Frequently Asked Questions
How do I know if the product is still good?
What is the product's shelf life?
Napa Valley Naturals products have a "Best By" date and lot number stamped onto
the glass bottle. The date is read month/day/year. The lot number follows
the date code. We recommend using Napa Valley Naturals oils within two years of
their bottling. Olive oil and grapeseed oil will both maintain their freshness
longer if stored in a cool, dark place. Storage in the refrigerator is not recommend.
Olive oil will become cloudy and solid and may combine with condensation from
the refrigerator. This condensation could negatively affect the taste of the olive oil.
Our vinegars have any unlimited shelf life.
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What if I'm not happy with the product?
Most of all, we want you to be happy with your purchase of Napa Valley Naturals products. If for any reason you are dissatisfied, please email us at
info@napavalleytrading.com with the lot number,
date code, type of product and size, your mailing address, telephone number, the store at
which you purchased the product and date if known, and we will resolve any concerns that you may have.
We guarantee the high quality of our products and would like you to enjoy using
Napa Valley Naturals.
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Why is my olive oil cloudy and thick?
Cool temperatures cause the waxy esters in extra virgin olive oil to solidify.
This often happens in the winter, in cool stores or after refrigeration.
To return the olive oil to its clear state, warm a pan of water and set the bottle in
the pan or leave the olive oil at room temperature.
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Why does my olive oil have dark sediment at the bottom of the bottle?
Dark brown residue is likely pieces of the fruit of the olive in the oil.
Napa Valley Naturals extra virgin olive oils are unfiltered so tiny pieces of
the fruit of the olive often end up at the bottom of bottles since they are
heavier than the oil. If the oil doesn't smell rancid or taste bad, then it's
likely not a problem. Sediment is natural and normal in 100% unfiltered olive oils
like Napa Valley Naturals. It tends to look like very dark oil at the bottom of bottles.
Shake up the bottle and see if it dissipates.
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Do your products share processing equipment with other products?
Napa Valley Naturals oils are bottled in a facility that also handles soy and
nut products.
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Are your olive oils extra virgin?
Are your olive oils unrefined?
Are your olive oils cold pressed?
Napa Valley Naturals olive oils are all extra virgin, cold pressed and unrefined.
While the United States does not have a legal standard for extra virgin olive oil,
Napa Valley Naturals meets and exceeds the International Olive Oil Council (IOOC)
standard for extra virgin olive oil.
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At what temperature are Napa Valley Naturals Extra Virgin Olive Oils pressed?
Napa Valley Natural Extra Virgin Olive Oils are pressed at temperatures below 98.5 degrees.
Our olive oils are pressed at such low temperatures to preserve their flavor and nutritional value.
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What is the acidity of Napa Valley Naturals Extra Virgin Olive Oils?
Napa Valley Natural Extra Virgin Olive Oils have an acidity of .05% or less at
the time of bottling. Acidity and quality can be affected by many factors once
the olive oil leaves our bottling facility. Temperature and direct bright light
during transportation and storage on store shelves can negatively impact the
quality of olive oil.
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How do I know if my olive oil has gone bad or rancid?
A stale or "off" odor is a sign of rancid oil. However, a pungent, peppery or spicy
taste or smell is an attribute of high quality, unrefined extra virgin olive oil.
If you are certain that your Napa Valley Naturals olive oil is rancid, please email
us at info@napavalleytrading.com
with the lot number, date code, type of product and
size, your mailing address, telephone number, the store at which you purchased
the product and date if known, and we will resolve any concerns that you may have.
We guarantee the high quality of our products and would like you to enjoy using
Napa Valley Naturals.
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How do I use Grapeseed oil?
Napa Valley Naturals Grapeseed Oil
is versatile cooking oil. It can be used in salad
dressings when a flavorful olive oil might overpower the recipe. And it's high smoke
point make it an ideal choice for frying or sautéing when olive oil might brown and burn.
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How should I store the product?
Olive oil and grape seed oil will both maintain their freshness longer if stored in a cool,
dark place. Storage in the refrigerator is not recommend. Olive oil will become cloudy
and solid and may combine with condensation from the refrigerator. This condensation
could negatively affect the taste of the olive oil. Vinegar can be stored in the
refrigerator or in the pantry or cupboard.
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Should my grapeseed oil be green?
Yes, our grapeseed oil is a beautiful dark green. Extra lightening and
filtration steps used by most other producers are eliminated in our
grapeseed oil's production to keep the product as close to its natural state
as possible. And the oil is exposed to less oxidation due to less
filtration. The result is an oil with a more full flavored nutty taste than
most, and a high chlorophyll content.
What is the glob in my vinegar?
Napa Valley Naturals vinegars are unfiltered, so you may find pieces of
the "mother" of the vinegar in the bottle. They appear to be globs, strands or
sediment in the bottle. They are the harmless bacteria, acetobactor, which turns
wine into vinegar. Napa Valley Naturals vinegars are unfiltered and not
pasteurized and the mother is a naturally occurring part of the vinegar making process.
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Are there sulfites in Napa Valley Naturals vinegars?
There are naturally occurring sulfites in our vinegars. We do not add sulfites.
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Are your products Kosher?
Are you products Certified Organic?
All Napa Valley Naturals oils are certified Kosher by Kosher Supervisors of America (KSA).
Napa Valley Naturals Organic Extra Virgin Olive Oil,
Organic Reserve Cuvee Extra Virgin Olive Oil,
Organic Balsamic Vinegar,
Organic Golden Balsamic Vinegar,
Organic White Wine Vinegar and
Organic Red Wine Vinegar are
certified organic by Quality Assurance International (QAI).
And we are always developing new Organic and Kosher products. If you would like to
suggest a new product idea, please email us at info@napavalleytrading.com.
Why is there a California Prop. 65 notice on some of your Napa Valley Naturals vinegar bottles?
In 1986, Californians approved an initiative known as Proposition 65, or Prop 65,
to address concerns about exposure to certain materials, including naturally
occurring lead. Under this law, businesses are required to notify Californians
about the presence of more than 700 substances in products they buy, use in
their homes or workplaces, or that are released into the environment.
This Proposition does not apply to any other state except California, and
notification of naturally occurring lead is not required by any other state
nor federal government.
We added a Prop 65 notice to some of our vinegars because retailers in
California are required to let customers know that naturally occurring
lead is present in vinegar, albeit in very small quantities. Since it
would be difficult for every retailer in the state of California to ensure
a sign stays up on their vinegar shelves, we have opted to help them out by
adding this note to our own products. You'll probably see this sign on
vinegar shelves and bottles elsewhere in the state of California, if you
haven't already.
Why is there naturally occurring lead in some of your vinegars?
All balsamic and red wine vinegars contain naturally occurring lead.
Lead is naturally absorbed by all things that grow in the ground,
including the grapes used to make vinegar. Most balsamic and red wine
vinegars have lead levels equal to or less than 34 parts per million.
An average person would need to consume 1 to 2 cups of balsamic or red wine
vinegar per day to reach the Proposition 65 lead level minimum threshold,
which includes a 1000-fold safety margin. The relative danger from
consuming balsamic and red wine vinegars is best compared to other
products containing naturally occurring lead, consumed daily at far
greater levels. For instance, one can readily consume more naturally
occurring lead on a daily basis by drinking water and wine, and eating
many types of vegetables, than by consuming even significant quantities of
balsamic and red wine vinegars.
