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Enrich Your Kitchen

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Life without olives
          is the pits!

About Olive Oil

Extra Virgin Olive Oil

Extra Virgin Olive Oil is our healthiest...(more)

Gourmet Vinegar

caprese salad with balsamic vinegar

Vin aigre is French for sour wine...(more)

Healthy Eating

healthy Olive and Extra Virgin Olive Oil

Extra virgin olive oil and all natural...(more)

Corporate Gifting

distinctive corporate gift

Excited by that last golf shirt or ... (more)

Bridal

unique wedding favors

Do you want your wedding ... (more)

Thoughtful Gifts

appreciated gifts

Do you need a unique hostess gift, ...(more)

Oil and Vinegar: The Cliff Notes

Olive Oil Grades

  • Extra Virgin: first, cold pressed, highest test results --> most healthy, best taste.
  • Virgin: first, cold pressed, but failed taste and/or chemical testing to qualify as extra virgin.
  • Pure, or Olive Oil: chemically refined, little to no antioxidants, poor taste.
  • Olive Pomace Oil: chemically extracted from first pressing residue --> no antioxidants, poor taste

Cooking

  • Excellent for sauteeing, frying, roasting, grilling
  • Smoke point ~400 deg. F
  • Heat pan, then add oil and food to avoid smoke point.

Baking

  • Healthiest choice for "vegetable" oil in recipes.
  • Can substitute for butter in most recipes: 3/4 cup oil for 1 cup butter.
  • Can even substitute for part of the cream in ice cream recipes!

Body Care

  • Use on skin far predates olive oil consumption!
  • Many olive oil based lotions, soaps and shampoos are available.
  • Olive oil is an excellent makeup remover and skin moisturizer.

Vinegar 101

  • From the French: vin aigre=sour wine.
  • Distinguished by acetic acid (at least 4%) produced by acetobacter bacteria that convert alcohol produced by yeast in the original juice.
  • Balsamic and wine vinegars are produced from grapes.
  • Many other fermentable foods can be used (e.g. fruits, honey, beer...).

Traditional Balsamic Vinegar

  • Much thicker and sweeter than other vinegars.
  • True "Traditionale" only comes from Modena or Reggio Emilia in Italy.
  • Expert tasting panel determines the grade.
  • Distinctive 100ml sealed and number bottles with certificate of authenticity.

Balsamic Vinegar of Modena

  • No consortium supervision or testing.
  • Much more affordable than traditionale.
  • Can be sweet and somewhat thick.

Other Balsamic Vinegars

  • Using local grapes (i.e. not from Modena or Reggio Emilia).
  • "Balsamela" - based on Vignola apples instead of grapes, but similar production methods.
  • White Balsamic - often from Modena, but aging in uncharred barrels gives a lighter flavor and color.

From our best area chefs:

Love going to Extra Virgin an Olive Ovation. I want to have everything there in my pantry.
- Ben Poremba, Olio, Elaia

Marianne Prey is a wealth of knowledge. Every time I go in there, I learn something new about olive oil.
- Gerard Craft, Niche, Brasserie, Taste, Pastaria

I like Extra Virgin An Olive Ovation for imported mustards, vinegars and olive oils. Incorporating these ingredients into a dish can change it significantly. For instance, a Zinfandel vinegar over a dessert is divine, and mustard in a soup is quite amazing.
- Natasha Kwan, Frida's Deli