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  • Olive Oil Label Breakdown – Free Fatty Acids (FFA)

    Free fatty acids form as unsaturated fat in olive oil breaks down.  Some free fatty acids will always be formed during the olive oil extraction…

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  • UPDATED AGAIN: Our Favourite Pairings

    People ask us all the time, what vinegar pairs best with this olive oil? What do you put this on? We hope this list helps…

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  • Coming Soon: Southern Hemisphere Olive Oil & NEW Balsamic Vinegars!

    Southern Hemisphere is here! We will have 4 new olive oils from Australia in the next week or two, along with 2 completely new balsamic…

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  • 7 Reasons To Add Extra Virgin Olive Oil To Your Dog’s Diet

    1. It helps the eater lose weight Whether canine or human, if there are some unwanted pounds that need shedding, olive oil will help grease…

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  • New Northern Hemisphere Olive Oils are HERE!

    Our huge shipment of olive oil has arrived and we’re super excited to tell you we’ve got TONS of fresh Northern hemisphere olive oils in…

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  • The Science of Cooking With Olive Oil

    We found a great article over at Truth in Olive Oil it outlines where you can add a bit of extra olive oil in to…

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  • Coming Soon: More New Olive Oils!

    Good news! We’ve got some more new olive oils coming in from Spain, Portugal, Tunisia, and California in the next couple of weeks! Some highlights…

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  • Arancini Fried in Ultra Premium Olive Oil

    They say you can’t fry with extra virgin olive oil. “They” say “it’s unhealthy” and that it burns creating toxic byproducts. Some folks say, for…

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  • Dry Skin Getting You Down?

    Add extra virgin olive oil to your skin care routine! Rub a tiny amount in to your skin after cleansing or toning, it is a…

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  • It’s winter…at least it’s supposed to be! Let’s talk about solidified olive oil

    Maybe you put your olive oil in the fridge. Or, maybe you had a long drive home and you forgot your olive oil in the…

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  • New Olive Oils are IN!

    The Fall 2014 Harvest has arrived! We’ve got an exciting line up of new olive oils for you, keep an eye out for them at…

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  • Coming Soon: NEW OLIVE OILS

    That’s right, after a long wait the fall 2014 harvest will finally be arriving – within the next week! We’ve got 4 Spanish oils and…

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  • Some Things You May Not Know About Grocery Store Olive Oil

    Or, why Bertoli isn’t the best. Two class-action lawsuits were filed last year against Bertoli and Filippo Berio – two very popular olive oil brands…

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  • The Difference Between Fused and Infused

    Fused Olive Oil A “fused” olive oil (or “agrumato, in Italy), is made by crushing ripe, sound olives with whole, fresh fruits, herbs or vegetables…

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  • Fat in Olive Oil Repairs Failing Hearts? A Pretty Cool Study

    Check out this awesome article in Time Magazine about how the fat in olive oil can actually help a failing heart – pretty cool! Click…

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  • NEW at the store: Ultra Premium Sauces, Tapenades, and Roasted Peppers

    Basil Pesto: Absolutely the best jarred basil pesto we’ve ever tasted. Made with the finest ingredients including fresh basil, toasted pine nuts, Pecorino cheese, and of…

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  • Do you know what’s in your olive oil based skincare products?

    Re-posted from the Veronica Foods Blog.  We Urge you to do your homework and compare! The overwhelming majority of beauty and skin care products on…

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  • NEW – Olive Oil Skin Care Products

    We are now carrying a variety of Olive Oil Skin Care Products from The Olive Oil Skin Care Company based out of Australia – they…

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  • Studies Suggest Oleocanthal May Help Prevent and Treat Alzheimer’s

    Oleocanthal, a compound found in olive oil, alters the structure of brain plaques that cause Alzheimer’s disease, suggesting possible new therapies. Alzheimer’s disease (AD), which…

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  • How Olive Oil Reduces Inflammation

    Re-posted from the Veronica Foods blog.  While tasting extra-virgin olive oils in Sicily, Gary Beauchamp, PhD, director of the Monell Chemical Senses Center in Philadelphia,…

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  • The Adulteration of Extra Virgin Olive Oil

    All that is labeled Extra Virgin is sometimes…not Extra Virgin. If you missed it, check out this great interactive graphic on olive oil fraud in…

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  • Dr. Mary Flynn on The role of Extra Virgin Olive oil in a healthy diet

    In case you missed it – here’s a great video from Dr. Mary Flynn on Extra Virgin Olive Oil.

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  • Five Ways To Use Olive Oil

    Check out this great infographic – 5 ways to use olive oil that aren’t cooking!  

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  • Squid Ink Pasta Is Back!

    Back at the Calgary Farmer’s Market this weekend – Squid Ink Pasta! No artifical colouring is used, this is our regular durum semolina pasta with…

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  • Olive Oil & The Mediterranean Diet

    A BBC News Story.  The combination of olive oil and leafy salad or vegetables is what gives the Mediterranean diet its healthy edge, say scientists….

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  • Lemon Fused Olive Oil & Polenta Cake

    This cake has a lovely, bright lemon aroma and moist crumb exclusively owed to the addition of lemon fused olive oil, a gentle tang from…

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  • Breast Cancer Awareness Month & Dr. Mary Flynn’s Presentation

    Re-posted from the Veronica Foods blog. Mary M. Flynn, PhD, RD, LDN. Associate Professor of Medicine, Clinical, Brown University Research Dietitian, The Miriam Hospital. Founder…

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  • Cereal for Breakfast? Pass the Olive Oil!

    re-posted from The Olive Oil Times. Food writer, Jim Dixon, writing on the health benefits of olive oil, commented “we put it on almost everything…

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  • Spicy Baklouti Chili Gumbo

    Ingredients 1/2 pound smoked spicy sausage, such as Andouille sausage, cut into 1/2″ slices 1/2 pound peeled, deveined shrimp 1/2 pound boneless skinless chicken thighs…

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  • Grilled Wild Salmon and Asparagus in Wild Fernleaf Dill Infused Olive Oil with Lemon Cream Sauce

    Ingredients 1 pound fresh wild salmon fillet(s) 1 bunch of thin, tender asparagus, woody stems discarded 1 pound dried pappardelle pasta cooked al dente (or…

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  • Fresh Dill Infused Pappardelle Pasta

    Ingredients 2 cups all purpose flour 1 cup semolina flour 4 large eggs, whisked 2 tablespoons Wild Fernleaf Dill Infused Olive Oil 1 tablespoon finely…

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  • Cherry, Almond, & Lemon Fused Olive Oil Biscotti

    Ingredients 3 1/4 cups all purpose flour 1/2 cup Lemon Fused Olive Oil 3 large eggs, beaten 1 cup granulated sugar 1 teaspoon almond extract…

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  • Citrus Olive Oil Candle

    Decide which citrus you’d like to turn in to a candle. Half a standard size lime filled with olive oil will burn for about 1…

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  • Soffritto goes Ultra-Premium

    We’re extremely excited to announce that we recently received our Ultra-Premium (UP) certification from Veronica Foods! What does Ultra-Premium mean? It’s a completely new standard…

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  • Southern Hemisphere Has Arrived!

    Great news! Our Southern Hemisphere olive oils have arrived – way ahead of schedule compared to last year! Read about them below, you can always…

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  • Where do our olive oils come from?

    Here is a new video from Gord talking about where our olive oils come from. Don’t forget to come visit us at our Canyon Meadows…

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  • Flavoured Olive Oils – Featuring Blood Orange Fused Olive Oil

    Here is a new video from Gord talking about flavoured olive oils – specifically Blood Orange Fused Olive Oil, and what you can do with…

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  • Smoke Point (in Celsius) vs. Free Fatty Acid level – Or, why cooking with Extra Virgin Olive Oil is better for you!

    Re-posted from the Veronica Foods Blog Below, you will find a handy dandy chart relating specific free fatty acid levels of extra virgin olive oil…

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  • The ‘Fridge Test’ – and why it’s not a 100% valid way of testing olive oil authenticity

    I’ve had a few people come to the market and tell me that they have found a foolproof way of testing their olive oil to…

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  • Tasting Olive Oil 101 – How to Taste Olive Oil

    Here is a new video from Gord talking about how to correctly taste Olive Oil.   Don’t forget to come visit us at our Canyon…

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  • New Northern Hemisphere Olive Oil!

    In addition to the new infused olive oil and white balsamic vinegar that arrived in our latest shipment, we also received a new Northern hemisphere…

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  • The New Flavours Have Arrived!

    We’re happy to announce that our new products have arrived! Wild Fernleaf Dill Infused Olive Oil is now available at the Calgary Farmers’ Market location,…

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  • Coming Soon…Wild Fernleaf Dill Infused Olive Oil

    Great news!  We’re about to bring in another new flavoured olive oil – Dill!  It should be arriving in our next big shipment, hopefully coming…

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  • Italian Olive Oils have arrived!

    The long wait is over – the Italian Extra Virgin Olive Oils are finally here! We received two spectacular Coratina Olive Oils, both of which…

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  • Exciting new Olive Oils now in stock!

    We’re happy to announce that our shipment of olive oil has arrived!  Now in stock at the store and at the Calgary Farmers Market, we…

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  • New fused olive oils coming next week!

    Our delivery of new product was delayed a week! But, there’s lots on that truck to look forward to, including 4 brand new flavoured olive…

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  • Coming Next Week: Spanish and Portugese Olive Oils!

    Currently on it’s way from California is a big shipment of NEW olive oils. We have 5 new Spanish Olive Oils coming, 3 new Portugese…

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  • Oro Bailen Has Arrived!

    Oro Bailen Picual Olive Oil is now in stock and ready for you to sample at the store and at the Calgary Farmer’s Market. We…

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  • Coming Soon: Oro Bailen Picual Olive Oil

    Next week, we’ll be receiving Spanish olive oil producer Oro Bailen’s Picual Extra Virgin Olive oil – and we’re pretty excited about it! Oro Bailen…

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  • Californian Olive Oils are here!

    The first of our Northern Hemisphere oils have arrived straight from California and are now in stock at the store and Calgary Farmer’s Market. We…

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  • Olive Oil Chemistry – Some Definitions

    Reposted from the Veronica Foods blog. Extra virgin olive oil decreases in flavour and health benefits over time.  Fresh crushed olive oil is like fresh…

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  • Southern Hemisphere Oils are here!

    We’ve received our first shipment of the Southern Hemisphere olive oil harvest, and it is outstanding!  Definite proof that olive oil doesn’t have to come…

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