FAQs

Here are a few of the more common questions we encounter here at Spartan Oil.

1) How do I care for the stoneware bottle?

- The bottle is made from natural clay and excessive harsh cleaning compounds can deteriorate its appearance. To wash the bottle, simple use hot soapy water and a gentle bottle brush to hand-wash the interior. If you want to preserve the look of the labels, avoid getting oil or water on them. Be sure the bottle is completely dry before adding any olive oil back in--even a little water can degrade the oil.

2) What should we use extra virgin olive oil for?

- The easier question to answer is "what should you not use extra virgin olive oil for?" The answer is really simple. Avoid using extra virgin olive oil for deep frying foods at high temperatures. Aside from that, use extra virgin olive oil for everything else.

3) Do you add anything to the oil? 

- Many have noted that Spartan Oil is very flavorful, even in small amounts. The reason for this is because the oil is naturally flavorful and we do not filter the oil, which reduces the flavor and nutrients. We do not add anything to the oil.

4) Is Spartan Oil for cooking or finishing?

- There's been a well-perpetuated myth that high-quality extra virgin olive oil shouldn't be used for cooking. Rather, it should be "saved" for finishing, like drizzling over roasted vegetables or on a salad. This myth was partially based on false information that extra virgin olive oil is bad for you when cooked. The truth is that as long as extra virgin olive is kept well below its smoke point of 410 Fahrenheit, it is fine. In fact, we recommend extra virgin olive oil for everything except for deep-frying. But, pan frying with extra virgin olive oil is fine! See our Spartan Fried Egg recipe for Exhibit A in the case for frying with extra virgin olive oil.