Good news for our friends with severe allergies in their households! About two weeks ago, we received approval from the Commonwealth of Virginia to process olive oil in our own facility (we were using a commercial kitchen before). This is huge because it allows us to fully control the bottling process. This means that we can now offer our olive oil with the statement that Spartan Oil is bottled using allergen-free equipment.
Spartan Oil is 100% extra virgin olive oil and produced on allergen-free equipment.
Based on feedback that we've received from some customers, there are very few, if any, extra virgin olive oils that can make this statement. Those of you with kids and family members with severe allergies can appreciate how helpful this might be since olive oil can completely replace butter, peanut oil, soybean oil, and other allergenic ingredients.
To be clear, our olive oil is pressed using equipment that only presses olives. There is a minor possibility that there could be some cross-contact in the fields since our trees could be near some nut trees, but that possibility is infinitely small. During the bottling process, we use equipment that is only used to bottle olive oil and has never been used for any other purpose.
Please share this with your friends and family that might have an interest. We know there are many families struggling to find meal options in households with severe allergies and, hopefully, Spartan Oil will help to improve those options and make their meals more tasty!
One of the most common questions we receive when talking with customers is whether we offer infused olive oil. After all, olive oil is great with a variety of flavors, including many herbs, spices, and fruits.
We've chosen not to offer infused oil, primarily because we prefer to infuse our oil fresh each time. This has many advantages, including:
Here are a few tips to help with creating your infusions:
Heat up your ingredients before combining them. Adding an orange peel to your olive oil? Just toast it for a couple minutes in a pan. Heat up the olive oil, as well, but only a little. Just enough for it to feel warm on your hand.
Start with small quantities. No need to use your whole bottle of olive oil on a single infusion. Start with half a cup and experiment from there.
Use an infusing bottle. There are many on the market--just be sure to get one that allows you to separate the oil from the infusion ingredients. You can also use a jar and some cheesecloth to achieve the same results.
Here are some photos from a recent Vanilla infusion we tried. It was excellent with Sweet Potatoes!
It's been about 3 weeks since the first orders were delivered and we are starting to get some good feedback. So far, we've gotten great reviews on the website, the bottle, the packaging, and the olive oil itself. One piece of feedback has been about pouring from the bottle. When the bottle is used without a pourer, there can be a tendency for the oil to drip down the sides. This usually isn't much of an issue, but on our bottle with the linen paper label, the oil mars the appearance.
So, we've thought through this and we are going to offer a built-in pour top on our bottles going forward. This will be the default option starting today. If you already have your own pourer, you can still elect to get the nice wooden cap that has been the standard so far. Either option will be available as a gift with a wax-dipped seal.
Note: If you ordered a bottle before the pour tops became available and would like a pour top for your bottle, please let us know.
Please let us know if you have any additional feedback that would make the Spartan Oil package or overall consumer experience better. As a new company, we really appreciate and value the opinions and feedback of our first consumers.
Here's a photo of the new pour top:
A few of you had a great suggestion about adding a photo of the actual olive oil to the website. Interestingly, color isn't necessarily an indicator of the quality of the oil (so say the scientists), but the deep green color of Spartan Oil certainly enhances the visual appeal of a dish.
Anyway, here's the photo of the oil. Enjoy!
Recently, while on a trip for a family wedding (absolutely beautiful and amazing and any other superlative available), we went to breakfast at Cracker Barrel. I've been trying to pay a little more attention to what I eat which, of course, is the exact opposite of what you should do at a place like Cracker Barrel. Thankfully, Cracker Barrel has some pretty decent breakfast options (turkey sausage and bacon, fresh fruit, yogurt, etc.).
So, I asked the lovely server for a fried egg, turkey sausage, and a side of fresh fruit.
"How do you want that egg--easy, over?"
"Well, let's go with over."
When the breakfast arrived, the eggs looked remarkably clean, as if they'd been fried in a pan with no oil or seasonings. They were... okay... No match for a Spartan-style fried egg.
We got home and the first breakfast we made were fried eggs in Spartan Oil. So delicious with crispy edges on the whites and a light coating of olive oil all over. Delectable.
Here's how to fry an egg Spartan-style.
What you'll need
How to do it