That’s important because olive oil has only a two-year shelf life from the time it’s pressed.
“We ‘chase the crush,’” Mr. Berlin said. “Everything you see here, six months ago was on a tree. It’s that fresh. We go for freshness over location. In other words, we’re more interested in the freshness than whether it came from Spain or Italy.”
Because the industry is not FDA-regulated, he said, store-bought olive oil marked “extra virgin” is usually heavily mixed with canola and soy oils. Only the extra virgin grade offers the fruit’s health benefits, as later extractions are performed with heat and chemicals that kill the nutrients.At Bella Balsamic, Olive Oil and vinegar become Fine Art,