When cooking with EVOO you should first taste test it ... use what you like.   Your dish will only be as good as the quality of EVOO you use .... use a good one! Make sure you look for "Smoke Points" when using an EVOO for frying, it matters. Think outside of the box when baking, frying and even for salad dressings.  Try and keep your EVOOs in a dark place and between the temperatures of 57-70 if at all possible.   EVOOs should always be away from direct sunlight.

Tasteful Things has the following flavors: Tuscan Herb, Frantoia Italian, Wild Rosemary, Basil Genovese, Blood Orange (my favorite!), Vera Cruz Chili Pepper, Garlic Herb, Tahitian Lime, Lesvos Greek, Caramelized Garlic, Sicilian Lemon, Black Truffle & White Truffle (very special), Marrakech Moroccan, Sweet Cream Butter (UMM), Lavender, Avocado and many more..........

What makes a great EVOO (Extra Virgin Olive Oil)? 

The first thing is to be sure you are purchasing the "real deal", the real stuff is graded by acidity, smell or aroma and finally the taste qualities. The EVOOs we carry are strictly .3% Acidity or under, to be graded a EVOO the oil must be under .8%.  As far as the aroma and taste we invite you to the store to judge for yourself.   

       "We encourage sampling because everyone’s tastes are a little different and we want                                           to make sure you LOVE whatever you take home!”    

The oils in our store are First Cold Pressed.  Heat almost never touches the oils we carry. The EVOOs are not only great tasting but also provide health benefits since they are high in monounsaturated fats and low in saturated fats.  In other words EVOOs help lessen the chances of Heart Disease, increase the levels of GOOD cholesterol(HDL) and lower the BAD cholesterol(LDL).   Also don't forget high levels of vitamins A,D and of course E.