Yes - below is the conversion chart. Note that solid fats act different than liquid fats. When substituting liquid for liquid (such as veg oil) the results are the same. When substituting solid to liquid there may be a change in texture and crispiness.

Our olive oils are are sourced from around the world . . . California, Italy, Spain, Portugal, Tunisia, Australia, Chile, Peru, South Africa and other countries. Because we get our olive oils from both the Northern and the Southern Hemispheres, our selection changes every six months. This allows us to deliver to you the freshest olive oils available. Storing your oils in a cool, dark location (protected from UV llight) will help preserve the life. Effective storage options range from stainless steel fusti's to UV protected dark glass bottle such as the one we provide.If your bottle is older than two years, consider starting with a fresh one. Consumers should use Olive Oil within 14 months from crush/ harvest date. Olive Oil benefits and quality decreases with time. It's important to remember olive oil is a perishable food–all bottled oil will go rancid eventually–but it is said when properly handled, sealed and stored in a cool dark place, olive oil will be 'good' for 18-24 months from the date it was harvested. Our teas offer a shelf life of 2 years after they are opened; as long as you explicitely follow the instructions of storing your teas in a cool, dark location (protected from UV llight) you will help preserve the life of your product. You may store your tea in a cannister made especially for tea or in the bag itself. The products we sell that are not B&V (ex., Terrapin Farms, Bourbon Barrell, Cherith Valley Gardens, Cloister Honey, Halliday's Harvest Barn, Italian Harvest, etc.) list a date on the packaging label. You should always follow those expiration dates.

Extra virgin olive oil is derived from olives without the use of chemicals and heat. It is freshly pressed from the fruit of the olive tree, leaving the color, taste, vitamins and nutrients intact. The olives are crushed at room temperature, hence the term cold pressed. The oleic acid in the oil measures how good or bad the olives are prior to being cold pressed. Oleic acid is measured in grams. The limit in Europe is 0.8 grams of free oleic acid per 100 grams. Virgin olive oil will be below 2 grams per 100. However, EVOO decreases in flavor and health benefits over time. Freshly crushed olive oil is like freshly squeezed fruit juice as it contains the most flavor and nutrients. Old, poorly made and improperly stored extra virgin olive oil yields few, if any, health benefits and less desirable flavor.

Ultra-Premium Standard certified Extra Virgin Olive Oil is a new category of olive oil that distinguishes the highest quality olive oil in the world! They deliver the highest levels of beneficial antioxidants. The UP standard has 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.

Extra virgin olive oil is one of the best oils to cook with! Extra virgin olive oil is perfect for not just cooking, it is great for; frying, sautéing, poaching, dressing and baking. Extra Virgin Olive Oil has a high smoke point that can hold up to high cooking temperatures. [410 degrees F]

Branch & Vine offers only Ultra-Premium Standard certified Extra Virgin Olive Oils-the highest standards in the world! How do we know? Every one of our Ultra-Premium Extra Virgin Olive Oils are tested for chemistry at the time of crushing. We are proud of the freshness and quality and want you to know. That’s why this information is displayed on the front of our fustis in the stores. We will give you the information of chemical levels online for each UP EVOO available. When you buy oil from us, you know you are getting fresh. Premium extra virgin olive oil that deliver high levels of beneficial antioxidants! If you buy oil elsewhere, and they can’t tell you the chemical levels, it’s because they don’t test theirs and therefore, cannot provide the quality and freshness. Branch & Vine’s 100% UP EVOOs are sourced from around the world . . . California, Italy, Spain, Portugal, Tunisia, Australia, Chile, Peru, South Africa and other countries. Because we get our olive oils from both the Northern and the Southern Hemispheres, our selection changes every six months. This allows us to deliver to you the freshest olive oils available. Each of our EVOOs has aroma and flavor characteristics that vary depending on the country of origin, soil conditions, rainfall, climate and the variety of olive.

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. You don’t have to be an expert, you can definitely taste the difference! For more helpful resources about olive oil, google the following topics: Chemistry chart EVOO chemistry definition UC Davis Olive Oil Time article Forbes article 60 Minutes Story on Adulterated Olive Oil Why Olive Oil Is So Good for the Heart Olive Oil vs. Coconut Oil: Which is Heart-Healthier? (Infographic) Nutrition and Healthy Eating 'Good fat,' low cholesterol, may not be so good after all Mediterranean Diet 101: A Meal Plan and Beginner’s Guide Why Extra Virgin Olive Oil is The Healthiest Fat on Earth Olive oil stability under deep-frying conditions Heating Olive Oil High-fat Mediterranean diet, not low-fat one, is how you lose weight Two Healthy Diets Modulate Gut Microbial Community Improving Insulin Sensitivity in a Human Obese Population 8 Ways to Follow the Mediterranean Diet for Better Health 22 Mediterranean diet recipes to improve your health

Yes - Our EVOO's and our Custom blend Oils are certified - Kosher [Pareve]

Yes - All our Olive Oils are gluten free and dairy free; including our Garlic Butter and Butter olive oils. The butter flavor is derived from a plant based natural essential oil. Proprietary blend of botanical herbs.

B&V's dark and white balsamic vinegar are all natural. There are no preservatives or artificial ingredients. Storing your balsamic vinegar in a cool, dark location (protected from UV llight) will help preserve the life. Effectively storing your balsamics may range from the use of a stainless steel fusti to a UV protected dark glass bottle such as the one we provide. We recommend 5 years. The acidity in the vinegar acts as a natural preservative. We suggest to use within 5 years to obtain the best flavor profile. Vinegars do not really expire they simply becomes more acidic causing a change of appearance and flavor.

This is the avarage nutritional facts for all our balsamic vinegars with the exception of Jalapeno, A- Premium, Champagne, Organic Balsamic, Oregano all have less than 25 calories, 5 mg of sodium, 5g or less of of sugar and carsbs per Tbsp!

No - the sugar found in the balsamic vinegars are natural sugars from the fruit/ plant / ingredient. We do no not add any artificial colors, artificial flavors, ingredients, or preservatives to our products. Products are all natural.

No, there is not caffeine in the product, flavoring comes from botanical essential oils.

Yes it does! The polyphenols in balsamic vinegar stimulate the activity of pepsin enzyme in the body. Pepsin is a digestive enzyme, which helps break proteins into smaller units (amino acids). Moreover, these polyphenols also assist the intestine in absorbing amino acids expeditiously. Efficient amino acid absorption enables the body to utilize it for cell building, repair and other body maintenance work. Thus, balsamic vinegar aids the digestion process.

Oxidation reactions taking place in the human body to produce energy, conduce to formation of cell damaging free radicals as natural by-products. Free radicals damage cell membranes and manifest themselves in terms of premature aging, hardening of arterial walls and cancer. Antioxidants from balsamic vinegar destroy these free radicals and prevent cells from being destroyed.

The grapes from which balsamic vinegar is formed is known to contain a bioflavonoid called quercetin, which has antioxidant properties. Along with vitamin C, this antioxidant strengthens the immune system to fight cancer and other infectious diseases and inflammations. Balsamic vinegar also contains polyphenols which are anticancer agents.

No - our balsamic vinegars are not Kosher certified. ​

Yes. All our balsamic vinegars are gluten free, dairy free and vegan.

Mother of vinegar[1] - also called Mycoderma aceti (a New Latin expression, from the Greek μὑκης (fungus) plus δἐρμα (skin), and the Latin aceti (of the acid)[2] - is a substance composed of a form of cellulose and acetic acid bacteria that develops on fermenting alcoholic liquids, which turns alcohol into acetic acid with the help of oxygen from the air. It is added to wine, cider, or other alcoholic liquids to produce vinegar. Mother of vinegar can also form in store-bought vinegar if there is some non- fermented sugar and/or alcohol contained in the vinegar. While not appetizing in appearance, mother of vinegar is completely harmless and the surrounding vinegar does not have to be discarded because of it. It can be filtered out using a coffee filter, used to start a bottle of vinegar, or simply left in and ignored.

No - our balsamic vinegars are unpasteurized therefore contain antimicrobial compounds, acetic acid, and antioxidants.